Prepare the Dough: In a large mixing bowl, combine the flour and salt.

Carefully pour the boiling water into the flour mixture, stirring constantly with a wooden spoon or a heatproof spatula.

Add the vegetable oil and continue to mix until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.

Cover the dough with a clean cloth and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.

Prepare the Filling: In a medium bowl, combine the ground meat, finely chopped onions, and fresh herbs. The herbs add a burst of freshness to the filling.

Season the mixture with salt and your favorite spices to taste. Common spices include black pepper, cumin, and paprika.

Pour in 30 ml of boiling water and mix thoroughly. This helps to bind the filling together and keeps it moist during cooking.

Shape the Dough: After the dough has rested, divide it into small, equal-sized balls (about the size of a walnut).

On a lightly floured surface, roll each ball of dough into a thin circle, about 3-4 inches in diameter. The dough should be thin enough to be pliable but not so thin that it tears easily.

Assemble the Filled Pastries: Place a heaping teaspoon of the meat filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. You can use a fork to crimp the edges or simply pinch them together with your fingers.

Repeat this process with the remaining dough and filling.

Fry the Pastries: In a large skillet, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot but not smoking.

Carefully place the filled pastries in the hot oil, a few at a time, ensuring not to overcrowd the pan.

Fry the pastries for about 2-3 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.

Transfer the cooked pastries to a plate lined with paper towels to drain any excess oil.

Serve: Serve the hot, crispy pastries immediately. They can be enjoyed on their own or with a dipping sauce of your choice, such as yogurt, sour cream, or a tangy tomato sauce.