Zombie Fingers

Ingredients for 8 servings:

• 250 g flour
• 125 ml water, lukewarm
• 1 tsp salt
• ½ tsp sugar
• ½ cube of fresh yeast
• 1 tsp, heaped cumin powder
• 1 tsp black cumin
• 1 tbsp olive oil
• 400 g minced meat, mixed
• 1 large onion(s)
• 2 garlic cloves
• 1 tsp tomato paste
• e.g. salt and pepper
• e.g. chili powder
• n. B. Thyme

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Knead the flour, salt, yeast, sugar, cumin, black cumin, olive oil, and water thoroughly into a dough. Roll the dough into a ball and, covered with a kitchen towel, let it rise in a bowl for about 2 hours. Finely dice the onion and garlic. Mix the minced meat, onion, garlic, tomato paste, and spices well. Roll out the dough as thinly as possible and cut into approximately 12 cm x 12 cm squares. Cover the squares with the minced meat mixture and roll into rolls with a diameter of approximately 1.5 cm to 2 cm. Seal the ends. Heat a pan. Add a little olive oil to the pan. Fry the rolls until golden brown on all sides. Finally, cover and cook on the lowest heat for another 3 to 5 minutes, shaking constantly. Serve zombie parmak on a lettuce leaf with fresh onion rings, if desired.