A taste of home: Yonit Zuckerman's stuffed buns - voila! Food

2023-03-01T05:34:59.999Z

Erez Komarovski hosts Yonit Zuckerman, who accompanies you step by step on the way to hot and crazy Moroccan buns with two fillings: a colorful meat filling and an addictive onion filling. Enter>>

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One of the famous dishes of Moroccan cuisine is the stuffed yeast buns, a homey and comforting dish that comes in many versions.

The blogger and cook Yonit Zuckerman specializes in Moroccan cuisine, and in the house where she grew up she drew a lot of information from her mother and grandmother Sultana, who was a famous cook in Oujda, Morocco.

Zuckerman, the owner of the blog The Queen of the Kitchen, was hosted by Erez Komarovsky at his home in Mattat, and together they created an upgraded version of the famous rolls made of magic flour, which they filled with two fillings: a sweet onion and seasoned with turmeric, and a meat filling full of color, seasoning and, of course, flavor.

Delicious onion pastry

with yeast and chocolate rolls

for more easy baking recipes

Filled with meat or filled with onions, delicious stuffed buns by Yonit Zuckerman (Photo: Afik Gabai)

Hot and crazy Moroccan buns (Photo: Afik Gabai)

Ingredients

For the dough:
- 1 kg of magic flour or flour + 2 tablespoons of dry yeast
- 4 tablespoons of sugar
- ½ 2 cups
- ½ cup of oil
- 1 tablespoon of salt
For the onion filling:
- 3 huge white onions cut into slices/ purple onion is also possible
- ¼ cup oil
- 1 spoon of sugar
- 1 tablespoon sweet paprika
- ½ teaspoon turmeric
- ½ teaspoon white pepper
- 1 teaspoon of chicken soup powder
- ¼ teaspoon hot paprika (grated)
- Salt
- black pepper
For meat filling:
- 500 grams of ground beef with a tablespoon of grated lamb fat (optional, but will enrich the taste)
- 1 large chopped onion
- 4 chopped garlic cloves
- ¼ teaspoon of salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon of chicken soup powder
- 1 tomato paste
- A handful of roasted pine nuts (optional)
for baking:
- scrambled egg
- Sesame seeds or sesame seeds
For the conversion table click here >

Preparation

How do you make stuffed Moroccan rolls?

1
The dough:
take all the dough ingredients except the salt, put in a mixer for 7 minutes and occasionally change the speed levels between medium and high.
This action is very important because it simulates the manual kneading process.
2 Add the salt and cook for another 2 minutes.
3 Cover the dough with plastic wrap and let it rise for about an hour.
4
At the same time, while it rises, prepare the filling:
fry 3 sliced onions in oil.
After 3 minutes, add a tablespoon of sugar that will caramelize slightly with the onion and give it a delicate sweet twist.
After another 3 minutes, when the onion becomes transparent, add the spices.
Mix well and adjust seasoning.
Fry for another minute and a half and remove from the heat.
5
If you prefer a meat filling:
fry the onion with the oil, then the chopped garlic, until lightly golden. Sprinkle over the ground meat and mix. When it starts to change color, add spices. Refrigerate. You can replace the filling with any meatball paste you like.
6
Filling:
after an hour of rising, cut 20 ping-pong-sized balls from the dough (you can make a smaller size, keep in mind that the quantity will be larger and the baking time will be reduced).
Fill with filling and close like a sack.
Place the ball with the closed part down (see video).
7 Brush with a beaten egg, sprinkle with sesame seeds and put in an oven preheated to 200 degrees until golden (25-30 minutes).
If you prepare both types of buns, mark the meaty part in the comb to differentiate after baking.