This East African snack—a cousin of the Indian stuffed flatbread mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet. Click here for step-by-step instructions on making this dish.
- 2 cups flour, plus more for rolling
- 1⁄2 tsp. kosher salt, plus more to taste
- 1 cup plus 2 tbsp. melted ghee
- 2 tsp. dried mint, crushed
- 2 tsp. garam masala
- 1 tsp. coriander seeds, cracked
- 1 tsp. crushed red chile flakes
- 1 tsp. cumin seeds, cracked
- 8 cloves garlic, minced
- 1 (4″) piece ginger, minced
- 1 lb. ground beef chuck
- 1 medium tomato, minced
- 2 tbsp. yogurt
- 3 sprigs cilantro, minced
- 4 red or green Thai chiles, stemmed, seeded, and minced
- 1 small red onion, minced
- Freshly ground black pepper, to taste
- 6 eggs
- In a large bowl, stir together flour, salt, and 1⁄2 cup water until a dough forms. Transfer dough to a lightly floured work surface and knead until smooth, 4-6 minutes. Divide dough into 6 pieces, roll into balls, and transfer to a round 9″ dish. Pour 1 cup ghee over dough balls and cover dish with plastic wrap; let rest for 2 hours.
- Meanwhile, heat 2 tbsp. ghee in a 4-qt. saucepan over medium heat. Add mint, garam masala, coriander, chile flakes, cumin, garlic, and ginger and cook until fragrant, 1-2 minutes. Add beef, tomato, and yogurt and cook, stirring, for 10 minutes. Remove from heat and stir in cilantro, chiles, red onion, salt, and pepper; set meat mixture aside to let cool.
- Transfer dough balls to a work surface, reserving ghee in the baking dish. Working with one ball at a time, roll dough into a 10″ circle. Brush 1 tsp. of the reserved ghee onto dough and dust with 1 tsp. flour. Starting from edge closest to you, begin making 1⁄2” accordion-like folds, laying one fold on top of the other until you have a single long, stacked strip of dough. Leaving dough strip on its side, so that the accordion pleats face you, twist the strip of dough into a spiral, tucking the loose end underneath. Using a rolling pin, flatten the spiral into an 8″-10″ circle. Place one-sixth of the meat mixture in the center of the dough and form a well. Crack one egg into the center of the meat mixture. Fold edges of the dough over the egg so that the edges meet in the middle; pinch edges together to form a closed square packet. Transfer dough packet to a baking sheet, cover with a moist towel, and set aside; repeat with remaining dough circles, ghee, flour, meat mixture, and eggs; set dough packets aside.
- Working in 3 batches and wiping out skillet between each batch, heat 2 tbsp. of remaining reserved ghee in a 12″ nonstick skillet over medium heat; add two of the dough packets and cook, flipping once, until golden brown and the egg inside has just set, about 12 minutes. Repeat with remaining ghee and dough packets.