Moroccan cuisine · Breakfast & Eggs

Ftayer bel Bsal

Small yeasted buns with an onion-parsley filling, baked golden brown in a little oil and fluffy inside.

Ingredients · for 4 servings

• 300 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• 180 ml lukewarm water
• 3 onions
• 1 bunch flat-leaf parsley
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Mix flour, yeast, sugar and salt, add the lukewarm water and knead the dough for 8 min. until smooth and elastic; let rise covered for 45 min. until doubled.
2. Finely dice the onions, sprinkle with 1 tsp salt and let sit for 10 min., then squeeze out firmly — otherwise the filling soaks the dough.
3. Heat 2 tbsp olive oil, sauté the onions over medium heat for 6–8 min. until soft and light golden, and toast cumin and paprika in with them for 1 min.
4. Let the onions cool, fold in the finely chopped parsley and season with pepper and a little salt.
5. Divide the dough into eight pieces, roll each into a 10 cm circle, place 1 tbsp filling in the center, fold the edges over the middle and press flat.
6. Fry the buns in the remaining olive oil over medium heat for 4–5 min. per side until golden brown and cooked through, and serve warm with mint tea.