DIABETIC and DYSPHAGIA friendly.
Of all the recipes of my Mom, Marie David, this by far was one of her most popular which was handed down to her by my grandmother, Esma Matook.
It was the hardest recipe to get from Mom because of her on going battle with Dementia.It literally took me 6 years of interrogation and experimentation before I found the right combination of ingredients and amounts to recreate this family staple.
This recipe uses Pillsbury Grads for the dough which is pre-mixed and easy to work with.But, it is no substitute for my Mom’s signature homemade dough she use (listed elsewhere in this cookbook).
Before she got sick, Mom was the lead cook for the annual church Christmas bazaar for many years, and this delicious treat was the star often netting the church over $5,000 in advance sales.
Often referred to as Middle Eastern pizza by Westerners, these little treats are great as an appetizer, meal, snack or dessert.Its addictive savory, sweet taste is an explosion of flavor with every bite!
Try this yummy meat mixture on your favorite pizza dough.Much easier to make since you’re only spreading out one 16 in dough shell.
- 7 cans Pillsbury Grands Butter Tastin' (8 per can)
- 2 lbs. ground beef (80% lean)
- 32 oz. plain yogurt
- 10 oz. pomegranate molasses
- 1 tbsp. sea salt
- 1 tsp. black pepper
- 1/2 cup lemon juice
- Olive oil
- Pine nuts
Chop sweet onions finely. Use a food processor. So much easier.
In a large mixing bowl mix ground beef, yogurt, pomegranate molasses, onions, sea salt, black pepper and lemon juice thoroughly.
Grease a half sheet bakers pan with melted butter. Flatten 6 dough circles on the pan to about 6″diameter. Create a border around the dough to hold the mixture in place during cooking and for aesthetics. Do this by folding up a 1/4 bead of the dough around the edges, pinching it as you go to form a”braid.”
Spoon and spread the meat mixture ensuring that all the dough is covered up to the border. Finish by sprinkling pine nuts on the top.
Preheat oven to 475 degrees. Cook pies for about 10-15 minutes until dough bottom and edges are golden brown.
Source: Read Full Article