Stuffed Bread with Sausage and vegetables recipe

Photo: Stuffed Bread with Sausage and vegetables recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Bread with Sausage and vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Bread with Sausage and vegetables.  

Ingredients

For the dough
1 Tbs yeast
1 tsp sugar
1 ½ Cup Warm water
3 Cup Flour
1 tsp salt
1 Tbs oil

For filling
½ Kilo beef sausage
1 Onion, sliced
1 Cup bell pepper (green, yellow, and red), sliced
Salt and pepper
1 Cup mozzarella cheese, grated
Oats for decoration

Method

 - Dissolve yeast and sugar in warm water, leave for 10 minutes or until foamy.
- Combine flour and salt in an electric mixer on low speed.
- Add oil and yeast mixture while constantly mixing for 5 minutes or until soft dough is formed.
- Shape the dough into a ball, place in a greased bowl, cover and let rise for 45 minutes.
- For filling, fry sausage in a skillet over a medium heat, add onion and pepper and stir for 5 minutes, season with salt, pepper, set aside to cool.
- Divide dough into equal parts; roll on a lightly floured surface and cut into rectangles.
- Fill sausage on one side of the edges, top with mozzarella then roll dough into cylinder
(Seal sides of the dough while rolling). Repeat with remaining quantity.
- Place in a baking tray (sealed side on bottom), spray with water then sprinkle oats.
- Cover and keep in a warm place to rise for another half an hour.
- Preheat oven to 180°C.
- Bake for 30 to 35 minutes according to bread size, cool and slice before Serving.

More Arabic Food Recipes: 

Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads 

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Khoubiz Recipe

Khoubiz (Flat Bread) is a staple in Arabic food. This Khoubiz recipe is simple, quick and makes perfect Khoubiz every time! Learn how to make Khoubiz (Flat Bread) the easy way!

Makes 8 loaves Oven temperature: 260 C (500 F)
Cooking time: 4-5 minutes
Servings: 8 servings

Ingredients
6 cup plain flour
1 package active dry yeast
2 cup warm water
1 1/2 tsp salt
1 tsp sugar
2 tbsp oil

Preparation
Sift flour into a large mixing bowl and warm in a low oven.

Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.

Remove about 2 cups flour from bowl and set aside. Pour yeast liquid into centre and stir in some flour to make a thick liquid. Cover with cloth and leave in a warm place until frothy.

Stir in rest of flour, adding oil gradually, then beat until smooth, either by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes.

Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 minutes, using more flour as required. Dough is ready when it is smooth and satiny with a slightly wrinkled texture. Shape dough into a ball.

Oil bowl, put in dough smooth side down then turn over so that top is coated with oil. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in bulk -- about 1 to 1-1/2 hours. Preheat oven.

Punch down dough and turn out onto lightly floured board. Knead for a minute or so, then divide into 8 equal pieces, rolling each into a ball.

Roll each piece into a 25 cm (10 inch) round and place on a lightly floured cloth. Cover with another cloth and leave for 20 minutes.

Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven; in a gas oven select the section of the oven with the most heat, probably near the top.

Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily.

Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it. Bake in hot oven for 4-5 minutes until it puffs up like a balloon. If you would like it browned on top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Bake remaining loaves.

To bake in an electric frypan (a good alternative if your gas oven does not heat evenly):
Preheat frypan on highest setting with metal lid on, vent closed. When heated, oil base quickly and slide dough onto base. Cover and cook for 3 minutes, remove lid, turn bread over, re-cover and cook further 2 minutes.

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