arabian cook

arabian cook : Meat Pastries


One of the most famous Lebanese
savoury pastries.
Dough, same recipe ( exclude oil and
add 1 tspn yeast dissolved in ¼ cup
water)
½ kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely
chopped
5 medium onions, finely chopped
1 tspn salt
a dash of: ground cayenne red pepper,
ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yoghurt
1 tbls sesame paste (Tahinah)
1 tbls pomegranate thickened juice (if
available)
4 tbls fried pine nuts
-------------------------------------------
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 tbls 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.


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