Prepare the kitchen: wonderful meat rolls - Walla! Food

2022-01-06T04:20:16.398Z

Airy buns stuffed with spicy minced meat. Batya whistles in a winning recipe that the whole family loves. Includes photocopied preparation steps. Enter the full recipe >>

Prepare the kitchen: wonderful meat rolls

Batya Sorek's meat stuffed rolls are all you need right now, especially if you feel like pampering yourself or your family on Saturday.

They are perfect alongside tehini, a homemade kitchen salad, or equals but also as simple as they are

Walla!

Food

06/01/2022

Thursday, 06 January 2022, 06:00 Updated: 06:08

Share on Facebook
Share on WhatsApp
Share on Twitter
Share on Email
Share on general
Comments
Comments

Meat-stuffed rolls (Photo: Walla !, Batya Sorek)

This combination of soft and airy carbs that envelops a spicy and juicy meat filling always makes us happy and puts a smile on our faces, all the more so in winter, so the craving for carbs of this kind only intensifies.

Batya Sorek's meat-filled rolls are all you need now, especially if you feel like pampering yourself or your family on Saturday.

They are perfect alongside tehini, a homemade kitchen salad, or equals but also as simple as they are.

And if you already bothered on Saturday night, prepare like a double and after baking freeze some.

This way you can pull out a stuffed bun, warm it up and enjoy it even in the middle of the week.

For another perfect recipe for Shabbat by Batya Sorek

Yeast cake is torn off with a delicious cinnamon filling

To the full article

Meat-stuffed rolls

Recipe By: Batya Sorek, Walla!

Food

40 minutes of work
Two and a half hours total
Medium difficulty
12 units

Moroccan
fleshy
meat
Stuffed and pickled
Pastries
Breads
Recipes to sit
kosher

Meat-stuffed rolls (Photo: Batya Sorek)

Ingredients

For the bun dough:
- 500 grams of flour
- 1 teaspoon dry yeast (or a tablespoon of fresh yeast)
- 1 lukewarm buckwheat (240 ml / g)
- 3 tablespoons sugar
- ¼ Olive oil (50 g)
- 1 teaspoon salt
For the meat filling:
- 500 g ground beef
- 4 tablespoons olive oil
- 2 chopped onions
- 2 red peppers (gambas), cut into small cubes
- 3 cloves chopped garlic
- Chopped coriander
- ½ A pinch of ground black pepper
- ½ As a sweet paprika
- 3 tablespoons soy
For brushing:
- Olive oil
- Coarse salt
- Fresh thyme leaves
For the conversion table, click here>

Preparation

How to make meat-stuffed rolls?

1
Prepare the dough:
In a mixer with a kneading hook, mix the flour, yeast and sugar a little to disperse the ingredients.
2 Add water and then gradually add the oil while processing the ingredients with a kneading hook.
When a uniform dough begins to form, add the salt and continue to process for at least another 8 minutes or until the dough is smooth and detaches from the sides.
3 Transfer the dough to a large bowl, cover and leave to rise for about an hour and a quarter (in winter the process of course takes a little longer), almost until it doubles in volume.
4
While rising, prepare the meat filling: In
a pan with olive oil, fry the onion and gamba until soft.
Add garlic cloves and the meat and with the help of a fork / spoon fork the meat to obtain meat crumbs.
5 When the meat is cooked and changes color, add spices and soy (note that the soy is salty so there is no need to add salt either).
Stir, taste and adjust seasoning.
Continue to cook for another 10 minutes, stirring occasionally.
Remove from the heat and cool completely.
6
Assembly:
Using the palm of your hand, lower the dough to puff the air, divide into 12 equal parts and form into balls.
Work with one ball at a time and cover the rest.
7 Roll each ball slightly into a kind of small pita, fill with the filling and close (see photos at the end of the recipe).
Drizzle and place on a baking tray lined with baking paper.
Cover and let swell for another 25 minutes.
Meanwhile, preheat oven to 180 degrees in turbo mode.
8 Brush the surface of the dough with olive oil, sprinkle with a little thyme and coarse salt and bake for about 25 minutes or until golden and beautiful.
Want to prepare for double quantity?
You can freeze after baking and reheat whenever you feel like it.
Gillons for stuffing:
Feel free to play with the stuffing and add for example pine nuts, green onions, purple onions and more.
9
How to fill the rolls with pictures:
Flatten each ball like a small pita (Photo: Walla !, Batya Sorek)
Place the filling in the center (Photo: Walla !, Batya Sorek)
Close once over the filling (Photo: Walla !, Batya Soreq system)
Closing a second time (Photo: Walla !, Batya Sorek)
Create a kind of small sack (Photo: Walla !, Batya Sorek)
And dribbling to the ball (Photo: Walla !, Batya Soreq system)
Brush with olive oil and sprinkle with coarse salt and thyme (Photo: Walla! System, Batya Soreq)
After a second puffing, bake and serve (Photo: Walla !, Batya Sorek)