500 grams of wheat flour
125 ml semi-skimmed milk
125 ml of olive oil
125 ml of yogurt
2 teaspoons of salt
7 grams of dry yeast
2 free-range organic egg yolks, beaten
sesame seeds
500 grams of ground beef
1 carrot and 1 onion
sea salt and freshly ground black pepper
sprigs of fresh flat-leaf parsley
½ teaspoon ras el hanout
How to make the Yogurt Rolls with minced beef
Stir the yeast into the flour then add it to the mixing bowl..
Add the oil, yogurt, salt and milk then mix.
Place the dough on a baking mat and knead it by hand.
Shape a ball fromthe dough and put it in a clean, greased bowl.
Let the covered dough prove in a warm place for 1 hour.
Meanwhile chop onion and carrot into little pieces, place with the mince in a bowl.
Add the spices, salt & pepper and parsley then stir until combined.
Heat the oil in a casserole and fry the mince-mixture until browned.
Allow the mince-mixture to simmer until the veg is soft.
Place the minced meat in a bowl and put it aside for now.
The dough has risen well when the volume has doubled.
Knead the dough quickly and cut it in four pieces.
Roll the dough to ½ cm thickness, cut out circles.
Flatten the circles a little, into ovals.
Preheat the oven to 200°C
Spoon filling on the dough, brush the edges with eggwash.
Fold the dough together and pinch the edges firmly closed.
Tuck in the seam then allow the rolls to prove 30 minutes on the baking tray.
Brush the rolls with egg yolk mixed with 2 drops of water then sprinkle with sesame seeds.
Bake the rolls in ± 15 minutes light golden brown and cooked.
Allow the rolls to rest a minute on the baking tray then cool on a wire rack.
The Yogurt Rolls taste even better accompanied by some ketchup and mustard-mayonnaise!
Eid Mubarak!