5 measurements of flour type 55, about 700 grs
baking powder, 1 tbsp
salt, 3 tbs
1/4 cup of powdered sugar, or 50 grs
3/4 of vegetable oil, or about 150 ml
2 measures of warm milk, about 300 ml, add as needed
1 medium onion
2 tablespoons olive oil
1/2 red pepper, 1/2 yellow pepper and 1/2 green pepper
1 firm tomato (not ripe)
250 gr of ground beef and 250 gr of chopped lamb
1 tsp soft paprika and 1 pinch cumin
2 tbsp coriander and chopped parsley and 2 tbsp of pine nuts, (I did not put)
one tsp of tomato concentrate
salt and pepper
Firstly quickly mix the flour, sugar and salt into a salad bowl or the bowl of a robot then add the yeast
then moisten with the milk slightly heated and work the dough until forming a ball
finally finish with oil gradually and knead for about 10 minutes and cover with a damp cloth and set aside
then prepare the stuffing:
cook the onions and the diced peppers in a little oil for a few minutes
cut the tomato into small dice and put them in a salad bowl then add the 2 chopped meats (beef and lamb) and oil
then the coriander, the chopped parsley, the spices, salt and pepper then add the peppers and mix well and reserve
divide the dough into 50 or 100 small balls
spread each dough in a circle then place in the center 1 stuffing stuffing
pinch the two ends of each side with the fingers to close the fatayer as in the pictures
then pinch with nakkache pliers to secure and decorate at the same time!
place them on a plate covered with baking paper and bake at 200 ° preheated oven about 15 minutes according to the ovens
you can freeze them when they have a little warmth, let them thaw at room temperature and put them in the hot oven 5 minutes before serving
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.