Crispy Meat on Dough
This recipe is mujaramasha on dough/meat on dough: a dough is made with yeast, milk, oil, water, and flour, then divided and left to rest. A topping is prepared with tender meat, sheep tail fat, onion, and tomato, seasoned with salt and pepper, with another portion mixed with pomegranate molasses. The dough is rolled out, topped with the filling, then baked in a very hot oven at the highest temperature until cooked underneath and then on top, and served hot.
A dough-based baked dish topped with crispy meat.
Like a meat flatbread or savory pastry.
Bake the dough until set before serving so it stays crisp under the meat.
Ingredients
- ½ kilogram ½ kilogram tender meat
- 1 piece piece of sheep tail fat
- 1 onion
- 1 tomato
- salt
- pepper
- pomegranate molasses
- 1 kilogram dough
- ½ cup milk
- ½ cup oil
- 2 to 2½ cups water
- 2 tablespoons sugar
- 2 tablespoons yeast
- about 7 to 7½ cups flour
Instructions
- Prepare the filling in a bowl or on a work surface by finely chopping the tender meat, tail fat, onion, and tomato into a crisp texture.
- Mix the meat with the tail fat in a bowl, then divide it into two portions.
- Season one portion in a bowl with salt and pepper only.
- Add salt, pepper, onion, tomato, and pomegranate molasses to the second portion in a bowl, then mix well.
- If tomato is unavailable, it can be replaced in the bowl with any mentioned greens, such as parsley or turnip greens, according to the chef.
- Prepare the yeast in a small bowl by combining the sugar with the yeast, then leave for about 10 minutes until activated.
- Place the activated yeast in the mixer, then add the milk, oil, and flour, then add the salt, and knead the ingredients until a dough forms.
- Leave the dough in a bowl greased with a little oil or dusted with flour for 10 minutes.
- Divide the dough into pieces on a floured work surface or using floured hands, then leave the pieces for 10 minutes.
- Roll out each piece on a floured work surface, keeping the edge slightly thick, in the shape of a flatbread.
- Place the filling over the rolled-out dough in a baking tray, then spread it to the edges, leaving a small border.
- Bake the tray in an oven at the highest temperature.
- Put the tray into the oven on the lower rack first until the underside is cooked, then move it to the upper rack until cooked and browned.
- Serve the pastries hot on a serving plate.