“From the Lands of Figs and Olives”

Syrian meat pastriesAfter a Spinach & Fetta Pide attempt, I thought I’d try a similar dough recipe using a minced meat filling.The usual olive oil onions and garlic are cooked with the meat and spices then fresh tomato, butter & lemon juice are added to enhance the flavour.balls of dough rising

This dough turned out to be outstanding , though the filling was rather sweet for my taste, so I’ll try out some different fillings next time. Still, the meat pastries will be good to add to the freezer for later.

The dough “Ajeenat al-Fatayar” from Syria & Lebanon is designed for meat,spinach, cheese and leek pies and its texture is excellent.

1T sugar, 1/4 cup lukewarm water, 1/4 oz package dry yeast (I used 1 teaspoon), 3 cups flour, 2 T butter,  1/2 tsp salt, 1/8 tsp ground ginger, 3/4 cup warm milk, 1 T olive oil.

1.Dissolve sugar in lukewarm water,sprinkle in yeast & stir, then set in warm place till yeast begins to froth.

2. Mix flour, butter, salt & ginger in large bowl. Add milk and yeast mix and knead well.

( Add more warm milk or flour if necessary.  Do not allow dough to become sticky.)

3. Shape in a ball and brush all over with olive oil & place back in bowl. Cover with a damp cloth (or cling wrap)  & set in warm place to double in size.

(The dough can be frozen at this point and defrosted completely before use).

4. Divide into golf sized balls and allow to rest covered again for 2 hours.

5. Roll out into circle 4 or 5 inches across. Place heaped T of mixture in centre , brush some egg white round edge, then fold and pinch into a triangular pastry.

Lebanese meat pie

Bake at 200 degrees C for 15 to 20 mins.

This recipe is “From the Lands of Figs and Olives” by

Habeeb Salloum and James Peters. Interlink Books.

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About Sour Cherries and Other Delights

avid reader,garden lover and curious cook...recently taken up knitting.
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