Stuffed savory pancake: “Stuffed Kesra”

I learned this recipe from a youtuber but with my personal touch.

The “Kesra” (in Arabic: الكسرة) is a kind of pancake, known in Algeria, originally created in the eastern region of this country, and also present in Tunisia .

The "Kesra" is made from  semolina , or even flour ( for beginners in the kitchen ). This kind of salty pancake is usually cooked on a cast iron griddle or skillet over high heat. The   “Kesra” can be tasted hot or cold, alone or spread (with butter, jam, honey…), or even accompanied in a dinner.

As for this recipe, our salty pancake (Kesra) will be stuffed: a good idea of ​​a salty, economical and consistent specialty, the steps of which are as follows:  

Recipe:

Ingredients: the following measurements gave me 3 stuffed patties 24 cm in diameter

For the dough:

·        660g (4 measures of 165g) of fine semolina (semolina);

·        ½ teaspoon of brewer's yeast;

·        ½ teaspoon baking powder;

·        ½ teaspoon of sugar (optional);

·        1 teaspoon of salt;

·        ½ measure oil or melted butter (or margarine).

For the stuffing:

·        1 tablespoon of oil;

·        1 onion ;

·        1 bell pepper (one or more colors);

·        2 tomatoes;

·        1 clove of garlic (or more, according to taste);

·        Ground meat (or chicken), or crumbled tuna (optional);

·        Spices: salt, black pepper, red pepper, cumin;

·        Chopped parsley, bay leaf, thyme… depending on taste;

·        Cheese: grated or spreadable.

Preparation:

·     In a salad bowl, or in the kneading bowl, put the semolina, the yeasts, the sugar: mix then add the salt: mix again;

·     Add water (at room temperature) little by little to collect and have a firm ball: cover and let stand 30 minutes;

·     Work the dough without adding water: 10 minutes using a kneader, or 15 minutes by hand;

·     Divide this “beautiful” soft, non-sticky dough into balls: this mass gives me 6 balls;

·     Cover and let stand;

·     In a pot, prepare the stuffing: put the ingredients in order and cook: this filling must cool;

·     Take your skillet – cast iron, preferably – and butter it;

·     Take a ball – of dough – and push it to the bottom of this frying pan;

·     Spread a quantity of stuffing on top, without reaching the edges (leave – approximately – 1.5 cm);

·     In an oiled work plan, open another ball in a circle, which you place on the stuffing;

·     Raise the edges of the first round (which is below the stuffing) on ​​the second (which is on the stuffing) and "weld" to have the cake;

·     Place the pan over medium heat and cook on both sides. 

Here, then, is a beautiful golden pancake, see, a stuffed “Kesra”, to be presented with a soup and/or a salad 

… And enjoy your meal.

Madame MAMCHAOUI Djazila marries HAMIMED