Ingredients
Semolina500 grams- Dried Beef100 grams
Hot Pepper2 pieces
Sweet Pepper3 pieces
Onion3 pieces
Tomato1 piece- Clove of Garlic3 cloves
- Ras el Hanout1 teaspoon
Oil1 cup
Water1 cup
Salt1 teaspoon
Steps
- 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 minRequired Tools:🍳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 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:🍳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 min - 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 minRequired Tools:🍳Tagine
Nutrition Facts
Semolinaper 100gHot Pepperper 100gSweet Pepperper 100gOnionper 100gTomatoper 100gOilper 100gWaterper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.