Spiced Arabic Vegan Shamburak Pockets
Ingredients
- 250g flour
- 5g fresh yeast
- 1 tsp salt
- 130ml lukewarm water
- 3 onions
- 360g plant-based minced meat
- 1 handful parsley
- 1 tbsp tomato puree
- Salt and pepper
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground clove
- 1 tsp chili flakes
- 2 tbsp soy sauce
Preparation
Chop onion into small pieces.
Roughly chop the parsley.
Fry the onions in oil.
Add the plant-based minced meat and all spices.
Mix in the tomato puree.
Deglaze with soy sauce.
Remove from the stove and mix in the parsley.
Add flour and salt in a bowl.
Make a hole in the middle and add the water and yeast into it.
Knead to a smooth, not too sticky dough.
Let it sit for about ten minutes.
Divide the dough into 8-9 pieces.
Roll out very thin (try forming circles) without applying too much pressure.
Fill each circle with some of the filling (don’t overfill).
Close the pockets and seal the ends.
Brush oil on top of the pockets.
Fry in a pan for about five minutes on both sides.