Murtabak

Ingredients
Meat Filling
 * clarified butter (or substitute with cooking oil)
 * 4 Eggs
 * 1 lb plain flour
 * 3/4 teaspoon fine salt
 * 1/2 teaspoon pepper
 * 1/4 teaspoon baking powder
 * 20 oz minced mutton
 * 1/2 teaspoon salt
 * 1/4 teaspoon salt
 * 1/4 teaspoon turmeric powder
 * 20 oz onions (diced)
 * 20 cardamoms, seeded
 * 2 heaped tablespoons roasted coriander seeds
 * l level tablespoon aniseed

Directions
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste. Dough

2.Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.

3.Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.

4.Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.