For the dough:
3 1/2 cups of wheat flour
1/2 spoonful of sugar
1 spoonful of salt
1 tablet of yeast, or 2 spoons of active dry yeast for bread making
1 cup of warm water
1 spoonful of melted butter
For the filling:
1 spoonful of olive oil
1/2 pound of ground lamb
1 large onion, finely chopped
1/3 cup of nuts or pine nuts
1/4 teaspoon of cinnamon powder
To taste: salt and black pepper
1/2 cup of diced tomatoes, without seeds
2 spoons of lemon juice
1 spoonful of chopped parsley
1 spoonful of chopped green onion
For the dough:
3 1/2 cups of wheat flour
1/2 spoonful of sugar
1 spoonful of salt
1 tablet of yeast, or 2 spoons of active dry yeast for bread making
1 cup of warm water
1 spoonful of melted butter
For the filling:
1 spoonful of olive oil
1/2 pound of ground lamb
1 large onion, finely chopped
1/3 cup of nuts or pine nuts
1/4 teaspoon of cinnamon powder
To taste: salt and black pepper
1/2 cup of diced tomatoes, without seeds
2 spoons of lemon juice
1 spoonful of chopped parsley
1 spoonful of chopped green onion
Mix the dough ingredients together: combine the wheat flour, sugar, and salt
Knead the dough on a smooth surface, making a slight indentation in the center
Dissolve the yeast in warm water
Add the dissolved yeast and melted butter to the dry ingredients, mixing gently with a fork until all the flour is incorporated
Mix the dough with your hands until it forms a smooth, soft ball that comes away from your hands easily
Let the dough rest for 30 minutes
Prepare the filling: mix all the filling ingredients together well
Set aside
Prepare the stuffed bread: take small portions of the dough and open them into circles on the palm of your hand, about 8-10 cm in diameter
Place the dough circles onto a greased baking dish
Distribute a spoonful of filling over each stuffed bread
Bake in a moderate oven (180°C) for 15-20 minutes, or until they are lightly golden brown around the edges.
