INGREDIENTS

INSTRUCTIONS

(Adapted Arabic)  Bread becomes an edible container for ground meat
laced with tahini  sauce.  Prepare dough to the point of rolling out.
Knead slightly then knead  in fennel and caraway seeds. Preheat oven to
350F (175C). Grease a  10-inch pie plate. On a floured surface, roll
out dough to a 12 inch  circle. Fit dough into prepared pie plate,
making a raised edge as  you would for a pie. Bake 30 to 35 minutes or
until golden brown. Or,  to prevent dough from puffing during baking,
fill with dried beans  and bake 35 to 40 minutes; remove beans before
adding meat filling.  Heat olive oil in a large saucepan. Add onion and
garlic. Saute'  until onion is tender, about 5 minutes. Add meat,
tomatoes, salt and  pepper. Cook until meat is browned and crumbly.
Drain off fat, if  necessary. Add chives or green onions and cook 1
minute. Remove from  heat. Cover and let stand 10 minutes. Remove baked
bread from pie  plate. Place on a platter. Spoon meat mixture evenly
into bread  shell. Pour half the sesame-seed sauce over meat mixture.
To serve,  cut into wedges and top with remaining sauce. Makes 6
servings.  Sesame-Seed Sauce: Combine sesame-seed paste, garlic, lemon
juice and  salt in blender. Process until smooth. Gradually blend in
water for  desired consistency. Mixture should be thick for using as a
dip and  thin to use as a topping. Turn into a small bowl. Stir in
parsley.  (For dips, press your finger in center of dip, making an
indentation  and fill indentation with olive oil. If sauce is to be
used as a  topping, leave plain.) Makes 2 cups.  Posted to KitMailbox
Digest  by J Pellegrino <gigimfg@ix.netcom.com>  on Apr 25, 1998

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