Kashk Pastries

حسون العلايميCuisinier

Ingrédients

• 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
• Poivre noir
  0
• A pinch of dried mint
  0

Mesures

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)..

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
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.

   15 minutes
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).

   60 minutes
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.

   Matériel requis:

   Four

   10 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques