Difference between revisions of "Sha-Balé"
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# Add the cold [[water]] to the [[flour]] a little at a time. | # Add the cold [[water]] to the [[flour]] a little at a time. | ||
# Knead the dough for about 4-5 minutes. | # Knead the dough for about 4-5 minutes. | ||
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# Serve the sha-balé hot with [[hot sauce|chilli sauce]]. | # Serve the sha-balé hot with [[hot sauce|chilli sauce]]. | ||
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[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
File:Sha-Balé.jpg
Sha-Balé
Ingredients
- 3 finely chopped medium onions
- 1 tablespoon of freshly ground ginger and garlic
- 2 tablespoons of cooking oil
- ½ teaspoon ground cumin
- 1 tablespoon of cooking salt
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 2 tablespoons of hot water
- 2 lbs minced lamb or beef
- 6 cups of self-raising flour
- cold water
Procedures
- Add the cold water to the flour a little at a time.
- Knead the dough for about 4-5 minutes.
- Leave the dough to stand for a while at room temperature.
- Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well.
- Roll out the dough as thin as possible (on a well floured surface) and cut them into 4 inch rounds.
- Put 2 teaspoons of the meat mixture on the round and flatten it down a little.
- Put another round on top and pinch the edges together tightly.
- Deep fry the sha-balé in moderately hot oil (only cook a few at a time).
- Drain thoroughly on kitchen roll.
- Sha-balé can also be shallow fried on a low gas (but remember to fry the mince and onions first).
- Serve the sha-balé hot with chilli sauce.
