Greek Stuffed Footballs Recipe - Cooking Index
Greek Stuffed Footballs Recipe - Cooking Index
| 3/4 cup | 177ml | Water |
| 1/4 cup | 40g / 1.4oz | Uncooked brown rice |
| 1/2 lb | 227g / 8oz | Ground turkey |
| 1/2 cup | 31g / 1.1oz | Minced onion |
| 20 | Garlic minced | |
| 1/2 teaspoon | 2.5ml | Oregano - 1/2 t. Thyme |
| 1/2 teaspoon | 2.5ml | Chicken bouillon granules |
| 1/4 teaspoon | 1.3ml | Allspice - 1/4 t. Pepper |
| 2 | Egg whites | |
| 1 | Loaf frozen white - (1 lb.) | |
| Bread dough | ||
| 1 teaspoon | 5ml | Water |
| 1 1/2 teaspoons | 7.5ml | Sesame seeds |
Bring 3/4 c. Water to a boil in a saucepan. Stir in rice. Cover, reduce heat and simmer 40 minutes Or until rice is tender and water is absorbed. Remove from heat. Set aside.
Combine turkey, onion and garlic in a large skillet. Cook over medium heat until turkey is browned and onion tender. Remove from heat. Stir in reserved rice, oregano, thyme, bouillon granules, allspice, pepper and 1 egg white, blending well.
Thaw bread dough according to directions. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
Combine egg white and 1 T water, blending well. Divide dough into 6 equal portions. Roll each portion to a 7 inch circle. Place 1/2 c. Turkey mixture in center of each circle. Brush edges of dough with egg white mixture, fold in half and seal edges.
Gently shape into an oblong ball. Place seam side down on a baking sheet coated with cooking spray. Brush tops with egg white mixture; sprinkle with sesame seeds. Bake at 400F for 18 to 20 minutes Or until golden brown. Serve warm or at room temperature.
Serve with 3 t. Cucumber-yogurt sauce.
Source:
Joan Nathan
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