You’ll Need
For the Dough
250g fine semolina
100g plain flour
½ tsp sea salt
210ml warm water
1 tbsp olive oil
For the Filling
300g lamb mince
1 large onion, finely sliced
2 tomatoes, finely chopped
1 tbsp tomato puree
1 tsp harissa paste
1 tsp ground cumin
½ tsp black pepper
Optional but Dangerous
Extra harissa
Mint yoghurt
A cold Algerian lager
Method
Mix the semolina, flour and salt, then knead in the water and oil to make a soft dough.
Cover and rest for 30 minutes.
Place the lamb and onion in a heatproof dish and air fry at 195°C for 7 minutes, breaking it up twice.
Stir in the tomatoes, tomato puree, harissa, cumin and black pepper.
Air fry for 6 minutes until thick, then cool.
Divide the dough into four pieces and stretch each very thin on an oiled surface.
Spread filling over the centre and fold the sides in to make flat square parcels.
Preheat your air fryer to 195°C and brush the parcels lightly with oil.
Air fry in batches for 8-10 minutes, turning once, until blistered and crisp.
Rest for 2 minutes before cutting.