Meat Sticks

Ingredients

For the dough:

Flour 200 g

Water 100 ml

Dry yeast 10 g

For the filling:

Minced meat 100 g

Onion 1 bunch

Parsley 1 clove

Garlic 1 tomato

Green chili peppers 3

Salt 1 tsp

Ground black pepper 1 tsp

Mix the flour, water (adjust as needed), and yeast. Knead the dough. Place in a warm place to rise for an hour.

Peel the tomato, cut it at the equator, and remove the seeds with a teaspoon. Finely chop the tomato, green pepper, garlic, onion, and parsley in a food processor or with a knife (but not puree), then add the salt and pepper. Add the minced meat and mix well.

 Knead the risen dough and divide it into two pieces. On a floured surface, roll the dough into a 35 x 30 cm rectangle, 3-5 mm thick.

Spread half the filling evenly over the dough. Carefully fold the 1 cm edge of the dough upward, cut it into a stick with a knife, and transfer it to a baking sheet lined with parchment paper. Roll the stick lightly until the edges are tightly sealed and the filling is hidden inside.

Fold the edge of the dough back over, cut it, and shape it into a stick. Place them on the baking sheet, spacing them 2 cm apart. Repeat with the remaining dough and filling.

Brush the sticks with beaten egg. Bake in a preheated oven at 180°C for 12-15 minutes, until golden brown.

While still hot, cut the sticks diagonally into small pieces and serve immediately.

 Bon appetit!