Stuffed Sandwich - Sahuur

Your Saf helper for this recipe:

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Saf-instant yeast (125g)

Serve for 12
Ingredients
For the dough:

2 tbsp of Saf-instant yeast (11g)
5 glass of flour (500g)
1 glass of water (200ml)
2 tbsp of sugar (50g)
1 tsp of salt
1 egg
1 tbsp of oil (10g)
50g butter

For the filling:
250g sliced of kashar cheese
150g sliced of sujuk

For the sauce:
100ml cold water
50g black treacle

Topping:
150g sesame

Preparing
1) In a bowl, mix the dough ingredient and knead until the dough is homogenous. Cover with a wet towel and let rest for 15 minutes.
2) Divide the dough into 10 equal pieces and roll, let rest for 10 minutes.
3) In another bowl, whisk together water and black treacle.
4) Using a rolling pin, roll out the dough into an oval shape, pour the filling on top and close the dough into an oval shape.
5) Immerse each closed dough into the black treacle water mix and sesame.
6) Put the dough onto the oiled tray, cover with a wet towel and let rest for 1 to 1.30 hours in a room temperature (28°C -30°C).
7) Bake the dough in a preheated 180°C-190°C oven for 15-20 minutes.

Meat Pies - Iftar

Preparing
1) In a bowl, mix all the dough ingredient knead until the dough is homogenous. Cover with a towel and let rest for 10 minutes.
2) In another bowl, whisk together minced lamb, chopped onions, pepper paste sauce, salt, pepper and parsley.
3) Divide the dough into 12 equal pieces and roll, let rest for 10 minutes.
4) Using a rolling pin, roll out the dough into a circle shape and pour the meat filling on top and spread and close the dough.
5) Heat oil in a pan. Fry the dough one by one until both sides of the dough are golden and puffy.

Your Saf helper for this recipe:

Saf-instant yeast (125g)
Recipes popup image

Serve for 6
Ingredients
For the dough:

2 tbsp of Saf-instant yeast (11g)
5 glass of flour (500g)
2 tea glass of water (220g)
Yogurth (100g)
1 tsp of salt

For the filling:
300g of minced lamb
1 piece of medium onion
1 tbsp paprika paste (35g)
1 tsp of salt
1 tsp of pepper
3-5 bunches of parsley

Frying oil:
500g/ml vegetable oil

baking yeast