Moroccan Lamb Dumplings
Moroccan lamb dumplings are a perfect example of the flavors of the Middle East and North Africa. The spiced ground lamb is flavored with traditional blends such as cumin, coriander, and cinnamon, which give the dish its characteristic aroma and taste. The crispy fried pastries are golden brown on the outside and juicy on the inside with an intense aroma. Originally served as a street food or appetizer at Moroccan feasts, often with a mint-yogurt dip. The technique involves a well-formed filling and gradual frying over medium heat so that the oil is not absorbed excessively. This dish is a perfect example of how Moroccan cuisine can offer a deep, rich experience from simple ingredients - every bite is a journey into the world of bazaars, spice markets and family celebrations.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, salt, olive oil, and water. Knead until you have a smooth dough, then cover and let rest for 30 minutes. Tip: If the dough is too dry, add a little more water until it is easy to work with.
2
Prepare the filling: In a pan, sauté the onion and garlic in a little oil, then add the ground lamb. Season with cumin, cinnamon, coriander, salt, and pepper. Cook until the lamb is fully cooked and any excess moisture has evaporated.
3
Roll out the dough thinly and cut out circles. Place a tablespoon of filling in the center of each circle, then fold in half and seal the edges well. Tip: Moisten the edges of the dough with a little water to help seal them.
4
Heat the oil in a pan and fry the dumplings until golden brown on both sides. Tip: Do not overcrowd the pan so they cook evenly and get a crispy crust.
5
Remove the fried dumplings to a paper towel-lined plate to drain excess oil. Serve warm, with a yogurt dip or fresh salad.
