Recipe ingredients
- Basic dough recipe, exclude oil and add 1 teaspoon yeast dissolved in 1/4 cup water
- 1/2 kg, 16 oz, ground lamb meat
- 1 kg, 32 oz, firm tomatoes, finely chopped
- 5 medium onions, finely chopped
- 1 teaspoon salt
- A dash of: ground cayenne red pepper, ground cinnamon and ground allspice
- 2 tablespoons butter, diced
- 2 tablespoons yoghurt
- 1 tablespoons sesame paste, Tahinah
- 1 tablespoon pomegranate thickened juice, if available
- 4 tablespoons fried pine nuts
Recipe method
- Mix well meat, tomatoes, onion and spices.
- Add yoghurt, sesame paste and pomegranate.
- Mix all with fried pine nuts. Add butter.
- 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 tablespoon 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 for 30 minutes or till dough is golden and meat is cooked.
- Serve hot with yoghurt.
Other arab recipes:
Meat pastries recipe
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