Empanadas Arabes
flavio_campaniolo
Preparation time
25 minutiDifficulty
MediaCooking time
20 minutiServings
4Riposo
30 minutiUna variante araba delle tradizionali empanadas, si distingue per la marinatura della carne e la cottura al forno.
Ingredients
- Ground beef500 g
- Type 00 flour500 g
- Water250 ml
- Extra virgin olive oil50 ml
- Cluster tomato2 u (400 g)
- Vegetable oil1 tablespoon
- Garlic1 clove
- White onion1 u (150 g)
- Sweet paprika1 teaspoon
- Cumin1 teaspoon
- Lemon1 u (85 g)
- Baking soda1 teaspoon
- Ground cinnamonto taste
- Parsleyto taste
- Black pepperto taste
Procedure
0. Start by marinating the meat. In a bowl, add the ground beef, diced tomatoes, finely chopped onion, lemon juice, and spices. Let it marinate for a few hours in the refrigerator.
1. Now you can prepare the dough. Combine the flour, baking soda, water, oil, and a generous pinch of salt. Knead vigorously until you obtain a smooth dough. Let it rest, wrapped in plastic wrap or covered with a damp cloth, for about half an hour.
2. After the resting time, shape the dough into a roll. Cut it into pieces (about a dozen, but it depends on the size you want) and shape it into balls. Use a rolling pin to roll out the dough into a disk. Dust with a little flour if necessary.
3. Preheat the oven to 200°C. Meanwhile, fill the Arab empanadas by placing a generous spoonful of meat inside the disc. Fold the corners over to form a triangle. Brush the surface with vegetable oil and bake for about 20 minutes.
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Creation date Jun 27, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.