The Middle Eastern Dinner is this Thursday, May 16, from 5 to 8pm. Takeout only. $12/meal.
2250 East Paris Ave SE, Grand Rapids, MI, 49546
2 lbs lamb, coarsely ground
1 medium onion, finely chopped
1/4 C fresh lemon juice
Season meat with salt, pepper, cinnamon, and allspice to taste. Filling should be refrigerated until you are ready to use, or prepare while dough is rising.
To prepare dough:
1 1/2 lb flour (5 C)
1/4oz dry active yeast,
dissolved in 1/4 C warm water
1/4 C vegetable oil, or 1/4 C rendered butter
1 tsp salt
1 2/3 C warm water
Step 1: Mix yeast and salt in 1/4 C warm water, until it becomes a smooth, milky color. Combine all ingredients, mix well, and knead until smooth (approx. 10 minutes). Lightly brush oil on top of dough. Cover with plastic. Let rise in warm place for 1 hour.
Step 2: Sprinkle a little flour on a large tray. Should be strong enough to hold 36 balls, or use two trays. Break dough into small balls about the size of ping pong balls, and place on tray. Cover with plastic and let rest in warm place for 20 minutes.
Step 3: Place dry tablecloth on table or counter. On a lightly floured surface, with your hand, flatten balls to thinness of pie dough. Place one heaping tablespoon of filling in center of each circle. Bring up three edges of dough to form a triangle, leaving a small opening in the center. Secure edges of dough by pinching tightly together.
Place on lightly greased cookie sheets. Bake in preheated 450 degree oven for approximately 10 to 15 minutes, or until golden brown. Brush tops with butter. Yields approximately 36 meat pies. These freeze well.