Entree: Mayotte – Mkatra foutra (Fried stuffed pastry with spiced ground beef)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C) 
- 1 tbsp (12 g) granulated sugar
- 2 tsp (8 g) active dry yeast
- 1 tsp (5 g) fine salt
- 1/4 cup (60 ml) vegetable oil, plus extra for dough coating
- 1 large egg, approx. 50 g (for egg wash) or use water for brushing
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) coconut milk
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) ground cinnamon
- 1 small hot pepper (bird's eye or jalapeño), minced, optional
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper, to taste
- 2 cups (480 ml) vegetable oil for frying (amount depends on pan depth)

Instructions

1. In a small bowl, combine warm water, sugar, and yeast; let sit 5–8 minutes until foamy. In a large bowl, whisk flour and salt, make a well, add yeast mixture and 1/4 cup (60 ml) vegetable oil; mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.
2. Meanwhile prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 6–8 minutes. Add garlic and minced hot pepper (if using) and cook 1 minute. Add ground beef, breaking it up, and cook until browned. Stir in coconut milk, cumin, coriander, cinnamon, salt and pepper; simmer 4–5 minutes until most liquid is absorbed. Stir in cilantro and lemon juice, adjust seasoning, then remove from heat and let cool.
3. Punch down the risen dough and divide into 8–10 equal pieces. On a floured surface, roll each piece into a 5–6 inch (12–15 cm) round. Spoon 2–3 tablespoons of cooled filling onto one half of each round, fold the other half over and pinch edges to seal firmly, or crimp with a fork to make turnovers.
4. Heat 2 cups (480 ml) oil in a deep skillet or heavy pot to 350°F (175°C) for deep-frying, or heat a thin layer (about 2 tbsp / 30 ml) for shallow frying. If deep-frying, fry turnovers in batches until golden brown, 3–4 minutes per side; if shallow frying, cook 3–4 minutes per side, pressing gently, adding a little oil as needed. Drain on paper towels.
5. Brush hot Mkatra foutra with beaten egg (1 large egg, approx. 50 g) or leave plain. Serve warm as an entree—traditionally enjoyed with a squeeze of lemon and a simple salad or chutney.