RFCJ RECIPE ARCHIVE
Posted by : Jessica Meat Pie: Tatbila - meat
There is a recipe in Claudia Roden's book "A New Book of Middle Eastern Food" for (Sephardic) Pasteles, 'shaped like a little covered pot' as she describes it. They can be made of any sanbusak or boreka kind of dough. They are filled with an aubergine filling or a lambsmeat filling, tatbila Tatbila: 1 onion, finely chopped 2 tbls margarine or oil 1 lb lean lamb 2 tbls pine nuts salt & black pepper 1 tsp cinnamon or 1/2 tsp ground all spice Fry onion till soft and pale golden.Add meat, fry lightly till it colours, stir in pine nuts, fry for 2 minutes longer. Season to taste (even with some sugar) and moisten with 5 tbls water. Cook a few minutes more until the water is absorbed and the meat tender. Shape dough into little pots,give them a lid, and pinch the dough of pots and lids together to make a festoon edge.Paint lids and sides with a mixture of egg beaten with 2 tbls of water. Bake in oven till golden (time and heat depends on the kind of dough you're using). You can also use a bun tray for the pasteles. greetings, Jessica
