Challah, the iconic braided bread, is synonymous with comfort and tradition. But what if we peeked inside and discovered a delightful surprise? This recipe elevates your challah experience by transforming it into a playful and interactive appetizer. Imagine tearing into a warm, fluffy piece of challah, only to reveal a hidden treasure trove of savory, perfectly seasoned ground beef nestled within. Intrigued? Read on to discover how to create this unexpected delight and impress your guests with a unique twist on a classic!
Ingredients
Servings 8
Filling
- 1 large onion chopped
- 8 ounces mushrooms chopped
- 1 pound ground beef 500 g
- 1 cup chopped cilantro/parsley
- 3 cloves garlic crushed
- 1 tablespoon paprika
- ½ tablespoon ras el hanout
- 1/2 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Dough
- 4 cups all-purpose flour 500 g
- 1 tablespoon active-dry yeast
- ¼ cup sugar
- 2 teaspoons salt
- ¼ cup oil
- 1 ¼ cup water
Assembly
- Whole garlic cloves optional
- Rosemary optional
Nutritional Facts
Nutrition Facts
Meat Stuffed Challah
Amount per Serving
Calories
477
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
40
mg
13
%
Sodium
772
mg
34
%
Potassium
378
mg
11
%
Carbohydrates
58
g
19
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
18
g
36
%
Vitamin A
574
IU
11
%
Vitamin C
3
mg
4
%
Calcium
37
mg
4
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Filling:
- In a saute pan, saute onion in oil until golden. Add mushrooms and after a few minutes the meat. Mix and break up any clumps and cook until it begins to change color.
- Add cilantro/parsley, garlic, ras el hanout, cumin, salt and pepper and fry for another 2-3 minutes while stirring. Remove from heat and set aside.
- Prepare dough in a large bowl. Combine flour, yeast, sugar, salt, oil and water. Mix until combined and knead by hand for 10 minutes. Roll dough into a nice ball and place in a greased bowl to rise until doubled in size, 1-2 hours.
- After it has risen, divide dough into 8 parts. Each part is flattened into a large oval. Place filling in the center of the oval and fold on both sides to form a long, closed strip. It is important to make sure not to put any filling on the edges in order to have room to "stick" the dough.
- Braid challahs as desired, in the video we made four 2-strand challah loves. We layed one strand on the counter and another crossed over top in the center. Lift the two sides from the strand on the bottom and cross them over. Now cross over the other strand and repeat crossing each side until finished. Place on baking paper and let rise again for about 45 minutes.
- Preheat oven to 375℉/190℃.
- After they have risen, flour the dough a little if desired, add some whole cloves of garlic and rosemary sprigs on and around the breads and place in oven for about 25 minutes until brown.
Sounds super good should be delicious thanks good idea purim sameach
I would make it as a pull apart challah instead of braided and put something different on top to differentiate it
To conform to halacha when shaping the challah one must make a distinct shape to distinguish it as a meat challah
I using the ras el Hanout why is it necessary to add more cumin which might make it way too spicy.
We like lots of spice but you can leave it out if it is not your preference