Print

Mini Thasnift With Egg Salad Recipe

Mini Thasnift With Egg Salad Recipe
Print Recipe

★★★★★

4.8 from 32 reviews

Mini Thasnift with Egg Salad is a delightful, soft semolina-based bread roll filled with a rich and creamy curried egg salad. This recipe combines the lightly sweet and fluffy bread made from semolina and flour with a flavorful egg salad seasoned with mayo, sambal, chili sauce, and curry powder, creating a perfect snack or light meal.

Ingredients

Scale

For the Mini Thasnift Dough

  • 200 g flour
  • 200 g fine semolina
  • 7 g salt
  • 15 g granulated sugar
  • 7 g instant yeast
  • 30 ml sunflower oil
  • 235 ml water

For the Egg Salad

  • 8 eggs
  • 100 g mayonnaise
  • 10 g sambal
  • 50 g chili sauce
  • 60 g pickles, chopped
  • 40 g red onion, finely chopped
  • 3 g curry powder
  • Salt, to taste

Instructions

  1. Prepare the dough: Place the flour, fine semolina, salt, sugar, yeast, sunflower oil, and water in a large deep bowl. Mix well and knead for 10-12 minutes until the dough is smooth and elastic.
  2. Let dough rise: Cover the dough and leave it to rise in a warm spot in your kitchen for about 1 hour, or until it doubles in size.
  3. Cook the eggs: Bring a pot of water to a boil. Add the eggs ensuring they are fully submerged and boil for 10-15 minutes to hard-boil. Rinse the eggs with cold water and peel them.
  4. Separate and prepare eggs: Slice the hard-boiled egg whites lengthwise and carefully remove the yolks. Set the halves aside separately. Chop the egg whites into small pieces and mash the yolks finely.
  5. Make the egg salad base: In a bowl with the mashed egg yolks, add mayonnaise, sambal, chili sauce, chopped pickles, red onion, curry powder, and salt. Mix thoroughly to combine flavors.
  6. Combine whites and yolk mixture: Add the chopped egg whites to the yolk mixture and stir everything together until you have a uniform egg salad. Set aside.
  7. Divide the dough: Take the risen dough and divide it into 16 equal portions. Shape each portion into a small ball.
  8. Flatten the dough balls: Using a rolling pin, flatten each dough ball into a small, disc-shaped piece.
  9. Coat with semolina: Sprinkle some fine semolina on a plate and coat both sides of the flattened dough pieces with the semolina for texture and to prevent sticking.
  10. Second dough rise: Place the dough pieces onto a baking sheet lined with parchment paper. Let them rise for another 30 minutes or until doubled in size.
  11. Cook the mini thasnift: Heat a skillet with a thick bottom over medium heat. Cook each piece on both sides until fully cooked and golden brown. Immediately cover the cooked buns with a clean tea towel to keep them soft.
  12. Assemble and serve: Take a cooked mini thasnift and fill it generously with the prepared egg salad. Enjoy warm or at room temperature.

Notes

  • You can adjust the amount of sambal and chili sauce based on your preferred spice level.
  • Ensure the dough is kneaded well for a softer texture.
  • Keeping the cooked breads covered after cooking prevents them from drying out.
  • This recipe can be served as a snack or a light lunch option.
  • Store leftover egg salad covered in the fridge for up to 2 days for freshness.

Nutrition

Keywords: Mini Thasnift, Egg Salad, Semolina Bread, Middle Eastern Snack, Curried Egg Salad, Soft Bread Rolls, Homemade Egg Salad

Find it online: https://dinewithlily.com/mini-thasnift-with-egg-salad-recipe/