Sheep and olives pies (fatayer) Recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) welcomes you to attempt Lamb and olives pies (fatayer) Recipe. Appreciate the Moroccan Cuisine and figure out how to make Lamb and olives pies (fatayer).
Fixings
For filling
3 Tbs olive oil
1 Red onion, cleaved
½ Cup spring onion, cleaved
Salt and pepper
½ Kilo (pre-cooked) minced sheep
1 Cup green olives, cut
½ Cup parsley, cleaved
½ Cup walnut, cleaved
3 Tbs pomegranates syrup
For mixture
2/3 Cups universally handy flour
¼ Cup entire wheat flour
1 Tbs yeast
1 tsp drain powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten
Technique
- For filling:
- Heat oil in a sauce skillet over medium warmth, blend red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until brilliant darker. Keep aside to cool.
- Blend onion blend with minced sheep, include remaining filling fixings, mix until the point when very much consolidated.
- For the batter:
- Mix flours, yeast, drain powder, sugar and salt in an electric blender on low speed until consolidated.
- Add water step by step to the blend; beat on a medium speed until the point when steady mixture is acquired.
- Place in a lubed bowl, cover and leave to ascend for 45 minutes or until multiplied in measure.
- Roll mixture on a delicately floured surface with thickness not more than 1 cm, at that point cut into 10 cm circles.
- Place a tablespoon of the sheep blend on one side of the circle and overlap over the batter to make a half-circle. Squeeze the edges of the batter together to seal.
- Place in a broiler plate, leave to ascend for an additional 15 minutes.
- Preheat broiler to 200° C.
- Brush pies with egg whites, and heat for 25 minutes or until brilliant.
Fixings
For filling
3 Tbs olive oil
1 Red onion, cleaved
½ Cup spring onion, cleaved
Salt and pepper
½ Kilo (pre-cooked) minced sheep
1 Cup green olives, cut
½ Cup parsley, cleaved
½ Cup walnut, cleaved
3 Tbs pomegranates syrup
For mixture
2/3 Cups universally handy flour
¼ Cup entire wheat flour
1 Tbs yeast
1 tsp drain powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten
Technique
- For filling:
- Heat oil in a sauce skillet over medium warmth, blend red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until brilliant darker. Keep aside to cool.
- Blend onion blend with minced sheep, include remaining filling fixings, mix until the point when very much consolidated.
- For the batter:
- Mix flours, yeast, drain powder, sugar and salt in an electric blender on low speed until consolidated.
- Add water step by step to the blend; beat on a medium speed until the point when steady mixture is acquired.
- Place in a lubed bowl, cover and leave to ascend for 45 minutes or until multiplied in measure.
- Roll mixture on a delicately floured surface with thickness not more than 1 cm, at that point cut into 10 cm circles.
- Place a tablespoon of the sheep blend on one side of the circle and overlap over the batter to make a half-circle. Squeeze the edges of the batter together to seal.
- Place in a broiler plate, leave to ascend for an additional 15 minutes.
- Preheat broiler to 200° C.
- Brush pies with egg whites, and heat for 25 minutes or until brilliant.
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