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Recipes Minced meat dishes

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Ingredients:

Dough
– 200g of flour
– 200g of durum wheat
– 1 tablespoon of butter
– 1 egg
– 1 sachet of pastry yeast
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– 1 teaspoon of dry basil
– Salt

The joke
– 500g of ground meat
– 2 onions, cubed
– 50g of black olive cut into pieces
– 200g of grated cheese
– 1/2 teaspoon of dry basil
– Salt pepper

Preparation:

– Put in a bowl the flour, dig a well in the center, add butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt, basil and incorporate little by little the water warm and knead until the dough is smooth and smooth, cut the dough into small balls the size of a cherry, cover with a cloth and let them sit for 15 minutes.
– Prepare the stuffing, heat 1 tablespoon of oil and cook the onion until it is translucent, add the chopped meat and cook, stirring with a wooden spoon, salt and pepper. Drain the stuffing in a colander, add grated cheese, black olives, basil, mix well.
– Spread each ball of dough on a work surface floured with a roller, cut it in half, put a spoonful of stuffing on the half of dough then fold in triangle taking care to weld the edges in pressing lightly with the back of a fork to give decorative effects, continue the same operation with the dough and stuffing.
– Brush the slippers with the egg yolk and cook in a preheated oven at 180 ° C until golden brown.
– Serve immediately.

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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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Meal

Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Meal

Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. 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.
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