Egyptian Spicy Meat Pie In A Phyllo Crust

Description

Gullash bakari; nick malgieri. I would make the yogurt sauce the day before

Ingredients

• Olive Oil
• White Onions
• Garlic Cloves
• Lean Ground Sirloin
• Green Bell Pepper
• Hot Green Chili Peppers
• Salt
• Fresh Ground Black Pepper
• Ground Cumin
• Ground Coriander
• Nutmeg
• Ground Cardamom
• Sweet Paprika
• Phyllo Dough
• Unsalted Butter
• Yogurt
• Extra Virgin Olive Oil

Instructions

1. Prepare pan: generously butter a 13×9-inch baking pan
2. Set aside
3. To prepare filling: heat oil in a wide saute pan over moderate heat
4. Add in the onion
5. Cook just until the onion is beginning to color, about 5 minutes
6. Stir in the garlic
7. Cook for a few seconds longer, making sure the garlic doesnt burn
8. Use a wooden spoon to stir in and break up the ground beef
9. Cook for 10 minutes, continuing to break up any large clumps
10. Stir in bell pepper and the chili along with the seasonings
11. Simmer mixture until the meat is completely cooked through, about 5 minutes
12. Scrape the mixture into a bowl
13. Cool to room temperature
14. Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter
15. Place another sheet on top of the first and drizzle with butter
16. Repeat to make a bottom crust of 10 sheets of dough
17. Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust
18. Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles
19. Cover and refrigerate until ready to bake
20. Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it
21. Place the strainer over a bowl and cover loosely with plastic wrap
22. Refrigerate the yogurt and allow it to drain overnight
23. After the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade
24. Add in garlic and let processor run for 30 seconds
25. With the processor running, drizzle in the oil through the feed tube
26. Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed
27. When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375f
28. Bake the pie until the dough is well baked through, about 40 minutes
29. Brush the top of the pie with butter or olive oil as soon as you remove it from the oven
30. Serve the pie immediately or let cool to room temperature
31. To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife
32. Use an offset spatula or pie server to lift the section from the pan
33. Place each on a plate and spoon some of the yogurt sauce next to the pastry