Ingredjenti
Semola500 grams- Dried Beef100 grams
Peprina sħiħa2 pieces
Peprina Sweet3 pieces
Bżar3 pieces
Tomat1 piece- Clove of Garlic3 cloves
- Ras el Hanout1 teaspoon
Żejt1 cup
Ilma1 cup
Salt1 teaspoon
Passi
- 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 minutiGħodda meħtieġa:🍳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 minutiGħodda meħtieġa:
Bowl tal-ħawt - 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 minutiGħodda meħtieġa:🍳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 minuti - 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 minutiGħodda meħtieġa:🍳Tagine
Fatti tan-Nutrizzjoni
Semolagħal kull 100gPeprina sħiħagħal kull 100gPeprina Sweetgħal kull 100gBżargħal kull 100gTomatgħal kull 100gŻejtgħal kull 100gIlmagħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.