A combination of the Italian and the Turkish civilizations in a tasty pie to decorate your ramadanian table.
1 ¾ cup of flour
3 tbsps of Velor powder milk dissolved in ½ cup of water
1 tsp yeast
4 tbsps olive oil
Pinch of salt
Warm water for kneading, if needed
2 tbsps olive oil
1 onion, diced
1 garlic clove, minced
20 gm of minced meat
Salt and black pepper to taste
½ tsp cumin
½ tsp red bell pepper
1 tsp meat spices
Pinch of cinnamon, ground
Pinch of cardamom, ground
1 tomato, diced
½ cup of grated cheese, any kind you prefer
1 cup of Kashkawane cheese, chopped lengthwise
For the top
1 egg, beaten
¼ cup of whole milk
1.Using a Kenwood kneader, add the flour, milk, yeast, olive oil, salt and finally the water, knead together to form a light dough which sticks to the hand.
2.Place the dough in a bowl then grease with oil, refrigerate it for half an hour.
3.In a pan, put the olive oil then add the onion, garlic and minced meat, fry them lightly over the heat then add the spices (salt, black pepper, cumin, red pepper, meat spices, cinnamon and cardamom), stir slightly then add the tomatoes, stir a little then leave them until they are done.
4.Remove the pan from the heat then add the egg and the grated cheese; mix well then leave the mixture until it cools.
5.Remove the dough from the fridge, form small lemon-sized balls from the dough.
6.Take a dough ball then spread it in circular form.
7.At one of the sides, put some Kashkawane cheese which had been chopped lengthwise then roll it forcibly.
8.Add some Kashkawane cheese which had been chopped lengthwise to the other side, roll well.
9.Combine the edges then seal them on top of each other.
10.Add the minced meat filling from the center; leave it to ferment for quarter of an hour.To garnish the top, whisk the egg with milk and brush the top with the mixture, place it in the oven at 180o C until it browns, serve hot to your loved ones