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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Tiny, Syrian spiced meat pies. Ingredients:
1/4 ounce active dry yeast |
1 cup warm water |
2 tablespoons warm water |
1 teaspoon sugar |
2 tablespoons vegetable oil |
4 cups unbleached all-purpose flour |
1 teaspoon salt |
1 lb ground chuck |
2 tablespoons vegetable oil |
1 teaspoon vegetable oil |
1 cup coarsely grated yellow onion |
3 tablespoons fresh lemon juice |
1 tablespoon tamarind paste |
3/4 teaspoon allspice |
1/2 teaspoon ground cinnamon |
1 teaspoon salt |
1 teaspoon sugar |
black pepper |
1 (6 ounce) can no-added-salt tomato paste |
2 tablespoons worcestershire sauce |
1/4 cup pine nuts |
Directions:
1. Pour packet of yeast into a small bowl. Add 1/2 cup of warm water, then stir in the sugar. Let sit in a warm place for 10 minutes, until the top is foamy. Add the oil, and gently stir.
2. Mix flour and salt together by sifting into a large bowl. Make a well in the center and add the yeast mixture. Mix again. Gradually add the remaining 1/2 cup plus 2 tablespoons warm water and mix until it is too difficult to stir. Then begin to knead the dough with your hands until it forms a sticky ball. Place the ball of dough on a lightly floured, preferably wooden, surface and knead a good 15 minutes until it is soft and elastic. If needed sprinkle surface with *small* amounts of flour to prevent sticking.
3. Place dough in a clean large bowl and cover with a towel. Allow to sit in a warm place until doubled in size, about an hour.
4. Put the ground meat in a large bowl and add the oil. Blend the two together by mashing with a fork. Add the remaining topping ingredients, except the pine nuts, and continue to mash with the fork.
5. Preheat oven to 400°F
6. Punch down the dough and divide it into four equal balls. Working with one ball at a time, roll the dough out on a floured work surface with a floured rolling pin until it is about 1/16 thick. Using an empty inverted 1 lb coffee can, cut out individual circles of dough and place them on a lightly oiled baking sheet.
7. Spread a heaping tablespoonful of the meat evenly over each circle of dough, spreading close to the edge and press down firmly with a fork to flatten it. Sprinkle with 1 tsp pine nuts.
8. Place sheet into a hot oven on the lowest rack for 10 minutes. Transfer to the top rack for 15 minutes.
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