Camel Hump Pasty Recipe


ingridents:

For the dough

      • 200g white flour
      • 200g wholemeal flour
      • 2 tbsp fresh yeast
      • 1 tsp salt

For the stuffing

      • Glug of olive oil
      • 2 finely chopped onions
      • One large bunch chopped flat-leaf parsley
      • One whole head of chopped garlic
      • 150g camel hump fat cut into small cubes – if can’t get the hump you can use beef fat instead
      • Cup of shredded, dried camel meat ‘Kh’lia’ – you could use beef jerky instead
      • 1 tsp chilli powder
      • 1 tsp paprika
      • ½ tsp cumin
      • ½ tsp ras el hanout
      • 2 cups sliced green olives
      • 2 tbsp dried oregano

For the glaze

      • 2/3 whole eggs, whisked
      • Good quality olive oil

directions:

      • Mix the flours together and make a well. Pour in the yeast, salt and a little warm water. Allow the yeast to dissolve and then knead to form a dough. Roll into 8 small balls and leave to rise for approx 2 hours.
      • Meanwhile, heat the olive oil and fry the onions, parsley, garlic, hump fat and, if using, the dried camel meat, until soft. Add the spices (except oregano) and chopped olives. Take off the heat and add the oregano.
      • Take two of the dough balls and flatten each to the size of a side plate, around 1.5 cm thick. On one, place some of the stuffing mixture and cover with the other, rolling up the sides and pinching together to make a pasty. Rub some of the juice from the stuffing mix on the top. Take a handful of the whisked egg and cover the top of the pasty as well as drizzling with a little olive oil.
      • Place in a pre-heated oven at 180°C for 20-25 minutes or until risen and golden.

Source: http://www.channel4.com/4food/recipes/camel-hump-pasty-recipe

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