Stuffed pita pockets with herb butter

Ingredients for 4 servings:

• 1 kg flour
• 2 tsp baking powder
• 1 tsp salt
• 600 g minced meat
• Salt
• 1 tsp oil
• 400 g butter, warm
• 1 bunch curly parsley
• 2 garlic cloves
• ½ pack flavoring (lemon peel)
• 100 ml water approx.
• 20 ml oil
• 2 onions
• Herbs (marjoram, basil)
• Paprika powder, sweet and hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the herb butter, mix the butter well in a bowl, then add the garlic cloves with a press, chopped parsley, lemon zest, and a little more salt if desired. Mix everything well and refrigerate. For the pita pockets, first combine the flour, 2 teaspoons of baking powder, 1 teaspoon of salt, the water, and a little oil. Add enough water to form a smooth dough. Knead well until you have a dough that feels like play dough. Then cover and let rest for 30 minutes. Meanwhile, heat the oil in a pan, add the onions and minced meat, and fry until crumbly. Season with salt and sweet and hot paprika to taste. Finally, stir in the herbs; I use marjoram and basil. Don’t fry any further! Let the mince cool, taste and add more seasoning if desired. Don’t put the pan away; the pockets will be fried in it. Now roll out the dough very thinly and cut off enough to form the pockets. Similar to ravioli, these can be rectangles, circles, diamonds or whatever shape you like. Now place some minced meat on top and press the edges down firmly with a fork or something similar. You can also add lots of other things to it, e.g. cheese, feta cheese, pepperoni, bell peppers, etc. Heat a pan and fry the pockets until golden brown. If you have any leftover dough, you can fry that separately. Now serve the pita pockets with the herb butter.