Baignopes Orchestre Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well.

Combine Wet Ingredients

Make a well in the center and add warm water and olive oil. Stir with a wooden spoon until the dough begins to come together.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Rest the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes.

Cook the Beef

In a skillet over medium heat, add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Sauté Vegetables

Add chopped onion, garlic, and bell pepper to the skillet. Sauté for another 5 minutes until softened.

Add Spices

Stir in cumin powder, paprika, salt, black pepper, and fresh parsley. Mix well and cook for an additional 2 minutes.

Cool the Filling

Remove from heat and let the filling cool slightly.

Preheat Oven

Preheat the oven to 375°F (190°C).

Shape Dough

Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.

Fill and Seal

Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Prepare for Baking

Place the filled dough on a baking sheet lined with parchment paper.

Bake

Bake in the preheated oven for 20-25 minutes or until golden brown.

Prepare Toppings

While the baignopes are baking, prepare the toppings by mixing sour cream and chopped green onions in a bowl.

Serve

Once baked, serve the baignopes hot, topped with sour cream mixture and shredded cheese.