Stuffed bread with keftas, carrot and orange beet verrines, chicha soup (barley semolina)

Ingredients

• 30 ml Olive oil (extra virgin)
• 1 unit Onion (medium, chopped)
• 100 g Meat (beef) – optional (diced)
• 1 branch Celery (chopped)
• 10 g Fresh coriander (leaves only)
• 1 tsp Ground ginger
• 1 tsp Ground turmeric
• 1.5 tsp Paprika
• 2 unit Tomatoes (grated)
• 1 tsp Tomato paste
• 130 g Coarse wheat semolina (soaked 1 h)
• 1.5 L Water (boiling)
• 2 unit Carrots (finely grated)
• 1 unit Beetroot (finely grated)
• 200 ml Fresh orange juice (hand-pressed)
• 1 tsp Sugar (adjust to taste)
• 300 g Type 45 flour
• 140 g Extra fine semolina
• 0.5 tsp Salt
• 1 tsp Sugar (for the dough)
• 4 g Dry baker's yeast
• 300 ml Water (for the dough) (added gradually)
• 1 unit Red bell pepper (finely chopped)
• 1 unit Green bell pepper (finely chopped)
• 130 g Kefta (ground meat) (spices already mixed)
• 1 large Onion (for the filling) (chopped)
• 0.5 tsp Turmeric (for the filling)
• 0.5 tsp Paprika (for the filling)
• 0.5 tsp Cumin (for the filling)
• 20 ml Olive oil (for the filling)
• 5 unit Hard‑boiled eggs (cut into quarters, for garnish)
• 5 unit Dates (pitted, for garnish)
• 30 g Walnuts (crushed, for garnish)

Instructions

1. Soaking the semolina

   Rinse the coarse wheat semolina, then place it in a bowl of cold water and let soak for 1 hour to reduce cooking time.

   Time: PT1H

2. Prepare the soup (chicha)

   Heat 30 ml olive oil in a saucepan, add the chopped onion, the meat (if using), the celery and the coriander. Sauté for 5 minutes over medium heat.

   Time: PT5M

3. Add the spices

   Stir in the ginger, turmeric, paprika, salt and pepper. Mix for 1 minute.

   Time: PT1M

4. Tomatoes and paste

   Add the grated tomatoes and tomato paste, cook for 2 minutes while stirring.

   Time: PT2M

5. Incorporate the semolina and cook

   Drain the soaked semolina, pour it into the saucepan, then add 1.5 L boiling water. Bring to a boil then simmer for 30 minutes, stirring occasionally.

   Time: PT30M

6. Orange carrots

   Finely grate the carrots, place them in a bowl, add 100 ml fresh orange juice and, if needed, ½ tsp sugar. Mix and refrigerate for 30 minutes.

   Time: PT20M

7. Orange beetroot

   Finely grate the beetroot, place it in another bowl, cover with 100 ml fresh orange juice, add sugar to taste and refrigerate for 30 minutes.

   Time: PT20M

8. Prepare the stuffed bread dough

   In a large bowl, combine the flour, extra fine semolina, salt, sugar and yeast. Gradually add 300 ml warm water while kneading by hand or with a mixer on medium speed until a supple, slightly sticky dough forms (about 20 minutes).

   Time: PT20M

9. First rise

   Shape into a ball, cover with plastic wrap and let rise in a warm spot (turned‑off oven) until doubled in size, 45 minutes to 1 hour.

   Time: PT45M

10. Prepare the filling

    Finely chop the red bell pepper, green bell pepper and the large onion. In a bowl, combine the chopped vegetables, the kefta, ½ tsp turmeric, ½ tsp paprika, ½ tsp cumin, salt and 20 ml olive oil. Mix well (about 10 minutes).

    Time: PT10M

11. Shape the stuffed breads

    Divide the risen dough into 5 equal portions. Flatten each portion by hand or with a rolling pin (medium thickness). Place a tablespoon of filling in the center, fold the edges over and seal by pressing firmly.

    Time: PT10M

12. Cook the stuffed breads

    Heat a heavy‑bottomed skillet with a drizzle of olive oil over medium‑high heat. Place a bread, cook 30 seconds each side, then flip 1‑2 times until golden and cooked through (about 10 minutes for the 5 breads).

    Time: PT10M

13. Plating and serving

    Pour the hot soup into bowls, sprinkle with fresh coriander. Arrange the carrot and orange beet verrines in small glasses. Place the stuffed breads on a platter, add the hard‑boiled eggs, dates and walnuts as accompaniments. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Meat (beef) – optional: lamb, chicken
• Instead of Ground ginger: fresh grated ginger
• Instead of Coarse wheat semolina: barley semolina
• Instead of Fresh orange juice: bottled orange juice (not recommended)
• Instead of Sugar: honey
• Instead of Type 45 flour: all‑purpose flour
• Instead of Dry baker's yeast: fresh yeast 8-10 g
• Instead of Kefta (ground meat): ground beef or lamb
• Instead of Olive oil (for the filling): sunflower oil
• Instead of Walnuts: almonds

Equipment Needed

• Saucepan or pot
• Heavy‑bottomed skillet
• Fine grater
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon
• Measuring spoon
• Kitchen scale
• Plastic wrap
• Citrus press
• Baking paper (optional)
• Paper towel or clean cloth (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use freshly pressed orange juice for authentic flavor and avoid added sugar.
• Grate the vegetables with a very fine grater for a light texture that pairs well with orange juice.
• Let the dough rest at room temperature during the rise to obtain a lighter bread.

Troubleshooting

Storage

Refrigerator: Soup 3 days, verrines 2 days, stuffed breads 2 days (reheated before serving).

Freezer: Stuffed breads can be frozen for 1 month, thawed in the refrigerator then reheated.

Room temperature: Do not leave the soup or verrines at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the semolina the night before to save time.
• Prepare the stuffed bread dough the night before and let it rise in the refrigerator (slow rise).
• Grate the carrots and beetroot and keep them chilled in their orange juice until serving.