This dish is a childhood memory that we never forget… When my mother ZAL prepared this meal for us, it meant at home that it was a day of joy, this meal was dedicated to festive days like Purim, to good occasions, to family gatherings, to joy.
My mother ZAL used to prepare this meal with medium semolina, which we don't have in Israel, so I slightly modified the dough recipe to be able to continue this recipe of "joy"!
Ingredients
For the dough:
200g of fine semolina
200 g of flour
1 pinch of salt
Water needed for a sticky and elastic dough
For the joke:
3 good-sized onions
2 cloves of garlic, crushed into a pulp
4 generous tablespoons of tomato paste
1 teaspoon of cumin
1 teaspoon of Ras el Hanout
Optional: Harissa and chili powder or Tabasco sauce, depending on preference
Preparation :
1 – Vigorously mix the sifted semolina and flour together with the salt. Gradually add water until the dough is firm. Let it rest, covered, for 15 minutes.
2 – Meanwhile, prepare the stuffing:
Chop the onions without pureeing them.
Sauté in a little olive oil for 15 minutes over low heat and add the minced meat.
3 – Next add the tomato paste, spices and coriander.
4 – For the dough:
Then knead the dough for 20 minutes while sprinkling with water.
Don't panic. The dough seems very sticky at first when you add water, but little by little the semolina absorbs the water.
5 – Let it rest for 5 more minutes, covered with a cloth.
6 – Form balls the size of an egg with lightly oiled hands.
7 – Put a little oil on the work surface and take a ball of dough, stretch it a little, put a tiny bit of oil on the dough to spread it with your fingers as thinly as possible.
8 – Cook the dough for 5 minutes and add two spoonfuls of filling and close, as if to form the turnover.
9 – Cook the pastry in the very hot pan on both sides.
10 – Eat with lemon slices
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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