- Meat Filling:
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 quart coarsely chopped yellow onions
- 1 teaspoon corn oil
- 1/2 cup pine nuts
- 1 tablespoon lemon juice (or 1/2 fresh lemon)
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- Nonstick cooking spray
DirectionsDough: For the filling:
Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture.
While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts, toast until golden brown (they burn quickly, so don't walk away from them). When the nuts are browned, add them to the meat mixture along with the lemon juice, salt, cumin and nutmeg and combine well.
For the dough:
Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal sized dough balls, cover and let stand for 15 minutes.
Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can, any excess dough can be rolled up and saved for more meat pies.
Preheat oven to 350 degrees F.
Working quickly, place 5 of the rounds, at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling onto the center of each round. Grabbing opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on sheet pans that have been coated with nonstick spray. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown. Remove to a serving platter and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Emily's Lebanese Deli in Minneapolis, MN