Naans with minced meat - Keema naans

Name: Naans with minced meat - Keema naans - Anica C.
Ingredients: For 6 pastries: 500 g of flour; 18 cl of water; 125 g of natural yogurt (1 yogurt); 4 tablespoons of vegetable oil; 1 teaspoon of salt; 1 teaspoon of sugar; 2 pinches of baking powder; 1 packet of dry yeast (7; 8g); 2 meatballs/naan. For 24 meatballs: I didnt use them all; you can make half. 400 g of minced beef; 1 small onion; 1 clove of garlic; 1 egg; 2 slices of bread; herbs; salt; pepper; 3 tablespoons of oil.

Appetizers - Naans with minced meat - Keema naans by Anica C. - Recipia

Minced Meat Naans - Keema Naans If you are looking for a delicious and filling recipe, Keema Naans are the perfect choice. These fluffy flatbreads, filled with minced meat, are not only a savory option but also an excellent way to add a burst of flavor to your meals. I invite you to join me on this culinary adventure, step by step, and discover how to make these delights at home. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 6 Necessary ingredients: For the naans: - 500 g of flour - 180 ml warm water - 125 g natural yogurt (about one yogurt) - 4 tablespoons vegetable oil - 1 teaspoon salt - 1 teaspoon sugar - 2 pinches of baking powder - 1 packet of dry yeast (7-8 g) For the filling: - 400 g minced beef - 1 small onion - 1 clove of garlic - 1 egg - 2 slices of bread - Greens (parsley or dill, to taste) - Salt and pepper, to taste - 3 tablespoons oil for frying Brief history: Naans are traditional flatbreads with a rich history, often served alongside aromatic dishes. They are usually baked, but the fried version offers a unique texture and distinct flavor. Keema Naans, filled with minced meat, are a perfect combination of carbohydrates and protein, making them an ideal meal for a hearty feast. Step by step: 1. Preparing the dough: - Start by dissolving the yeast in warm water, adding the sugar. Mix well and let it sit for 5 minutes until it starts bubbling. This is a sign that the yeast is active. - In a large bowl or food processor, combine the flour, baking powder, and salt. Add the yeast mixture, yogurt, and oil. Begin kneading, gradually adding the rest of the water. - Knead the dough for about 15-20 minutes by hand (or 10 minutes with the machine). The dough should become smooth and elastic, not sticking to the sides of the bowl. If necessary, adjust the consistency with water or flour. 2. Letting it rise: - Cover the dough with a clean cloth and let it rise in a warm place for 2-3 hours until it doubles in size. 3. Preparing the filling: - While the dough is rising, prepare the filling. Peel and finely chop the onion and garlic. - Soak the slices of bread in cold water, then drain them well. In a large bowl, combine the minced meat, onion, garlic, egg, soaked bread, greens, salt, and pepper. Mix well to obtain a homogeneous mixture. - Form small meatballs from this mixture. These will be the filling for the naans. 4. Shaping the naans: - Once the dough has risen, divide it into 12 small balls, about the size of a tangerine. - Fry the meatballs in a pan with hot oil over medium heat until golden. Remove them onto a paper towel to absorb excess oil. - Roll each ball of dough with a rolling pin until you get a round flatbread the size of a medium plate. - Crumble 2 meatballs and place them on one flatbread, then cover with a second flatbread. Press the edges well to seal the filling. 5. Frying the naans: - Heat a non-stick pan or a pancake pan over medium heat. Carefully place one naan in the pan and fry for 4 minutes on each side until golden and fluffy. - Repeat the process with the other naans, making sure not to overcrowd the pan. 6. Serving: - Remove the fried naans onto a platter and brush them with a little melted butter. Serve immediately, alongside a fresh green salad for a crunchy and refreshing contrast. Practical tips: - You can add spices like cumin or coriander to the meat filling for an extra flavor boost. - If you want even fluffier naans, you can replace part of the water with warm milk. - For a vegetarian version, replace the meat with sautéed vegetables or cheese. Frequently asked questions: 1. Can I use whole wheat flour? - Yes, but the texture of the naans will be denser. It is recommended to combine whole wheat flour with white flour to maintain fluffiness. 2. Can the naans be frozen? - Absolutely! I recommend freezing them after frying. You can reheat them in a pan or in the oven. Possible variations: - Instead of beef, you can use chicken or turkey for a lighter version. - Add feta cheese to the filling for a more intense flavor. Ideal pairings: - These Keema Naans pair perfectly with a mint yogurt sauce or a salad of tomatoes and cucumbers. - You can accompany the meal with mint tea or a cold beer for a pleasant contrast of flavors. Enjoy every bite and don’t forget to share this recipe with your friends! Minced meat naans are more than just a meal; they are a culinary experience that combines tradition with innovation, bringing a touch of warmth and flavor to every home.