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Home » Baking

Stuffed Rolls

Published: May 1, 2015 · Modified: Dec 8, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Warm, soft pockets of dough filled with delicious Basturma along with cheese. Great for snacking, a light meal or next to your soups.

A close up look at a stuffed roll cut to show texture and filling.

These are so filling, they will satisfy even the hungriest of eaters.
Many months ago before my dad passed away, I've pledged that I will start taking more care of my blog which meant posting regularly and promptly. One of my goals also was to redesign and re structure my blog, a month later everything fell apart. Since he was gone, everything seems to keep falling and I do not like this ... I know I should go on but it just seems hard. On top of that came our unclear decision of moving then not moving ending in us being in an apartment and guess what now!!! we are hunting for another home.. can you believe how crazy we are???

Why I am telling you all this? Just to apologize for falling off the bandwagon like this and promising you, dear reader, that I will do my best, I'll not let an expected bump in the road to knock me down completely, and I'll have a serious discussion with the one responsible for this mess, ME.
I remember when my oldest son was 3years old - now 12- was in his first year of school in Egypt, dad used to bring him these delicious oras filled with cheese from the bakery next door and he was calling them circles 🙂 asking my dad to buy them for him every morning as he liked to munch on them while waiting for the school bus t 6:00 in the morning!!! and yes, school buses in Egypt  route so early even for preschoolers ..... poor kids.
These soft oras- or circles as my kid used to say- are perfect for any time of the day. Pack them in lunch boxes, have them for breakfast or as a snack, we enjoy them stuffed with cheese for sohoor in the holy month of Ramadan too. They are also freezer friendly just stick them in your freezer and when you are ready to eat them take them out, microwave, let it set for a minute to cool a little then you have it.

A stack of stuffed rolls on a white plate.

Bakery shops in Egypt usually sell them stuffed with cheese or date paste, so you can just stuff them with whatever you want sweet or savory or just serve them plain. For me, they are best enjoyed with a cup of hot black tea.

Stuffed rolls on a table with one cut in half to show filling.

Stuffed Rolls

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Author: Amira

Ingredients

  • 2 cup all purpose flour.
  • ¼ cup ghee.
  • ¼ cup sour cream or greek yogurt.
  • ¾ to 1 cup milk.
  • 2 teaspoon dry yeast.
  • 2 teaspoon sugar.
  • 1 teaspoon Baking powder.
  • ½ teaspoon salt.
  • Optional : 2 teaspoon anise/fennel seeds or a combination of both.
  • For the stuffing: I've used basterma and roomy cheese.Other choices are feta cheese with mint or parsley prepared minced meat, shredded turkey or chicken , any kind or combination of cheese.

Instructions

  • Start by adding all the dry ingredients together and mix well.
  • Add the sour cream and the ghee in a bowl mix until well incorporated.
  • 3.
  • Add to the dry ingredients and mix very well.
  • Pour milk ¼ cup at a time and mix gradually.
  • Keep adding the milk until you get a soft dough that comes out easily from the bowl and sticks a little to your hands.
  • Cover and let it rest for an hour.
  • Once the dough has risen, take a small ball,flatten it by hand and place some of your stuffing in the center.
  • Fold the edges together and form a ball, press a little to flatten.
  • Place in a baking sheet
  • Bake in a 375F pre heated oven
  • Until golden brown
  • will take from 20-30 minutes depending on your oven
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Mariam

    September 27, 2017 at 6:19 am

    I meant spinach fatayer ,, sorry

    Reply
    • Amira

      September 28, 2017 at 11:00 am

      Mariam, how are you dear? I hope you are doing great.I haven't tried this dough in such applications BUT if you need a dough for such recipes I HIGHLY recommend this easy 10 minutes dough, I've used it a zillion of times before in many stuff anf it never failed me. I hope you give it a go.

      Reply
  2. Mariam

    September 27, 2017 at 6:18 am

    Hi do you think this dough can be used for spiansh fatayer and maneesh ( zaater flatbreads) thank you for this blog !

    Reply
  3. Henna

    May 18, 2015 at 3:58 pm

    Oh Amira! Take it easy on yourself! I too have fallen so behind on blogging, but I'm not rushing because I want to enjoy blogging. Go easy on yourself my sister 🙂

    I love the idea of these rolls! I'm sure these get gobbled down in no time in a home full of boys 🙂

    Reply
  4. Layla

    May 17, 2015 at 2:40 am

    Dear Amira
    Hi from Cairo 🙂 can I use the same recipe for a sweet oras masaln bl agwa?
    Thx in advance
    I love you blog
    W Allah yr7am baba w fl gana isa

    Reply
    • Amira

      May 20, 2015 at 6:10 am

      Layla, sure you can use this recipe for Agwa (date paste) filled one or any other sweet filling like malban. Thankyou for your sweet words.

      Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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