Fathead dough variation
2 cups grated / shredded mozzarella cheese
1 cup almond flour + extra to adjust the texture of the dough. Dough should be soft and pliable
3 Tblspns cream cheese
2 small eggs or 1 large egg
Crack of salt to taste
1 cup za”atar
Enough olive oil to make a paste – I use 1/2 cup za’atar with about 1/3 cup olive oil.
1 egg whisked
Mix the grated cheese, salt and cream cheese in a microwaveable bowl.
Microwave on high for 1 minute, stir and microwave again for 1 minute till completely melted.
Add 1 cup almond flour and eggs.
Mix till a soft dough forms.
Add more flour in small amounts, until a soft pliable dough forms.
Place the dough between 2 pieces of baking paper and roll flat.
Cut circles with a cookie cutter.
Place 1 tsp filling in the centre and fold close.
Gently press the edges together.
Freeze for 10 minutes.
Coat in whisked egg, remove and coat with coconut flour.
Refrigerate for 20 minutes.
Fry on medium heat till golden brown.
Beef mince filling
3 Tblspns olive oil
1 onion chopped
1 green pepper chopped
1 yellow pepper chopped
1 tomato chopped
3-5 cloves garlic crushed
1 stock cube
Crack of sea salt / himilayan pink salt
2 tspns cumin
1 tsp coriander
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
500g beef mince
Heat the oil, fry the veg and garlic till brown.
Add the stock cube and spices with a small amount of water.
Add the mince and dry fry till the mince is cooked tender.
Refrigerate and use to stuff or fill pastries – empanadas – half moons – galettes – gozleme – spring rolls
Prepared, tried and tested by: Caashifa Adams Young
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