Reghaif [Savoury Yeast-Dough Pancakes Filled With Spiced Kefta (Beef-Filled Bread)]

Ingredients for dough:
2 teaspoons active dried yeast
1 teaspoon caster (superfine) sugar
1/2 teaspoon kosher salt
2 3/4 cups all purpose flour
oil, for shaping and frying

* * * * * *

Ingredients for spiced kefta filling:
6 ounces ghee
18 ounces finely minced or ground beef
4 T grated yellow onion
8 cloves of garlic, finely chopped
4 teaspoons ground cumin
4 teaspoons ground coriander
freshly ground pepper, to taste
kosher salt, to taste
4 cups water

Preparing the dough:
Dissolve the yeast in 1/2 cup of lukewarm water and stir in the sugar.

Sift the flour and 1/2 teaspoon salt into a bowl and make a well in the center. Pour in the yeast mixture, then add another 1/2 cup lukewarm water into the center well. Stir sufficient flour into the center well to make a thin batter, cover the bowl with a cloth and set aside for 15 minutes until bubbles form.

Gradually stir in the remaining flour, then mix with your hands until a sticky dough is formed. If the dough is too stiff, add a little more water.

Knead for 10 minutes in the bowl until smooth and elastic, then cover and leave in a warm place for 30 minutes.

* * * * * * *

Preparing the spiced kefta:
Heat the ghee in a saute' pan, add the beef and stir over high heat until browned. Reduce the heat to low, add the onion, garlic, cumin and coriander and season with salt and pepper. Cook, stirring, for 2 minutes, then add 4 cups water. Cover and simmer for 30 to 45 minutes until the water evaporates and the fat separates. Spoon spiced kefta into a food processor and process to a paste. Set aside to cool.

* * * * * * * *

Preparing the reghaif:
With oiled hands, oiled work surface and oiled rolling pin, punch down the dough and divide into 12 balls. Divide the spiced kefta into 12 portions. Roll out and stretch a dough ball into a 7-inch circle. Spread one spiced kefta portion over the top of the dough circle, pressing gently and leaving the outer 1/2-inch of the dough clear. Fold the sides in so that they overlap, then fold in the top and bottom to overlap the center. Roll out and shape into a 3 1/2- by 5-inch rectangle. Place folded reghaif on an oiled tray, being careful not to have them overlap or touch each other.

In a frying pan, add 1/2-inch of oil and heat over high flame. When almost smoking, reduce heat to medium and add two reghaif. Cook for about 1 minute on each side, or until browned and crisp and cooked through. Drain on paper towels, sprinkling kosher salt over top while hot and serve immediately.

Makes 12