Ingredienser
Semolina500 grams- Dried Beef100 grams
Stærk peber2 pieces
Sød Peber3 pieces
Løg3 pieces
Tomat1 piece- Clove of Garlic3 cloves
- Ras el Hanout1 teaspoon
Olie1 cup
Vand1 cup
Salt1 teaspoon
Trin
- 1
In a pot over the fire, sauté the onion, pepper, and dried meat with a little oil for 20 minutes on low heat. Add a little salt, ras el hanout, garlic, tomato, and hot pepper to taste. It is ready when the tomato is cooked.
20 minutterNødvendigt udstyr:🍳Pot - 2
To prepare the dough, in a large bowl, place the semolina on one side, then add salt, yeast, oil, and half a cup of water. Mix by hand until the salt dissolves, then combine everything with the semolina and knead. If necessary, add more water until a homogeneous dough is formed.
10 minutterNødvendigt udstyr:
Blandeskål - 3
Let the dough rest for 5 minutes, then roll it out or stretch it until it becomes thin. It is best to use parchment paper and it should be round.
5 minutterNødvendigt udstyr:🍳Rolling Pin🍳Parchment Paper - 4
Place the filling on one half of the circle and fold the other half over it. Press the edges to prevent the filling from falling out, then prick it with a fork twice.
5 minutter - 5
Grease the tagine with oil. When it heats up, lift the dough with the parchment paper and place it on the tagine. Move it gently until it browns, then flip it to the other side until browned.
10 minutterNødvendigt udstyr:🍳Tagine
Ernæringsfakta
Semolinapr. 100gStærk peberpr. 100gSød Peberpr. 100gLøgpr. 100gTomatpr. 100gOliepr. 100gVandpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.