Saudi Style Dough Discs

Zaid Al-FarsiCuoco

Ingredienti

• 3 cups of flour
  3 cups
• 1 teaspoon of salt
  1 teaspoon
• 1 egg
  1 piece
• 1 cup of water
  1 cup
• 750 grams of minced lamb
  750 grams
• 300 grams of chopped onions
  300 grams
• 1 teaspoon of black pepper
  1 teaspoon
• 2 cubes of Maggi chicken broth
  2 cubes

Passi

1. 1

   Mix the flour in a large bowl with the salt and the egg. Gradually add the water and mix the ingredients until a cohesive dough forms. More water can be added if necessary.

   Utensili necessari:

   Ciotola per mescolare

   10 minuti
2. 2

   Divide the dough into small equal-sized pieces. Shape each piece into balls. Cover and let sit for a full hour.

   60 minuti
3. 3

   Mix the minced meat with the onions, black pepper, and the dissolved Maggi chicken broth cubes, then set aside.

   5 minuti
4. 4

   Flatten each ball and stuff with a teaspoon of the meat mixture, then fold to seal. Repeat this step with the remaining balls.

   10 minuti
5. 5

   Grease a special pot for steaming with ghee. Place the stuffed dough discs in the pot's basket.

   Utensili necessari:

   Pentola a vapore

   5 minuti
6. 6

   Fill the bottom half of the pot with hot water and add a little salt. Cover the pot and seal tightly. Place over medium heat for 50 minutes or until the discs are cooked.

   50 minuti
7. 7

   Arrange the steamed discs on a serving plate and serve hot.

   5 minuti

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag