Mchadi Tacos with Shashkha

1. 1

   Mix corn flour and wheat flour, add salt, water and oil. Knead the dough well by hand and let it rest for 5-10 minutes.

   15 min

2. 2

   Make small balls, transfer to parchment paper that has been oiled to prevent the Mchadi tacos from sticking. Cover with another oiled parchment paper and roll out with a wooden rolling pin.

   10 min

3. 3

   Bake on a well-heated pan or electric grill on both sides.

   10 min

4. 4

   Tarragon emulsion: Place tarragon leaves in a blender and pour in oil. Blend for 7 minutes, add garlic, blend well, and then pass through a metal mesh strainer.

   15 min

5. 5

   Add a little lemon juice to the egg, whisk and slowly add the tarragon oil in a thin stream.

   5 min

6. 6

   Onion marinade: Prepare the marinade solution: mix vinegar and water, add salt, sugar, mustard seeds and peppercorns. Place the sliced onion in the solution and leave for at least 2 hours.

   120 min

7. 7

   Cherry tomato marinade: Prepare the solution in the same way as for the onion marinade, put the cherry tomatoes in the solution and leave for at least 2 hours.

   120 min

8. 8

   Mozzarella filling: Make a hole in the mozzarella balls with a large straw. Pour the tarragon emulsion into a pastry bag and fill the mozzarella balls.

   10 min

9. 9

   Assembly: Transfer the baked Mchadi tacos to a plate, top with beet or spinach leaves, sliced Shashkha pieces, mozzarella balls with tarragon emulsion filling, onion and tomato marinade. Add other ingredients as desired. Fold the taco in half.

   5 min

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.