Chalo Kaawa/Amalasagna

CREDIT AND COURTESY: TASNIM JADWAT @chalokaawa

AMAGWINYA/VETKOEK
Arabic dough
1 cup flour
1 packet yeast
2 tbsp sugar
1 tbsp milk power
1 cups warm water
Mix above, cover and set aside for 10-20 mins then add the following
1 tbsp oil
1 tsp baking powder
2 cups flour
Use a dough hook or your hands if you’re feeling energetic, make into a soft dough. Allow to rise. Place small balls of dough into hot oil(170 degrees c). Deep fry until golden brown in colour. Set aside.

Sauce
Olive oil
2 cloves garlic
1 green chilie
5-6 tomatoes
1 tsp dry red chili powder
1/2 cup tomato purée
Salt to taste
Heat oil in a saucepan. Add garlic and chillies. Cook until garlic is soft. Add tomatoes,chili powder, puree and salt. Allow to cook until tomatoes are soft.
Mutton mince
2 tbsp oil
1 onion finely chopped
3 cloves garlic finely chopped
1 green chili
1 tsp cumin seeds
1 tsp ginger garlic
1 tsp chili powder
1/2 tsp turmeric powder
1 kg mutton mince
salt to taste

Braise onion, garlic,chilli,cumin, once onions are soft add garlic paste, chili powder and tumeric. Braise for a few a minute then add mince and salt. Cook until mince is done, mixing with a wooden spoon to avoid clumping.

2 minute Noodles/pasta sheets
Prepare pasta accordingly.

Grated cheese
Any dried Italian herbs

Fill Vetkoek with sauce, mince and pasta or serve sauce and pasta and make mini vetkoeks threaded on a skewer and place on top of sauce and pasta.

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