Ingredients:
A cup of thin semolina
3 cups of white flour
A tablespoon of bread yeast
A tablespoon of sugar
2 tablespoons of oil
Warm water
salt
Padding:
tuna
black olive
atomic
Cheese of any quality
One tomato, chopped
Pinch of black pepper
Pinch of salt
mayonnaise
Steps:
At first we mix semolina with flour and sugar, bread yeast oil, salt, and combine the mixture with warm water. Rub the dough well on the table. Work for 5 minutes until the dough becomes smooth and soft.
Cover the dough and let it rest for 15 minutes. Sprinkle the table with the oven
Divide the dough into a small ball, then bake it in circles
We put them on a kitchen towel, cover them, and leave them until they ferment
Put it in a thick skillet or a hot tagine over a medium heat, and turn it over from time to time until the duck is brown on both sides.
Padding. Chop the tomatoes, black olives, tuna, cheese, any quality, and a pinch of black pepper, salt, and mix them together
We open the duck kernels and fill them with the filling. The filling remains optional