Ground Beef Roll (Kiymali Rulo)

Ground Beef Roll (Kiymali Rulo)

½ cup luke warm water

1 tsp yeast

½ tsp sugar

½ cup milk

2-2 ½ cups flour

½ cup canola oil

1 Tbsp salt to taste

1 egg yolk for glazing

Sesame/nigella seeds for top

Filling:

3 Tbsp canola oil

1 onion, finely chopped

2 medium tomatoes, finely chopped

½ lb ground beef

½ cups walnuts, finely chopped

½ tsp black pepper

½ tsp cumin

½ tsp salt to taste

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough  and let it rest for 2 hours or till it rises up to double its shape .

Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and sauté for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool.

Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness.

Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise.

Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm.