Somali sambusi dumplings with Parmigiano Reggiano - Somalia

Pour the flour and salt into a bowl; add the extra virgin olive oil in the center along with some of the water. Mix with a fork until a rough mixture is obtained. Transfer it to a lightly floured surface and carry on mixing with your hands. Add a little water at a time to obtain a firm dough (similar to fresh durum wheat pasta dough). Once you have a ball of dough, put it under a towel or plate and let it rest for about half an hour. Wash and peel the potatoes, cut into 2 - 3 pieces and boil for about 15 minutes. Drain and cool. On a chopping board, slice the onion very thinly. In a small mortar grind 10 grains of coriander into a fine aromatic powder (if you don't have a mortar and pestle use a small ceramic bowl and a wooden spoon as a pestle). In a pan, heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavors, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma). As soon as the coriander unleashes its characteristic aroma, add the onion and fry. Next, add the ground meat and cook. Meanwhile, finely dice the boiled potatoes (5 mm per side), chop the red bell pepper (previously cleaned) into small cubes, and very coarsely chop the parsley. In a bowl, mix the cooked minced meat, diced potatoes and bell pepper, parsley and Parmigiano Reggiano, and season with salt and a little freshly ground black pepper to taste. Prepare a "glue" by mixing 10 grams of flour and the cold water with a fork. Divide the dough into 4 pieces; roll out 1 piece of dough with a rolling pin on a lightly floured surface: it should be about 2 mm thick. Cut the dough into an 8-inch diameter circle (you can use a round cake baking tin). At the center of the disc of dough, slash a cross in order to get 4 triangular pieces. On one of the longer sides spread the "glue" and seal, forming a tall cone. Fill the cone almost to the edge. With a little glue dampen the strip of dough and carefully seal the filled pastry. Continue until you finish all the dough and filling, then place the freshly made pastries on a tray sprinkled with flour. Heat the peanut oil in a shallow and wide frying pan. When the oil is hot, fry the sambusi, first on one side (they should be golden brown), then on the other (turn them carefully and only once, so they don’t break open). Drain on paper towels and serve hot with peppers and a green salad.