I have also strong ties with Australia, and anyone who has lived/been there, would know about the Aussie Four 'N' Twenty meat pies, eaten with tomato sauce (ketchup for those who are not familiar with the Aussie terminologies); a favourite to eat on a cool day at the footy match burning our fingers and tongue on the ooey gooey goodness that is inside.
So what I decided to do was marry up the two ideas of meat pie and Middle East and created this Middle Eastern-style meat pie.
The "crust" is very unique as there is no flour, but it has a really nice floured texture to it.
So try it out, and let me know what you think and how you like it.
1lb ground beef
2 cups #2 Bulgar wheat (washed and soaked)
1 cup cilantro
½ cup mint leaves
1 green onion
1 lemon, juiced
½ cup vegetable oil
6 cloves garlic
3 TBSP ground cumin
2 TBSP sumac
2 tsp Salt