Stuffed Ququmbe

1.In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.

2.Add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

3.In a large skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.

4.Stir in the ground cumin, ground coriander, ground cinnamon, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes.

5.Remove the skillet from the heat and stir in the chopped fresh parsley. Set aside to cool.

6.Preheat the oven to 375°F (190°C).

7.On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut out circles using a round cookie cutter or a glass.

8.Place a spoonful of the lamb filling in the center of each dough circle. Fold the dough over and press the edges to seal. Repeat with the remaining dough and filling.

9.Transfer the stuffed ququmbe to a baking sheet lined with parchment paper. Brush the tops with melted butter.

10.Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

11.In a small bowl, whisk together the plain yogurt, fresh lemon juice, tahini, minced garlic, and salt to make the sauce.

12.Serve the stuffed ququmbe warm with the yogurt sauce on the side.