Oct 5, 2016

صفيحه تركيه باللحمه- Turkish meat pies


3 cups all purpose flour.
½ cup yogurt.
1 teaspoon yeast.
1 teaspoon salt.
1 teaspoon sugar.
Lukewarm water, quantity depends on how soft or firm you want the dough. I like it to be on the soft side , makes it chewy and fluffy.
¼ cup oil to coat the dough so it doesn't stick to the bowl.
Make your dough, cover and let it rise for an hour or so.
Meat filling:
1 pound ground meat, lamb or beef. 
You may dice by hand or use your food processor to chop the following : 
2 tomatoes.
1 red bell pepper. 
1 onions. 
1 bunch flat leaf parsley.
2 or more green chillies. As spicy as you like. 
1 teaspoon paprika. 
1 teaspoon dry mint, optional. 
Salt and pepper to taste. 
You may add a tablespoon of tomato paste. The meat and vegetables will have a pasty consistency which helps in spreading it evenly on the dough. 

Cut the dough into medium size balls, using a rolling pin, roll each ball into oval or round shape , place in the baking pan, I use parchment paper so the pies don't stick, with your hands spread the meat and vegetable mix on the dough, easier to use your fingers to achieve equal and uniformed amounts of the meat on the dough. 
In a preheated oven, 550 degrees Fahrenheit, bake the pan in your lowest rack for five minutes the place the pan on the highest rack for another five minutes to have a nice color. Serve with a side of green salad or plain yogurt. 

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