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A bite of life: a pan-fried bread filled with meat and tahini

Baked bread stuffed with spicy meat, raw tehini and scallions that are seared on the pan with a little oil until browned.

A perfect treat to sit down

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• recipe

• bread

• Pastries

• meat

• Tehina

Walla!

Food

Wednesday, 20 October 2021, 07:59

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Thin layers of dough stuffed with meat, raw tehini and green onions (Photo: Haim Moshe)

There are bites that fill you with unforgettable momentary happiness.

This is exactly what he defeated in chef

's pastry

- bread bread stuffed with spicy meat, raw tehini and scallions that are seared on the pan with a little oil.

A real pleasure.

In order to get to the layers of dough and the fluffy meat one has to fill, roll, roll, roll again, wrap into a snail shape and flatten again, and it's so worth it.

More on Walla!

Avi Bitton's meat challah

To the full article

Padded bread stuffed with meat and tahini

Recipe By: Lilach Raveh, courtesy of Tahina El Erez, Walla!

Food

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• 40 minutes of work

• Two and a half hours total

• Medium difficulty

• Mediterranean

• fleshy

• meat

• Pastries

• Breads

• Recipes to sit

• kosher

Shredded pan bread filled with meat and raw tahini (Photo: Haim Moshe)

Conversion calculator

Ingredients

• For dough:

  • 500 grams of flour

  • 5 grams of dry yeast (flat teaspoon)

  • 15 grams of canola oil (tablespoon)

  • 300 grams (1/4 1 cup)

  • 5 grams of salt (flat teaspoon)

• Meat:

  • 500 g ground beef (preferably fatty as a rib)

  • 1 teaspoon salt

  • ½ A teaspoon of black pepper

  • 1 teaspoon ground coriander seeds

  • 1 tablespoon

• To fill:

  • raw tehini

  • ½ A bunch of chopped green onions

  • Canola oil - for lubricating the surface

To the conversion calculator

Preparation

How to make fluffy bread stuffed with meat and tahini?

• 1 In a mixer with a kneading hook put all the dough ingredients for about 5 minutes.

  Cover and puff for about an hour (or until the dough doubles in volume).

• 2 Divide the dough into 5 equal balls for large loaves or 10 balls, for individual pastries.

  Lightly grease each ball with canola oil.

• 3 Mix the meat well with the rest of the spices and soy and divide into equal balls according to the desired size - 5/10.

• 4 On a greased work surface place with your hands a first dough circle to a thickness of about an inch.

  Surfaces on the dough from the meat mixture.

  Pour a heaping tablespoon of raw tahini and sprinkle with a handful of green onions.

  Gather the edges and close to form a stuffed ball.

  Repeat with the rest of the dough and the filling.

• 5 Now take a stuffed ball and flatten it again with a rolling pin to form a disc about 2 cm thick. Roll into a roll, flatten and roll into a snail. Repeat with the rest of the balls. Finally flatten each snail into a 2 cm thick pita (not bad if there are tears along the way) .

• 6 In a large skillet with a thin layer of oil at the bottom fry the breads over medium heat with a lid until nicely golden on both sides.

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Conversion calculators

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• Volumes

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• Weights

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