In a large bowl, mix the flour, semolina, salt, and yeast. Gradually add the olive oil and lukewarm water, kneading until a soft, smooth dough that is not sticky forms.
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Cover the dough and let it rest in a warm place for about 1 hour, or until it doubles in size.
For the stuffing: Heat oil in a pan, sauté onion and garlic until translucent. Add green and red peppers, cook until slightly soft.
Add ground beef, breaking it apart as it cooks. Once browned, season with salt, pepper, paprika, and turmeric. Mix in tomato paste and parsley, remove from heat, and let cool.
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Preheat oven to 200°C (390°F) and line a baking sheet with parchment paper.
Divide the dough into 12 equal portions, flatten each into a circle. Place a spoonful of meat mixture in the center, fold over and seal the edges.
Place on the baking sheet, brush with olive oil, sprinkle with cheese.
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Bake for 20-25 minutes or until golden brown.
Serve warm.
Prep Time: 1 hour 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes | Kcal: Approx. 300 kcal per serving | Servings: 12
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Why This Recipe Works The beauty of this stuffed bread lies in its simplicity and the robust flavors it packs. The combination of soft bread infused with rich semolina and a hearty minced meat filling makes for a mouth-watering dish that’s both filling and flavorful. The use of fresh ingredients like peppers, onions, and spices ensures that each bite is bursting with freshness and taste.
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