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The East African snack khima chapati calls for shaping the dough into a spiral, flattening it, and sealing the spiced beef filling in a tidy packet.

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1. Working on a lightly floured surface, roll one of the six balls of dough into a 10″ circle. Todd Coleman
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2. Brush surface of dough with 1 tsp. of ghee. Todd Coleman
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3. Sprinkle dough with 1 tsp. of flour. Todd Coleman
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4. Starting from the edge closest to you, begin making ½-inch accordion-like folds. Todd Coleman
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5. Continue laying one fold on top of the other until you have a single long, stacked strip of dough. Todd Coleman
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6. Leaving dough strip on its side, so that the accordion pleats face you, coil the strip of dough into a spiral, tucking the loose end underneath. Todd Coleman
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7. Continue until entire length of dough is coiled. Todd Coleman
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8. Sprinkle the dough spiral and rolling pin with flour, and flatten spiral into an 8″- to 10″-inch circle. Todd Coleman
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9. 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. Todd Coleman
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10. Fold two edges of the dough over egg so that the edges overlap in the middle. Todd Coleman
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11. Pinch remaining edges together to form a closed square packet. If the dough tears (as pictured here), pinch it together so that none of the egg or meat mixture leaks out. Todd Coleman
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12. Transfer dough packet to a baking sheet, cover with a moist towel, and set aside. Repeat with remaining balls of dough. Todd Coleman

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