I go to a Lebanese restaurant quite often, I like the food there, it’s tasty and light, with various salads. Of course, there are some dishes that I can’t touch, those that contain dough, and the famous tabouleh, I ask them to make it without wheat. I was there recently and a friend in the group ordered a pie that I was drooling over, it looked and smelled great. I can’t remember what it was called, but I remember it had a savory cream cheese, ham and vegetable base. The present recipe is inspired by this Lebanese pie whose name I did not remember. The egg on top is my innovation.
Ingredients
The dough sheet
- 200 grams of warm water
- One tablespoon (11 grams) of psyllium bran
- A teaspoon of dried yeast
- 140 grams of millet flour
- 2 tablespoons of oil
- Half a teaspoon of salt
- A teaspoon of sugar (I used raw)
Filling
- Pieces of ham, kaizer or even slices of sausage
- A sliced bell pepper
- Thick slices of tomatoes
- One egg for each pie
- Tahini (sesame paste), 3-4 tablespoons
- Thicker tomato juice, not the kind you drink, 5-6 tablespoons
- Condiments: pepper, oregano, basil
Method of preparation
Mix the warm water, psyllium bran, sugar and yeast in a large bowl, cover and leave in a warm place for 20 minutes, I put the bowl on the warm radiator. After 20 minutes the yeast should activate, that is, make some bubbles. Add about 2 tablespoons of flour, mix well, then add salt. We also put the rest of the flour, not all of it, about 100 grams, we will use the rest later. Homogenize well, then add the oil, mix until incorporated and add another spoonful of flour. Now the dough should be quite dense and elastic. Form it into a ball and leave it for another 30 minutes. We don’t sit for alms, we tidy up the kitchen a bit and start preparing the filling. We slice what we have to slice and mix tahini with tomato juice. This will be the “cheese sauce”. It smells really good and it’s a bit bitter. We return to the dough. Dust the work surface with flour, pour the dough there and knead it a little more, then stretch and fold 2 times, cover it with the bowl and leave it for another 10 minutes. You remember that I told you about stretch and fold, that thing with folding the dough. Google it. We do this thing with stretch and fold and left for 10 minutes covered with the bowl 3 times. You will see that always after the 10 minutes the dough rises. The last time we divide it into 3 or 4 pieces, it depends on how big we want the pies to be, shape them into balls and leave for another 10 minutes. Roll out each ball with the rolling pin into a round sheet, about one cm thick. On each sheet we put the “cream cheese” as a base, leaving 2-3 cm of the edge free, then distribute the rest of the ingredients nicely. We turn the free edge over the ingredients, with beautiful folds. Finally, break the egg and place it firmly in the middle. Meanwhile, I also heated the oven to 200 degrees Celsius, with the tray inside. We put baking sheet in the heated pan and with the spatula we place the pies inside. In 20 minutes they are ready, they smell divine and in 5 minutes we can devour them.