AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on April 27, 2008 – 4:25 pm -Spicy bread (Rghaif del ferran) from Morocco, is not too tricky to make, it requires a little attention and a deft hand, with a common sense approach to spices. Following my piece on the Maghreb today, this is a fitting recipe.
For the dough you will need: 1lb (500g) Strong White Flour, 2 tsp salt, 1 tsp sugar, 2 tsp active dried yeast, 1 cup lukewarm water, 1/2 cup olive oil
Ingredients for the filling
1 onion, finely minced, 1/ 2 pound of minced lamb (you could use beef but it will not taste the same), a pinch chili powder, 1/2 a tsp of paprika, 1/2 a tsp of cumin, 60 to 80 grams of Ricotta cheese, 1 whole egg, and a pinch of rosemary powder, if you have it.
Preheat the oven to 350° F
Preparation of the dough: double sift the flour and salt into a mixing bowl, add the yeast and sugar, then lukewarm water mixing briskly as you add it until you have a firm dough which should be elastic and easy to handle. Shape the dough into 20 balls roughly the size of an apricot and place these on an oiled (or buttered) surface
The preparation of the filling is absurdly simple, crack the egg and mix all the ingredients together in a mixing bowl. There, you’ve done it!
Flatten the first dough ball using oiled finger tips. Press it out on all sides to form a square and stretch the dough until it is approximately as thin as the rolled out dough you woulds use for a pie crust.
Place a tenth of the filling in the middle of the dough. Fold it into a square envelope.
Repeat the process to form 10 or so parcels. Place on a lightly oiled baking tray and cook for 30 minutes.
Tags: , Moroccan Stuffed Bread, Recipe
Posted in Recipes |
7 Comments
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Eeeeh! I don’t know what happened to the HTML!! Looks wonky…anyway, I confess that one day I did about fifty of those for a party that turned out a disaster and ended up eating over twenty of those!! Stomachache the next day was deeply felt!
HTML Fixer to the rescue! It looks like you wrote this in MS Word and some of the formatting followed it over here. No problem.
Looking at that picture, I’d say twenty of them would be just about enough. I’d be in exactly the same stomachache predicament!
Trouble is that they are delicious!
Ohhh yessss.
This is a winner. No doubt about it. I will be making this very soon.
Thanks AAF!
omg, this is very very nice!
Right up my alley–anything in the broad “meat pie” category is a favorite with me and mine.
Question: you make 20 balls of dough, but only 10 finished breads. Did I misread?
No, you didn’t misread. Why 20 became 10 is a mystery to me! Perhaps I’m a “backward messiah”, eh eh!
Sometimes I have to slap my hand, I’m writing too quickly.