Kashk Pastries

بلسم عظومةCozinheiro

Ingredientes

• 1 kilogram of flour
  1 kilogram
• 1/4 cup olive oil
  0.3 cup
• 1 tablespoon sugar
  1 tablespoon
• 2 tablespoons instant yeast
  2 tablespoon
• 1 tablespoon salt
  1 tablespoon
• A pinch of sesame
  0
• 6 tablespoons powdered milk
  6 tablespoon
• 3 cups warm water, or 3 1/2 cups
  3 cup
• 2 tablespoons kashk powder
  2 tablespoon
• 4 tablespoons hot water
  4 tablespoon
• 5 tablespoons olive oil
  5 tablespoon
• 2 tomatoes, finely chopped
  2 piece
• 1 onion, finely chopped
  1 piece
• 1 teaspoon pepper paste
  1 teaspoon
• Pimenta preta
  0
• A pinch of dried mint
  0

Passos

1. 1

   Rub the oil with the flour either by hand or mix with a whisk until combined, then add the other dry ingredients except for the yeast and sugar (the yeast, sugar, and a portion of the water should be placed in a cup and covered for five to ten minutes to activate the yeast).

   Utensílios necessários:

   Tigela de mistura

   🍳

   Whisk

   5 minutos
2. 2

   Add to the other ingredients and add water while kneading, knead for a quarter of an hour and let rise for 45 minutes.

   15 minutos
3. 3

   Mix the kashk, oil, and water together until they form a paste, and let them sit for about half an hour to an hour, then add the finely chopped tomatoes, finely chopped onion, pepper paste, black pepper, and a pinch of dried mint (do not add salt as the kashk is salty).

   60 minutos
4. 4

   Roll out the dough, cut into circles, fill, and let rest for 10 minutes, then bake in the oven at 400°F on the middle to lower rack to brown the bottom, then brown slightly on top.

   Utensílios necessários:

   Forno

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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