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

Recipe by Oum Arwa

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.

MediumMoroccanServes 5

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Source Video
2h 6m
Prep
1h 52m
Cook
29m
Cleanup
4h 27m
Total

Cost Breakdown

Total cost:$14.87
Per serving:$2.97

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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