This recipe is from Norma Ray who was a friend of my mom’s from a long, long time ago. To be honest, I remember the name, but not the person. I remember eating these and loving them as a kid, but not very often. After making them, I know why it was a rare treat. I started at 2:00 in the afternoon and we ate at 6:30. I wasn’t working on them the whole time and I could probably cut that time down some by making them more often. Practice makes perfect you know!
I obviously need practice with my scanner! The name of the recipe and who it is from are all that I cut off. It’s actually written on a notecard that folds in thirds and is meant for mailing. Our last name is misspelled on the outside, which just somehow makes it more special. I love when recipes are handwritten by the person that they are from. It’s like preserving a piece of that person forever.
It is an easy recipe, just time consuming. The dough has to rise for an hour, then another 20 minutes after you cut it into about 30 pieces. Then you have to roll each one out individually and fill it and seal it closed. I think I will make bigger ones the next time I make this or perhaps use a different method for wrapping them. Also, my dough turned out a little dry. I probably had too much flour. It calls for 2# or 8 cups. I used the 8 cup method and I probably should have weighed it out.
This is the meat mixture that you fill each little pie with. It tastes much better than it looks. The recipe calls for 3# lamb or ground beef or a combination. I couldn’t find lamb (I looked really hard at one store.) I used 1# of ground venison and 2# of ground beef instead.
This is the dough rolled out. The triangle shape makes it much easier to wrap up according to the recipe instructions.
My first and second attempts at wrapping. Not bad, but I got better. You can see how dry the dough was in the top picture. I put the dry side on the inside after that. Flavor wise it makes no difference. It just looks prettier.
I don’t know what happened to the color in this one, but this is a tray after they are cooked. They were tasty, if a little dry. My husband and the kids put syrup on them because it reminded them of biscuits and gravy. I thought it would have been good with some sour cream or tzatziki. I don’t know if I spelled that right, but it’s the white sauce that goes on gyros. I will be making these again.
Lebanese Meat Pies