Savory Meat-Stuffed Bread Rolls

Table of Contents

- 1 tbsp minced Garlic or Paste
- 200 g (1 medium-sized) Onion (chopped)
- 400 g minced Meat (mutton, beef, or chicken)

- 1 tsp Salt (or to taste)
- 3 tbsp fresh Coriander (chopped)
- 1 beaten Egg (for egg wash)

- 400 g (2 cups) Mozzarella Cheese
- 260 g (1 cup) Feta Cheese / Cottage Cheese
- 2-3 tbsp fresh green Coriander

- 1 tsp dried Parsley
- 1 tsp Aleppo pepper / Red pepper flakes
- Sesame seeds / Nigella seeds for topping

1. Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
3. Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.

First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

1. Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.
2. Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

1. Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.
2. Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).

Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

- Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.
- Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.

Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.

- Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep them in the refrigerator for up to a week. Reheat in the oven to restore their texture.

Freezing: These rolls can be frozen before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.