INGREDIENTS:

Dough, same recipe ( exclude oil and add 1 tspn yeast dissolved in ¼ cup water)
½ kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
a dash of: ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yoghurt
1 tbls sesame paste (Tahinah)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

  

PREPARATION:

Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
Divide dough into walnut size balls. Roll between hand palms to smooth.
Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
Bring the edges up and press to make a square.
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.
Serve hot with yoghurt.

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