For the dough
Three cups of all-purpose flour
One cup of vegetable oil or butter
Two teaspoons of active dry yeast
One-third cup of milk
One egg
One teaspoon of salt
For the filling
One kilogram of cod fillets, without bones and cut into cubes
Five tomatoes, seeded and chopped
One large onion, finely chopped
Three tablespoons of ground cumin
Four cloves of garlic, minced
Three tablespoons of olive oil or vegetable oil
One cup of creamy cheese
Four egg whites
For the dough
Three cups of all-purpose flour
One cup of vegetable oil or butter
Two teaspoons of active dry yeast
One-third cup of milk
One egg
One teaspoon of salt
For the filling
One kilogram of cod fillets, without bones and cut into cubes
Five tomatoes, seeded and chopped
One large onion, finely chopped
Three tablespoons of ground cumin
Four cloves of garlic, minced
Three tablespoons of olive oil or vegetable oil
One cup of creamy cheese
Four egg whites
Place the flour in a bowl and create a depression in the center
Add the oil, yeast, milk, egg, and salt
Mix with a fork until a dough forms, gradually adding the remaining flour
Continue mixing until all the flour is incorporated and forms a smooth dough
Remove from the bowl and knead for five times
Line a 27.5 cm diameter mold with parchment paper
Place the filling on top of the dough
Bake in a preheated oven at 200°C for 20 minutes
Remove from the oven, remove the paper, return the dough to the oven and bake until golden brown
Remove from the oven and reserve
Cook the tomatoes, onion, garlic, and cumin in a pan with a lid over low heat for 15 minutes
Remove from the heat, puree in a blender, and return to the pan
Add the cod fillets to the sauce and cook over high heat until tender
Season with salt
Place the filling on top of the cake batter and spread creamy cheese on top
Cover with whipped egg whites and bake in a preheated oven at 200°C until golden brown
Serve
582 calories per serving.
