SEMOLINA BREAD FILLED WITH GROUND BEEF #food #Recipe #bread #beef #tasty #fy #fyp #foryoupage DOUGH 425 g flour (all-purpose) 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 sachet) 15 g honey 8 g salt (1⅓ teaspoon) 30 ml olive oil 20 g unsalted butter 260 ml lukewarm water MEAT MIXTURE 700 g ground meat 5 g salt (⅚ teaspoon) 6 g ras el hanout (2 teaspoons) 3 g turmeric powder(1 teaspoon) 2 g cayenne powder (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 2 g onion powder (⅔ teaspoon) 0.5 g dried parsley 35 g red onion (half a red onion) 10 g sambal oelek SERVE WITH cheese sauce fries Instructions Combine the flour, fine semolina, yeast, honey, salt, olive oil, butter, and lukewarm water in a large bowl. Mix well and knead the dough for 10–12 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size. Deflate the dough and divide it into 9 equal portions (about 88 g each). Shape each portion into a ball. Roll out each ball into a round sheet using a rolling pin. Fold down the top edge of the dough slightly and press gently. Then roll it up tightly into a firm log. Pinch the seam securely to seal and ensure there are no gaps. Lightly roll the log in fine semolina. Place the dough logs on a baking tray lined with parchment paper. Make small slits in each roll using a sharp knife. Let the dough rise for 30 minutes or until doubled in size. Preheat the oven to 200°C (392°F) and bake the semolina rolls for 12–18 minutes, or until golden brown. Let them cool slightly before serving. --- For the meat mixture In a large bowl, combine the ground meat, salt, ras el hanout, turmeric powder, cayenne powder, garlic powder, onion powder, dried parsley, finely chopped red onion, and sambal oelek. Mix well. Take a portion of the meat mixture and shape it into a ball. Flatten it slightly. Heat a drizzle of olive oil in a skillet over medium heat. Cook the patties on both sides until golden brown and cooked through. - @kookmutsjes