Harissa and beef bread rolls
Fluffy and light Harissa and beef bread rolls served with tangy and spicy tomato and chili feta dip.
I usually plan my dinners carefully making sure that I have all the ingredients and enough time to do the meal preparation for the whole week. I believe that planning makes life easier.
This week on my menu are the best harissa and beef bread rolls. I hop you will enjoy this recipe, so let's start!
How to make harissa and beef bread rolls
Making these rolls is quite straightforward. First you can prepare the ground beef with harissa seasoning. Just fry all the ingredients together until done and set the filling aside to cool down.
The next step is making bread roll dough. Nothing too complicated, but please remember that toy should not add yeast to a very hot water as it will kill the yeast and your bread rolls will not raise.
Assembling the rolls - just roll the dough into a rectangle and spread cooked meat. Then carefully roll the dough into a log and cut it into the desired portions. Then just place rolls in the oven, wait 25-30 minutes and voila. Dinner is ready!
It may look like a lot of work, but it really is not and if you think about it you have dinner ready for at least 3 days. I love making these rolls as they are freezer-friendly and you can reheat them in an oven or a microwave.
What do harissa and beef bread rolls taste like?
These rolls taste incredible. If you love meat and Middle Eastern flavours AND bread - this recipe is definitely for you!
I used an enriched dough in this recipe and the rolls are so light, fluffy and chewy.
Meat filling is juicy and fragrant. I used 20% fat content beef just to get this extra juiciness in the filling. Harissa spice gives this unusual Middle Eastern flavour with a hint of chili, peppers, mint, cardamom and sumac. If you have not tried harissa, run to the shop and get some. It will transform every piece of meat into a scrumptious dish!
How to serve Harissa and beef bread rolls
You can serve these wonderful harissa rolls on its own, with a soup or with this tangy and delicious tomato chili feta dip!
If you are looking for more recipes with harissa, I can recommend you the following:
Turkey steaks with harissa and Parmesan
Prawns with harissa and Prosciutto
Click this link to see all my recipes with harissa
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Recipe source - my own
Fluffy rolls stuffed with aromatic harissa flavoured beef served with tangy and spicy tomato and chili feta dip.
- 500 g beef (minced, 20% fat content)
- 1 onion (large, peeled and cut into chunks)
- 3 garlic (cloves)
- 2 tbsp harissa (spice)
- 1 tbsp paprika (powder)
- 1 tsp salt (table)
- 1 tsp smoked paprika (powder)
- 1 tsp parsley (dried)
- 4 tbsp olive oil
- 570 g bread flour (plus more for dusting)
- 250 ml milk
- 10 g yeast (instant)
- 10 g sugar (granulated)
- 60 g butter (melted and cooled)
- 1 egg (large)
- 1 egg yolk
- 10 g salt (table)
- 1 tbsp smoked paprika
- 1 egg (for using as egg wash on top on the rolls)
In a small food processor add onion, garlic and 3 tbsp olive oil. process all ingredients until they turn into a smooth paste.
On a medium pan, warm up 1 tbsp olive oil and brown the meat.
Add onion and garlic paste to the meat and 3 tbsp olive oil and fry it for about 8 minutes.
Add spices and mix together well, fry for another 5 minutes. Set aside.
Let the meat cool down before you add it on the dough.
- Making bread roll dough
Add flour, salt, smoked paprika, egg, egg yolk into a bowl of a stand mixer.
In a small pot add milk and sugar and warm up it up. IMPORTANT, do not make it hot as you will kill the yeast.
Add yeast to a WARM or lukewarm milk, stir in the yeast and set aside for about 10 minutes.
Then add milk with yeast to the flour mix and knead the dough for about 10 minutes.
Then add melted and cooled butter and knead the dough for another 10 minutes until butter is fully incorporated. The consistency of the dough should be smooth and springy. If the dough is a little bit sticky, it is ok. Do not add too much flour as your rolls will be hard and dry. Shape dough into a ball and place it into a a large bowl.
Cover the bowl with cling film and kitchen towel and leave the bowl in a warm place for about 1 hour and 30 minutes until the dough doubles in size.
When dough is ready, place it on a clean working surface sprinkled with flour. Roll the dough into a rectangle, 0,6 cm thick.
Spread the meat on the dough.
Roll the dough into a log.
Slice the dough into about 1.30 cm slices.
Arrange the rolls on a large baking tray lined with baking paper.
Cover the rolls with a kitchen towel and leave it in a warm place to proof for about 30 min or so.
When you are ready to bake, preheat the oven to 170C fan. Brush egg wash on top of the rolls and bake rolls for about 25 min until golden.