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Prep 1 hr 30 mins
Cook 45 mins
Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer.
- 5 -6 cups plain flour
- 1 envelope active dry yeast
- 2 cups water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 500 g finely ground lamb
- 1 1⁄2 cups tomatoes, chopped and peeled
- 1 1⁄2 cups zucchini, grated
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon dried thyme
- 1 small chili, seeded and finely chopped
- fresh ground black pepper
- Sift flour into a large mixing bowl and warm in a low oven.
- Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.
- Remove about 2 cups flour from bowl and keep aside.
- Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
- Cover with a cloth and leave until frothy.
- Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
- Beat by hand for 10 minutes.
- Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
- Shape into a ball.
- Oil bowl, put dough in and turn over to oil top.
- Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
- Meanwhile make the topping.
- Gently fry the onion inoil until transparent, add garlic and increase heat.
- Add lamb and stir over high heat until juices evaporate and meat starts to brown.
- Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
- The mixture should be thick.
- Allow to cool.
- Punch down the dough and turn onto a floured board.
- Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
- Roll out each ball to a 12 cm round and place on greased baking sheets.
- spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.
- Serve hot or cold.
My husband had a dish similar to this in college. He talks about it frequently, so I have been searching for the recipe. He said this is very close and he loved it! I had some difficulty with the bread part because I am not experienced with bread dough. I let the yeast mixture froth for 5 minutes, and I had to add 1/4 cup more water to the dough. I mixed it all in my mixer. It was very tough dough. I thought I screwed up. After rising, it was soft as a sponge. My husband helped make all the pies. It was a lot of work, but it was worth it- they are really delicious! We only baked them for 6-8 minutes because the ones he ate were soft. I liked them crisp, too. We sprinkled them with feta and had some tzatziki sauce. Thank you so much!