Mahamra Pastries

حاتم العلانيChef

Ingredients

• 3 cups flour
  3 cup
• 1 tablespoon instant yeast
  1 tablespoon
• 1/2 tablespoon sugar
  0.5 tablespoon
• 1/2 tablespoon salt
  0.5 tablespoon
• 4 tablespoons powdered milk
  4 tablespoon
• A pinch of sesame
  1 pinch
• 2 tablespoons olive oil
  2 tablespoon
• 1 1/2 cups warm water
  1.5 cup
• 1 1/2 cups white onion, finely chopped
  1.5 cup
• 1/2 cup oil
  0.5 cup
• 1 cup tomatoes, finely chopped and drained
  1 cup
• 1 1/2 tablespoons pepper paste
  1.5 tablespoon
• 1 teaspoon sesame
  1 teaspoon
• 1 teaspoon black seed
  1 teaspoon
• Salt and black pepper
  1
• A pinch of cumin
  1 pinch

Steps

1. 1

   For the dough, mix the dry ingredients together and whisk them, then add the oil and rub the flour with the oil. Then add the water and knead the dough for about 15 minutes. Place it in a large bowl greased with a little oil and cover it.

   Required Tools:

   🍳

   Whisk

   Mixing Bowl

   15 min
2. 2

   Let the dough rise for about an hour, then roll it out with a rolling pin while sprinkling a little flour, and cut it into small circles using a cutter.

   Required Tools:

   🍳

   Rolling Pin

   60 min
3. 3

   For the filling, in a frying pan, add the oil and sauté the onions with a pinch of salt over medium to low heat until they are completely softened but not browned, then let them cool.

   Required Tools:

   Frying Pan

   10 min
4. 4

   Once cooled, add to the other ingredients and mix them together.

   5 min
5. 5

   Place a sufficient amount of filling on the dough circles and let the mahmra rest for about 15 minutes, then place it in a preheated oven at 400°F on the rack between the lower and middle.

   Required Tools:

   Oven

   15 min
6. 6

   When the mahmra is cooked, serve it.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags