Sha Balep - Kazakh Stuffed Bread

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for greasing Vegetable oil for greasing

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   Pour the yeast mixture into the flour mixture and knead until a smooth dough forms. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
3. 3.
   In the meantime, prepare the filling by combining the ground meat, chopped onion, minced garlic, cumin, paprika, coriander, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F). Grease a baking sheet with vegetable oil.
5. 5.
   Once the dough has risen, punch it down and divide it into small portions. Roll out each portion into a circle, about 6 inches in diameter.
6. 6.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling, sealing the edges by pressing them together.
7. 7.
   Transfer the stuffed bread onto the greased baking sheet and bake for 25-30 minutes, or until golden brown.
8. 8.
   Remove from the oven and let the Sha Balep cool for a few minutes before serving.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is cooked thoroughly before filling the bread to ensure food safety.
• Yeast — Make sure the water used to dissolve the yeast is warm, but not too hot, as it can kill the yeast and prevent proper rising of the dough.
• Cumin, paprika, and coriander — Adjust the amount of spices according to personal preference for a milder or spicier flavor.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of cooked lentils, mushrooms, and onions.
• Experiment with different spices and herbs to customize the flavor profile of the filling.
• Serve Sha Balep with a side of yogurt or a fresh salad for a complete meal.
• Leftover Sha Balep can be reheated in the oven or toaster for a quick and delicious snack.
• Freeze any extra Sha Balep for later use by wrapping them tightly in plastic wrap and storing them in an airtight container.

Serving advice

Serve Sha Balep warm as a main course or as a delightful snack. It pairs well with a side of yogurt or a fresh salad.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or nigella seeds on top of the bread before baking. This adds a touch of visual appeal and a subtle nutty flavor.