Moroccan filled bread rolls (Batbout)

Dough

• 300 g water
• 15 g fresh yeast
  or 2 tsp dried yeast
• 500 g plain flour
• 15 g salt
• 2 tsp turmeric powder
• 30 g fresh coriander roughly chopped
• 30 g fresh mint leaves only
• 30 g fresh flat-leaf parsley leaves only

Spiced meat filling

• 100 g onions cut into quarters
• 30 g fresh coriander roughly chopped
• 30 g fresh mint leaves only
• 30 g fresh flat-leaf parsley leaves only
• 50 g yellow peppers cut into pieces
• 50 g red peppers cut into pieces
• 300 g beef mince
• 2 pinches salt adjust to taste
• 2 pinches freshly ground black pepper adjust to taste
• 2 tsp ground turmeric
• 1 pinch ground cumin

Assembly

• olive oil for oiling hands and for frying