Arabian Open Pies - Delicious little pies with spiced mince. This recipe belongs to the culture of the peoples of the Arab Maghreb. The baked goods are made with a spicy filling that will appeal to the whole family.
It is necessary
- - 200-250 g flour
- - 15 g dry yeast
- - 1, 5-3 st. l. olive oil
- - 3 tsp Sahara
- - 10-15 g of salt
- - 100-130 g of corn grits
- - 150-200 ml of natural yogurt
- - 450-550 g minced lamb
- - 1 medium onion
- - 2 tomatoes
- - 10-15 g cumin
- - 10 g ginger powder
- - 15 g cinnamon
- - 5-10 g black and allspice
- - 10-15 g dried thyme
- - a pinch of nutmeg
- - 10 g coarse sea salt
Instructions
Step 1
To prepare the dough, mix yeast and sugar with a glass of warm water, leave for 9 minutes. Then move the yeast solution into a bowl of flour, add salt and butter, knead until smooth. Cover and let stand for 25-35 minutes at room temperature.
Step 2
Then you need to cook the minced meat. In a mortar, mix thyme, salt, pepper, cumin, ginger, cinnamon, nutmeg. Peel and finely chop onions and tomatoes. Thoroughly mix the minced lamb with onions, tomatoes and spices.
Step 3
Cut the dough into equal parts and roll out into flat cakes with a diameter of about 10 cm. Place minced meat on top of each flat cake. Squeeze the minced meat tightly to the dough and leave the edges free.
Step 4
Place the cobbled pies on a baking sheet sprinkled with corn grits and bake at 185-195 degrees for 14-19 minutes. Serve pies hot with yogurt.
