Halal Potato And Onion Strudel Bake Recipe

Fusion cuisine

Halal Potato and Onion Strudel Bake recipe

About this recipe

A hearty and satisfying dinner featuring tender potatoes, caramelized onions, and soft strudel dough, all cooked together in a flavorful broth. This halal-friendly dish is perfect for a comforting evening meal.

Ingredients

  • 100 g Sambar Onion Peeled
  • 500 g Organically Grown Sweet Potato
  • 1 kg Twf Bread Flour T55 - Specialised Maida
  • 100 g Catch Sprinklers - Iodized Table Salt
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
  • 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

  1. 1. In a large bowl, combine 5 cups of flour and 1 teaspoon of salt. Make a well in the center and gradually add 2 cups of water, mixing until a soft dough forms. Add up to 1/2 cup more water if needed. Cover the dough with a bowl and let it rest for 2 hours.
  2. 2. Divide the dough into small balls. Roll each ball into thin sheets on a floured surface. Brush each sheet lightly with 2 tablespoons of cooking oil to keep them pliable and easier to stretch.
  3. 3. In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium heat. Add 2 large onions, thinly sliced, to the pot and sauté until softened and golden, about 5-7 minutes.
  4. 4. Add 2 large onions, thinly sliced, to the pot and sauté until softened and golden, about 5-7 minutes. Add 2 1/2 lbs of peeled and cubed sweet potatoes to the pot. Add enough water to cover the ingredients and bring to a simmer.
  5. 5. While the sweet potatoes are cooking, stretch each dough sheet gently from the center outward until the dough is very thin, being careful not to tear it. Roll the stretched dough into long rectangles and cut into 5-inch lengths.
  6. 6. Once the sweet potatoes are nearly cooked, layer the strudel pieces on top of the simmering mixture. Cover the pot tightly with a lid and cook on low heat for 25-30 minutes without lifting the lid.
  7. 7. Remove the strudels to a serving platter and transfer the sweet potatoes to a separate bowl. Keep both warm.
  8. 8. To make a flavorful broth, add 3 cups of water to the drippings in the pot. Season with salt and pepper to taste, then bring to a boil and simmer for 10-15 minutes.
  9. 9. Serve the strudels with the sweet potatoes, drizzling the broth over everything for added flavor.