Ingredients:
4 cups flour (Gold medal All Purpose flour)
1 1/4 Salted water
1/2 Cabbage
1 Carrot
1/2 Onion
1/2 Bell pepper
Parsley
Thyme
Rosemary
Oregano
3 Tomato
1-2 Scotch bonnet pepper (or Matouk’s
hot sauce)
2 tbsp Lemon juice
Oil
5 eggs
Smoked herring* (Aranso)
* Can be replace by ground beef, hot dog or chicken. May also be omitted.
Rolling pin
2 big bowls
3 Small bowls
Frying pan
Pickliz direction:
Thinly slice cabbage, cut crosswise for shorter shreds, julienne carrots, and thin slice onion. Add 2 tbsp lemon juice, oregano, parsley, thyme, scotch bonnet pepper quartered and 1/4 tsp salt. Mix well and let rest.
Dough preparation:
Place 4 cups flour in a large bowl. Add 1/4 cup of oil and mixed well with the flour. Pour salty water in flour until all flour is wet. Add a little oil on hand to knead the flour. Once dough is formed rest it for 20-25 minutes
on counter covered with lid or a towel.
While dough is resting,
wach all tomatoes, cut in dice size and place in sepetate individual small bowls. Peel and dice boiled eggs, then place in small bowl. Soak your smoked herring in cold water, cut in small pieces and place in another small bowl.
Assembling directions:
Clean counter and dust with flour along your rolling pin. Take about an orange size dough, and roll it to be flaten into a disc shape, not too thick or thin.
Add pikliz, smoked herring, eggs, tomato and seal with a fork. Fry in oil on medium heat. Cut 2 or 3 small slits on patty to ensure cooking of dough inside. Fry until golden brown on each side.
Can be eaten for breakfast , lunch or with garden salad and avocado for dinner. Enjoy!
Vegetable preparation:
Wach all tomatoes, cut in dice size and place in sepetate individual small bowls. Peel and dice boiled eggs, then place in small bowl. Soak your smoked herring in cold water and cut in small pieces.
