For the dough
3 packets of yeast for bread (45g)
3 tablespoons of sugar
1/2 teaspoon of salt
3/4 cup of water
4 cups of wheat flour
1/2 cup of vegetable oil
For the meat filling
200g of ground beef twice cooked
1 small onion finely chopped
1 ripe tomato diced
1 tablespoon of fresh parsley finely chopped
Salt and black pepper to taste
For the zatar filling
4 tablespoons of zatar
3 tablespoons of olive oil
Salt to taste
For the dough
3 packets of yeast for bread (45g)
3 tablespoons of sugar
1/2 teaspoon of salt
3/4 cup of water
4 cups of wheat flour
1/2 cup of vegetable oil
For the meat filling
200g of ground beef twice cooked
1 small onion finely chopped
1 ripe tomato diced
1 tablespoon of fresh parsley finely chopped
Salt and black pepper to taste
For the zatar filling
4 tablespoons of zatar
3 tablespoons of olive oil
Salt to taste
Dissolve the yeast with sugar, salt, and water
In a large bowl, place the flour
Make a depression in the center, add the yeast mixture and vegetable oil slowly, mixing everything with a wooden spoon
Add the remaining water and knead until you get a dough of consistent moisture and elasticity, but not sticky
If necessary, add more water
Knead well for about 5 minutes
Cover with plastic wrap, place a cloth on top and let it rise for about 30 minutes or until doubled in volume
While this is happening, prepare the fillings: mix all the ingredients of the meat filling carefully to avoid breaking the tomato. Reserve
For the other filling, mix zatar with olive oil
Season with salt. Reserve
Preheat the oven to 300°C (hot)
Take the risen dough and place it on a floured surface, opening it to a thin thickness
Cut circles of 7 cm in diameter and add 1 tablespoon of meat filling or 1/2 tablespoon of zatar filling
Distribute slightly and leave the edges free
Place the pies in a baking dish, lightly dusting with flour
Leave a 1 cm space between them
Bake for 10 minutes, until the bottom and edges are lightly golden brown
Repeat the process, baking all the pies
Arrange them on a plate and cover with a cloth until serving time
There are 36 units of meat, 28 units of zatar
