This delicious dish was cooked for us live at our Zoom session- Stories of our Food. Thank you Mawa for showing us how to make this delicious meal.
For the filling:
1 small white onion and 1 small red onion
2 cloves of garlic
1 good tablespoon of tomato puree
1 teaspoon of hot red curry paste (if desired)
1/2 bunch of fresh coriander
A few sprigs of fresh mint
For the dough:
500 grams of extra fine semolina or can mix with plain flour
75 ml of oil (mixture of olive oil and vegetable oil)
9 grams of salt
2 grams of dry yeast (or 6 grams of fresh yeast)
230-250 ml of warm water
- In a saucepan, brown the chopped onions and the crushed garlic in a drizzle of olive oil.
- Stir in the pepper mixture and cook for a few minutes before adding the tomato puree and red curry paste. Add 2 to 3 spoons of water if the stuffing is too dry.
- Add the spices.
- Flavour with chopped fresh mint and coriander . Let cool.
- In a large, fairly deep bowl, mix together the semolina, salt and add the oils. Sand the mixture between your hands.
- Dig a well and add the dry yeast then dilute with a little warm water all the dough and transfer to the work surface and knead the dough for 5 minutes to obtain a smooth and fairly supple texture (The dough shouldn’t be sticky to the hands).
- Divide into two dough pieces of identical weight. Heat your pan or tajine. To avoid the effects of yeast, flatten directly after kneading each dough to a thickness of 5 mm with a rolling pin. Then mix with the stuffing which will have cooled by spreading it over the entire surface, keeping 2 cm of edge. Cover with the second dough.
- Line up the edges and pinch together.
- Place the stuffed cake on in the pan and prick with a fork to help it cook. Leave the first side to brown well before turning and baking the second.
- Once cooked, place your pancake on a rack and let cool slightly before cutting it in half then in quarter. Taste at any time hot, warm or cold whatever the season.