Dough.....
2 cups all purpose flour
1 cup semolina flour
(3 cups of flour can be substituted)
2 teaspoons salt
1 1/2 cups of cold water (approximately)
1/4 cup melted butter and vegetable oil mixed
Filling....
1/2 each red,yellow and orange bell peppers minced
1/2 cup white mushrooms minced
1 medium yellow onion minced
1 1/2 pounds ground turkey
1 tablespoon each cumin seeds, Moroccan 7 spice corriander powder & ground cinnamon.
Salt and pepper to taste
1 generous pinch of saffron threads
2 teaspoons turmeric
2 teaspoons kabsah spice. (all spice can be substituted for the kabsah and Moroccan 7 spice)
1 also used about a teaspoon of Moroccan saffron. This is an artificial food coloring. Using more turmeric can add that extra yellow color.
1/2 cup chopped parsley. Add this when the filling is almost completely cooked.
Egg wash....
1 beaten egg with 1 teaspoon water
Combine the flour, semolina and salt in a large mixing bowl. Add the water little by little until a soft dough ball is formed and pulls away from the side of the bowl. Kneed the dough on a floured surface for 10 minutes. Rub with oil and butter mixture, cover with wax paper and set aside.
Combine everything for the filling in a 10 inch skillet and brown the meat and cook the vegetables until tender. Add a splash of water if it gets a little dry. Remove the filling from the heat and set aside. Pinch off balls from the dough about 2 inches in diameter coat with the oil and butter mixture and cover again for another 10 minutes. After 10 minutes flatten the dough on a large plate until it is thin enough to see the plate but avoiding tearing holes in it. Fill the dough with about a tablespoon of filling and and fold the dough over itself making a snake like shape. Coil the rolled dough around itself and place on a baking sheet. Bake this at 400 degrees until golden brown and crispy. This recipe is a little time consuming but worth every second. For more on this recipe or any others please email me at alesia.leach@gmail.com
No comments:
Post a Comment