Ingredients
- finely chopped medium onions3 unit
- of freshly ground ginger and garlic1 tablespoon
- 2 tablespoons
- ½ teaspoon
- of cooking salt1 tablespoon
- 2 tablespoons
- 1 teaspoon
- of hot water2 tablespoons
- minced lamb or beef2 lbs
- of self-raising flour6 cups
- 1 unit
Method
1
In a large mixing bowl, combine the ground meat with cumin, soy sauce, and sesame oil, mixing thoroughly until all seasonings are evenly incorporated. Cover and let the filling rest for 15 minutes to allow the flavors to meld.
15 minutes
2
In a separate bowl, mix flour with water gradually, kneading until a smooth, pliable dough forms. Cover the dough with a damp cloth and let it rest.
20 minutes
3
Divide the rested dough into equal portions and roll each portion into a round, thin circle approximately 15 cm in diameter on a lightly floured surface.
10 minutes
4
Place a generous spoonful of the seasoned meat filling in the center of each dough circle, leaving a border around the edge. Fold and pinch the edges securely to seal the filling completely inside, forming a flat, round pastry.
10 minutes
5
Gently flatten each filled pastry with your palm to create an even thickness throughout, ensuring the filling is distributed uniformly.
3 minutes
6
Heat cooking oil in a heavy skillet or frying pan over medium heat until shimmering. Place the pastries in the pan without overcrowding and cook until the underside is golden brown.
5 minutes
7
Flip each Sha-Balé carefully and continue cooking on the second side until golden brown and the meat filling is cooked through completely. Add a small splash of water and cover briefly if needed to ensure the interior cooks evenly.
5 minutes
8
Remove the Sha-Balé from the pan and drain briefly on a paper towel. Serve hot as a snack or main dish.
2 minutes