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INGREDIENTS: 6 cups flour 1 1/2 cup plain yogurt 1/3 cup corn oil 1 tbl dry yeast 1/2 tsp sugar 1 tsp salt 1 cup lukewarm water corn oil to shape the pies Preparation Filling: 1 big chopped onion 1 lb ground beef 1/2 tsp cinnamon, allspice, nutmeg, black & white pepper 4 tbl corn oil 2 tbl roasted pine nuts Heat the oil in a pan and pour the chopped onion while stirring until it turns into a yellow color. Add pine nuts and the ground meat with the rest of the spices and stir until the meat is cooked. Mix the stuffing very well with 2 tbl lemon juice and 2 tbl sesame tahini. METHOD: Dissolve the yeast and sugar in 1/2 cup warm water and let it stand for 1 minute. Place the flour and salt in a large bowl making a depression in the center and add yogurt, oil and yeast with the remaining water and mix the flour making sure all the batter on sides of the bowl is worked into the dough. (Hands may be dipped occasionally in water while kneading to give a smooth elastic finish). Cover the bowl with a towel and let it rise in a warm place until it doubles in size for 2-3 hours. After dough has risen, cut into small pieces as big as the lime and put it in a greased plate with corn oil. With your hands, spread the dough while dipping your fingers occasionally in oil, shape the dough round and thick like a miniature pies 3"x3" and place it in a cookie sheet. Put 1 tbl of the filling mixture on the face of each pie and bake them in a preheated oven at 375 degrees for 15 minutes, then broil them for a few seconds until golden in color. This yields 2-3 dozens of pies. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |