| 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.
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