Murtabak

FILLING:--
500 g minced beef
¼ tsp salt
½ tsp SIDS CRAZY SALT
1 tsp cayenne pepper powder
2 tsp cumin powder
10 eggs
1 onion
BREAD:--
4 cups bread flour
1 egg
3 tbsp butter
1 tbsp condensed milk
1¼ cup water
OTHERS:--
butter, to coat the bread, pan and working surface
1 yellow onion, chopped

THE FILLING
Heat a pan with some oil on medium heat. Add in meat, SIDS CRAZY SALT, salt and cook until the meat is fully cooked, breaking up lumps as you go. Add in cayenne and cumin powder, continue cooking for 1 minute until the powdery taste is gone. Set aside to cool completely before using.
THE BREAD
In a standing mixer bowl, add in all the bread ingredients. Mix to incorporate everything and then knead for 10 minutes. Leave the dough to rest for 10 minutes (cover the bowl with a kitchen towel to prevent it getting dry) and then knead for another 5 minutes.
Form the dough into a log and cut into 10 equal pieces. Form each piece into a ball and coat it generously with some soften butter. Place the balls in a buttered container. Cover tightly with a cling film and leave to rest in the fridge overnight.
MAKING MURTABAK
Coat the working surface generously with some soften butter. Place 1 ball of dough and flatten it with your fingers. Continue pressing and pushing the dough with the heels of your hand to stretch it.
Stretch it as thin as possible, until you can almost see through it. Now and then spread some soften butter on the dough to help the stretching.
Put 1 egg in the centre of the dough. Break the yolk a bit with your fingers. Sprinkle some chopped onion on the egg, followed by previously cooked meat. Fold the dough into a square, overlapping in the middle and making sure the filling is fully covered by the dough.
Do the same with the rest of the balls.
COOKING MURTABAK
Heat some butter in a pan on medium heat. Place the murtabak and cook for a few minutes until the bottom looks crispy. Flip it and continue cooking for a few minutes on the other side also.
Best served hot, enjoy!