makes
45-50
prep
40 minutes
cook
15 minutes
difficulty
Mid
makes
45-50
serves
preparation
40
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- ½ quantity of ajin (recipe ), plus flour for dusting
- 4 medium-sized tomatoes, finely diced
- 2 medium-sized onions, finely diced
- 500 g (1 lb 4 oz) coarsely minced (ground) lamb or beef or both
- 1 tsp sabaa bharat (see Note)
- 1 tsp paprika
- 1 heaped tbsp tomato purée (paste)
- 2 tbsp pomegranate molasses
- sea salt, to taste
Instructions
- Leave the prepared ajin dough it to rest while you begin to make the filling.
- Put the tomatoes and onions in a large mixing bowl. Add the minced meat, spices, tomato purée, pomegranate molasses and salt. Using your hands, combine and knead the ingredients until all the meat is flavoured and all the ingredients are incorporated.
- Preheat your oven to 200°C (400°F / gas 6) and lightly oil a baking tray (or trays) or line with baking parchment.
- Dust your work surface with flour and, once the dough has rested, roll out each ball, using either a rolling pin or your fingers, into a circle. Fill the centre with the mince filling and spread around the dough, keeping it away from the edges. Pinch the dough at the corners to enclose the mixture, leaving the middle exposed. Repeat with the remaining dough and filling.
- Put the pastries on the prepared tray. Bake for about 15 minutes, or until they are golden.
Note
To make sabbaa bharat (seven-spice bharat) combine 2 tbsp black peppercorns, 3 tbsp cumin seeds, 3 tsp coriander seeds, 3 tsp grated nutmeg, 1 tsp cloves, 1 cinnamon stick and 3 tsp allspice (pimento) berries. If using whole spices, grind them in a spice grinder or with a pestle and mortar to crate a smooth powder. You may have to sift out any chunky pieces through a fine sieve. If using ground spices, place them in a bowl and combine well. Stored in an airtight glass jar, this will last for several months.
This is an edited extract from by Karima Hazim Chatila and Sivine Tabbouch, (Hardie Grant Books, RRP $50). Photography by Luise Brimble.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
