I love this recipe. The kids really liked it. One of the best parts about it is they are delicious at room temperature, so perfect for lunches and Saturdays at the soccer field. The recipe is adapted from The New Mediterranean Diet Cookbook.
First make the dough. In a non metallic bowl add 3 1/2 cups unbleached all purpose flour and 1 tbsp salt. Whisk together. Dissolve 1/2 tsp yeast in 1/4 cup warm water. Make a well in flour. Add the dissolved yeast. Flick the flour over the yeast/water so that it's completely cover. Let sit at least 10-15 minutes.
Then using a wooden spoon, start to incorporate the flour into the yeast/water. Continue to stir while slowly adding 1/2 cup olive oil and 1/2 cup plain nonfat yogurt. Then add up to 1/2 cup warm water, aiming for a soft malleable dough. I only needed 1/4 cup.
Put in clean bowl, oiled, and cover. Let rise at least one hour.
Next, make the filling. Cook 1/2 cup pine nuts in a couple tablespoons olive oil. Cook until golden, but not browned. Remove with slotted spoon. Add 1 large chopped onion. Cook on low until soft, 15-20 minutes. In a bowl mix the pinenuts. onions, 1 cup drained chopped whole canned tomatoes, 3/4 pound ground beef or lamb, one chopped red pepper, 1 cup finely chopped parsley, 1/4 cup finely chopped cilantro, 2 tsp ground cumin, 1 tsp ground allspice, 2 tbsp tomato paste, 1/2 tbsp lemon juice, 1/2 tsp ground red chili pepper. Season with salt and pepper. Mix with your hands until uniform. Set aside.
Next, punch down the dough. Knead a couple of times. Divide the dough into four pieces. Leave dough not in use covered with a damp towel. Roll out the dough thinly, until it's about 1/8 inch thick. Cut into 5-6 inch circles. I used a saucepan lid. You should get 4 from each 1/4 of the dough. Repeat with remaining dough. Place on cookie sheet.
Next, spread a thin layer of the meat mixture onto the dough, leaving a narrow rim.
Bake at 450 degrees for 12 minutes. Serve hot or at room temperature. Serve with plain yogurt.
No comments:
Post a Comment