Kashk Pie

Faisal El-HassanChef

Ingredients

• 3 cups flour
  3 cup
• 1 tablespoon instant yeast
  1 tablespoon
• 1/2 tablespoon cornstarch
  0.5 tablespoon
• 2 tablespoons powdered milk
  2 tablespoon
• 1/4 cup oil
  0.3 cup
• 1 teaspoon sugar
  1 teaspoon
• 1/2 teaspoon salt
  0.5 teaspoon
• 1/2 teaspoon turmeric
  0.5 teaspoon
• 1 1/2 cups warm water
  1.5 cup
• 2 tablespoons kashk, fine
  2 tablespoon
• 1 tomato, diced
  1 piece
• 1 onion, diced
  1 piece
• 1 tablespoon pepper molasses
  1 tablespoon
• 1 tablespoon sesame
  1 tablespoon
• 1/2 cup olive oil
  0.5 cup
• 4 tablespoons hot water
  4 tablespoon

Steps

1. 1

   In a bowl, combine all the dough ingredients and knead well to obtain a cohesive and smooth dough that is not crumbly, then let the dough rise for one hour.

   Required Tools:

   Mixing Bowl

   60 min
2. 2

   In a deep bowl, place the kashk, add the hot water, 5 tablespoons of oil, and stir to obtain a smooth mixture, then let the kashk sit for 1/2 hour.

   30 min
3. 3

   Add the tomato, onion, pepper molasses, oil, and sesame to the kashk and mix well (the quantity is enough for two small trays).

4. 4

   Roll out the dough, place it in a tray, and make small holes with a fork.

   Required Tools:

   Tray

   Fork
5. 5

   Place half of the mixture on the dough, leaving a 1/2 finger space from the edges without filling.

6. 6

   Spread the filling in the center, then trim the edges with scissors, fold them over the filling, brush with oil, and sprinkle sesame on top. Place in the oven for 1/3 hour over medium heat to cook.

   Required Tools:

   🍳

   Scissors

   Oven

   10 min
7. 7

   Raise it to the top to brown it, then remove from the oven, cut into triangles, and serve the kashk pie warm.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags