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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: | 2. Slice the onions in fine rings. Slice the peppers into fine strips ( many people remove skin first) and fry together in a little olive oil until softened. (If using the hot pepper, de-skin then puree, add to the onions & peppers.) Add the puree, salt and pepper and cook covered, for approx 5 minutes or until soft and well flavoured. Set aside to cool. | 3. Pastry: | 4. *To make the pastry, it's easiest if you have a mixer with a dough hook or a bread maker set on the dough setting.*. | 5. Mix the semolina and the flour in a mixer of place in the bread machine. Make a hollow in the centre, add a little salt and enough water to bring to a stiff dough. Knead well. Add a little more water, a bit at a time until the dough is finally a soft elastic consistency - this is usually around 8-10 minutes. | 6. Wehen the dough it nice and elastic, pull of pieces and roll into golf balls. The secret is to have EVERYTHING WELL OILED -- Oil your hands, the work surface and the m'rie or large skillet / chappati pan. | 7. Take a golf ball at a time and gently stretch out as thin as you can. It's easiest to do this on a well oiled work surface. If uyou get a few little holes, don't worry - you can patch them up and nobody will mind! | 8. Place a spoonful of filling in the centre and fold the edges in one at a time (left, right, top, bottom), to form a rough square shaped parcel. Fry until golden on both sides - you have to be very attentive here or they will burn! | 9. Any dough left over can be cooked plain and served with honey (great for suhor!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4			256.0	59.776	7.04	0.64
tomato puree	2	tablespoons	concentrated	11.875	2.8062	0.5156	0.0656
green pepper	2			65.6	15.2192	2.8208	0.5576
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
pepper	1	hot		-	-	-	-
fine semolina	500			-	-	-	-
plain flour	250			-	-	-	-
salt				-	-	-	-
water				-	-	-	-

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