Iraqi-style Stuffed Pastries

Ingredients

While the original Vietnamese Bánh gối is typically filled with a mixture of ground pork, mushrooms, and glass noodles, this Iraqi adaptation incorporates Middle Eastern flavors and ingredients. The Iraqi-style stuffed pastries feature a filling of ground lamb or beef, aromatic spices like cumin and coriander, and sumac for a tangy twist. The pastry is also slightly different, with a Middle Eastern influence that adds a delightful crunch to each bite. We alse have the original recipe for Bánh gối, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 pound (225g) ground lamb or beef 1/2 pound (225g) ground lamb or beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon sumac 1/2 teaspoon sumac
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb or beef to the skillet and cook until browned. Stir in the ground cumin, ground coriander, sumac, salt, and pepper. Cook for an additional 2-3 minutes until the spices are fragrant. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle.
5. 5.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal the pastries.
6. 6.
   In a deep pan, heat vegetable oil over medium-high heat. Fry the stuffed pastries until golden brown and crispy, turning them occasionally to ensure even cooking. Remove from the oil and drain on paper towels.
7. 7.
   Serve the Iraqi-style stuffed pastries hot and enjoy!

Treat your ingredients with care...

• Ground lamb or beef — Make sure to use lean ground meat for a healthier option. You can also mix lamb and beef for a more complex flavor.
• Sumac — If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika for a similar tangy flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat filling.
• Serve the stuffed pastries with a side of tangy yogurt sauce or a refreshing cucumber and tomato salad.
• If you prefer a lighter version, you can bake the pastries in a preheated oven at 200°C (400°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the Iraqi-style stuffed pastries as an appetizer or snack. They are best enjoyed hot and crispy, straight from the frying pan.

Presentation advice

Arrange the stuffed pastries on a platter and garnish with fresh herbs like parsley or mint. Serve with a side of yogurt sauce and lemon wedges for squeezing over the pastries.