AISH BIL-LAHM
SAUDI ARABIA
Very simple to make and totally delectable, these meat pies from Saudi Arabia are eaten as a snack or part of a meal spread. I make them in individual portions but you can also make one large pie. The crumbly flaky pie dough makes for a nice crisp casing for the meat. It is also flavored with an intriguing Arabian spice mixture called b’zar. Serve with duggus or with an arugula and tomato salad.
MAKES 8 INDIVIDUAL PIES
FOR THE DOUGH
1¼ cups (160 g) unbleached all-purpose flour
1⅓ cups (150 g) whole wheat flour
¼ cup (30 g) whole milk powder
1 teaspoon b’zar (Arabian Spice Mixture)
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
1 teaspoon baking powder
1½ teaspoons fine sea salt
1 teaspoon raw cane sugar
3½ tablespoons (50 g) ghee or unsalted butter
2 tablespoons sunflower oil
1 organic egg
FOR THE FILLING
3 tablespoons sunflower oil
2 medium onions (10½ ounces/300 g total), finely chopped
14 ounces (400 g) ground lamb or beef
1¼ teaspoons finely ground black pepper
1 medium leek, very thinly sliced
3 tablespoons tahini
1 tablespoon black vinegar
Fine sea salt
A few sprigs cilantro, most of the stems discarded, finely chopped
TO FINISH
Egg wash: 1 egg whisked with 1 teaspoon water
Toasted sesame seeds, for garnish
1. To make the dough: Mix the flours, milk powder, b’zar, yeast, baking powder, salt, and sugar in a large bowl and make a well in the center. Add the ghee and oil to the well and with the tips of your fingers, rub into the flour. Add the egg and gradually add ⅓ cup plus 1 tablespoon (100 ml) water. Mix until you have a rough dough.
2. Remove the dough onto a lightly floured work surface. Knead for 3 minutes. Shape the dough into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes. Roll into a ball. Place in a lightly floured bowl. Cover with plastic wrap and let rest for 1½ hours.
3. To make the filling: Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until caramelized and golden brown, about 10 minutes. Add the ground meat and cook, stirring until the meat is no longer pink and all excess liquid has evaporated. Season with the pepper and salt to taste. Remove from the heat and let cool. Transfer the meat to a bowl. Add the leeks and mix well. Mix the tahini, vinegar, and 1 tablespoon water in a bowl. Mix in the cilantro. Add to the meat and mix well. Taste and adjust the seasoning if necessary.
4. Preheat the oven to 425°F (220°C). Grease 8 shallow pie dishes measuring 5 inches (12.5 cm) in diameter and 1 inch (2.5 cm) deep with a little oil (or use nonstick ones).
5. Divide the dough into 8 equal portions. Shape each into a ball, cover with a damp kitchen towel, and let rest for 15 minutes. Roll out one ball of dough on your work surface into a round large enough to cover the bottom and sides of the oiled pie dish. Lift the dough onto the pie dish and tuck the corners in making sure it is equally high all along the sides.
6. Dividing evenly, spread the filling in the pie shells. Brush the high edges of the dough and the filling with the egg wash. Sprinkle a little sesame seeds all over.
7. Bake for 20 to 30 minutes, depending on how hot your oven gets. The crust should be golden brown and the top of the meat golden.