Homemade stuffed breads

Ingredients

• 2 pieces Yellow onions (thinly sliced, caramelized)
• 300 g Ground meat (beef or lamb) (80% lean)
• 200 g Tomato puree (a small can)
• 150 g Grated cheese (mozzarella or cheddar) (that melts well)
• 1 teaspoon Salt (fine salt)
• 1 teaspoon Sugar (white sugar)
• 1 tablespoon Dry baker's yeast (active)
• 2 tablespoons Olive oil (extra virgin)
• 4 glasses All-purpose flour (standard glass 125 ml ≈ 125 g)
• 1.5 glasses Fine semolina (extra‑fine) (≈ 187 g)
• 35 cl Warm water (30‑35 cl)
• 1 piece Egg yolk (for glazing)
• 1 tablespoon Milk (for glazing)
• 1 teaspoon Nigella seeds (optional)
• 1 teaspoon Sesame seeds (optional)

Instructions

1. Caramelize the onions

   Heat a drizzle of olive oil in a pan over medium heat, add the sliced onions and cook gently until they are golden and slightly sweet, about 10 minutes.

   Time: PT10M

2. Cook the ground meat and add the puree

   In another pan, sauté the ground meat with a drizzle of oil, add salt, pepper, then the tomato puree. Simmer for 10 minutes while stirring. Incorporate the caramelized onions once the meat is cooked.

   Time: PT10M

3. Mix the dry dough ingredients

   In the large bowl, pour 4 glasses of flour, 1.5 glasses of fine semolina, the salt, sugar and yeast. Mix lightly.

   Time: PT5M

4. Add the liquids and knead

   Make a well in the center, pour 30‑35 cl warm water and 2 tablespoons olive oil. Mix with the wooden spoon then knead by hand or with a mixer for 3 minutes until a supple, slightly elastic dough forms.

   Time: PT3M

5. Dough resting

   Shape a ball, place it in the bowl, cover with a damp cloth and let rise for 30 minutes at room temperature.

   Time: PT30M

6. Divide and roll out the dough

   After resting, degas the dough and divide it into three balls (two large, one small). On a lightly floured work surface, roll each ball into a thin, almost translucent disc, lightly brushing with olive oil.

   Time: PT15M

7. Fill, fold and shape the breads

   Spread the meat filling, caramelized onions and grated cheese on each disc, leaving a free border. Fold the edges toward the center, press lightly to seal, then gently roll to form a round loaf.

   Time: PT10M

8. Glazing and decoration

   Brush the top of each loaf with the egg yolk and milk mixture using a brush. Sprinkle with nigella and sesame seeds if desired.

   Time: PT2M

9. Baking

   Preheat the oven to 200°C. Bake the loaves on a sheet lined with parchment paper for 25 minutes until nicely golden.

   Time: PT25M

   Temperature: 200°C

10. Rest and serve

    Remove the loaves from the oven, let rest 5 minutes before slicing. Serve warm, accompanied by a salad or soup.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Yellow onions: shallots
• Instead of Ground meat (beef or lamb): ground turkey meat, vegetable substitute
• Instead of Tomato puree: tomato coulis
• Instead of Grated cheese (mozzarella or cheddar): mixed grated cheese
• Instead of Salt: sea salt
• Instead of Sugar: cane sugar
• Instead of Dry baker's yeast: fresh yeast (2 g)
• Instead of Olive oil: sunflower oil
• Instead of All-purpose flour: whole wheat flour
• Instead of Fine semolina (extra‑fine): fine couscous semolina
• Instead of Warm water: room‑temperature water
• Instead of Egg yolk: egg white + milk
• Instead of Milk: water
• Instead of Nigella seeds: cumin seeds
• Instead of Sesame seeds: poppy seeds

Equipment Needed

• Large bowl
• Clean work surface
• Rolling pin
• Kitchen knife
• Kitchen knife
• Mixer (optional) (optional)
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Measuring glasses

Critical Steps — Do Not Skip

• Properly caramelize the onions for flavor
• Knead the dough until a supple, elastic texture is achieved
• Observe the 30‑minute resting time for rising
• Seal the bread edges firmly so the filling does not escape
• Bake at 200°C for 25 minutes for a golden crust

Chef Tips from the Video

• Using extra‑fine semolina makes the dough lighter and airier.
• The egg + milk mixture gives a nice shine without making the crust hard.
• Nigella seeds add a slightly peppery note typical of the Maghreb.
• Do not over‑work the dough after resting to preserve the air bubbles created during rising.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap each loaf individually in plastic film then place in a freezer bag, keep up to 2 months.

Room temperature: At room temperature, consume within 1‑2 days.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (8‑12 h) to save time on the day.
• The filling can be prepared 24 h in advance and kept in the refrigerator.
• Baked loaves can be frozen and reheated in the oven at 180°C for 10‑12 minutes.