Bread With Cheese and Beef

Place the lukewarm water, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes.

Add the sunflower oil and briefly mix. Then add the flour, fine semolina, and salt. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until it has doubled in size.

For the beef mixture, combine the ground beef with salt, cumin, garlic powder, ras el hanout, black pepper, cayenne powder, chopped parsley, onion, tomato, and olive oil. Set aside.

Deflate the dough and divide it into 12 equal pieces of about 60 grams each. Shape each piece into a ball.

Roll each ball into a flat circle. Repeat with the remaining dough balls.

Place a slice of cheese on half of the dough circles, leaving the edges free. Spoon a portion of the beef mixture over the cheese and spread a bit of cheese spread on top. Cover with a second dough circle and press the edges down firmly to seal the filling inside.

Place the filled buns on a baking tray lined with parchment paper. Spread a layer of cream cheese on top and sprinkle with grated cheese. Let the dough rise again for 30 minutes.

Bake in a preheated oven for 15–20 minutes at 200°C (400°F). I place them a little lower in the oven so the bottoms bake nicely as well.