Palestinian meat pinwheels, Arabic flavour…crispy flaky pastry with meat filling.
Mix flour, baking powder, salt and sugar all together.
Add olive oil and mix with the tips of your fingers until well absorbed.
Add water gradually until you get a soft and non-sticky dough.
Cut into balls, coat with oil.
Cover and let it rest at least 1 hour.
Cook minced meat first and season with spices, salt and pepper.
Add oil and onions and stir.
Let it cool completely before stuffing the dough or it will break it and spill out.
When dough is ready, roll one piece on a surface greased with an abundant amount of olive oil or corn oil, you can either use a rolling pin and stretch it gently with your well oiled hands, or just use your well oiled hands to punch down the dough until it becomes very thin that you can’t punch it further.
Make a circular shape of your almost paper-thin sheet of dough.
Cut the circle into two halves.
Spread the stuffing along the straight side.
Start rolling until you reach the other end then shape it into pinwheel and place it on an oiled baking pan.
Repeat for all the quantity.
Bake until golden and serve beside yogurt and Arabic salad.