🥟 Complete Senegalese Fataya
Ingredients
- The Dough:
- 500 g of fluid wheat flour (type T45 or T55).
- 50 g melted butter (or oil).
- 1 egg.
- 1 teaspoon of salt and 1 teaspoon of baking powder.
- Lukewarm water (as needed).
- The Farce (The “Complete”):
- 300 g of minced beef.
- Nokoss: Blended mixture of garlic, onions, black pepper and broth.
- Whole eggs (one for each large fataya).
- Finely sliced onions.
- Side dishes:
- Homemade fries.
- The Sauce: Tomato sauce made from onions with mustard and vinegar.
Instructions
1. Prepare the dough Mix the flour, salt and baking powder. Add the butter and egg, then add the water gradually. Knead until the dough is elastic and smooth. Let sit for 30 minutes.
2. Cook the meat stuffing Saute the minced meat with the Nokoss (mixture of spices) in a pan. Cook until the meat is browned and the water has evaporated. Add some chopped onions at the end for texture. Leave to cool.
3. The assembly of the “Complete”
- Roll out a large circle of dough (larger than a standard pastel).
- Place a generous ball of meat stuffing on one half of the circle.
- The tip: Create a small “well” in the meat and break one raw whole egg directly on the meat.
- Fold the dough over to create a large half-moon. Seal the edges very firmly by squashing them with a fork or braiding them to prevent the egg from escaping.
4. Frying Gently slide the large fataya into the hot oil. Fry over medium heat so that the dough becomes crispy and the egg inside cooks according to your preference (usually runny or semi-cooked).
5. Service Serve hot, cut in half, topped with onion sauce and accompanied by crispy fries.