{"id":9032,"date":"2021-07-13T18:42:43","date_gmt":"2021-07-13T16:42:43","guid":{"rendered":"https:\/\/www.madamagazine.com\/?post_type=cp_recipe&#038;p=9032"},"modified":"2024-10-26T16:29:25","modified_gmt":"2024-10-26T14:29:25","slug":"gefuellte-teigtaschen","status":"publish","type":"cp_recipe","link":"https:\/\/www.madamagazine.com\/en\/madagassische-rezepte\/gefuellte-teigtaschen\/","title":{"rendered":"Filled pastries"},"content":{"rendered":"<h2><\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"500\">500<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">minced meat<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">large onions<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">cm ginger<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">l<\/span> <span class=\"cooked-ing-name\">oil for frying<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">pepper, salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">fresh coriander<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"375\">375<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">flour<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"200\">200<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">water<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n\n<p>Prepare a dough using flour, 4 tablespoons of oil, and 200 ml water and mould small square-shaped wrappers. As an alternative, put out the Wan Tan wrappers.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n\n<p>Peel and finely chop onions and ginger. Fry both in a pan, then add the minced beef and bake until it is done. Season with pepper, salt, and coriander.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n\n<p>Put two teaspoons of the minced beef mixture on one wrapper. When using Wan Tans, moisturize two edges with water, close the wrapper around the filling and press the edges together.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n\n<p>While preparing the Samboza, you can already heat up the oil in a big pot. It needs to become hot enough, otherwise, the pastries will suck too much oil and remain soft instead of getting crispy. Cook Sambozas in oil until golden brown and crispy. Serve immediately. Sambozas are best served with a cold Three Horses Beer.<\/p>\n\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":4,"featured_media":8401,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[2711],"class_list":["post-9032","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","","cp_recipe_category-fleisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Filled pastries - MADAMAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.madamagazine.com\/en\/madagassische-rezepte\/gefuellte-teigtaschen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filled pastries - MADAMAGAZINE\" \/>\n<meta property=\"og:description\" content=\"(Deutsch) Samboza sind kleine, dreieckige Teigtaschen, die man mit Fleisch, Gem\u00fcse oder K\u00e4se gef\u00fcllt genie\u00dfen kann. 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