Chamussas

Prepare the Filling

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Add the ground beef or chicken and cook until browned, breaking it up with a spoon.

Stir in the diced potato, carrot, and green bell pepper.

Add the ground cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and pepper.

Cook until the vegetables are tender and the flavors are well combined, about 10 minutes.

Stir in the fresh cilantro or parsley and lemon juice. Remove from heat and let the filling cool.

Prepare the Dough

In a large bowl, mix the flour and salt.

Add the vegetable oil and mix until the mixture resembles coarse crumbs.

Gradually add the warm water, a little at a time, and knead until a smooth dough forms. You may need a bit more or less water.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Assemble the Chamussas

Divide the dough into small balls and roll each ball out into a thin circle on a lightly floured surface.

Cut each circle in half to create semi-circles.

Place a spoonful of the filling in the center of each semi-circle.

Fold the dough over to form a triangle shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Fry the Chamussas

Heat vegetable oil in a deep skillet or frying pan over medium heat.

Fry the chamussas in batches until golden brown and crispy, about 3-4 minutes per side.

Drain on paper towels.

Serve