Sambusek with an onion swiss chard filling

Serves 4
180 g flour
100 ml milk
1 tsp of baking powder
50-75 ml of water
2-3 onions
olive oil
7 spice
cinnamon
cumin
small bunch of swiss chard
2 cloves of garlic
200 g chickpeas, cooked*
sumac
1 egg
nigella seeds

 *I love mine freshly cooked (I have a pressure cooker for that, works miracles!) but you can easily take a can too)

Mix the flour with the milk, baking powder, some salt and 50 ml of water. Knead into a silky dough. Add a little bit more water if needed to get a smooth dough. 

For the filling: chop finely the onions. Heat a generous amount of oil and fry the onions 15 min. on low fire until lightly browned and sweet. Chop the swiss chard and fry in some olive oil, grate the garlic over it and stir and fry for another 10 min. Add the onions, together with the chickpeas, some 7 spice, cinnamon and cumin to taste and add salt. Lower the fire, add some more olive oil: it should be nice and creamy and well seasoned. Add some sumac too.  

Divide the dough into equal little balls. Sprinkle some flour on your worksheet and roll out in a circle (you can use a not too big of a bowl to cut out a nice circle) not too thin and not too thick. Spoon some filling onto one half of the dough, lightly brush the sides with water and close the sambusek. Make a nice pattern with your fingers or fork (check my Instagram). Repeat with rest of dough and filling. Stir loose the egg. Brush the sambusek with the egg, and sprinkle with nigella seeds. Preheat the oven at 180°C and bake them golden in 15-20 min.  I served them up with some labneh stirred loose with sumac. 

And you can just make the filling and dough ahead, and finish and bake them the next day: even better in taste.