How to make Hawati notes



Contents

  • 1 Hawashi Al-Hati
  • 2 How to annotate Alhati
    • 2.1 Components
    • 2.2 How to prepare

Hawashi Al-Hatti

Hawashi Al-Hatti is considered one of the traditional popular appetizers recipes that are widely spread in the Arab Republic of Egypt, and which is very popular with it, and it is called Balhati in relation to the way it is prepared in the Egyptian municipal way, as this dish is distinguished by its delicious taste and ease of obtaining it from snack shops, and the methods of preparing it vary according to the ingredients It included in preparing it, as it is possible to prepare Hawashi Al-Hatti at home, and we will mention in this article how it works.

How to annotate Alhati

the ingredients

  • Three cups of flour.
  • Small spoon of salt.
  • Tablespoon of yeast.
  • tow big spoon of sugar.
  • ¼ teaspoon of black pepper.
  • Pinch of cumin, and coriander.
  • A quarter cup of vegetable oil.
  • A cup of warm water.


Filling components:
  • An ounce of ground meat.
  • Two horns of hot green pepper.
  • A tomato.
  • Onion.
  • A teaspoon of each: mixed spice, salt, black pepper, and hot pepper.
  • 2 cloves of garlic.
  • Vegetable oil.

How to prepare

  • Put two and a half cups of flour, salt, yeast, sugar, pepper, cumin and coriander in an electric mixer bowl, mixing the ingredients together for a minute.
  • We add oil and warm water to the previous ingredients, run the mixer on a medium speed, and mix it well until we get a paste.
  • Add the rest of the flour to the dough, and mix again until we get a firm dough.
  • We put the dough in a container painted with oil, and brushed her face with a little oil.
  • Cover the dough with nylon paper, and set it aside for an hour for it to ferment, and double its size.
  • Cut the dough on a hard surface sprayed with flour into medium sized balls, and leave it again for a period of three hours.
  • Put the meat, pepper, tomato, onion, pepper, salt, hot pepper and garlic in the food processor, and mix the ingredients well until we get a paste.
  • We lay dough balls on a hard surface, sprinkled with flour, until we get a loaf of thin fish.
  • We put a suitable amount of filling on the loaf, taking care that the mixture does not reach the edges.
  • Cover the filling with another layer of dough stretched in the same size, and press the edges of the dough with fingers to stick together.
  • Leave the stuffed loaves for ten minutes until you rest.
  • Gently press the dough from the top to stick to the filling.
  • Heat a frying pan over a high heat, and put a little vegetable oil in it.
  • Grease the loaf of dough with some oil, grill it in the pan, and stir it constantly until it turns brown on both sides, and the filling is done inside.
  • Remove the notes from the heat, put them in a serving dish, then serve to the side of the soft curd and pickles.

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