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.
