Mexicano-Filled Taqiyat al-Tajer
Stuffed pastries known as Jeebat al-Tajer, filled with a Mexican-style filling.
A stuffed pastry or bread called taqiyat al-tajer, filled with a Mexican-style filling.
Like a stuffed pocket bread or savory pastry.
The filling is described only as Mexican-style, so the exact components are kept broad.
Ingredients
- to taste Fajita or Mexicano filling
- 1 kg (7.5 cups) flour
- 1 cup (200 ml) milk
- 1 cup (200 ml) water
- 1 cup (200 ml) oil
- 2 eggs
- 50 grams sugar
- 1½ tablespoons yeast
- a pinch salt
- 1 tablespoon butter
- 1½ tablespoons butter
- 2 tablespoons sugar
- ½ teaspoon salt
- a little fine semolina
- a water spray bottle water
- a little sesame seeds
- Mexicano chicken chicken
- with the filling bell pepper
- with the filling mushrooms
- with the filling corn
- to taste mayonnaise
- 1 leaf lettuce
- mentioned as a possible addition pomegranate molasses
Instructions
- In the mixing bowl, combine the liquids—milk, water, oil, and eggs—with the sugar and yeast until the sugar dissolves.
- In the same mixing bowl, gradually add the flour and salt until a cohesive dough forms.
- In the same mixing bowl, knead the dough for about 5 minutes, until combined.
- In the same mixing bowl, add the butter at the end, then knead for 1 to 1½ minutes until the dough is smooth.
- In a covered bowl or on the work surface, leave the dough to rest for about 5 minutes.
- On the work surface, divide the dough and place the pieces in an oiled tray, then cover and leave to rest for 15 minutes.
- On the work surface, dust the dough with fine semolina or regular flour while rolling it out.
- On the work surface, roll out the dough to an even thickness.
- Spray water over the surface of the dough using a water spray bottle.
- Sprinkle the dough surface with sesame seeds.
- On the work surface, cut the dough using a cutter, a small coffee cup, or a lid, depending on what is available.
- In a tray, gather the cut pieces and knead the scraps back together.
- In a warm place or on the work surface, leave the pieces to rest a second time for about 15 to 30 minutes.
- In a pot or deep frying pan, heat the oil until ready for frying.
- On the surface of each piece, apply oil using a cup or similar tool before frying.
- In the frying pan or pot, fry the pieces one at a time or two at a time, until they puff up and form two layers.
- After frying, drain the pieces of oil on a plate or in a colander.
- Open the pieces after frying to reveal the inside.
- Fill the pieces with mayonnaise, lettuce, and Mexicano chicken filling, or any suitable filling such as meat or cheese; pomegranate molasses may be added.
- Serve the pieces hot on a plate.