| 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 | t | Active dry yeast |
| 1 | t | Salt |
INSTRUCTIONS
TOPPING: 4 onions -- finely chopped 1 pound ground meat 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup yogurt 2 tablespoons tahini 2 tablespoons vinegar 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.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”