| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizer, Baked, Bread, Main course, Meat | 6 | servings | |
INGREDIENTS
| 6 | c | White wheat flour |
| 2 | c | Yogurt; warm |
| 1 | c | Olive oil |
| 3 | ts | Active dry yeast |
| 1 | ts | Salt |
| 4 | onions — finely chopped | |
| 1 | pound ground meat | |
| 2 | tablespoons tahini | |
| 2 | tablespoons vinegar |
INSTRUCTIONS
DOUGH TOPPING: 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup yogurt 1/2 cup pine nuts 5 tomatoes -- choose firm ones, chopped Preheat oven to 450=A6F. Sift flour and salt together. Mix yogurt, yeast and oil; add gradually to the flour. Mix well and knead for 20 minutes. Set aside until doubled in size. Meanwhile, prepare topping: SautT onions and meat in a little oil until browned. Stir in the rest of the ingredients. Simmer until liquid is reduced and thickened. Knead risen dough for 2 minutes; divide dough into egg sized balls. Grease baking sheet. Roll each ball and place on the sheet. Spread topping on it. Bake for 15 minutes or until browned a little. NOTES : A great yogurt dough that can be used for manayish, Middle Eastern spiced meat topping or pizza. Recipe by: =20 Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 21, 99, converted by MM_Buster v2.0l.
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