Lebanese pie dough

Lebanese pie dough

By
From
Alimentari
Makes
10-12 pies
Photographer
Lauren Bamford

The following dough recipe is the basis for our delicious haloumi, spinach and sambusic pies. My mother Manera used to bake them for Alimentari every morning. She only stopped when she physically couldn’t stand any more after a back operation. There were a few years there that we couldn’t offer the pies and, needless to say, our customers weren’t very happy. However, with Manera’s help, the boys in the kitchen have since carried on the tradition.

Ingredients

Quantity Ingredient
1/2 teaspoon dried yeast
100ml lukewarm water
180g self-raising flour
180g plain flour, plus extra for dusting
125ml olive oil
1 teaspoon salt
250ml cold water, (approximately)

Method

  1. Mix all the ingredients except the cold water in a large bowl. Gradually add the cold water, mixing until it comes together into a smooth, not-too sticky dough (you may not need all of the water). Tip onto a lightly floured surface and knead until the dough stops sticking to your hands. Roll into a ball, place in a lightly oiled bowl and cover with a clean damp tea towel. Place in a warm spot to prove for 1 hour. The dough should double in size.
  2. Use immediately or wrap in plastic wrap and refrigerate for up to 24 hours.
Tags:
alimentari
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