Boraki

For the dough, combine wheat flour, egg, water and half of the salt; knead into a firm, elastic dough, cover and set aside for 25 minutes.

Finely chop the onion and tomatoes. In a skillet, heat half of the oil, sauté the onion for 3–4 minutes, add the ground beef, the remaining salt and black pepper, and cook for 6–8 minutes, breaking up any lumps.

Add the tomatoes and parsley to the meat and simmer for another 5–7 minutes, until the filling has thickened; let it cool until warm.

Roll out the dough to a thickness of 2–3 mm and cut into squares about 5×6 cm. Place 1 tbsp of filling on each square, roll into a cylinder and pinch one edge closed, leaving the other end open.

Arrange the boraki open-side up in a single layer in a shallow pot, pour in hot water to reach about halfway up the dumplings, cover with a lid and simmer over low heat for 5 minutes.

Carefully transfer the boraki to a sieve and let them drain for 2–3 minutes.

Heat the remaining oil in a wide skillet and fry the boraki open-side up for 3–4 minutes, then flip and brown for another 2–3 minutes.

Serve the boraki hot, right after frying.