Semsek (Pan-Fried Dough)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 teaspoon Salt
• 2 medium Potatoes
• 1/2 medium Onion
• 4 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 cup of Water, and 1/2 teaspoon Salt. Knead the mixture with your hands for about 5-7 minutes until a smooth dough forms. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to shape.
2. 2While the dough rests, prepare the filling. Peel and cut the 2 medium Potatoes into 1-inch cubes. Finely chop the 1/2 medium Onion. Place the chopped onion in a medium skillet with 2 tablespoons of Olive Oil over medium heat (350°F/175°C). Cook, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
3. 3Add the cubed potatoes to the skillet with the softened onions. Stir in the 1 teaspoon Cumin, 1 teaspoon Paprika, and 1/2 teaspoon Black Pepper. Cook for 5 minutes, stirring occasionally, until the potatoes are slightly tender. You can mash some of the potatoes against the side of the pan with your spoon to help bind the filling. Remove the pan from the heat.
4. 4Divide the rested dough into 4 equal pieces. On a lightly floured surface (you can use a little of the 2 cups of All-Purpose Flour from the ingredient list), roll each piece of dough into a thin circle, about 6-8 inches in diameter.
5. 5Spoon about one-quarter of the potato and onion mixture into the center of each dough circle. Leave a 1-inch border around the edge of the dough.
6. 6Carefully fold the dough circle in half over the filling, creating a half-moon shape. Press the edges firmly together with your fingers to seal the filling inside. You can crimp the edges with a fork for extra security.
7. 7Wipe out the skillet used for the filling, or use a clean one. Add the remaining 2 tablespoons of Olive Oil to the skillet and heat over medium heat (350°F/175°C).
8. 8Carefully place the filled semsek into the hot oil. Cook for 5-7 minutes per side, until the dough is golden brown and crisp. You should hear a gentle sizzle as they cook. Remove from the pan and place on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining semsek, adding a little more olive oil if the pan becomes dry.

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