Kashk Pastries

حسون العلايميCocinero

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
• Pimienta negra
  0
• A pinch of dried mint
  0

Pasos

1. 1

   For the dough, rub the oil with the flour either by hand or whisk to mix them, 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)..

   Herramientas necesarias:

   Tazón para mezclar

   🍳

   Whisk

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2. 2

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

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3. 3

   For the filling, mix the kashk, oil, and water together until they become like 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).

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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 until browned on the bottom, then brown a little on top.

   Herramientas necesarias:

   Horno

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas