Alexandrian Meat Bread

مصطفى ترشيشيCuisinier

Ingrédients

• 6 cups of flour
  6 cup
• 2 tablespoons of ghee
  2 tablespoon
• 2 tablespoons of dry yeast
  2 tablespoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 2 cups of water, approximately for kneading
  2 cup
• 500 grams of minced beef
  500 gram
• 100 grams of lamb fat, and lamb tail (if available)
  100 gram
• 3 medium-sized onions
  3 pieces
• 1 bunch of parsley
  1 bunch
• 2 teaspoons of salt
  2 teaspoon
• 2 teaspoons of black pepper
  2 teaspoon
• 3 teaspoons of meat spices
  3 teaspoon
• A little nutmeg
  0

Mesures

1. 1

   In a bowl, mix the flour, yeast, salt, and sugar well, then add the ghee and mix well.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Gradually add water to the mixture and knead to obtain the desired dough.

   5 minutes
3. 3

   Leave the dough to rise in a warm, covered place for 30 minutes.

   30 minutes
4. 4

   In a bowl, mix the meat with the fat, spices, onions, and parsley well, and set aside.

   Matériel requis:

   Bol de mélange

   5 minutes
5. 5

   Sprinkle a little flour on the table, place a piece of dough, and roll it out with a rolling pin to achieve the desired size and thickness.

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
6. 6

   The suggested quantity makes approximately 12 sandwiches.

7. 7

   Place a piece of meat in half of the bread, preferably not thick.

8. 8

   Close the empty half over the half filled with meat to form a closed half loaf.

9. 9

   In a frying pan, heat a tablespoon of oil, then place the loaf on low heat and turn it every two minutes to achieve the desired color.

   Matériel requis:

   Poêle à frire

   5 minutes
10. 10

    Repeat the process until the quantity is finished, place the bread on a serving plate, and serve hot.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques