INGREDIENTS

  • 1/2 kg ground lamb
  • 1 kg firm tomatoes , finely chopped
  • 5 medium onions , finely chopped
  • 1 teaspoon salt
  • 1 dash ground cayenne pepper
  • 1 dash ground cinnamon
  • 1 dash ground allspice
  • 2 tablespoons butter , diced
  • 2 tablespoons yoghurt
  • 1 tablespoon sesame paste (Tahinah)
  • 1 tablespoon thickened pomegranate juice (if available)
  • 4 tablespoons fried pine nuts

DIRECTIONS

  1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
  2. For Dough (check out my recipe #263355 for Ajeen) Divide dough into walnut size balls. Roll between hand palms to smooth.
  3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tblp of meat mixture on dough circle seeing that a cube is in each spoon.
  4. Bring the edges up and press to make a square.
  5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180°C) for 30 minutes or till dough is golden and meat is cooked.
  6. Serve hot with yoghurt.