Ingredients
The following ingredients have 18 Servings
- 1 cup all purpose flour
- 1 cup self-rising flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup olive oil
- 2/3 cup water
- 1 lb lean ground lamb
- 1/2 large onion (finely minced)
- 1 to mato (finely chopped)
- 1 garlic clove (minced)
- 1/2 cup toasted pine nuts
- 2 heaping tsp Middle Eastern spice mix (or a 1/4 tsp each of cumin, clove, cardamom, coriander, nutmeg, cinnamon, allspice, rosemary)
- 1 tsp salt
- 1 tsp fresh cracked pepper
- juice of 1/2 lemon
- 1 tsp pomegranate molasses (optional)
- 1 cup Greek yogurt
- 1 Persian cucumber (peeled and very thinly sliced)
- 1 clove garlic (minced)
- juice of 1 lemon
- 1 bunch fresh mint (thinly sliced or chopped)
- salt and pepper to taste
Instruction
- Preheat oven to 350F
- To make the dough: whisk the dry ingredients together. Add the olive oil and the water, adding just enough water to make the dough come together.
- Knead the dough for a few minutes until it's smooth and elastic. Put back in the bowl, cover and let rest for 30 minutes.
- Break off ping-pong sized rounds of dough and either roll out into 3 to 4 inch circles, or let the tortilla press do it for you.
- To make the filling: mix all the ingredients in a bowl, taking care not to overwork the meat.
- Place one heaping tablespoon full of meat in the center of each circle of dough. Lightly apply a little water to the outer rim of the circle of dough with a wet finger, and bring it up around the meat and pinch together four corners of the dough to make a square shape. Squeeze the corners together so they stay closed.
- Place on a lightly greased or lined baking sheet and bake for about 20-25 minutes until the meat is cooked through and the dough is light golden brown.
- Serve hot with Tzatziki and more pomegranate molasses for drizzling on top.
- To make the sauce: mix everything together and taste to adjust the seasonings. Keep refrigerated until needed.
