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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5JVEJe-7JQliUnyEXz7uQcLFfWHj1wAVfPFc3HUXdVTJRB9nXcd3DQUeYatSmUH0Bf2myZbuEMRnYsBxfX7Tdr_A2nqxWnAuGqCbebJFSuXKGSwqmrCkpF7nBJmYKEhjh001bth-omLi/s320/Four+n+Twenty+Sign.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xbCOLsJiaCj0abwp1nlOHpIOo_kNyYqoBW7z4X2v4-d0ZVWRr2w3bjslPh1HV8OHpgbhPdDZufoisLfS-I_6kV87YLg5f4sxeWboKhFlKExVl9DnFWk8nTDkqWVoePLPKUkjl1Nw1EDS/s320/Four'N_Twenty_Pie_at_the_AFL.jpg)
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
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