Breads and Pastries
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3 1/2 cups flour
1 tbsp. yeast
1 1/4 cup warm water
1 tsp. honey
1 tsp. salt
1 lb ground beef
1 large onion
1/2 tsp. ground cinnamon
2 tsp. all spice
1/4 tsp. ground nutmeg
Salt, to taste
1 cup plain yoghurt
2 tbsp. vinegar
2 tbsp. pomegranate molasses
To make the dough:
Dissolve the honey and yeast in the water and let stand for 10 - 15 minutes.
In a mixing bowl, combine the flour and salt.
Add the yeast mixture, mix until dough holds together. Knead for a few minutes.
Place the dough in a greased bowl, cover and leave for 1 1/2 hours or until it has doubled in size.
To make the topping:
In a skillet or saucepan, add the meat, salt, cinnamon, nutmeg and all spice and brown.
Stir in the onions and cook until wilted. Turn off the heat and leave to cool.
Mix the yoghurt, vinegar and molasses and stir into the meat and onions. Mix well.
Brush baking pans with oil. Punch down dough and cut into pieces about the size of an egg. Work each piece in the palm of your hand, roll into a smooth ball, place on a flat surface. Cover and let rest for 15 minutes.
Place a number of balls on the baking tray and press each ball with the tips of your fingers and flatten to about 3/4 cm (1/3 inch) thick - about the size of the palm of your hand.
Spread each round generously with topping and a few pine nuts.
Bake in a preheated 350F oven until they are lightly golden brown - about 25-30 minutes.
Serve hot or warmed up, accompanied by a bowl of yogurt.