Ingrediënten
Semolina500 grams- Dried Beef100 grams
Pittige peper2 pieces
Zoete Paprika3 pieces
Ui3 pieces
Tomaat1 piece- Clove of Garlic3 cloves
- Ras el Hanout1 teaspoon
Olie1 cup
Water1 cup
Zout1 teaspoon
Stappen
- 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 minutenBenodigde hulpmiddelen:🍳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 minutenBenodigde hulpmiddelen:
Mengkom - 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 minutenBenodigde hulpmiddelen:🍳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 minutenBenodigde hulpmiddelen:🍳Tagine
Voedingsfeiten
Semolinaper 100gPittige peperper 100gZoete Paprikaper 100gUiper 100gTomaatper 100gOlieper 100gWaterper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.