Takhratha'd pursra / Meat pies are a great snack to have anytime. They can be made in advance and frozen for up to 6 months. You can also make these with mixed cheese filling. Enjoy!
Prepare the dough first:
2 tablespoons of yeast or 1 yeast packet
5 lbs flour
1 tablespoon dough/flour seasoning mix-optional*
½ teaspoon salt
½ cup olive oil, and 1 tablespoon olive oil
6 cups warm milk
1/3 cup warm (not hot) water
*I have always bought the dough mix because such a small amount is needed. I’m not sure of the exact measurements for making it but it usually has the following spices - ground fennel, black caraway seed, and white sesame seeds, anise, cardamom, and ground cherry pit.
In a cup mix yeast packet with 1/3 cup of warm (not hot) water. Cover with plastic wrap. Leave alone for approximately 10 minutes or until the yeast and water mixture rises to the top of the cup. If the mixture does not rise, you may have done something wrong. If mixture doesn't rise, throw it out and start again.
In very large mixing bowl, mix together flour, flour seasoning mix if you are using it, and salt.
Warm 6 cups of milk on the stove. Do not let the milk boil, turn off heat just before it boils.
Pour in yeast mixture into the bowl of flour mixture. Add olive oil, and 6 cups of warm milk.
Mix and knead with hands.
Add a few tablespoons of water if needed to mix the excess flour.
Continue to need to punch and knead the dough until it is smooth.
Once dough is smooth, rub one tablespoon of olive oil on top of the dough. Cover dough with plastic wrap, then cover with a towel for at least 8 hours or overnight. Store in a warm spot, like indoors on a table top. DO NOT put the dough in the refrigerator or in a cool spot.
Ingredients for Beef Filling:
6 lbs ground beef
4 medium size yellow onions chopped
1 tablespoon baharat (or more to taste if you prefer spicier)
2 tablespoons salt
Cook beef in a pan (no oil needed at this point) on medium heat. Cook half way through, then drain the cooking juices from the meat. Return to heat.
Add 4 tablespoons vegetable oil
Add chopped onion
Add 2 tablespoons salt
Add 1 tablespoon baharat
Mix well and cook until beef is fully cooked (about 10 more minutes). Take off heat and let mixture cook to room temperature.
Prepare an egg wash by beating 2 eggs in a small bowl.
Preheat oven on bake at 325 degrees
Grease baking sheet with vegetable oil
Roll the dough into logs. Cut into 1 inch pieces. Roll 1 inch pieces into balls.
Flatten balls with a rolling pin on a floured surface into round circles about 5 inches in diameter. Fill with 1 overflowing tablespoon of meat filling. Fold dough around filling, either into a triangle or round shape (see photos). Line takhratha folded side down on greased baking sheet.
Once baking sheet is filled, give top side only of takhratha an egg wash.
Bake at 325 until cooked/golden brown on the bottom. About 10 minutes. Once bottom is cooked, put the oven on broil. Broil until golden brown on top checking every couple minutes. . Be sure to watch the takhratha as oven times may vary.
Cooked takhratha can be stored in the freezer for up to 6 months, just reheat in the toaster oven.