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Stuffed bread with keftas, carrot and orange beet verrines, chicha soup (barley semolina)
A complete meal for Ramadan: a comforting barley semolina (chicha) soup, fresh carrot and orange beet verrines, and soft stuffed breads with keftas and vegetables. Easy to prepare in several steps, ideal for varying menus.
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Cost Breakdown
Critical Success Points
- • Soaking the semolina for 1 hour
- • First rise of the dough (45 min‑1 h)
- • Properly seal the edges of the stuffed bread
- • Cook over medium‑high heat to avoid burning the bread
Safety Warnings
- • Be careful with hot oil when frying the stuffed bread.
- • Handle boiling water with care to avoid burns.
- • Use the knife carefully when chopping vegetables and meat.
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