Traditional Arabic Meat Pie
Ingredients
Filling
- 300 grams minced cooked meat
- 1 teaspoon mixed spices
- 1 teaspoon cinnamon
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons pomegranate molasses (optional)
- 1/4 cup fried pine nuts
- 1 medium tomato, finely chopped
Dough
- 3 1/4 cups flour
- 4 teaspoons instant yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup corn oil
- 1/3 cup yogurt
- 1 cup very warm water
Preparation
For the dough: In the mixer bowl, place 3 cups flour, yeast, sugar, salt, baking powder, attach the dough hook, mix until ingredients combine, add oil, yogurt and water, knead until dough forms, add more flour as needed, knead for 4 minutes on low speed, cover the dough and let it rise in a warm place until doubled.
Prepare shallow-edged trays, cut the dough into about 30 pieces as desired, roll them into small thick discs, place them in the trays, let them rest for a few minutes.
For the filling: In a deep plate, place meat, spices, cinnamon, salt, pepper, pomegranate molasses, pine nuts and tomato, mix until ingredients combine.
Distribute the filling on the discs, pressing lightly to fill them.
Preheat the oven to 210°C, set the middle rack.
Place the trays in the oven and bake for 10-12 minutes until golden, serve warm.
