| 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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