Ingredients

The following ingredients have 4 Servings
  • bread dough (store bought or homemade)
  • 1/4 cup pine nuts
  • 2 tablespoons clarified butter (ghee)
  • 1 pound ground sirloin or lamb
  • 2 medium onions (diced)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup plain yogurt (optional)
  • 1 juice of lemon
  • melted clarified butter

Instruction

  • Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
  • Pre-heat oven to 400 degrees.
  • In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
  • Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
  • Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
  • To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
  • Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
  • Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
  • Remove from oven and lightly brush with melted clarified butter.
  • Serve with plain yogurt.