- 500 g flour
- 70 g sugar
- 5 g salt
- 20 g fresh yeast
- 25 g sunflower oil
- 200 ml warm water
- 5 g baking powder
- To colour (if desired):
- 1 tbsp turmeric
- 1 tbsp spinach powder
- 100 ml beetroot juice (only use 100 ml water)
Dissolve the yeast in the water, add all of the other ingredients and knead into a smooth dough. Cover and leave to rise at room temperature for 1 hr.
- 1 tbsp sesame oil
- 1½ shallots, finely diced
- 1½ garlic cloves, finely diced
- ½ tbsp red curry paste
- ½ unwaxed lime, grated zest
- 125 g yoghurt
- 1½ slices of toast bread, cut into cubes
- 3 dates, pitted, finely diced
- 500 g minced beef
- 3 tbsp sesame seeds, toasted
- Salt and freshly ground pepper
To make the filling, heat the sesame oil in a pan. Sauté the shallots and garlic for approx. 2 mins. Add the curry paste and lime zest, cook briefly, then transfer everything to a large bowl. Stir in the yoghurt, bread and dates, leave to infuse for 10 mins. Add the minced meat and sesame seeds to the mixture, season with salt and pepper to taste.
Ingredients mandarin mayo
- 100 g mayonnaise, homemade or bought
- 1 unwaxed mandarin, grated zest and juice
- ½ tsp sesame oil
- ½ tsp ginger, grated
- 1 tsp soy sauce
Preparation mandarin mayo
To make the mayonnaise, whisk together all the ingredients until smooth.
Break off apricot-sized pieces from the dough and roll out into circles (approx. 80 mm in diameter). Place an apricot-sized ball of mince on top of each circle and seal well. Transfer to an oiled baking tray and steam for approx. 20 mins. in an oven preheated to 100 °C. Serve with the mandarin mayo and toasted black sesame seeds.