Ingredients
Equipment
Method
Making the dough
- In small bowl, activate 1 tbsp active dry yeast by adding some warm water to it and 1.5 tbsp sugar. Once it starts to bubble, it is ready to be added to the rest of the ingredients.1 tbsp active dry yeast, 1.5 tbsp sugar
- In a larger bowl, mix the dough ingredients together(2 cups flour, 0.5 cups vegetable oil , 1 cup milk and 2 tbsp greek yogurt) with the yeast mix, and knead the dough for at least 10 mins.
- Let the dough rest for a couple of hours, at least until doubled in size.
Preparing the filling
- If you have a mixer, you can add the 1-2 tbsp fresh flat parsley and blend it so it’s finely chopped. Otherwise chop it by hand.
- Similarly, for the 1 medium-sized onion and 2-3 medium-sized tomatoes. However I recommend chopping the onions into fine dices by hand because it gives a nice texture to the meat pies.
- Once prepared, mix all the filling ingredients (500 g minced beef, 1-2 cloves garlic, 1-2 tbsp pomegranate molasses, 1-2 tbsp tahina paste, 0.5 tbsp ground cinnamon,0.5-1 tbsp lebanese 7 spices mix, and salt and pepper) together, and set aside.
Shaping the Meat Pies
- Heat your oven at around 200℃
- Roll the dough you previously prepared on your clean kitchen counter, making sure it is as thin as possible and then using a clean cup, cut the dough into small circles.
- Place a tbsp of the meat filling over each of the cut dough circles. Then proceeded to create square-shaped pockets by pinching the dough in 4 corners. Press the meat filling down to make sure it is well incorporated inside the dough.
- Optionally, place a pinenut or two for decoration over each of the meat pies.
- Bake your meat pies uncovered, at 180℃, for around 20 mins or until the meat is cooked and the dough is nice and golden.
Notes
The meat mixture for this recipe can be made in so many ways but it is essentially made of meat, onions, and parsley with various spices/sauces addition that vary from place to place.
