Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 cup warm water (more as needed)
- 1 lb ground beef or lamb
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 tbsp pine nuts
- 1 tbsp pomegranate molasses
- 1 tsp ground allspice
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- In a mixing bowl, combine flour, instant yeast, sugar, and salt. Add olive oil and gradually mix in warm water until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for about 1 hour.
- In a skillet over medium heat, sauté chopped onions in olive oil until soft. Add ground meat and cook until browned. Stir in chopped tomato, red bell pepper, pine nuts, spices, and cook for an additional 5 minutes. Allow the mixture to cool.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Divide the risen dough into small balls; roll each into an oval shape about 5–6 inches long.
- Place rolled dough on the baking sheet; top each oval with about 2 tablespoons of the meat filling. Bake for 12–15 minutes or until golden brown.
- Serve warm alongside yogurt or lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pie (approximately 120g)
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg