Originally the khobz were stuffed with fried onions, lamb fat and a hard-boiled egg (which replaced the protein from meat), in the deluxe version it also has ground or shredded meat, though here – in a vegetarian version – with a stuffing made from hard-boiled eggs and seasoned oil (without lamb fat).
Ingredients for Stuffed Khobz
For the dough:
- 2.2 lbs (1 kilogram) flour
- 2 cups + 2 tablespoons (½ liter) water
- 4 tablespoons (40 grams) Sugar
- 2 tablespoons (30 grams) Dry yeast
- ½ cup (100 grams) oil + a little more oil for greasing
- 1 tablespoon Salt
For the filling:
- 4 tablespoons oil
- 4 onions medium, halved and sliced into half-circles
- dried Sudanese pepper to taste
- ground black pepper to taste
- a little cumin
- Salt to taste
- 8 hard boiled eggs
Prepare the dough:
1. With your hands, mix flour, water, sugar and yeast in the bowl of a stand mixer. Cover and set aside for half an hour.
2. Add oil and salt, attach the hook attachment and knead for 8 minutes until you get a smooth dough. Cover and let rise for an hour.
3. Fold the dough 3-4 times to get air out of it, return to the bowl, cover and let rise again for 45-60 minutes.
While the dough is rising, prepare the filling:
4. Heat oil in a pan and fry the onion for 15 minutes until golden.
5. Season with both types of pepper, cumin and salt. Mix the hard boiled eggs in and transfer to a strainer, to drain any liquid, until the dough is ready.
Fill, Shape, and Bake:
6. Flour a work surface, heat the oven to 425F (220C) degrees and line two baking sheets with parchment paper.
7. Divide the dough into 8 balls weighing 7.4 oz (210 grams) each. Flatten each ball into a thin round, place the filling on one half and fold the other half to cover. Seal the edges well and transfer to the baking sheet. Prepare the rest of the dough balls in the same way.
8. Brush the khobz with oil and let them rise for 15-30 minutes.
9. Bake the khobz for 25 minutes until nicely browned.
Best served with softened butter.