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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough: | 2. Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes. | 3. Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough. | 4. Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers. | 5. Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. Add the seeds during the final part of kneading. | 6. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed). | 7. With lightly oiled hands, form the dough into 4 equal sized balls. Flatten each piece into a rectangle approximately 8x12 inches (20x30cm). | 8. Filling: | 9. Saute the meat & onion for in a skillet until the meat is no longer pink. Drain then add the rest of the ingredients for the filling. | 10. Spread a quarter of the filling down the center of each rectangle. Fold over the right side the then left to form a package that is 3x8 inches (7.5x20cm). | 11. Flatten the package out until it is again a rectangle measuring 8x12. Then refold as before until the package is 3x8 inches. Repeat with all 4 balls. | 12. Spray two baking pans with cooking spray then place 2 bread packages on each pan. Cover with a clean towel & leave in a warm place for the dough to rise for an hour. | 13. Heat a griddle & brush with a little oil or butter. Poke the package five times on each side with a fork. Fry the dough for 8-10 minutes on each side until crisp & golden. Brush with a little melted butter just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1/4	ounce		6.3042	0.0	1.4025	0.0354
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
flour	3	cups	unbleached	1093.68	80.4384	95.2812	52.038000000000004
wheat flour	1 1/2	cups		612.0	129.546	23.778000000000002	4.5
salt	2	teaspoons		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
sesame seed	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
lamb	1/2	lb	ground ground	605.556	0.0	38.2838	48.9661
onion	3	tablespoons	grated	12.0	2.802	0.33	0.03
italian parsley	2	tablespoons	chopped	6.3042	0.0	1.4025	0.0354
hot red chili pepper	1		chopped	1.25	0.2753	0.0584	0.0138
red pepper	1	teaspoon	sweet	1.25	0.2753	0.0584	0.0138
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.