This recipe is inspired from a traditional Moroccan recipe called "Rghayef dial lferran" which is pastry stuffed with ground beef and a tomato based sauce. I attempted this version of the traditional recipe a few months ago, simply because the beef stuffing recipe made these layered crepes very calorie-dense and not very weight-loss friendly. They have become a family favorite ever since.
These pastries make for a great appetizer when you have family or friends over, and a balanced a quick meal, specially if you have them ready to go in the freezer. My toddler loves them and would prefer them over a burger any day of the week.
They are fairly easy to make and more so when you start mastering the dough; it takes a little bit of practice I must admit; and you only need a handful of ingredients. You can find the semolina in any whole food or indian store. I would recommend fine semolina instead of the thick kind for a smoother dough. If it also possible for your to substitute the semolina for all purpose or whole wheat flour, however, the semolina makes the pastry crunchy from the outside and soft and fluffy form the inside which is really the best way to make them. You can also add a little bit of hot sauce or cayenne pepper to the stuffing for a little kick, it will go perfectly with the taste of the chicken. You can also add mushrooms or use them instead of the zucchini, we are not very found of mushrooms in my house.
Ingredients: stuffing
2 large onions slided
2 large zucchinis shredded
2 garlic cloves crushed
1 lb (500g) chicken breast cubed
1/2 tsp salt
1 tsp ginger powder
2 tsp paprika
1 pinch parsley minced
Pastry
1 2/3 cups (200g) all purpose flour
3 1/3 cups (400g) semolina
1 tsp salt
1/2 cup vegetable oil
