A Syrian open-faced meat pastry made by spreading a spiced ground beef mixture with tomato, bell pepper, and pomegranate molasses over thin yeasted dough, then baking it. Serve this practical favorite warm for lunch or as a snack.
Dissolve the yeast and sugar in the lukewarm water. Knead with the flour and salt until smooth. Cover and leave in a warm place until risen.
Mix the ground beef thoroughly with the tomato, green bell pepper, onion, pomegranate molasses, Turkish red pepper flakes, cumin, and parsley. Use the filling raw.
Divide the dough into small portions and roll each into a thin round. Spread a thin layer of filling over each one; leave the edges open.
Bake in a preheated oven until the edges are lightly browned and the ground beef is cooked through. Serve hot, with a squeeze of lemon if desired.
Dice the tomato and bell pepper finely so large pieces do not release too much liquid and make the dough soggy or tear it. Roll the dough thinly; a thick base may remain undercooked in the center. Allergens: contains wheat (gluten).
İlk denememde biraz tedirgindim ama sonuç harika oldu. Misafirlerime yaptım, tarifi hemen istediler. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
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