Dough preparation:

In a suitable bowl, sift the flour. Add sugar, salt and mix. Add the egg, oil and water as needed. Knead until a soft / smooth dough is obtained
Cut the dough into balls (size as desired)

Preparation of meat filling: In a saucepan, add onions, meat, salt and stir until the liquids evaporate. Remove from heat and allow to cool

Next, mix in the tahini, pomegranate molasses, mint, vinegar, parsley, spices and adjust the salt if needed

To prepare the meat pie:

On a wide wooden board, or a bench top, with enough room to stretch the dough

Using your hands coat all the dough balls with cornstarch

Unused dough pieces are placed on a cotton towel and covered to prevent from drying until ready for use

Next, mix the oil and butter together
rub oil on the dough by hand, making sure to cover all over, then stretch out the dough until a very thin layer is established

Cut the dough edges off to make sure only thin layers are used. Continue to stretch by hand, as much as possible until it becomes very thin

Roll the dough in a square or circular shape

Dough pies are placed on an oven tray, press down on them a little

Begin to distribute the meat filling on the stretched dough, using a suitable amount

Bake in a pre-heated oven at 200 ° C or 400 ° F for 12-18 minutes or until crispy and golden

Served hot with fresh mint leaves

By:Bara'a Chougari