Moroccan Bread Stuffed With Meat Food

MOROCCAN BREAD STUFFED WITH MEAT

Steps:

• Dough:.
• Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
• Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
• Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
• Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. Add the seeds during the final part of kneading.
• It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed).
• With lightly oiled hands, form the dough into 4 equal sized balls. Flatten each piece into a rectangle approximately 8x12 inches (20x30cm).
• Filling:.
• Saute the meat & onion for in a skillet until the meat is no longer pink. Drain then add the rest of the ingredients for the filling.
• Spread a quarter of the filling down the center of each rectangle. Fold over the right side the then left to form a package that is 3x8 inches (7.5x20cm).
• Flatten the package out until it is again a rectangle measuring 8x12. Then refold as before until the package is 3x8 inches. Repeat with all 4 balls.
• Spray two baking pans with cooking spray then place 2 bread packages on each pan. Cover with a clean towel & leave in a warm place for the dough to rise for an hour.
• Heat a griddle & brush with a little oil or butter. Poke the package five times on each side with a fork. Fry the dough for 8-10 minutes on each side until crisp & golden. Brush with a little melted butter just before serving.

STUFFED MOROCCAN PITTA

Steps:

• Spread the hummus on the inside of each pitta, then layer with the falafels, pepper and rocket.

MOROCCAN STUFFED DATES

Steps:

• Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
• Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
• Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
• Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
• Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
• Roll the stuffed date in granulated sugar.
• Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
• Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.