Meat-filled pastry half-moons (Sambousek)

1. Rub the flour with the cold butter and salt, then knead with the water into a smooth dough and rest, covered, for 30 minutes.

2. For the filling, fry the finely chopped onion in the oil, add the minced lamb and fry until crumbly; stir in the toasted pine nuts and sumac, season with salt and pepper and let cool.

3. Roll the dough out 2-3 mm thick and cut 8-10 cm rounds.

4. Put 1 tbsp filling in the centre of each round, fold into a half-moon and seal the edges well with a fork or by crimping.

5. Heat the sunflower oil to 170 °C and fry the pastries in batches for 3-4 minutes until golden; drain on kitchen paper.

6. Serve warm with lemon slices and a yoghurt sauce.

Tip: Sambousek is a favourite bite of the Levantine mezze table and of the Ramadan fast-breaking meal. For a lighter version, brush with egg and bake in a 200 °C oven for 20 minutes. For a cheese version, fill with feta or akkawi cheese and parsley.