Thin Lebanese meat pastries from the recovered cookbook. This is the expanded cookbook formula.
Recipe by Daniel
Ingredients
- Dough: 500 g plain flour, 1 tsp salt, 1 tsp instant yeast, 1 tsp sugar
- Dough: about 300 ml lukewarm water and 2 tbsp olive oil
- Filling: 500 g beef or lamb mince
- 1 small onion, very finely chopped
- 1 tomato, deseeded and finely chopped
- 1 tbsp tomato paste
- 1½ tsp paprika, ½ tsp allspice, ½ tsp black pepper, about 1 tsp salt
- A small handful chopped parsley; chilli optional
- 1 egg mixed with a splash of milk or water, for exposed pastry
Method
- Mix the dry dough ingredients. Gradually add water and oil and knead until smooth and elastic. Cover and leave until expanded and relaxed.
- Mix the filling thoroughly, keeping tomato pieces small and avoiding excess liquid.
- Roll the dough thinly and cut rounds. Add modest amounts of filling and shape as open pies, boats or triangles.
- Brush exposed dough with egg wash. Bake at 220°C conventional for about 12–18 minutes, until golden and the minced-meat filling is fully cooked.
Kitchen notes
Makes about 18–24. Serve warm with lemon, yoghurt, pickles and salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
