All posts tagged: pie

lahmajoun

Lahmajoun

Before food globalisation lahmajoun existed on the fringes of food choices in Greece. You could find it mostly in Armenian restaurants and did not even feature in culinary choices of the part of my family that arrived from Asia Minor. Nowadays it is very much in vogue, and some of the best street food in Athens. This healthy pizza alternative (without the chilli flakes) is a great dinner idea for kids. For the dough 620g all purpose flour 2 tsp sea salt 300g milk 45g olive oil 9g dried yeast dissolved in 3 Tbsp lukewarm water 1 tsp caster sugar For the topping 580g minced beef (or lamb or a mixture of both) 140g onion 80g red bell pepper 2 plum tomatoes, deseeded (you can use canned tomatoes) 1 clove of garlic (optional) 20g parsley leaves 40g olive oil 2 Tbsp tomato paste 2tsp sweet paprika 2tsp ground cumin 1 tsp freshly ground black pepper 1 tsp dried chilli flakes (optional) 1 tsp sea salt Start with the dough. Add the sugar to the dissolved yeast and stir. Set …

Aromatic Chicken Pie

Some time ago we decided to cook the traditional moroccan bastilla. We tried out several versions, and in a while  drifted away to our version of chicken pie. We cooked it with dates or sultanas, with chicken livers or not, with hard boiled eggs or scrambled in chicken stock, almonds or pine-nuts – depending on what we had in the fridge and pantry. We settled on the following recipe, for individual or bigger pies. It references to the original moroccan pie in the sense that we kept the sugar and cinnamon on top. This is a simple but time-consuming recipe and everybody loves it. Makes 6 individual pies 1 whole chicken, cut into 8 pieces 4 Tbsp extra virgin olive oil 1 kg onions, diced 2 Tbsp finely grated fresh ginger 1 tsp ground cinnamon, plus 1/2 tsp extra for dusting 1/2 tsp ground nutmeg 1/2 tsp ground turmeric 1/2 tsp ground mace a pinch of saffron threads 400 ml warm chicken stock or water 10 dates, pitted and finely chopped 80g pine nuts, toasted 20g  fresh coriander, …