Ingredjenti
Farina bajda500 grams
Yeast1 pinch
Salt1 pinch
Laħam imqadded1.5 cup- Onion, chopped3 pieces
Peprina Aħmar1 piece
Peprina Aħmar1 piece- Black olives100 grams
- Cumin, pepper, and salt spices1 to taste
Butir2 tablespoons
Żejt2 tablespoons
Passi
- 1
Knead the dough traditionally until it becomes soft, let it rest for ease of use, then shape it into small balls and let it rest for about 15 minutes.
15 minGħodda meħtieġa:
Bowl tal-ħawt - 2
In a pot over heat, sauté the onion well, add the ground meat and spices, and sauté for about 8 to 10 minutes, then let it cool.
10 minGħodda meħtieġa:
Kazzola - 3
Melt the butter and mix it with the oil.
5 min - 4
Take the first ball of dough, flatten it with the butter mixture, then flatten a second ball and place them on top of each other to form three layers in a square shape. Place the filling inside the dough, gather the sides, add a black olive with a drizzle of oil and butter, and place it on a greased baking tray.
10 min - 5
Repeat the process until the dough is finished.
10 min - 6
Place the tray in the oven to bake and brown, then serve warm.
10 minGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Farina bajdagħal kull 100gYeastgħal kull 100gSaltgħal kull 100gLaħam imqaddedgħal kull 100gPeprina Aħmargħal kull 100gPeprina Aħmargħal kull 100gButirgħal kull 100gŻejtgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.