For the dough
1 1/2 cups quibe wheat (240 g)
3/4 cup finely chopped onion (115 g)
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
200 g ground pork, twice cooked
For the filling
3/4 cup finely chopped onion (115 g)
1 tablespoon olive oil
250 g ground pork, twice cooked
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil (for brushing)
For the dough
1 1/2 cups quibe wheat (240 g)
3/4 cup finely chopped onion (115 g)
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
200 g ground pork, twice cooked
For the filling
3/4 cup finely chopped onion (115 g)
1 tablespoon olive oil
250 g ground pork, twice cooked
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil (for brushing)
Prepare the dough: wash the quibe wheat thoroughly until the water is clear
Let it soak in a medium bowl with clean water (about 2 hours)
Preheat the oven to 400°F (200°C)
Drain the water and pass the quibe wheat through a clean, lint-free cloth
Towel-dry the quive wheat
In a medium bowl, mix together the onion, salt, black pepper, parsley, and quive wheat
Process in a food processor, adding the pork gradually, until you get a homogeneous dough. Reserve
Prepare the filling: in a large frying pan, cook the onion in olive oil over medium heat until it's soft
Add the pork and cook, stirring constantly, until it's well browned
Season with salt and black pepper
Remove from heat
Butter a 20 cm x 30 cm rectangular baking dish
Place half of the dough in the dish, followed by the filling, and then cover with the remaining dough
Smooth out the surface with your hands
Use a knife to mark ten rectangles of 6 cm x 10 cm on the dough without cutting
Brush with olive oil and bake in a preheated oven at 400°F (200°C)
169 calories per serving
