Ingredients

• 75 ml water (lukewarm)
• 150 ml milk (lukewarm)
• 20 g honey
• 10 g instant yeast
• 1 egg ((m))
• 425 g flour (all-purpose flour)
• 75 g fine semolina
• 8 g salt (1⅓ tsp)
• 70 g butter (unsalted)
• fine semolina
• 25 ml olive oil
• 800 g beef (veal)
• 6 g salt (1 tsp)
• 3 g turmeric powder (1 tsp)
• 6 g ras el kouzina (2 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 1 g dried parsley
• 20 g honey
• 50 g chili sauce

Instructions

1. Pour the lukewarm water and lukewarm milk into a bowl. Add the honey, yeast, and (beaten) egg. Whisk until mixed. Let the mixture stand for 5 minutes.

2. Put the flour, fine semolina, and salt in a separate bowl. Add the yeast-egg mixture and mix well. Knead the dough for 10-12 minutes until smooth. Finally, add the butter and mix well.

3. Cover the dough and let it rise for 1 hour in a warm place at home, or until the dough has doubled in size.

4. Turn the dough out onto a floured work surface and roll it out into a rectangle. Cut the dough into 12 equal pieces.

5. Place the dough on a baking sheet lined with parchment paper and sprinkle some fine semolina over it. Let the dough rise for 30 minutes, or until it doubles size.

6. Place in a preheated oven at 250 ℃ (482 ℉). Bake for 8-12 minutes. Keep an eye on the baking time, as every oven may work differently.

7. Heat the olive oil in a skillet over medium-high heat. Add the beef steak, salt, turmeric, ras el kouzina, cayenne pepper, and dried parsley. Cook for a few minutes. Then add the honey and chili sauce. Cook for another 1 minute.

8. Slice the bun open and fill it with beef and cheese as desired.