2 Serves
105 Mins
In a large mixing bowl, combine flour, yeast, salt, and warm water to form a soft dough, then knead until smooth and let it proof for 60 minutes.
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MoroccanVitamin K
12 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
499 µg / 400 µgCalcium
63 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
1505 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
106 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
136 gAlcohol
0 g
Grate the cheese and mix it with a little water or egg to create a spreadable filling.
Shape the proofed dough into an oval, fold the edges to create a boat shape, and fill the center with the cheese mixture.
Bake in a preheated oven at 200°C for 15-20 minutes until the crust is golden brown.
Remove from the oven, crack an egg into the center of the cheese, and return to the oven for 3-5 minutes until the egg white is set but the yolk remains runny.
8
g45
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