- 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
Saudi Dough and Meat
INGREDIENTS
Saudi Dough and Meat with
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
Saudi Dough and Meat with
- Energy 699 (Kcal)
- Protein 20 (g)
- Carbohydrate 60 (g)
- Total Fat 41 (g)
HOW TO PREPARE
Saudi Dough and Meat with
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
