Recipe ingredients
- 2 kg, 64 oz, cooked yoghurt
- 1/2 quantity of basic dough recipe
- 3 cloves garlic, crushed with a dash of salt
- 1 cup finely chopped fresh coriander
- 1/2 kg, 16 oz, ground meat
- 3 medium sized onions, finely chopped
- 1/4 cup fried pine nuts
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 2 tablespoons shortening or butter
Recipe method
- Roll out dough with a rolling pin to about 1 cm thickness.
- Turn a coffee cup over, press over dough to get equal rounds.
- Fry onion in shortening till color changes a little.
- Add meat, salt, allspice and cinnamon.
- Stir occasionally and fry for 10 minutes.
- Add pine nuts. Mix.
- Drain the mixture, butter would affect closing pastries.
- Spread the round a little with your fingers.
- Place 1 teaspoon of the filling on it.
- Fold over one end to make a semi-circle.
- Press edges down to seal.
- Take the two ends from the straight side, bring them together to make a small ring.
- Press well. Repeat till rounds are done.
- Place in a tray in a hot oven for 10 minutes or until golden.
- Add to boiling cooked yoghurt one by one.
- Let it boil over low heat for 10 minutes or till pastries are cooked.
- Fry with shortening coriander and garlic.
- Add to cooked yoghurt mixture.
- Cook another 2 minutes.
- Serve hot or cold with cooked rice.
Other arab recipes:
Meat pastries in yoghurt recipe
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