INGREDIENTS

Saudi Dough and Meat with

  • 2½ cups plain flour or 350 g
  • 1 egg, lightly beaten
  • ¼ cup NIDO Full Cream Milk Powder or 25 g
  • ½ cup vegetable oil or 125 ml
  • 1 teaspoon salt
  • ½ cup water or 125 ml
  • For the stuffing:
  • 250 g minced lamb
  • 1 medium onion or 150 g finely chopped
  • 1 small tomato or 100 g, finely chopped
  • ½ teaspoon ground black pepper
  • 1 cube MAGGI Chicken Stock , dissolved in 2 tablespoons of water
  • 1 egg lightly beaten, extra
NUTRITIONAL INFORMATION

Saudi Dough and Meat with

Source: https://www.maggime.com/en/recipes/saudi-dough-and-meat/19888

  • Energy 699 (Kcal)
  • Protein 20 (g)
  • Carbohydrate 60 (g)
  • Total Fat 41 (g)
HOW TO PREPARE

Saudi Dough and Meat with

1
In a large bowl, combine flour, egg, NIDO milk, vegetable oil and salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form a soft dough.
2
Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.
3
Combine the minced meat, onion, tomato, black pepper and MAGGI Chicken Stock. Mix well and set aside.
4
Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 32cm round oven tray.
5
Carefully spread the meat mixture over the dough.
6
Roll out the second piece of dough and place it over the meat to cover. Tightly press the edges and brush the top with the extra egg.
7
Bake in a 170°C oven for 35-40 minutes or until the top is golden and the meat is cooked.
REVIEWS

Saudi Dough and Meat with

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