Toshka and Sausage Meat Pies

Ingredients

• 700 g finely ground meat
• ¼ cup oil
• 1.5 tablespoons crushed garlic
• 1.5 tablespoons seven-spice blend [Aleppine spice]
• 1.5 tablespoons red pepper paste
• ½ teaspoon ground dried coriander
• ½ teaspoon black pepper
• ½ teaspoon ginger
• 1 tablespoon salt
• 1 cup mozzarella cheese
• 1 egg for brushing
• pickled cucumbers
• for greasing/dusting the tray and dough flour
• for greasing/dusting the tray and dough farakha flour [fine semolina]
• ¼ cup Mazola oil
• ¼ cup Daraa oil
• ¼ cup sunflower oil
• 1 teaspoon with the egg yolk vinegar
• 2 to 3 tablespoons with the egg yolk milk
• as available Kashkaval cheese
• as available halloumi cheese
• for sprinkling sesame seeds

Instructions

1. Prepare the dough in advance and leave it to rest. Divide it into small pieces weighing 50 to 55 g for the sausage pieces, large pieces weighing about 100 g, and a 140 g piece for the toshka bread. Cover the pieces and let them rest for 10 minutes on a tray dusted with flour or fine semolina.
2. In a bowl, mix the finely ground meat with the oil, garlic, seven-spice blend, red pepper paste, ground dried coriander, black pepper, salt, and ginger until well combined.
3. To prepare the small toshka piece, roll out the dough on the work surface. Place the filling on one side with a little optional pickle, then fold the dough into a semicircle and hand-crimp the edges closed.
4. To prepare the second shape, place the filling in the center of the dough piece, then lift the edges and seal the dough at the top to form a closed, elongated shape. Arrange on an oiled tray.
5. To prepare the third shape, roll out the large dough piece and place the filling in the center. Put the available suitable cheese over the filling, then close the edges to form a long pie.
6. Mix the egg yolk with 1 teaspoon of vinegar and 2 to 3 tablespoons of milk, then brush the pastries with it.
7. Sprinkle some pieces with sesame seeds as desired.
8. Bake the pastries in the oven at about 250°C, placing them on the lower oven rack until cooked through and browned.
9. The stuffed sausage pieces can also be cooked on a hot plate or in a frying pan, depending on what is available, but the video focuses on oven baking.
10. Once the bread is cooked, open the toshka piece from the top and fill it with the cooked meat, then serve hot.