How to make Arabic empanadas, the original recipe

Thanks to its ingredients, These empanadas provide proteins, vitamins and minerals to the body. Due to the composition of the dough, they also contain carbohydrates that are converted into energy, they are a complete and nutritious food.

We tell you the step by step of this with a lot of tradition from the hand of .

What do we need?

For the mass

  • 500 g of flour 0000
  • 15 g of yeast
  • 2 tablespoons sunflower or corn oil
  • 200 cc of warm water
  • Salt

For the filling

  • 500 g minced meat (as finely as possible)
  • 2 onions
  • 1 green onion
  • 1 large tomato or 2 small tomatoes
  • 1 medium bell pepper
  • Juice of 3 lemons
  • 1 bunch of parsley
  • ground chili
  • 1 tbsp fresh mint
  • 1 tbsp Baharat (7 spice mix)
  • Salt
  • Black pepper

Step by Step

The filling

  • Boil water in a small pot. When it comes to a boil, put the tomatoes in for a short time (about a minute) and remove with a slotted spoon. Remove the skin and chop into small cubes.
  • Now to peel the bell pepper! To do this, it must be placed on a stove over high heat and as the skin burns, it must be turned. Once everything is burned, remove the skin. There are two ways: the first is under a stream of water and the second is to wrap it in film as soon as you take it off the heat and let it cool there. Once it is warm, remove the film and the skin will come off easily.
  • Chop the onion, mint and parsley as small as possible.
  • Mix all ingredients: minced meat, tomato, onion, bell pepper, herbs, spices and seasonings and salt. Add the lemon juice and incorporate very well.
  • Cover the preparation with plastic wrap and put in the refrigerator for 8 to 10 hours to macerate. I recommend leaving it overnight, or making the mixture very early so you can have them for dinner!
  • Once time has passed you will notice how the meat changed color. Perfect! It means that it was marinated and the meat took on the taste we were looking for! Now what must be done is drain excess juices: both the lemon juice and the juice that the meat released during the hours in which it was resting.
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Mass

  • For the dough for Arabic empanadasput the flour on the counter in the shape of a crown, in the center pour the yeast dissolved in a little warm water, mix a little and only then add the oil and salt. Form the dough while adding the rest of the warm water. It should be a soft bun.
  • Let rest the dough for about 20 minutes.
  • Then, stretch the dough with a rolling pin and cut the discs to the size you like best.
  • Reserve, covering with a clean (obvious) and damp cloth. This is so that the dough for Arabic empanadas does not dry out.

I already have the dough and the filling, how do I continue?

Perfect, we already did the hardest part. Nothing is missing to enjoy our Arabic empanadas! Nothing to envy of the most expensive Arabic food restaurant in the city. Let’s assemble the empanadas and enjoy: the only thing you have to do is fill out the dough discs and give it the classic triangular shape of the Arabic empanada. Then you have to place them in an oiled baking dish and cook them in a preheated oven until golden brown.