Arabic Meat Sandwich
Ingredients
Dough
- 3 cups flour
- 2 tablespoons dry milk
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 cup corn oil
- 1 cup warm water
Filling
- 500 grams finely ground meat
- 2 large grated onions
- 2 large grated tomatoes
- 2 cloves crushed garlic
- 2 green peppers finely chopped
- 1/4 cup pomegranate molasses
- 1/4 cup tahini
- 1/4 cup yogurt
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon mixed spices
- 1/2 cup pine nuts
Preparation
In the mixer bowl, put 2 cups of flour, salt, sugar, yeast, baking powder, dry milk, corn oil, and warm water.
Attach the dough hook and run the mixer on low speed until the dough forms and pulls away from the sides of the bowl.
Add the remaining flour if the dough is too soft.
Place the dough in an oiled bowl and oil the surface of the dough.
Cover the bowl with plastic wrap and let it rise in a warm place for about an hour or until doubled in size.
For the filling, in a deep bowl, combine the ground meat, grated onion, grated tomato, chopped green pepper, pomegranate molasses, tahini, yogurt, cinnamon, salt, black pepper, mixed spices, and pine nuts using a wide spoon.
Prepare shallow baking trays.
Divide the dough into walnut-sized balls and press into medium-sized disks with small cavities.
Let the dough disks rest for 15 minutes.
Position the oven rack in the middle and preheat the oven to 200°C.
Spread the filling over the dough disks using a large spoon.
Bake in the oven for 10 minutes or until golden brown and serve hot.
