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👩🍳 Instructions
1. Make the Filling
- Sauté onion in oil until soft (3–4 min).
- Add beef, cook until browned. Drain fat.
- Stir in seasonings, sauces, and paprika. Simmer 2–3 min.
- Let cool slightly, then mix in shredded cheese or set aside cubes.
2. Prepare the Dough
- Homemade: Activate yeast in warm water with sugar. Mix with flour, salt, and oil. Knead 5–7 min. Let rise 30 min.
- Shortcut: Open dough and divide into 8–12 pieces.
3. Assemble the Bombs
- Preheat oven to 200°C (400°F). Line tray with parchment.
- Roll each dough piece into a 4-inch circle.
- Add 1–2 tbsp filling and a cheese cube (if using).
- Seal edges and roll into a ball. Place seam-side down.
4. Add Garlic Parmesan Coating
- Mix butter, garlic, and parsley.
- Brush bombs generously.
- Sprinkle with parmesan and optional spices.
5. Bake or Air Fry
- Oven: Bake 15–18 min until golden. Brush with more garlic butter if desired.
- Air Fryer: Preheat to 180°C (360°F). Cook in batches for 10–12 min.
🍽️ Tips & Twists
- Moroccan flair: Add ras el hanout or harissa to the beef for a bold twist.
- Mini bombs: Make bite-sized versions for parties or kids’ lunches.
- Cheese swap: Try smoked gouda or pepper jack for extra flavor.
- Serve with: Ranch, spicy mustard, or a tangy tomato dip.
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