Persian Nan-o-Beryan (Bread Rolls with Spiced Lamb Filling)

Prepare the meat filling: Place the sheep shoulder meat in a pot with the fried onion, a small amount of water, salt, and turmeric. Cook gently over low heat until the meat is very tender and the liquid has mostly evaporated. Allow to cool slightly, then grind or finely shred the meat.

Enhance the filling: Heat a pan over medium heat and lightly sauté the ground meat. Add the chopped mint and parsley, tomato paste, cinnamon, saffron, salt, and black pepper. Stir until fragrant and well combined, then remove from heat and set aside.

Make the batter: In a mixing bowl, lightly beat the eggs. Gradually add the flour, stirring continuously to avoid lumps. Add the oil, milk, water, and a pinch of salt, mixing until you have a smooth, thin, pourable batter.

Cook the crepes: Heat a small nonstick pan over low heat and lightly oil it. Pour a small ladle of batter into the pan, swirling to coat the base evenly. Cook until the surface sets and the edges begin to lightly crisp.

Flip briefly to warm the other side, then transfer the crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.

Assemble and fry: Place a portion of the meat filling onto each crepe, roll it neatly, and fry the rolls in shallow oil until golden and lightly crisp on all sides.

Serve warm, ideally fresh from the pan. This recipe makes approximately 6 servings.