Qassatat Tal-Couscous u Ċiċri
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Ingredients:
Dough:
550g Plain Flour
250g Stork Margarine
5tbsp Cold Water (more or less)
1/2tsp Salt
Filling
250g Tipiac Couscous Gourmet
200g Dry Chickpeas (or 1 can)
1 Red Pepper
1 Onion
1tsp Olitalia E/V Olive Oil
2tbsp Tomato Paste
Salt & Pepper
Egg for Brushing
Directions:
Soak the chickpeas overnight in cold water, or for 4 hours in hot water. No need to soak them if you’re using canned. Discard the water before using it.
Place the couscous in a large bowl and add 400ml of hot water. Cover it and let it rest for 5 minutes.
In the meantime fry the chopped onion in some olive oil until it’s soft.
Fluff up the couscous, then add the onion, chickpeas, bell pepper, tomato paste and season to taste.
Mix well and refrigerate for about an hour.
Prepare the dough by mixing the flour with the salt and margarine (room temperature) until it gets to a consistency of breadcrumbs.
Then start adding the water slowly until the dough starts coming together.
Knead the dough until it’s well combined and smooth, wrap it in cling film, and refrigerate for about 30 minutes.
Open the dough thinly (about 4-5mm) on a lightly floured surface and cut out using a plate or a cutter of about 20cm.
Add around 4 tablespoons of the filling in the centre and gently fold the qassatat.
Be gentle as the dough might be a bit fragile, but it can be easily fixed or patched.
Place them onto a baking sheet lined with baking paper.
Brush with a whisked egg and bake in a preheated 200°c oven for 30 minutes, or until nicely coloured.