1531. Maslawi Iroog

Although I served these Iroog Maslawi as part of a main meal, it is actually commonly served over tea time in Iraq. I am not sure on why it is not classified as a kubba (to me, it is). When broken down, all it is is basic garden vegetables (onion, tomato), garin (burghul, jareesh, flour), and meat (beef and lamb fat).

The lamb fat here makes all the difference, so do not skip and just forget your diet for this meal.

Ingredients:

1 cup fine burgul

1 cup fine jareesh

2 ½ tsp salt & pepper

2 cups flour

2 cups water

5 tomatoes, blended

2 Tbsp tomato paste

1 cup finely chopped lamb fat

For the filling:

500g finely chopped beef

½ cup finely chopped lamb fat

3 onions, blended

1 tsp Salt and pepper

To brush:

1 egg

1 Tbsp tomato paste

Method:

In a bowl, mix the burghul, jareesh, flour, 2 1/2 teaspoons of salt, and two cups of water. Cover and set aside 30 minutes.

Blend the five tomatoes in a food processor until pureed. Stir half of this into the burghul dough, with the tomato paste and a cup of minced lamb fat. Set aside.

For the filling, mix the chopped beef, remaining half of blended tomatoes, all the blended onions, and salt and pepper.

To assemble, spread half the dough mixture in a non-stick oven tray into a circle about 40cm wide. Put in all the filling, spreading it evenly leaving a 2cm border. Cover the pie with the remaining half of dough. In a bowl, mix 1 tablespoon of tomato paste with an egg and brush over the top.

Bake in a pre-heated 400F oven for 45-50 minutes until cooked through and the sides have crisped.

صحة و عافية