Meat Soup with Dough - Sahuur

Your Saf helper for this recipe:

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Saf-instant yeast (125g)

Serve for 10
For the dough:

2 tbsp of Saf-instant yeast (11g)
2 and half glass of flour (250g)
1 cup of water (59g)
3 tbsp oil (20g)
1 egg
1 tsp salt (5g)

For filling: 3 meat with bone
1 tbsp pepper sauce
1 onion
1 cup of oil (50g)
1 tbsp salt (10g)
A pinch pf pepper
1 pinch of dry mint

Prepare the dough:
1)In a bowl, mix the dough ingredient and knead until the dough is homogenous. Roll the dough and let rest for 5 minutes.
2)Roll the dough into a rectangular shape with the rolling press and divide into dough pieces of 1 cm with a knife.
3)Cut the each 1 cm dough into the horizontal small pieces. Cover the pieces with the flour and put on a tray. Then bake the dough pieces in a preheated 200°C oven for 10 minutes.
Prepare the filling:
4)In a pan, boil the meat for 1 and half hours. Then, separate the meat from the bones and drain the boiled meat with water through the strainer. Put meat and boiled water aside
5)In another pan, put olive oil, boiled meat, and chopped onion and fry together. Then, add pepper sauce, salt, pepper, dry mint and boiled meat water into the pan and boil for 10 minutes on a low heat.
6)Add the baked dough to the boiling mixture and bake all the ingredients for 10 to 15 minutes. Serve hot.

Meat Pies - Iftar

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
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