Spinach and Meat Pies

Time consuming, but great for picnics.

Dough:

1 cake/package yeast
1 T sugar
6 c flour
2 t salt
2 c water (lukewarm)
1/3 c milk

Dissolve yeast in 1/2 c water with the sugar.  Let double in size.  Place flour and salt in a bowl, make depression.  Mix remaining water, milk, and yeast mixture and pour into flour.  Knead until smooth, dipping hands in water as necessary.

Cover, let rise until double in bulk (2-4 hours).  Punch down and use as directed.

Meat pies

1 lb lamb
2 medium onions, chopped
1/2 c. pine nuts
1/8 t cinnamon
salt & pepper

Mix all ingredients.  Roll out dough (about half a full recipe) into 4" rounds.  Place T of meat mixture on each round.  Fold sides down, forming a triangle, but leaving the center open so meat cooks well.

Bake at 400 F for about 20 min.

Spinach pies

2 bunches fresh spinach
1 bunch green onions
1 medium dry onion
1/8 t allspice
salt & pepper
3/4-1 c lemon juice
1/2 c olive oil
pomegranate (optional)
raisins (optional)

Chop spinach, green and dry onions.  Combine all ingredients.  Roll out dough into 4" rounds.  Place T of spinach mixture in center of each round (if touches the edges, they will not seal).  Fold sides down, forming a triangle.

Bake at 400 F until golden brown.

Tabouli Salad

Tabbuli

3/4 c. burghul (bulgur wheat, cooked)
2 large bunches of parsley (approximately 1 qt, when chopped), finely chopped
1 cup finely chopped fresh mint or 1/4 to 1/3 c. dried mint
1/2 bunch green onions, finely chopped
1 or 2 large tomatoes, finely chopped
1 small dried onion, finely chopped
1/8 t. cinnamon
2-3 t. salt
pepper to taste
1/2 c. to 2/3 c. fresh lemon juice
1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water.  Place in large mixing bowl.  First finely chop the parsley, then the green onions and the tomatoes.  Place vegetables in layers with the burghul in the order given, leaving dried onions on one-half of the layer and diced tomatoes on the other.

Add seasonings to the dried onions nad mix thoroughly.  Add lemon juice and toss with spoon and fork.  Just before serving, add the oil and toss thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time, leaving out the tomatoes and oil.  Just cover with plastic wrap and refrigerate.  Add tomatoes and oil just before serving.