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A bite of life: a flipped pan bread filled with meat and tahini - Walla! Food

2021-10-20T04:58:27.466Z

Baked bread stuffed with spicy meat, raw tehini and scallions that are seared on the pan with a little oil until browned. A bite of life. A perfect treat to sit down. For the full recipe >>



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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

Tags

  • 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

Lilac Rave

'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.



The stuffed pastries can be made into about 5 large pastries or about 10 individual ones.

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

  • 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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  • Masahan turkey is decomposed with onions

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  • Fida to Hamageon

  • Potato and bolognese pastry

  • Gujgiza Bukhari

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  • Kosher meat lasagna

  • A recipe for tortillas stuffed with meat and potatoes

  • Shoson: Moroccan meat sambusak

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  • Volumes

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  • Weights

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Source: walla

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