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Ingredients:
Roasted Vegetables:
Two eggplants (600g)
Half a an onion (150g)
One pink bell pepper (100g)
One inexperienced bell pepper (100g)
One sizzling pepper
Four small tomatoes (300g)
One garlic head
Olive oil, salt, black pepper
Dough:
Half a cup water
Half a tsp yeast
Half a tsp sugar
One cup all-purpose flour (180g)
One fourth of a tsp salt
One tsp olive oil
Kofta:
(500g) minced beef
(80g) chopped onion
(50g) chopped bell peppers
Two cloves grated garlic (6g)
One tsp paprika
One tsp chili flakes
Salt, black pepper
Olive oil
Salad:
(150g) sliced onions
(10g) chopped parsley
One tbsp sumac
Salt, black pepper
Instructions:
Roast the Vegetables:
Preheat the oven to 400°F (200°C).
Puncture holes in eggplants and place them in a roasting pan.
Add onion, bell peppers, sizzling pepper, and tomatoes to the pan.
Drizzle olive oil on a garlic head, season with salt and pepper, wrap in foil, and place within the pan.
Roast for 20 minutes.
Prepare the Dough:
Mix water, yeast, and sugar in a bowl.
Add flour, salt, and olive oil. Knead for 10 minutes to medium consistency.
Cover and relaxation for one hour.
Prepare the Vegetables:
Remove roasted greens from the oven, cowl for 10 minutes.
Peel, deseed, and chop finely. Season with salt and pepper.
Place in a baking pan.
Prepare the Kofta:
Preheated the oven to 450°F (250°C).
Mix minced beef, onion, bell peppers, garlic, paprika, chili flakes, salt, and pepper.
Shape combination on flat skewers with moist palms.
Place koftas on prime of the vegetable combination within the baking pan.
Drizzle with olive oil and bake for quarter-hour.
Finish the Dish:
Preheated oven to 450°F (250°C).
Spread the rested dough and canopy the baking pan, urgent edges.
Brush with egg wash, sprinkle black seeds on prime.
Bake for 10 minutes or till the bread is golden.
Prepare the Salad:
Mix onions, parsley, sumac, salt, and pepper in a bowl.
Serve:
Serve the kofta with the salad and the bread. Enjoy!
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