Tuesday, May 26, 2009

Saudi Dough and Meat Recipe


If you like Saudi food, this Saudi Dough and Meat Recipe is for you! Try

Ingredients
- serves 5
  • 2½ cups plain flour or 350 g
  • 1 egg, lightly beaten
  • ¼ cup NIDO Full Cream Milk Powder or 25 g
  • ½ cup vegetable oil or 125 ml
  • 1 teaspoon salt
  • ½ cup water or 125 ml
For the stuffing:
  • 250 g minced lamb
  • 1 medium onion or 150 g, finely chopped
  • 1 small tomato or 100 g, finely chopped
  • ½ teaspoon ground black pepper
  • 1 cube MAGGI® Chicken Bouillon, dissolved in 2 tablespoons of water
  • 1 egg, lightly beaten, extra
Preparation
  • In a large bowl, combine flour, egg, NIDO milk, vegetable oil and salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form a soft dough.
  • Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.
  • Combine the minced meat, onion, tomato, black pepper and MAGGI® Chicken Bouillon . Mix well and set aside.
  • Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 32cm round oven tray.
  • Carefully spread the meat mixture over the dough.
  • Roll out the second piece of dough and place it over the meat to cover. Tightly press the edges and brush the top with the extra egg.
  • Bake in a 170°C oven for 35-40 minutes or until the top is golden and the meat is cooked.
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