• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Metemgee
  • Althea Brown — A Look at the Woman Behind Metemgee
  • Recipes
  • Shop
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Althea Brown — A Look at the Woman Behind Metemgee
  • Recipes
  • Shop
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Althea Brown — A Look at the Woman Behind Metemgee
    • Recipes
    • Shop
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    "Home" » Baking

    Guyanese Dhal Puri

    Published: Jan 13, 2020 · Modified: Apr 23, 2023 by Althea Brown · This post may contain affiliate links · 42 Comments

    Jump to Recipe Print Recipe

    Guyanese dhal puri has paper-thin, melt-in-your-mouth layers of savory yellow split pea mash and buttery dough. Enjoy this mouthwatering flatbread with a saucy dish, stew, or your favorite dipping sauce.

    bowl full of Guyanese dhal puri
    Jump to:
    • Street Style Dhal Puri vs Traditional Homemade Dhal Puri
    • Why You'll Love This Dhal Puri Recipe
    • What is Dhal Puri?
    • Dhal Puri Origin
    • Ingredients for Dhal Puri
    • How to Make Dhal Puri
    • Substitutions & Variations
    • Equipment
    • Storage
    • Tips for the Best Dhal Puri
    • The YouTube Dhal Puri Video:
    • FAQ
    • Related
    • Pairing
    • Printable Recipe Card

    Street Style Dhal Puri vs Traditional Homemade Dhal Puri

    In my opinion, there are two types of dhal puri; the one my mom made at home and the ones that I'd buy from street vendors in Guyana. My mom's dhal puri was delicious when freshly made but somehow it got really stiff once it cooled. It was also thick and never as soft as the street vendors' version.

    Dhal puris from street vendors were paper thin and stuffed with the perfect amount of peas. And all they ever needed were hot mango sour! That's the kind of dhal puri I strived to make and that's the recipe I am sharing with you today!

    Why You'll Love This Dhal Puri Recipe

    • The Perfect Pea-to-Dough Ratio: Cooked yellow split peas are mashed into a smooth paste for easy integration into the roti dough. While other recipes have a crumbly pea mixture, this is moist and more evenly distributed.
    • Versatile: This bread can be used as a side dish or a snack. I especially love dipping it in curry but it will taste amazing with any saucy, savory dish.
    • Super Satisfying: This Carribean flatbread is more than dough and seasoning. The veggie inclusion makes it more nourishing and filling.

    What is Dhal Puri?

    Dhal puri is a Guyanese staple. It is a type of roti (or flatbread). In Hindi, dhal means peas, and puri references fried bread.

    Dhal puri is stuffed with seasoned, ground up yellow split peas. It is served as a side dish and pairs perfectly with mango sour or any type of curry.

    Dhal Puri Origin

    Dhal puri is a type of Indian flatbread that made its way to the Carribean islands via merchants in the 1800s. Indentured servants from India brought this and recipes like it to Guyana where it is today, a cultural staple.

    Ingredients for Dhal Puri

    Listed below are the ingredients you need to make the seasoned yellow split peas mash, and the dough that will contain it.

    overhead view of ingredients needed to make dhal puri
    • Yellow split peas: These have a more subtle taste than green peas so if you don't like peas, give it a chance! Soak them overnight before cooking them (see notes).
    • Water: You will need water to cook the split peas and then warm water (about 110 °F) when you make the dough.
    • Salt: Used for the dough and the split peas.
    • All purpose flour: It is the base of your dough but is also used for dusting throughout the cooking process.
    • Instant yeast: You will only need to rise the dough once when using this.
    • Baking powder: This leavening agent creates air bubbles, which results in light, fluffy dhal puri.
    • Brown sugar: This is my secret ingredient. It adds moisture and keeps the dough soft.
    • Seasoning: Season the split pea paste with garlic powder, onion powder, and ground cumin (geera).
    • Cooking oil: Use a light tasting oil like sunflower oil, vegetable oil, or grape seed oil. Avoid olive oil because that's not the texture or texture we want for this recipe.

    See recipe card for quantities.

    How to Make Dhal Puri

    How to Make Dough for Guyanese Dhal Puri

    Rinse split peas and add to a large saucepan with 4 to 5 cups of water and 1 teaspoon of salt.

    Bring to a boil uncovered on high heat then reduce to medium heat and cook until peas are tender enough to be crushed without any graininess

    While peas are boiling, mix the dhal puri dough by combining 3 cups of flour, the yeast, baking powder, sugar and ¼ teaspoon of salt in a large mixing bowl. Mix together with a whisk, then form a well in the center of the flour mixture and add 1 ¼ cups of warm water.

    unmixed ingredients in for dough in a bowl
    water being poured into dry ingredients

    Mix well and knead into a smooth dough ball (this should take about 5 minutes). Cover and rest in a warm place for no more than 30 minutes.

    dhal puri dough in a bowl
    dhal puri dough in a bowl

    When the peas boils to the right texture, remove from the heat, drain with a colander and rinse peas with cold water. Then add the peas, onion powder, garlic powder, geera and ¼ teaspoon of salt to a food processor and blend until smooth.

    pea mixture in a food processor
    blended pea mixture in food processor

    After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for a minute or two then divide it into 15 equal pieces. Knead each piece into a smooth round ball and set it aside.

    How to Stuff Dhal Puri

    Roll each ball into a flat disk, brush with some oil, then stuff with 2-3 tablespoons of the split peas mixture.

    flattened dough in hand
    dough with the pea mixture at the center
    dough with the pea mixture at the center

    Seal the balls up by pinching the dough together, then shape into a round ball and set aside. Repeat until all 15 balls are stuffed with the peas filling.

    closing the dough with the pea mixture at the center
    pinching dough to seal in the pea mixture
    smoothing out the raw dhal puri

    How to Pan Fry Guyanese Dhal Puri

    To cook the dhal puri add a tawah or skillet to medium-low heat. While the tawah is heating up, a floured surface gently roll each stuffed puri ball into a thin flat disk about an ⅛th of an inch thick.

    flattening dough for Guyanese dhal puri

    Cook for about 1 minute then flip and brush with oil. Immediately flip again then brush with oil. Continue to cook for another minute until the dhal puri inflates.

    Guyanese dhala puri cooking in a tawa
    flipping dhal puri while cooking
    Guyanese dhala puri cooking in a tawa

    Remove from the heat and place in a dish lined with a kitchen towel. Keep covered while cooking the remaining dhal puris.

    Serve your delicious Guyanese dhal puri warm with some mango sour or your favorite curry

    Substitutions & Variations

    • Add spice. If you want your dhal puri to have more flavor try adding turmeric or a bit of curry powder if you don't mind the yellow hue.
    • Fluffy Dhal Puri. This recipe makes a very thin dhal puri. I'll have a recipe soon for that thicker roti that I mentioned at the top of the post. Stay tuned!

    Equipment

    • Saucepan: To cook the peas in.
    • Whisk: Use this to mix the dry ingredients when forming the dough.
    • Food Processor: This is used to make the cooked split peas into a smooth paste.
    • Rolling Pin: To roll out the stuffed dhal puri dough balls.
    • Tawah or Skillet: Use either of these for a flat hot surface to cook the flattened dough on.

    Storage

    Dhal puri roti is best served warm but leftovers can be stored for later. It lasts for several hours covered at room temperature but then it needs to be refrigerated. It lasts up to one week in the fridge, stored in an airtight container.

    Freeze: It is best to seal to vacuum seal and freeze for up to 3 months. Alternatively, wrap in cling wrap and put in a Zip lock bag to freeze for one month.

    Reheat: Wrap the roti in a few sheets of damp paper towels. Microwave in 30-second increments until the roti is warm. Some people also reheat on the tawah but that may cause them to dry out.

    Tips for the Best Dhal Puri

    • Use a fork or finger to ensure the yellow split peas are thoroughly mashed. There should be no graininess. You want a smooth, paste-like filling.
    • If mixing the dough by hand is difficult, try using a spatula. This is great for beginners. It's the method I used to teach my son how to mix roti dough.
    • The kneading method I use for this dhal puri recipe is different from typical bread recipes. I pinch and push for five minutes for a soft, smooth dough.
    • Divide the dough into even pieces. If you've done this a few times, you can eyeball it but if you're a newbie or just want to be precise, use a digit scale.
    • Do not overstuff the dough with the pea mixture or it may rip when rolling out the dough.
    • In order to avoid tearing the stuffed dough as you roll it flat, flour the dough and the rolling pin. This prevents the dough from sticking to any surface and coming apart. Still, be gentle when rolling out the dough.
    • Do not cook dhal puri on high heat. Keep it on medium-low so it doesn't get too brown.
    • As you cook each roti, cover the cooked ones so they stay warm and moist while you complete the cooking process.
    dhal puri dough before and after stuffing

    The YouTube Dhal Puri Video:

    Check out this youtube video to see how I make the dhal puri and for tricks and tips!

    FAQ

    What is the difference between Dal Puri and roti?

    Dal puri is a type of roti. Roti is a blanket term for a variety of flatbreads and this recipe is one.

    Is dhal puri healthy?

    It is a nutritious vegetarian side dish. Split peas are an excellent source of iron, potassium, and folate. They're also fiber rich.

    Where is dhal puri roti from?

    Dhal roti originated in India.

    Related

    • Gluten Free Guyanese Sada Roti (Paleo)
    • Gluten Free and Grain Free Guyanese Roti (Paleo)
    • Guyanese roti in a whte rectangular dish. The dish is line with a blueish gray napkin. The dish is resting on a brown, circular macrame place mat set against a white background
      Easy Guyanese Oil Roti (Beginner Friendly Recipe)
    • Potato roti on parchment paper
      Guyanese Aloo Paratha (Potato Roti)

    Pairing

    • Instant Pot Beef and Potatoes Curry (with stove top instructions)
    • Guyanese Pepper Sauce
    • Mango Sour
    • Guyanese Lamb Curry (Whole30, Paleo)

    Do you love this recipe? Have questions or suggestions? Let me know in the comments section. Then check out my YouTube, TikTok, or Instagram for more delicious recipes.

    Printable Recipe Card

    Dhal Puri

    Althea Brown
    Dhal puri has paper-thin, melt-in-your-mouth layers of savory yellow split pea mash and buttery dough. Enjoy this mouthwatering treat with a saucy dish or your favorite dipping sauce.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 20 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Flat Bread
    Cuisine Guyanese
    Servings 15 Dhal Puris
    Calories 274 kcal

    Ingredients
      

    • 2 ½ cups yellow split peas soaked over night (see notes)
    • 6 cups water divided
    • 1 ½ teaspoon salt
    • 3 cups All purpose flour plus more for dusting
    • ¼ teaspoon instant yeast
    • 1 teaspoon baking powder
    • 1 teaspoon brown sugar
    • 1 ¼ cup warm water (about 110 °F)
    • 1 tablespoon garlic powder
    • ½ tablespoon onion powder
    • 1 teaspoon roasted ground cumin (geera)
    • ½ cup Cooking oil use a light tasting oil like sunflower or grape seed

    Instructions
     

    • Rinse split peas and add to a large saucepan with 4 to 5 cups of water and 1 teaspoon of salt.
    • Bring to a boil uncovered on high heat then reduce to medium heat and cook until peas are tender enough to be crushed without any graininess
    • While peas are boiling mix the dhal puri dough by combining 3 cups of flour, the yeast, baking powder, sugar ad ¼ teaspoon of salt in a large mixing bowl. Mix together with a whisk, then form a well in the center of the flour mixture and add 1 ¼ cups of warm water.
    • Mix well and knead into a smooth dough ball (this should take about 5 minutes). Cover and rest in a warm place for no more than 30 minutes.
    • When the peas boils to the right texture, remove from the heat, drain with a colander and rinse peas with cold water. Then add the peas, onion powder, garlic powder, geera and ¼ teaspoon of salt to a food processor and blend until smooth.
    • After the dough has been resting for 30 minutes turn the dough onto a floured surface and knead for a minute or two then divide into 15 equal pieces. Knead each piece into a smooth round ball and set aside.
    • Then roll each ball into a flat disk, brush with some oil, then stuff with 2-3 tablespoons of the split peas mixture. Seal the dhal puri balls up by pinching the dough together, then shape into a round ball and set aside. Repeat until all 15 balls are stuffed with the peas filling.

    How to cook Guyanese Dhal Puri

    • To cook the dhal puri add a tawah or skillet to medium-low heat. While the tawah is heating up, a floured surface gently roll each stuffed puri ball into a thin flat disk about an ⅛th of an inch thick.
    • Cook for about 1 minute then flip and brush with oil. Immediately flip again then brush with oil. Continue to cook for another minute until the dhal puri inflates.
    • Remove from the heat and place in a dish lined with a kitchen towel. Keep covered while cooking the remaining dhal puris.
    • Serve your delicious Guyanese dhal puri warm with some mango sour or your favorite curry

    Nutrition

    Calories: 274kcalCarbohydrates: 40gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 273mgPotassium: 362mgFiber: 9gSugar: 3gVitamin A: 51IUVitamin C: 1mgCalcium: 44mgIron: 3mg
    Keyword Dhal Puri, dhal puri guyana, dhal puri indian, dhal puri ingredients, dhal puri origin, dhal puri roti, dhal puri vs roti, guyanese dhal roti, how to make dhal puri
    Tried this recipe?Let us know how it was!

    More Baking

    • Non-alcoholic Guyanese Black Cake
    • Flan in a pan with a slice of flan on an aqua background. Orange and yellow napkins folded on a green background with a brass and black fork resting on top
      Pumpkin Flan
    • Cheese straws stacked in a plate on cooling rack with a cream and orange towel under the cooling rack
      Guyanese Cheese Straws
    • A black cake with a single slice on a wooden plate with a gold and black spoon
      Almond Flour Black Cake

    Reader Interactions

    Comments

    1. Emr says

      March 04, 2020 at 8:30 am

      YEAST!!! I just discovered your blog today, and I'm already in love with you. My husband is guyanese, and my mil loves her dahl puri but has always struggled with it. I bet the addition of that little bit of yeast would make the dough stretchy enough that the dahl would not break through - our perennial problem when making them. Totally going to try this - thank you for sharing the recipe! Much love from canada xoxo

      Reply
      • Althea Brown says

        March 04, 2020 at 9:25 am

        Welcome, Welcome. Thank you for your kind words. You are right the yeast makes the dough more stable and stretchy! Can’t wait to hear how perfect your dhal puris come out!

        Reply
    2. Margue says

      April 11, 2020 at 11:59 am

      Hello i leave in french guiana what kind of cup do you use please

      Reply
      • Althea Brown says

        April 11, 2020 at 12:52 pm

        Hi I use a standard measuring cup but you can use google and convert the cups to grams

        Reply
    3. Em Mitch says

      April 18, 2020 at 4:03 pm

      5 stars
      Once again I accepted the challenge to make something from metemgeeblog.

      Making dhal puri took alllll of my energy. My feet hurting and all but I am glad I did it because I can explain to others.

      So I am not a cook and I never made this nor roti before so from a complete amateur I will say it came out so nice and soft but you can see my mistake was putting way too much peas inside.

      My family laughed at me using a rolling pin (lemme tell ya I thought u had to press down so hard like if u fighting for life so the dough wrapped itself all around the rolling pin) was a session

      The taste is DELICIOUS and my son ate 2 and still talking about how delicious it is.

      Reply
      • Althea Brown says

        April 18, 2020 at 5:15 pm

        Thank you so much for sharing. It is really a labor of love but so worth it. And wow never making roti and trying Dhal Puri, you are awesome!

        Reply
      • kelly says

        May 23, 2020 at 10:42 am

        you sound like a bajan lol

        Reply
        • Oma says

          October 15, 2022 at 10:51 am

          Althea, I enjoy reading the comments for the dhal puri. One question, I live in Colorado, how can I adjust the ingredients to the flour so the roti turns out soft.

          Reply
    4. Alicia says

      April 20, 2020 at 5:53 am

      3 stars
      Hi, i tried making this yesterDay , my dough came out great without the yeast but its just like bread .lol with peas . Niw i came across your blog because a friend posted it on fb . Thank god for you cause im definitely trying it your way. Thank you!

      Reply
      • Althea Brown says

        April 20, 2020 at 7:10 am

        Was your dough thick when stuffing with the peas? That’s generally the reason why it comes out stiff. Let me know how it comes out with my recipe. It took me years of trial to get to this point. I’m confident you will love the results.

        Reply
    5. Marva Elizabeth Ambrose says

      April 27, 2020 at 3:37 pm

      5 stars
      Lady,
      There is a peacefulness about you no wonder your food is so gooddd!
      Bless you for sharing your recipies with us!
      I made the dahl puri…..It was the best !!
      Bless you and thank you.
      Marva

      Reply
      • Althea Brown says

        April 27, 2020 at 9:28 pm

        Thank you so much. Really glad you enjoyed it.

        Reply
    6. gigi says

      May 04, 2020 at 9:15 pm

      5 stars
      Omg!! So glad I found your channel tonight!! I am going to try this tomorrow!! We are home and my 2 boys and I are going to try this!! I am Haitian but Grew up around many Guyanese in Ft Lauderdale with tons of shopsto buy from!!

      I love this especially since they have no Guyanese stores or restaurants near me! Thank you!!

      Reply
      • Althea Brown says

        May 04, 2020 at 9:25 pm

        Can’t wait to hear how it comes out!!!

        Reply
    7. YASUA says

      May 08, 2020 at 2:23 pm

      5 stars
      Delicious recipe

      Reply
      • Althea Brown says

        May 10, 2020 at 2:10 am

        Thank you

        Reply
    8. Gem says

      May 11, 2020 at 8:19 am

      5 stars
      I always want to fine a good guyanese cooking chennel and I found u today .. can't stop looking at your videos will start tying the recipe this weekend

      Reply
      • Althea Brown says

        May 11, 2020 at 6:58 pm

        Yay! So glad you found me. Happy Cooking and Baking

        Reply
    9. Eloïse says

      May 17, 2020 at 3:32 am

      I made the dal puri today with the recipe you given, was so so GOOD, THANK YOU SO MUCH!

      Reply
    10. MICHELE says

      June 05, 2020 at 8:45 am

      Hello,

      I TRIED YOUR RECIPE AND THEY CAME OUT PERFECT!! I WOULD LIKE TO MAKE THESE 1 DAY AHEAD OF TIME AS I WOULD LIKE TO BRING THEM TO MY MOTHER IN LAWS FOR LUNCH THE NEXT DAY.. CAN YOU LET ME KNOW HOW I CAN STORE THEM AND THEN HOW THEY SHOULD BE REHEATED?

      THANKS SO MUCH!

      Reply
      • Althea Brown says

        June 05, 2020 at 1:55 pm

        If you’re making them one day ahead you can easily just put in a ziplock bag and keep in the fridge. To reheat, wrap them in a kitchen towel or damp paper towel and microwave for 30 seconds until desired warmth.

        Reply
        • Carol Trotman says

          January 03, 2021 at 10:59 am

          5 stars
          Lovely texture. I did not get them round like yours 😄. Thank you

          Reply
          • Althea Brown says

            January 03, 2021 at 11:45 am

            Getting them round takes practice but glad you tried the recipe.

            Reply
    11. Phylicia says

      June 19, 2020 at 7:19 pm

      Hi ! Am I able to use dry yeast instead of active/instant?

      Reply
    12. Deon Daniels says

      July 10, 2020 at 5:07 pm

      This recipe was simple and tasty. I had a few hiccups but it still came out well. A lot of flour was needed to avoid sticking 😬. Looking forward to my next time. Thank you for sharing and showing how you do it!

      Reply
      • Althea Brown says

        July 10, 2020 at 10:07 pm

        Thank you for trying. It gets better with practice.

        Reply
    13. sam says

      August 08, 2020 at 4:28 am

      5 stars
      hello,I love your dahl puri,can you please let me have in grams who much grams of flour is 1 cup you have used
      and how much in ml of water you have in your type of one cup(but you have 1 and quarter cup.
      I know cups measurement seem to differs from country to country.
      specify.
      gm per your cup
      ML water per your cup.
      look forward to your other video.
      many thanks

      Reply
    14. Valdora says

      December 18, 2020 at 4:57 am

      About how big are these? I'm looking to make the big roti to fill with curry.

      Reply
      • Althea Brown says

        December 18, 2020 at 4:54 pm

        They are about 10 inches in diameter.

        Reply
    15. Riselle Rechais says

      May 05, 2021 at 1:01 pm

      Thank God for choosing you to assist me in perfecting my roti skills. I never use yeast before and your technique was very impressive. It came out exactly like yours.
      Thanks again for your assistance .

      Reply
    16. Ann T says

      June 27, 2021 at 5:06 am

      Hi, love the recipe. Have to try this. Where did giutget the Rolling pin.

      Reply
    17. Helen says

      August 12, 2021 at 7:37 pm

      5 stars
      Love this recipe and your wonderful video! So happy to have found your videos, it's the best. Thank you.

      Reply
      • Althea Brown says

        August 18, 2021 at 8:38 am

        Thank you so much

        Reply
    18. Chef pumpkin says

      October 18, 2021 at 10:53 am

      Hey althea I've tried dhal puri twice before and failed. So happy I found your receipe. Tried it today and it taste great and it's so soft, I'm yet to perfect the look of it . Thanks I'll be saving this receipe for my next try. Keep up the great job!

      Reply
    19. Anna says

      February 10, 2022 at 8:54 am

      5 stars
      Hi Althea,

      Could you tell me where you got your food processor as mine doesn’t grind the peas into a paste like you showed.

      Thank you.

      Reply
    20. Janalyn says

      January 22, 2023 at 11:00 pm

      5 stars
      Hi following on TikTok and I decided to try your dahl puri recipe and it came out quite all right, I’ll definitely be making it again. Thank u

      Reply
    21. Janalyn says

      January 22, 2023 at 11:03 pm

      5 stars
      Hi following on TikTok and I decided to try your dhal puri recipe and it came out quite all right, I’ll definitely be making it again. Thank u

      Reply

    Trackbacks

    1. Mango Sour - Metemgee says:
      May 19, 2020 at 4:53 pm

      […] Dhal Puri […]

      Reply
    2. Aloo Paratha (Potato Roti) - Updated - Metemgee says:
      June 8, 2020 at 2:49 pm

      […] tears when rolling out the roti. This is the trick I use when make dhal puri (check out that recipe here) and now I use it when making aloo […]

      Reply
    3. Lamb Curry / Curry Lamb {Whole30, Paleo} - Metemgee says:
      February 4, 2021 at 1:54 am

      […] dish is best enjoyed with paratha roti  or Dhal Puri  or Potato Roti but you can also have it with some white or jasmine rice. I like mine with […]

      Reply
    4. 2intermittently says:
      January 12, 2022 at 3:11 pm

      2analyse

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

    New Recipes

    • gluten free doubles on brown parchment paper.
      Gluten Free Doubles
    • How to break down a whole chicken over cut up chicken
      How to Break Down a Whole Chicken
    • plated gluten free Guyanese pholourie with dipping sauce
      Gluten Free Guyanese Pholourie
    • Malasadas (Guyanese Pancakes)

    Wholesome Faves

    • Boneless Brown Stew Chicken
    • Dhal in a wooden bowl with a red wiri wiri pepper floating on top
      Instant Pot Dhal {Whole30}
    • parasad, pomegranate and dragon fruit on a gray plate
      Guyanese Parsad
    • Sautéed Canned Salmon

    Footer

    ↑ back to top

    About

    • Meet Althea
    • Privacy Policy
    • Recipes

    Newsletter

    • Sign up to stay connected!

    Contact

    • Get In Touch

    Copyright © 2022 Metemgee, LLC