Preparation Cut bacon and onions into small cubes and fry. Add minced meat and cook so that it does not clump together, but is distributed as finely as possible. Boil the eggs for about 8 minutes and cut them into small cubes.
Soak raisins in hot water. Cut olives into fine slices. Add to the meat dough together with the drained raisins and the egg. Season with a little bit of pepper, if necessary also with salt (in general the bacon is enough as a salt supplier). The typical flavor of the meat dough can only be achieved by adding at least two teaspoons of sweet paprika and ground cumin. Knead the flour with the yeast, the oil and 3 cups of milk and then add just enough milk until the dough is smooth but still firm. Since the dough does not contain sugar and the oil makes the dough heavy, it must rise for quite a long time, preferably at low heat (not above 50 degrees ) in the oven. Roll out dough into round pieces with 15 cm ø, put 1-2 tbsp meat dough on one half and brush the edge with egg, flour paste or possibly condensed milk, then fold into a pocket and press the edge firmly. Bake at 210 degrees in an electric oven or possibly at 180 degrees in a hot-air oven for 20 minutes.
Our tip: Use bacon with a fine, smoky note!