Chamussas

Make dough by mixing flour, a pinch of salt, and water until smooth. Knead five minutes and rest for twenty.

Brown ground beef with onion, garlic, cumin, curry powder, and chili in a pan until cooked through and dry.

Stir in chopped cilantro, season with salt and pepper, and let the filling cool completely before assembly.

Roll dough thin, cut into strips, fold into cone shapes, fill with the cooled beef mixture, and seal edges with water.

Heat oil to 175 degrees Celsius and fry chamussas in batches for four minutes until deep golden and crispy.

Drain on paper towels and serve hot with piri-piri sauce or a squeeze of lemon on the side.