Healthy Food Recipes

Ingredients :

Filling ingredients:

·         2.5-lb. leg of lamb, cut into cubes

·         4.5 c. warm water (heated in a saucepan or microwave, not from the tap)

·         1 c. minced onions

·         1.5 c. chopped celery

·         1.5 c. minced fresh parsley

·         1 tsp. minced garlic

·         1 tsp. minced fresh mint or

·         1/2 tsp. dried mint

·         2 c. tomato sauce

·         1/2 c. olive oil

·         1 tsp. salt

·         1/2 tsp. pepper

·         4 eggs

·         1 c. grated kefalotiri or Parmesan cheese

·         1 tsp. ground cinnamon

·         1 c. uncooked white rice

·         1 tbsp. butter and 1 tbsp. olive oil for greasing pan

Crust ingredients:

·         3.5 c. all-purpose flour, sifted

·         1 tsp. salt

·         3 tbsp. olive oil

·         1 egg

·         2 to 3 tbsp. warm water (heated in a saucepan or microwave, not from the tap)

How To Make :

Filling :

·         Place meat in a large covered casserole dish with warm water. Bring to a boil.

·         Add onions, celery, parsley, garlic, mint, tomato sauce, olive oil, salt, and pepper.

·         Cover and cook over low heat for 1 hour.

·         While meat cooks, prepare crust.*

·         While dough is chilling, remove meat mixture from heat.

·         Beat 4 eggs lightly and add grated cheese and cinnamon. Mix well and add to meat mixture. Add rice to mixture.

·         Preheat oven to 400ºF.

Crust :

·         Put sifted flour, salt, and olive oil into a bowl and mix well with a fork.

·         Add 1 egg and stir. Gradually stir in warm water until dough is well blended. Knead 5 minutes, or until dough is firm.

·         Cover and chill in the refrigerator for at least one Divide chilled dough into two balls and roll each out on a lightly floured surface to 1/8 -inch thickness. Make one piece to line a 15*11 baking pan with a lip to turn over the top.

·         The other piece should fit the top of the pan. Grease pan with butter and olive oil. Line with larger piece of dough, then pour in meat mixture, spreading evenly.

·         Cover with second crust, turning the lip of the lower crust over. Crimp the edges. Brush lightly with olive oil. Prick crust a few times with a fork.

·         Bake for 45 minutes, or until crust is golden brown. Allow to sit for a few minutes then cut into squares. 

 

    Preparation time: 1 hour 30 minutes Cooking and refrigeration time: 2 hours 45 minutes Serves 8

 

 

 

 

 

This entry was posted on Tuesday, June 2nd, 2009 at 5:30 pm and is filed under Greek. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.