MINI BEEF THASHNIFT #food #recipe #thashnift #bread #ramadan DOUGH 225 ml water 15 g honey 7 g instant yeast (1 tablespoon or 1 packet) 350 g all-purpose flour 50 g fine semolina 8 g salt (1⅓ tsp) 35 g unsalted butter EXTRA fine semolina BEEF MIX 25 ml olive oil 450 g ground beef 4 g salt (⅔ tsp) 3 g ground cumin (1 tsp) 4 g onion powder (1⅓ tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 3 g ras el hanout (1 tsp) 75 g bell pepper (½ red and green pepper, diced) 125 g red onion (1 red onion, chopped) 75 g sieved tomato sauce TO SERVE cheese sauce (optional) Instructions Pour the lukewarm water, honey, and yeast into a deep bowl. Mix well and let sit for 5 minutes. Add the flour, fine semolina, butter, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size. Heat the olive oil in a frying pan over medium heat. Add the minced meat and cook for 4–5 minutes until crumbly. Add the salt, cumin, onion powder, garlic powder, paprika, cayenne pepper, ras el hanout, red and green bell pepper, and red onion. Cook for 4 minutes. Add the tomato sauce to the meat mixture and mix for 2 minutes until well combined. Let the mixture cool completely. Deflate the dough and divide it into 12 pieces of about 55 g each. Shape into balls. Roll a dough ball into a flat circle. Fill the center with a slice of cheese, a bit of sauce (optional), and a spoonful of the meat mixture. Fold the dough tightly into a ball and press the seams firmly. Roll the filled bun through the fine semolina on both sides. Flatten slightly and roll through the semolina again. Place the filled semolina buns on a sheet of parchment paper. Let rise for 30 minutes, or until doubled in size. Heat a heavy-bottomed frying pan over medium heat and cook the buns for a few minutes on each side until golden brown and cooked through. - @kookmutsjes