1911. Individual Iroog Mosul

I do have an Iroog Mosul on MCW, but it is the family version made in a casserole dish. These are individually sized making them something of a cross between iroog Mosul and kubba Mosul. In any case, the lamb fat here is essential, so do not consider making a low fat version of it at all.

Ingredients:

For the crust:

750g fine jerish

200g fine burghul

salt

2 1/2 cup warm water

1 tomato, fine chop

1 onion, fine chop

1/2 cup parsley, fine chop

150 minced fat

4 Tbsp olive oil

For the filling:

750g minced meat

2 onions, fine chop

1 tomato, fine chop

1/2 cup parsley, fine chop

1/2 red capsicum, fine chop

1/2 green capsicum, fine chop

200g minced fat

salt and pepper

For the topping:

2 Tbsp tomato paste

1 Tbsp olive oil

2 Tbsp water

pomegranate molasses, to serve

Method:

To make the crust, mix the jerish, burghul, and salt, then add the warm water. Mix to combine and set aside covered for 15 minutes. Add the rest of the ingredients (tomato, onion, parsley, minced fat, and olive oil), and knead until you have a pliable dough.

To make the filling, simple mix all ingredients together until combined.

To shape, divide the filling into 8 equal portions, and the crust into 16 equal portions. Using two sheets of parchment paper of plastic film, roll one portion of the crust into a bread plate sized circle. Set aside and repeat for another portion of the crust. Uncover one side of both prepared crusts, spread one portion of the filling on one of the crusts, then turn the over uncovered crust over it to seal and form like a sandwich pie. Repeat until you've got 8 pies.

To make the topping simply mix the tomato paste, olive oil, and water together and brush over each pie. Bake the pies in a preheated 400F oven for about 25 minutes until cooked through and crispy on the edges, then broil for about a minute for some color.

Serve with pomegranate molasses and cut fresh vegetables.

صحة و عافية