Danouni pastries are a classic Tunisian dish. Contrary to what their name suggests, they are not made from phyllo pastry. They are made from homemade dough and shaped into small crescent-like pastries typically enjoyed as an appetizer. Today, we present you the recipe for Danouni pastries with ground meat, which pairs well with soup during Ramadan.

Ingredients:

• 150g all-purpose flour
• 400g fine semolina
• 140g melted butter
• 1 teaspoon of salt
• 100ml lukewarm water
• 100ml milk

For the filling:

• 150g ground meat or 150g minced chicken or beef
• 1 onion
• 3 cloves of crushed garlic
• Parsley
• Salt
• Felfel Bar Abid (optional)

Instructions:

1. In a bowl, mix the flour, semolina, and salt.
2. Add the melted butter.
3. Incorporate the ZEYNA turmeric.
4. Gradually add lukewarm water and milk, working the mixture until you achieve a soft, firm dough.
5. Let the dough rest for 40 minutes.

Meanwhile, prepare the filling:

1. In a pan, melt a bit of butter, add the chopped onion, ZEYNA crushed garlic, and chopped parsley.
2. Add the ground meat or minced chicken or beef.
3. Season with salt, ZEYNA pepper, ZEYNA spice mix (tabel and karwiya/coriander and caraway), and a small amount of Felfel Bar Abid if desired.
4. Cook for about 7 minutes.

To assemble:

1. Roll out the dough into very thin sheets and cut them into circles.
2. Place a spoonful of the filling in the center of each circle.
3. Fold the circle in half to create a half-moon shape.
4. Seal the edges by pressing with a fork.
5. Fry the pastries until golden brown.