Gochujang Chicken Cheese Feteer (Egyptian × Korean)

Method

1. Mix the flour and salt, add the lukewarm water a little at a time and knead for 10 min into a dough as soft and smooth as an earlobe.

   Add in this stepPlain flour 200 gSalt ½ tspLukewarm water 120 ml

2. Divide into 2 ball(s), roll them on a plate with most of the oil until coated, cover and rest for 30 min.

   Add in this stepVegetable oil 1.4 tbsp

3. Cut the chicken into 1 cm pieces and toss with the gochujang, soy, honey, garlic and sesame oil. Heat the remaining oil in a 20 cm pan on medium-high heat and stir-fry for 5 min, until the chicken is cooked through and the sauce is sticky. Turn off the heat and let it cool completely; a hot filling tears the dough. Squeeze the kimchi dry and chop it, and slice the spring onions.

   Add in this stepBoneless chicken thighs 160 gGochujang (Korean chilli paste) 4 tspSoy sauce 2 tspHoney 1 tspGarlic cloves, minced 1Toasted sesame oil 1 tspVegetable oil 0.6 tbsp

   medium-high heat

4. Preheat the oven to 220 °C for 15 min and line a baking tray with baking paper.

   oven

5. On an oiled counter, pull a ball out in all directions until you can see through it, and brush generously with melted ghee. Pile one portion of chicken, kimchi, mozzarella and spring onion into a 15 cm square in the middle, then fold the four sides over one by one like an envelope. Place it seam-side down on the paper.

   Add in this stepGhee, melted 35 gRipe cabbage kimchi 60 gGrated mozzarella 100 gSpring onions 2

6. Brush the tops with the remaining ghee, sprinkle with sesame seeds and bake on 1 tray(s) in the oven for 18 min, until deep golden with cheese bubbling at the sides.

   Add in this stepGhee, melted 15 gSesame seeds 1 tsp

   oven

7. Cool for 3 minutes and cut in half; the cheese is very hot. Pickled radish or cucumber pickles go well alongside.