Gobbeletti with a Burundian Twist

Ingredients

In the original Italian Gobbeletti, the pasta pockets are typically filled with ingredients such as cheese, meat, or vegetables. However, in this Burundian adaptation, the filling is made from plantains, which are a staple ingredient in Burundian cuisine. Additionally, the spices used in the Burundian version differ from the traditional Italian flavors, incorporating aromatic spices commonly found in Burundian dishes. We alse have the original recipe for Gobbeletti, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 ripe plantains, mashed 2 ripe plantains, mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 25g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour with a pinch of salt. Gradually add water and knead until a smooth dough is formed. Let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed plantains, chopped onion, minced garlic, ground cumin, ground coriander, paprika, and salt until well combined.
3. 3.
   Roll out the dough on a floured surface and cut it into small circles.
4. 4.
   Place a spoonful of the plantain filling in the center of each dough circle. Fold the dough over the filling, sealing the edges to form a pocket.
5. 5.
   Heat vegetable oil in a deep pan and fry the Gobbeletti until golden brown and crispy.
6. 6.
   Remove from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve hot and enjoy the delicious Burundian twist on Gobbeletti!

Treat your ingredients with care...

• Plantains — Ensure that the plantains are ripe but not overly soft for the best texture and flavor in the filling.

Tips & Tricks

• If you prefer a spicier version, add a pinch of cayenne pepper to the plantain filling.
• Serve the Gobbeletti with a side of tomato and onion salad for a refreshing contrast.
• For a crispy texture, make sure the oil is hot enough before frying the Gobbeletti.
• Experiment with different spices to customize the flavors to your liking.
• Leftover Gobbeletti can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Burundian-style Gobbeletti as a main dish accompanied by a fresh salad or as an appetizer for a delightful burst of flavors.

Presentation advice

Arrange the golden-brown Gobbeletti on a platter, garnished with fresh herbs such as cilantro or parsley, to enhance their visual appeal.