Ingredients:
\nMass:
\n1 kg of 0000 flour
\n50g of yeast
\n1 teaspoon of sugar
\n6 tablespoons of olive oil
\n1 tablespoon of fine salt
\nWarm water<\/p>\n
Stuffed:
\n1 kg of lean minced meat
\n200g of tomato puree
\nJuice of 2 lemons
\n1 large grated onion
\nSalt, baharat
\n1 teaspoon of hibiscus<\/p>\n
Procedure:
\nPreparation (the filling is prepared the day before)<\/p>\n
For the dough,<\/p>\n
Preheat the oven to its highest setting for 5 minutes, then turn it off. Dissolve the yeast and sugar in a cup of lukewarm water (lukewarm, not hot, as hot water will kill the yeast). In a saucepan, form a well with the flour and salt, add the oil to the center, and gradually incorporate the lukewarm water with the yeast until you have a soft, smooth dough. Cover the pan, place it in the oven (it will be warm), and let it rise for 30 minutes.<\/p>\n
For the filling
\nMix the meat with the rest of the ingredients, and let it marinate overnight in the refrigerator in a covered bowl.<\/p>\n
To assemble, on a floured work surface, form small balls of dough and cover them with a tea towel; let them rise for 15 minutes. With the risen balls, roll out thin discs with a rolling pin to a thickness of 2 or 3 mm and approximately 8 cm in diameter. Place a small amount of filling in the center of each disc and press it down with your fingers to evenly cover the dough, leaving a border of about 1 cm. Place on greased baking sheets. Bake in a 200\u00b0C (390\u00b0F) oven until golden brown.<\/p>","protected":false},"excerpt":{"rendered":"Ingredientes: Masa: 1kg. de harina 0000 50gr. de levadura 1 cucharadita de az\u00facar 6 cucharadas de aceite de oliva 1 cucharada de sal fina Agua tibia Relleno: 1kg. de carne picada sin grasa 200gr. de pur\u00e9 de tomates Jugo de 2 limones 1 cebolla grande rallada Sal, baharat 1 cucharadita de Jamaica Procedimiento: Preparaci\u00f3n (el… Read More \u00bbLajmayin<\/span><\/a>","protected":false},"author":1,"featured_media":27843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053],"series":[],"class_list":["post-523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Lajmayin.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Lajmayin<\/a><\/blockquote>