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Dough:
5 cups flour
2 packets yeast (4 1/2 tsp)
1 cup warm water
1 tsp sugar
1 tsp salt
1 tbsp cooking oil
Dissolve sugar in warm water. Sprinkle yeast in
water. Set aside until bubbly, about 10 minutes.
Meanwhile, measure flour and salt into a large
bowl. Stir in yeast mixture and cooking oil.
Mix and knead by hand for eight minutes. Cover with
a clean cloth to rise for three hours.
Topping:
2 pounds ground beef or lamb
4 cups yellow onions, chopped fine
1/2 cup fresh flat leaf parsley, chopped fine
1 green (Bell) pepper, chopped
2 teaspoons fresh mint leaves, chopped
2 cloves garlic, chopped
1 (6 oz) can tomato paste
1 (12 oz) can whole tomatoes, drained
1 tsp lemon juice
salt and pepper to taste
Mix topping ingredients thoroughly in order listed.
Set aside until needed.
Shape dough into 30 rounds about the size of a walnut.
Place on a lightly floured surface, cover with a
damp cloth and allow to rest for half an hour.
On a well-floured surface and using a rolling pin,
flatten the rounds of dough to 1/8 inch thick and
about 6 inches across.
Place three dough rounds on a well-oiled cookie sheet.
Place 2 tbsp of the topping mixture on each round of
dough and spread it evenly to the edges of the dough.
Bake in a preheated 375 degree F oven 10 minutes.
Source: Windsor Star newspaper, Nov 2, 1983
5 cups flour
2 packets yeast (4 1/2 tsp)
1 cup warm water
1 tsp sugar
1 tsp salt
1 tbsp cooking oil
Dissolve sugar in warm water. Sprinkle yeast in
water. Set aside until bubbly, about 10 minutes.
Meanwhile, measure flour and salt into a large
bowl. Stir in yeast mixture and cooking oil.
Mix and knead by hand for eight minutes. Cover with
a clean cloth to rise for three hours.
Topping:
2 pounds ground beef or lamb
4 cups yellow onions, chopped fine
1/2 cup fresh flat leaf parsley, chopped fine
1 green (Bell) pepper, chopped
2 teaspoons fresh mint leaves, chopped
2 cloves garlic, chopped
1 (6 oz) can tomato paste
1 (12 oz) can whole tomatoes, drained
1 tsp lemon juice
salt and pepper to taste
Mix topping ingredients thoroughly in order listed.
Set aside until needed.
Shape dough into 30 rounds about the size of a walnut.
Place on a lightly floured surface, cover with a
damp cloth and allow to rest for half an hour.
On a well-floured surface and using a rolling pin,
flatten the rounds of dough to 1/8 inch thick and
about 6 inches across.
Place three dough rounds on a well-oiled cookie sheet.
Place 2 tbsp of the topping mixture on each round of
dough and spread it evenly to the edges of the dough.
Bake in a preheated 375 degree F oven 10 minutes.
Source: Windsor Star newspaper, Nov 2, 1983
