Zulia balls


February 11, 2015


1In a frying pan we fry onion, red pepper and leek with two tablespoons of oil, until softened.

2Add the garlic and cook for a few minutes.

3Add a tomato and cook until it is tender.

4Stir in ground beef well.

5Bake covered at a medium heat for about 20 up to 30 minutes.

6At the end of the cooking, Add the capers and chopped olives, stir well and let cook for about 5 minutes.

7Allow the casserole to cool to use.

8While we make the dough with flour, salt and annatto oil.

9Gradually add water and knead until smooth.

10This shape into a ball.

11If it is too dry add some water and make it smooth again with the hands .

12Make balls of approximately 5 up to 6 centimeter in diameter.

13Make a hole with your finger and put a spoonful of stew in it.

14Close the ball with the dough.

15Do them slowly in a pot with boiling water and a little salt.

16When they are done, Remove with a slotted spoon and let it cool and harden for a few minutes .

17Serve the biscuits dipped in the same stew of meat and topped with a sauce.


For the stew:

1 kg lean ground beef

6 tomatoes, peeled and liquid

1 chopped onion

1 peppers not very big, ground beef

3 cloves of garlic, ground beef

1 / 2 stalk chopped leeks

chopped olives taste

2 teaspoons capers (small, preferably)

2 tablespoons oil

For the pastry:

1 kg voorgekookte maïsmeel

2 tablespoons annatto oil, color

water requirements

salt to taste