Stuffed Dough with Dried Meat and Vegetables
Zutaten
Grieß500 grams- Dried Beef100 grams
Scharfe Paprika2 pieces
Süßer Pfeffer3 pieces
Zwiebel3 pieces
Tomate1 piece- Clove of Garlic3 cloves
- Ras el Hanout1 teaspoon
Öl1 cup
Wasser1 cup
Salz1 teaspoon
Schritte
- 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 MinutenBenötigte Werkzeuge:🍳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 MinutenBenötigte Werkzeuge:
Rührschüssel - 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 MinutenBenötigte Werkzeuge:🍳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 Minuten - 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 MinutenBenötigte Werkzeuge:🍳Tagine
Nährwertangaben
Grießpro 100gScharfe Paprikapro 100gSüßer Pfefferpro 100gZwiebelpro 100gTomatepro 100gÖlpro 100gWasserpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.