Bouchiar Bread Stuffed with Minced Meat
This bread or pancake that comes to us from the region of Chaouia In Morocco, a region famous for the diversity of breads, discover the recipe for this soft bread stuffed with minced meat.
Ingredients :
For the dough
300 g of extra fine semolina
300 g of flour
1 egg
25 g fresh baker’s yeast
1 tablespoon oil or butter
1 tablespoon of sugar
1 and 1/2 teaspoon of salt
5g baking powder
350 ml of lukewarm water (+ or – depending on absorption)
For the stuffing
400g minced meat
2 large onions
3 cloves of garlic
1 teaspoon of cumin
1 teaspoon sweet pepper (paprika)
Salt and pepper
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 tablespoon of tomato puree
Tabasco sauce or harissa (optional)
3 tablespoons of olive oil
8 servings of sandwich or other cheese
100 g grated cheese of your choice
For cooking
A little fine semolina
sunflower oil
Preparation :
In the bowl of your stand mixer or in a large bowl, place the semolina, flour, salt, sugar, baking powder, mix briefly then add the baker’s yeast previously diluted in a little warm water, the egg , the oil and finally the lukewarm water gradually while mixing it is necessary to obtain a slightly sticky soft dough.
Knead the dough until it becomes smooth and comes off the sides of the robot for about 10 to 15 minutes.
Lightly oil a large bowl then place the dough in it, cover it with a clean tea towel and leave it to double in volume in a warm place away from drafts (minimum 1 hour).
In the meantime, prepare the stuffing: In a frying pan, put the olive oil, add the grated onions and brown them for a few minutes then put the minced meat, the finely grated garlic, the tomato puree and the spices, season salt and pepper mix well and cook until the liquid evaporates. Finally add the parsley, coriander, tabasco. Leave to cool completely before adding the grated cheese then set aside.
Once the dough has doubled in volume, degas it then cut it into 8 balls of equal size.
On a lightly oiled work surface, lay out a little fine semolina then flatten the ball into a round galette. Lay out the stuffing about 1 tablespoon and a half or a little more, add the cheese then close the galette, turn it over on the other side. side then set it aside while you make another one so that it relaxes and it will be easier to flatten it into a patty again. Flatten the ball of stuffed dough into a pancake about 1 cm thick, help yourself with a little fine semolina and oil.
Cook the patties on a hot oiled skillet, gently placing them on the skillet over medium heat.
Cook the first side until it puffs up. When bubbles form, sprinkle it with a little oil then turn it over with a spatula to cook the second side.
Serve the Bouchiar stuffed with minced meat with a good mint tea and enjoy
Credit: auxdelicesdupalais
