Fitchi

Prepare dough from flour, salt, and water then divide into six equal balls and let rest covered for twenty minutes.

Season ground lamb with grated onion, cumin, black pepper, and salt mixing until the filling is uniformly seasoned.

Roll each dough ball very thin and layer three sheets on a buttered baking tray, spreading lamb filling between each sheet.

Top with remaining three thin dough sheets again spreading filling between them and brush the top with melted butter.

Brush the surface with egg yolk then bake at one hundred ninety degrees Celsius for thirty-five minutes until deeply golden.

Let the pie rest for five minutes then slice into wedges and serve hot from the tray.