Egyptian Summer Mini Beef Roti’s
If you’re a regular at the Market in New Glasgow, you may have seen or tried our take on the beef roti. Adapted from a recipe out of Lemongrass and Ginger. Grab a bottle of our Egyptian Summer Spice Blend and make them at home!
- 1 lb ground beef
- 1 medium potatoes, peeled & diced
- 1 small sweet potato, peeled & diced
- 1 carrot, cut into small matchstick size
- 1 onion, finely diced
- 4 Tbsp Big Cove Foods Egyptian Summer Spice Blend
- 1/2 Tsp Tumeric
- 2 green onions, thinly sliced
- Tbsp oil, sunflower, canola or olive oil
Salt and Pepper Dough
- 2 cups flour
- 1/2 tsp salt
- 1 Tbsp Sunflower Oil, plus extra for kneading
- For the dough, dissolve salt with 2/3 cup water.
- In a large bowl, add your flour and make a well in the center and add your oil and salt water. Combine with the other ingredients and continue to knead together until smooth and pliable, about 8 minutes. Form into a ball, cover with plastic and let it sit at room temperature for 30 minutes.
- Now move on to your filling. Bring a pot of water to a boil and throw in your diced potato and sweet potato. Boil until tender, about 10-15 minutes. Drain and put them in a bowl and mash roughly with a fork, set aside.
- Heat a large frying pan over medium high heat and add your oil. Saute your onions until soft and translucent, 4-5 minutes. Add your Egyptian Summer Spice Blend and turmeric and fry for another 1-2 minutes. Then toss in your carrots and green onions and continue to cook, stirring occasionally, until carrots start to get tender, another 5-7 minutes.
- Add your ground beef, breaking up any large pieces, and stir occasionally until fully cooked. Then add your potatoes and mix until combined. Take off the heat and set aside.
- You want to the mixture to cool completely before wrapping up into your delicious mini roti’s Back to your dough.
- After about 30 minutes of it sitting at room temperature, knead it again for another 5 minutes on a lightly oil surface.
- Cut your dough into approximately 2-3 tbsp size pieces. You will get about 14 pieces. Then roll into balls and place on a well oiled baking sheet. Dab the tops with a little bit more oil and cover and let sit at room temperature for another 30 minutes.
- You’re ready to assemble! On a well oiled surface, stretch out each dough ball until it’s nice and thin, you will probably get about 5-6 inches in diameter.
- Take about 2 tbsp’s of the filling and shape into a log and flatten slightly so it’s about 1/2 thick. Place it in the center of your rolled out dough and wrap, starting with the long end, then fold in the sides and the fold up the opposite long end. Boom. Done. Easy peasy. Now do the rest. Laying them down on a lightly oil baking sheet as you go.
- Now lets fry em up. Heat a pan over medium high heat and add about 1-2 tbsp of oil. Once the oil is hot, add only a few roti’s at a time. Fry each side for about 2-3 minutes, until nice and brown, and then for another minute on their sides and ends so that you get a nice seal all the way around. Fry up as many as you’d like, and freeze the rest. I recommend wrapping them individually with plastic wrap if you end up saving some for another time.
- Serve with whichever kind of sauce speaks to you! We chose a mayo mixed with our Chipotle Karate Chop Hot Sauce. Any kind of sweet chili sauce would be super tasty as well!
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