- 3 cups Plain flour
- 1 teaspoon Salt
- 1 Egg
- 1 cup Water
- For the stuffing:
- 750 g minced lamb
- 2 medium Onions
- 1 teaspoon ground black pepper
- 2 cubes MAGGI Chicken Stock
HOW TO PREPARE
In a large bowl, combine flour, salt and egg. Gradually add water and mix the ingredients until they form a well combined dough. Add more water if necessary.
Divide the dough into small equal size portions. Form each portion into balls. Cover and set aside to rest for 1 hour.
Combine the minced meat with onions, black pepper and the dissolved MAGGI Chicken Stock cubes and set aside.
Roll out each ball, stuff it with a teaspoon of the meat mixture then fold to enclose. Repeat with the rest of balls.
Grease a steaming pot used for the “Almento” with ghee. Place the stuffed dough patties on the basket of the steaming pot.
Fill half of the steaming pot’s bottom section with hot water and add little salt. Cover and seal the pot tightly. Place the pot over medium heat for 50 minutes or until the patties are cooked.
Arrange the “Almento” patties on a serving dish and serve hot.