Prep 20 mins
Cook 30 mins
Pie made from our own fresh dough topped with spicy ground lamb meat, onions and tomatoes. Got this recipe from a Lebanese website.
- 1⁄2 kg ground lamb
- 1 kg firm tomatoes, finely chopped
- 5 medium onions, finely chopped
- 1 teaspoon salt
- 1 dash ground cayenne pepper
- 1 dash ground cinnamon
- 1 dash ground allspice
- 2 tablespoons butter, diced
- 2 tablespoons yoghurt
- 1 tablespoon sesame paste (Tahinah)
- 1 tablespoon thickened pomegranate juice (if available)
- 4 tablespoons fried pine nuts
- Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
- For Dough (check out my recipe #263355 for Ajeen) Divide dough into walnut size balls. Roll between hand palms to smooth.
- Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon.
- Bring the edges up and press to make a square.
- Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180°C) for 30 minutes or till dough is golden and meat is cooked.
- Serve hot with yoghurt.
INCREDIBLE FLAVOR! Where we live in Florida, we're used to Brazilian and Caribbean empanadas which can sometimes be bland. These are really different and the pine nuts are spectacular. For the U.S. chefs, here's what I used and it came out perfectly: one pound ground chicken, 1 1/2 cups each tomato and onion, two tablespoons each tahini and pomegranate molasses and four tablespoons each yogurt and toasted pine nuts. I was quite heavy-handed with the spices! At 350 degrees we needed to bake these much longer than half an hour. What a great treat with Recipe#263355-we'll make these again with a lower fat pastry dough or phyllo. Made for Pick a Chef Spring 2008.