Zankal

Ziyâd YılmazChef

Ingredients

• 7 cups of flour
  7 cup
• 1 1/2 tablespoons of yeast
  1.5 tablespoon
• 1 tablespoon of sugar
  1 tablespoon
• 1 tablespoon of salt
  1 tablespoon
• 2 tablespoons of sesame
  2 tablespoon
• 1/4 cup of vegetable oil
  0.3 cup
• 3 1/2 cups of warm milk, up to 4 and a half cups
  3.5 cup
• 1 kilogram of minced veal
  1 kilogram
• 2 large onions, finely chopped
  2 piece
• 3 tablespoons of vegetable oil
  3 tablespoon
• Salt and black pepper
  0
• 1 1/2 teaspoons of seven spices
  1.5 teaspoon
• A pinch of nutmeg
  0
• 1/4 teaspoon of cinnamon
  0.3 teaspoon

Steps

1. 1

   To prepare the dough, mix the dry ingredients together using a hand whisk, then add the oil and rub the dough well with your hands.

   Required Tools:

   Hand Blender

   5 min
2. 2

   Make a well in the center and gradually add the milk, starting to knead. The kneading time should not be less than a quarter of an hour for the dough to be successful and fluffy. Stop adding milk when the dough becomes slightly soft.

   15 min
3. 3

   The dough should be slightly soft.

4. 4

   The dough should be slightly soft.

5. 5

   The dough should be slightly soft.

6. 6

   Shape the dough into a ball and place it in a large bowl greased with a little vegetable oil, cover with plastic wrap for one to one and a half hours.

   Required Tools:

   🍳

   Bowl

   90 min
7. 7

   To prepare the filling, in a large deep frying pan over high heat, add the oil and then the onions until they soften, then add the minced meat and continue stirring to prevent the meat from sticking.

   Required Tools:

   Frying Pan

   10 min
8. 8

   When the color of the meat changes, add the pepper and spices and stir, let the mixture cook until the meat is done, and finally add the salt and let the mixture cool.

   5 min
9. 9

   To shape the Zankal, gently lower the risen dough without kneading or punching it down, divide it into small circles and place them on a floured surface, remembering to cover them with a cloth. Take each ball and roll it by hand into a rectangular shape (no need for a rolling pin).

   10 min
10. 10

    Stuff with a generous amount of filling, ensuring that the filling does not spill out, and roll it like a sandwich.

    5 min
11. 11

    Fry the fingers in deep hot oil, drain, and serve with yogurt or lentil soup.

    5 min

Nutrition Facts

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

Dietary Features & Tags