A Syrian and Lebanese specialty.
Recipe information
Yield
makes about 25
Ingredients
Preparation
Step 1
In a large bowl, mix the oil, water, and salt, beating with a fork. Gradually work in enough flour to have a soft, malleable dough—stirring it in with the fork to begin with, then working it in with your hands. You may use it right away, or keep it for as long as a day, covered in plastic wrap. But it must be at room temperature, not chilled in the refrigerator.
Step 2
The dough is very oily and must be rolled out without flouring the rolling pin or the work surface. These become oily and do not stick to the dough. Divide the dough into 4 pieces to make rolling easier. Roll out as thinly as you can, and cut into 4-inch rounds with a pastry cutter. Scraps can be immediately rolled into a ball and rolled out again, so you do not waste any part of the dough.
Step 3
Put a heaping teaspoon of the filling in the center of one half of each circle. Fold the other half over to make a half-moon shape and seal by pinching the edges firmly together. If you like, make the traditional wavy edge by pinching, folding, and twisting around the edge. (See drawings on page 135.)
Step 4
Arrange the pies on oiled baking sheets and brush the surface of each with the beaten egg mixed with a drop of water. Bake in a preheated 350°F oven for about 30 minutes, or until golden.
