They can be eaten alone, but they can also be eaten with a good deli sandwich, or some brisket, or just about anything else. Think of them as a potato side dish and serve then with anything you would serve potoates with.
Here is my recipe for the dough part. The filling can be potato or meat or any number of other things. This dough recipe is the most authentic I have come across.
Oil Pastry (Ail Teig):
3/4 cup vegetable oil
3/4 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt
Combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.
Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.
Preheat the oven to 375 degrees F.
Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden