Meat Tarts II


These pastries are made with leavened bread dough. In the Middle East one may buy dough at a bakery. Or, one may make the dough at home using an ordinary bread dough recipe.

Purchase two pounds of dough, or prepare a one-loaf bread recipe. Work one cup shortening into the dough. When well incorporated, roll out to one-half inch thickness on a floured board. Cut into rounds with biscuit cutter. Flatten further with the fingers. Dip fingers in melted shortening and fold about a half-inch of the pastry in on itself all around the edge to form a raised rim. Put a spoonful of meat filling in each pastry. Decorate with pomegranate seeds. Bake in a hot oven and serve while hot.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)