A deconstructed Friday lunch sandwich - Moroccan Meat-stuffed challah rolls
This mouthwatering sandwich was a “childhood must” at my house, just like in many Moroccan household. Friday noon was always very hectic at my house: between cleaning the house and setting the table, my mom was busy cooking for Friday night. To keep the children quiet and full, she would quickly make us sandwiches from the sizzling meatballs, fresh Moroccan flatbread and matboucha she had already made, while we were at school. We sometimes added slices of fried eggplant.
My take on this sandwich is much easier but still equally delicious
For the challah rolls:
4 cups all purpose flour
1 tbsp. dry yeast
⅓ cup sugar
¼ cup oil
1 flat tbsp. salt
About 1 ¼ cup, lukewarm water
For the filling:
1 cup of Matboucha dip
0.5 lb. ground beef
2 cloves of garlic, chopped
2 tbsp. olive oil
1 tsp. paprika
1 tsp. cumin
2 tsp. salt
For brushing:
Egg wash ( 1 beaten egg + 3 tbsp. water)
Sesame seeds
Start by placing the flour, sugar and yeast in the mixer bowl. Mix for a minute.
While mixing, add the oil and about ¾ cup of water.
Add the salt. Keep kneading and adding water if necessary till an elastic dough forms.
Knead for about 12 minutes. Cover and set aside to rise.
In the meantime, make the meat filling. In a wide skillet, heat the oil Add the meat and stir.
Add the garlic and keep cooking.
When the meat starts changing its color, add the matbucha and the spices.
Cook for 10 minutes and let it cook off.
Once the dough rises, divide it into 8 balls. Let them rest for 10 minutes.
Roll out each ball to a flat circle. Spread about 3 tbsp. of the meat filling.
Pull the dough over the filling, pinching the edges to form a ball. Place in a baking pan.
Let the rolls rest for about 20 minutes.
Gently brush with egg wash and sprinkle over sesame seeds.
Bake for 35 minutes.
