appetizer meal traditional recipe
INFO
Original recipe calls for the dough below, but I tried with puff pastry and it works well, next time I plan to try filo dough
Details
Ingredients Dough
- 6 cups flour
- 2 cups warm water
- 1/2 cup olive oil
- 2 tbsp sugar
- 2 1/4 tsp yeast
- 1 tbsp salt
Ingredients Filling
- 1 lb ground beef or lamb
- 1 finely diced onion
- 1 tsp Lebanese 7-spice
- Salt & Pepper to taste
- Optional: 1 tbsp pomegranate molasses,
- Optional: 1/4 cup toasted pine nuts
Method Dough
- Mix the dough ingredients, knead until smooth, and let rise for 1-2 hours until doubled
Method Pie/Filling
- Pre-heat oven to 400° F
- Sauté onions
- Add ground meat, and cook until browned.
- Stir in spices (pine nuts, and pomegranate molasses - if using).
- Let it cool completely. I place the meat in a strainer over a cup to drain the fat, this ensure the dough does not get soggy
Method Assembly
- Divide dough into small balls
- Roll into 4-5 inch circles
- Place 1-1.5 tablespoons of filling in the center.
- Fold three sides up to form a triangle, pinching the edges tightly to seal - meat will be expose in the center, this is fine (likely need to roll this if using filo dough)
- Place on a baking sheets
- Brush with olive oil or egg wash
- Bake at 375°F- 400°F for 12-20 minutes until golden brown. Maureen Abood +7
Tips
- Drain Fat: Ensure the meat filling is not too greasy to avoid soggy dough; cool it completely before stuffing.
Quick View
| Traditional | |
|---|---|
| Serve | x |
| Preparation Time | x mn |
| Cooking Time | x mn |
| Temperature | x °C / x° F |
| Authors | Pascal Crausaz |
| Special |