• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

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    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Tuesday, May 25, 2010

Middle Eastern Style Meat Pie

Part of my heritage is Turkish, and growing up in Hong Kong, my family always made food a HUGE priority and eating different foods from around the world was a big thing in our family.

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
Dash Pepper

3 TBSP of the mix above
¼ cup vegetable oil
½ cup tahini sauce
1 tsp salt

1. Chop the cilantro, mint and green onion coarsely and pop into Magic Bullet; add garlic, lemon juice, oil, cumin, sumac, salt, pepper – blend together
2. In a bowl, put in the Bulgar wheat, beef, and the sauce (reserve 3 TBSP in the Magic Bullet cup) – mix together with hand until very well blended together
3. Put the meat mixture into an oven proof dish (with a lid) and spread till the top is nicely even, set aside
4. Add to the reserved sauce the ¼ cup vegetable oil, ½ cup tahini sauce, and salt; blend together until it comes together in a mayonnaise consistency
5. Spread this all over the top of the meat and spread to make top nice and even on top, place lid on
6. Cook in a 450*F oven for 45 minutes – the top will become very crusty. Let sit for 5 minutes and then cut into wedges and serve with a nice cucumber and tomato salad (dressing recipe to follow)

Cucumber Tomato Salad

½ cup extra virgin olive oil (or vegetable oil)
Juice from one lemon
1 tsp honey
2 tsp salt
½ tsp pepper
2 Persian cucumbers, sliced (or diced depending on desire)
1 tomato, diced

Place first five ingredients into Magic Bullet and blend until creamy. Add to a bowl and add the vegetables and toss until well coated


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