Khanum with Beef and Potatoes

Sift the flour, dissolve the salt in the water and pour it into the flour along with 1 tbsp oil. Knead a firm dough for 8–10 minutes, cover and let it rest for 30 minutes.

Cut the beef into very small cubes or use ground beef. Cut the potatoes and onion into small cubes and combine with the meat. Add cumin, coriander seeds, black pepper and salt and 1 tbsp oil, then mix well.

Roll out the dough on a floured surface into a thin circle about 40 cm in diameter. Brush the surface with 1 tbsp oil and spread the filling evenly, leaving 2–3 cm free around the edges.

Fold the edges of the dough over the filling, roll the sheet up into a roll and pinch the ends closed. Coil the roll into a ring, or place it as a straight roll seam-side down.

Grease the steamer rack with 1 tbsp oil, place the khanum on it and brush the top with another 1 tbsp oil. Cover and steam over vigorously boiling water for 50 minutes.

For the sauce, combine the tomato paste, water and 1 tbsp oil, bring to a boil and simmer for 5 minutes.

Let the khanum rest for 5 minutes, cut crosswise into portions and serve with the hot tomato sauce.