Moroccan cuisine> Moroccan Hot Appetizers
Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 20 min
Difficulty: Easy
Price: reasonable
See similar recipes
Add to my recipe book
Read comments
Add a comment
Currently 4.00/512345
Note 5: 4.0
Ingredients:
250g pastry ready
400g beef
125g prunes dénouyautés
1 egg, beaten
25ml olive oil
1 teaspoon ground cumin
a little flour for dusting
1 teaspoon ground cinnamon
½ teaspoon of ras el hanout
few coriander
salt and pepper
Preparation of pastry with lamb and prunes:
To prepare the pastry recipe with lamb and prunes:
Preheat oven to 200 ° C.
Prepare the beef by mixing minced meat with spices and seasoning in a large bowl. Use your hands to mix well. Heat the olive oil in a large heavy saucepan over moderate heat based. Stir constantly. Remove from heat once browned.
Stir in prunes and chopped coriander and next book. Roll the dough to ½ cm thickness on a lightly floured work surface. Cut into squares of 12 cm x 12 cm, then put 2 tablespoons of the meat filling in the center of the dough.
Brush edges lightly with beaten egg. Bring all four corners of the dough over the filling inside so that they meet in the center of a pyramid with four sides. And fastening the edges so that they are sealed tightly over the filling, with the tines of a fork to create a pattern along the seam. Brush with the remaining beaten egg, then transfer carefully to a baking sheet lined.
Bake for 20-25 minutes until the pastry is golden and cooked. Remove and let cool on a rack before serving rapidly.
morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco
