Middle Eastern Meat Pie
Feb
Even though this is served whole—it becomes the perfect finger food!
Mix ground beef with onion, garlic, parsley, Silan and cinnamon. Add salt and pepper to taste. Mix to combine.
Roll meat into small balls, about the size of a grape.
Grease a 10” or 11” round Oven-to-tableware dish. Preheat oven to 400 degrees F.
Divide dough in half and roll out to a 12” x 12” square. Cut dough into 2”x 2” squares. Place a ball of meat on each square. Fold up the sides to meet, leaving the meat exposed as shown in the photo. Repeat with remaining dough and meat mixture.
Starting at the center, place each meat packet in the dish in a flower-shape. Work your way outward, placing meat packets in between the previous circle of meat packets.
Once the dish is full, Brush tops of the dough and meat with oil. Bake 25 Minutes.
Stir together tomato sauce, salt, pepper and sugar.
Remove dish from oven and Brush entire pie with tomato sauce mixture. Return to oven and bake an additional 15 Minutes until bubbly and golden.
Remove from oven and sprinkle with parsley. Serve warm with tchina.
May be frozen, well wrapped. Defrost and bring to room temperature before reheating in a 350-degree F oven for 10 Minutes.