Turkish Pie with a Gaza Twist
Turkish Pie with a Gaza Twist
Ingredients
For the Dough
- 1 kg all-purpose flour
- 1 1/2 cups milk
- 1/2 cup oil
- 1 egg
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
For the Filling
- 2 onions, chopped
- 500 g ground beef
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 1/2 cup water
- to taste salt
- to taste black pepper
- to taste chili powder
For Assembly
- 1 egg, for egg wash, beaten with a splash of water or milk
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, milk, oil, 1 egg, granulated sugar, salt, and active dry yeast. Mix all the ingredients thoroughly until a cohesive dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean, lightly floured surface and knead it for 10 minutes until it becomes smooth and elastic. Place the kneaded dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 10 min
- 3
While the dough is rising, prepare the filling. Heat a large pan over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain any excess fat.
⏱️ 10 min
- 4
Add the chopped onions to the browned ground beef in the pan. Cook, stirring occasionally, until the onions have softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the tomato paste, pomegranate molasses, and water. Season the mixture with salt, black pepper, and chili powder to taste. Continue to cook, stirring occasionally, until the beef is tender and most of the liquid has reduced, about 8-10 minutes.
⏱️ 10 min
- 6
Preheat your oven to 180°C (350°F). Once the dough has risen, gently punch it down and divide it into 6 equal parts. Lightly flour your work surface.
⏱️ 5 min•🌡️ 180
- 7
Take one portion of dough and roll it out into a thin circle, approximately the size of your baking sheet. Carefully transfer the rolled-out dough circle onto a baking sheet lined with parchment paper.
⏱️ 3 min
- 8
Spread an even layer of the prepared meat filling over the dough circle, leaving a small border around the edges.
⏱️ 2 min
- 9
Roll out another portion of dough into a thin circle of the same size. Carefully place this second dough circle over the filling, covering it completely. Pinch the edges of the two dough layers together firmly to seal the pie.
⏱️ 3 min
- 10
Using a sharp knife, gently cut the top layer of dough into squares, without cutting all the way through to the bottom dough layer. This creates a decorative pattern and allows steam to escape.
⏱️ 2 min
- 11
In a small bowl, whisk the remaining egg with a splash of water or milk to create an egg wash. Brush the top of the pie generously with the egg wash.
⏱️ 2 min
- 12
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through. If making multiple pies, bake them in batches or use multiple baking sheets.
⏱️ 30 min•🌡️ 180
- 13
Remove the pie from the oven and let it cool for a few minutes before slicing and serving warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Pie with a Gaza Twist
For the Dough
- 1 kg all-purpose flour
- 1 1/2 cups milk
- 1/2 cup oil
- 1 egg
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
For the Filling
- 2 onions, chopped
- 500 g ground beef
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 1/2 cup water
- to taste salt
- to taste black pepper
- to taste chili powder
For Assembly
- 1 egg, for egg wash, beaten with a splash of water or milk
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, milk, oil, 1 egg, granulated sugar, salt, and active dry yeast. Mix all the ingredients thoroughly until a cohesive dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean, lightly floured surface and knead it for 10 minutes until it becomes smooth and elastic. Place the kneaded dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 10 min - 3
While the dough is rising, prepare the filling. Heat a large pan over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain any excess fat.
⏱️ 10 min - 4
Add the chopped onions to the browned ground beef in the pan. Cook, stirring occasionally, until the onions have softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the tomato paste, pomegranate molasses, and water. Season the mixture with salt, black pepper, and chili powder to taste. Continue to cook, stirring occasionally, until the beef is tender and most of the liquid has reduced, about 8-10 minutes.
⏱️ 10 min - 6
Preheat your oven to 180°C (350°F). Once the dough has risen, gently punch it down and divide it into 6 equal parts. Lightly flour your work surface.
⏱️ 5 min•🌡️ 180 - 7
Take one portion of dough and roll it out into a thin circle, approximately the size of your baking sheet. Carefully transfer the rolled-out dough circle onto a baking sheet lined with parchment paper.
⏱️ 3 min - 8
Spread an even layer of the prepared meat filling over the dough circle, leaving a small border around the edges.
⏱️ 2 min - 9
Roll out another portion of dough into a thin circle of the same size. Carefully place this second dough circle over the filling, covering it completely. Pinch the edges of the two dough layers together firmly to seal the pie.
⏱️ 3 min - 10
Using a sharp knife, gently cut the top layer of dough into squares, without cutting all the way through to the bottom dough layer. This creates a decorative pattern and allows steam to escape.
⏱️ 2 min - 11
In a small bowl, whisk the remaining egg with a splash of water or milk to create an egg wash. Brush the top of the pie generously with the egg wash.
⏱️ 2 min - 12
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through. If making multiple pies, bake them in batches or use multiple baking sheets.
⏱️ 30 min•🌡️ 180 - 13
Remove the pie from the oven and let it cool for a few minutes before slicing and serving warm.
⏱️ 3 min