Month: January 2021

Put yeast and sugar in a 1/4 cup warm water. Mix and let proof.

In the bowl of a stand mixer, fitted with the dough hook, put semolina, flour and salt.

Add water gradually while mixing on low.

Once the dough gets together but still hard, increase the speed to medium and add gradually the yeast mixture.

Keep kneading the dough while adding water a little at the time( 1 tbsp) until obtain a soft and a little sticky dough. It took me about 20 minutes kneading to obtain that soft and a little sticky dough.

Oil your hands with a little vegetable oil (or canola) and gather the dough. Make sure to coat it with oil( just a little bit).

Cover the bowl with plastic wrap and let rise until doubled in volume.

Pour about 1/4 cup of vegetable oil in a small bowl.

Dip your hands in the oil and divide the dough into small pieces (by hands). If the dough is sticky, dip your hands again in the oil.

Place the small pieces of dough in a greased plater apart from each other.

Pour oil in a frying pan and let boil on medium heat.

Start cooking the Sfenj.

Take the small piece of dough and work it out with your 2 hands. Try to form a circle with it by making sure to gently stretch the center of the circle only while moving your hands in a circular motion. Keep the edges a little thick comparing to the center.

Place the Sfenj in the hot oil.

Through hot oil on the sfendj during cooking with a metallic spoon.

Turn it over and cook the other side. You may need to reduce the heat, then later on you increase it, if the sfendj cooks fast.

Place on paper towel to drain.

Enjoy with coffee or tea.

Put the yeast and sugar in the 1/4 warm water. Let proof.

In a large bowl, mix the flour, salt and oil. Mix with hands until the oil is well incorporated in the flour.

Add the yeast to the flour mixture and add water little by little.

Mix with hands or a stand mixer for few minutes until obtain a nice soft dough, then stop adding water.

Gather the dough into a ball.

Place in a bowl and cover with plastic wrap.

Let it double in volume. It may take 1 to 2 hours, depending on the temperature of your kitchen.

Prepare the filling.

Put olive oil in a large frying pan, over medium heat.

Add all the filling ingredients (onions, garlic, tomatoes, peppers, salt, crushed red pepper, ginger, oregano, paprika and tomato paste).

Let everything cook for about 5 minutes, stirring constantly.

Add about 1 cup boiled water and let cook for 10 minutes or until the water is evaporated and the vegetables are cooked. Set aside.

Get back to the dough.

Dump the dough in a slightly floured surface and form small balls, the size of a mandarin or you can roll out the dough into a thin sheet and use a round cookie cutter to cut out circles of dough.

Roll out each ball of dough into a disc with a rolling pin ( in case you shaped the dough into balls).

Place about a tablespoon or less of the filling in the center of each disc formed.

Fold the disc of dough into half and seal the edges with your fingers , then press on the edges with a fork.

Brush the turnovers (or Cocas) with the beaten egg yolk (mixed with 2 drops water)

Bake in a 350°F preheated oven for about 20 to 30 minutes or until golden. In the last 5 minutes of baking, place under the broiler to get that beautiful color.