Ingredients
Fine semolina dough:
- 350 g of very fine durum wheat semolina
- 150 g of white flour
- 60 ml of neutral oil, 1 teaspoon of fine salt and around 230 ml of lukewarm water
Fish or meat stuffing:
- 400 g crumbled fish flesh (or minced meat), parsley, onions, garlic, pepper and tomato paste
Preparation
- Knead the semolina: mix the fine semolina, flour and salt. Incorporate the oil, then pour in the lukewarm water, kneading vigorously for 10 minutes until the semolina softens completely and becomes very malleable.
- Essential rest: form small balls the size of a golf ball. Lightly oil them and let them rest for 30 minutes under plastic wrap.
- Spread thinly: roll out each ball very thinly with a roller or by hand on an oiled work surface.
- Garnish and seal: place a spoonful of tasty stuffing, close into a slipper and press the edges to seal them precisely.
- Crispy cooking: immerse in hot oil (175°C) until the dough is nicely golden, light and crispy to the bite.
- Service: drain and serve hot with a spicy sauce.