@araikomairuwa:

emmie
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Wednesday 12 August 2026 08:53:43 GMT
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2026-08-14 03:17:58
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2026-08-12 10:23:44
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2026-08-13 15:36:46
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2 tablespoons olive oil, for frying or brushing  1/4 tsp ground black pepper  1/2 teaspoon ground turmeric  1/2 teaspoon ground cinnamon  1 teaspoon ground coriander  1 teaspoon ground cumin  2 cloves garlic, minced  1 medium onion, finely chopped  1/2 lb. beef or lamb, minced  1 tbsp olive oil  3/4 cup warm water  1/2 tsp salt  1/2 teaspoon sugar  1 teaspoon instant yeast  2 cups all-purpose flour  In a large mixing bowl, combine sugar, instant yeast, flour, and salt. Slowly add the warm water and Olive oil, mixing to form a soft  dough. Knead the dough for about 5 minutes until smooth and elastic.  Cover the dough with a cloth and let it rise for 1 hour or until it doubles in size. Waiting for the dough to rise, heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced meat and cook until browned, breaking it apart with a spoon. Add the chopped onion and garlic to the meat, cooking until the onion is soft and translucent.  Start in the cumin, coriander, cinnamon, turmeric, and black pepper, and cook for another 3 to 4 minutes.  Remove from heat and let the filling cool slightly. Once the dough has finished rising, divide it into 8 equal portions. Roll each portion into a ball and flatten it into a small disc. Place a spoonful of the meat filling in the center of each disc, then fold the edges over the filling to seal it up.  Smash the filled dough slightly to form a patty. Heat the remaining olive oil in a large Skillet over medium heat. Fry the stuffed Khameer on both sides until golden brown and cooked through, about 5 to 7 minutes per side.  Bake them at 350° F for 20 to 25 minutes, or until golden brown. Serve hot. Prep time: 20 minutes  Cooking time: 30 minutes  Servings: 8
2 tablespoons olive oil, for frying or brushing 1/4 tsp ground black pepper 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 2 cloves garlic, minced 1 medium onion, finely chopped 1/2 lb. beef or lamb, minced 1 tbsp olive oil 3/4 cup warm water 1/2 tsp salt 1/2 teaspoon sugar 1 teaspoon instant yeast 2 cups all-purpose flour In a large mixing bowl, combine sugar, instant yeast, flour, and salt. Slowly add the warm water and Olive oil, mixing to form a soft dough. Knead the dough for about 5 minutes until smooth and elastic. Cover the dough with a cloth and let it rise for 1 hour or until it doubles in size. Waiting for the dough to rise, heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced meat and cook until browned, breaking it apart with a spoon. Add the chopped onion and garlic to the meat, cooking until the onion is soft and translucent. Start in the cumin, coriander, cinnamon, turmeric, and black pepper, and cook for another 3 to 4 minutes. Remove from heat and let the filling cool slightly. Once the dough has finished rising, divide it into 8 equal portions. Roll each portion into a ball and flatten it into a small disc. Place a spoonful of the meat filling in the center of each disc, then fold the edges over the filling to seal it up. Smash the filled dough slightly to form a patty. Heat the remaining olive oil in a large Skillet over medium heat. Fry the stuffed Khameer on both sides until golden brown and cooked through, about 5 to 7 minutes per side. Bake them at 350° F for 20 to 25 minutes, or until golden brown. Serve hot. Prep time: 20 minutes Cooking time: 30 minutes Servings: 8

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