This “Joz’joze” is a traditional Bukhari dish which is actually a roll stuffed with meat. Serve it on special occasions, holidays and shabbos. The original recipe is actually stuffed with lamb or mutton fat. I mixed some of the ingredients and the result, in my opinion (and of those who tasted), is just as good, if not better. Preparation is not difficult at all - but it does take time.
- Prep Time : 1h 30 min
- Cook Time : 30 minutes
- Yield : 20 לחמניות ממולאות בשר
- For the Dough
- White Flour - 1 lb
- Dry yeast - 1 Tablespoon
- Olive Oil - 3/4 Cup
- Salt - 2 Tablespoons
- Warm Water - 1 Cup
- For the Filling!
- Ground Meat - 1 lb
- Onion - 1 Large
- Crushed Garlic - 2 Cloves
- Parsley - 1/4 a bunch (Coriander is good too!)
- Salt - As Needed
- Ground Black Pepper - As Needed
- Cumin - 1 Teaspoon
- Sweet Paprika - 1 Full Teaspoon
- Nutmeg - A Pinch
- Olive Oil - 3 Tablespoons
- Egg - 1
- For the Baking!
- Egg - 1
- Sesame Seeds - As Needed
- Put the flour in a large bowl, add the yeast and the oil and mix together.
- Slowly add water as needed while kneading.
- Add the salt and knead until dough is smooth, strong and flexible.
- Cover the bowl with a towel and leave it to rise - at least an hour.
- Meanwhile - Chop the onion and parsley.
- Heat a large skillet with olive oil.
- Fry the onion until it becomes translucent and starts to brown.
- Add the crushed garlic and fry for another minute.
- Add the meat and fry, stirring until the meat changes color.
- Add the salt, black pepper and spices.
- Add the chopped parsley.
- Continue frying for a few minutes and turn off the heat.
- Put the pan on and wait for the mixture to cool.
- When the dough finished rising and has doubled in volume at least - Roll it on a floured surface.
- Make sure you roll out thinly. It is a bit difficult to roll out - but a little power and will be fine.
- Cut into circles with a cutter or bowl (about 10 cm in diameter).
- Put in each circle about a spoonful full of the meat filling and close it up (pinching it is fine!)
- Now organize them nicely in a tray, with the closed part facing down and with about 2cm space in between roll to roll.
- After finishing all the balls – leave them to rise for a second time at about 20 minutes. They are supposed to rise slightly.
- Then - Brush the balls with a beaten egg and sprinkle with sesame seeds. (Anyone who wants can also spread poppy, black cumin or caraway - whatever you like)
- Place in oven preheated to 375 F - for half an hour.
Serve with finely chopped salad with lots of coriander.