Ingredients
Fine semolina dough:
- 300 g of extra-fine durum wheat semolina
- 200 g of wheat flour
- 50 ml of vegetable oil, salt and approximately 220 ml of lukewarm water
Generous stuffing:
- 350 g of minced meat seasoned with garlic, parsley and onions
- Golden frying oil
Preparation
- Prepare the dough: mix the extra-fine semolina, flour and salt. Add the oil and sand with your fingertips. Wet gradually with lukewarm water, kneading vigorously for 8 minutes to develop the gluten network until the dough is smooth and supple.
- Rest: form a ball, lightly oil the surface and leave to rest for 30 minutes covered in cling film.
- Roll out thinly: roll out the dough very thinly with a rolling pin on a lightly floured surface. Cut regular circles.
- Stuff and seal: place the cooked and cooled stuffing. Fold the dough over and press the edges by pinching or with a fork to ensure a seal.
- Cooking: fry in hot oil over medium heat, drizzling with oil until the surface becomes covered with small crispy blisters.
- Serving: enjoy hot with a spicy onion sauce.