Semolina Bread Filled With Ground Beef
Prep Time
2 h 30 min
Porties
Serveert 9
Niveau
Easy
If you’re looking for the ultimate comfort food with a punch of flavor, you’ve found it. Soft, fluffy bread meets perfectly seasoned, juicy meat patties, all topped off with creamy cheese sauce. This recipe isn’t just food—it’s an experience. From the warm spices of ras el hanout to the slight kick of sambal, every bite is packed with layers of flavor. And with a side of crispy fries, it’s the kind of meal that turns an ordinary day into something special. Let’s get cooking—you’re going to love every second of making (and devouring) this!
Ingrediënten
Place the bowl with the dough in a warm, draft-free spot, such as in an oven set to its lowest temperature (around 30°C/86°F), to speed up the rising process.
Prepare the meat mixture a few hours in advance (or even overnight in the fridge) to allow the flavors to meld.
Add lettuce, tomato, or pickles for extra freshness and texture, turning the sandwich into a more complete meal.
You can bake the bread ahead of time and freeze them. Thaw at room temperature and reheat in the oven before serving.
If you’re looking for the ultimate comfort food with a punch of flavor, you’ve found it. Soft, fluffy bread meets perfectly seasoned, juicy meat patties, all topped off with creamy cheese sauce. This recipe isn’t just food—it’s an experience. From the warm spices of ras el hanout to the slight kick of sambal, every bite is packed with layers of flavor. And with a side of crispy fries, it’s the kind of meal that turns an ordinary day into something special. Let’s get cooking—you’re going to love every second of making (and devouring) this!
Stappenplan
1 Combine the flour, fine semolina, yeast, honey, salt, olive oil, butter, and lukewarm water in a large bowl. Mix well and knead the dough for 10–12 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size. |
2 Deflate the dough and divide it into 9 equal portions (about 88 g each). Shape each portion into a ball. |
3 Roll out each ball into a round sheet using a rolling pin. |
4 Fold down the top edge of the dough slightly and press gently. Then roll it up tightly into a firm log. |
5 Pinch the seam securely to seal and ensure there are no gaps. |
6 Lightly roll the log in fine semolina. |
7 Place the dough logs on a baking tray lined with parchment paper. Make small slits in each roll using a sharp knife. Let the dough rise for 30 minutes or until doubled in size. |
8 Preheat the oven to 200°C (392°F) and bake the semolina rolls for 12–18 minutes, or until golden brown. Let them cool slightly before serving. |
9 In a large bowl, combine the ground meat, salt, ras el hanout, turmeric powder, cayenne powder, garlic powder, onion powder, dried parsley, finely chopped red onion, and sambal oelek. Mix well. |
10 Take a portion of the meat mixture and shape it into a ball. Flatten it slightly. |
11 Heat a drizzle of olive oil in a skillet over medium heat. Cook the patties on both sides until golden brown and cooked through. |
