Easy Qareesha Pie

Ingredients

• Repeat the rolling with the second portion of dough, lay it over the qareesha and seal the edges well
• Delicious and Easy Spinach Omelette
• To make chocolate cookies from Umm Taha's recipes click 'Chocolate Cookies'
• For more desserts from Umm Taha's page on our site, here's the link: Maamoul Tart

Method

1. Prepare the qareesha: In a pot over medium heat, put the yogurt with a pinch of salt and stir once, then leave it to come to a boil until it curdles and the qareesha floats to the surface.
2. Remove the pot from the heat and pour the mixture into a clean cloth or fine sieve to drain; leave it overnight in the refrigerator or for 2 hours under a weight to obtain a firm qareesha.
   Timers: 120 min
3. Make the filling: In a skillet over medium heat add a little olive oil and sauté the onion until it softens and becomes translucent, then turn off the heat.
4. Add the chopped tomato, tomato paste, pepper paste, and crushed chili if desired, plus salt and black pepper; mix well until combined, then let the mixture cool.
5. Mash or rub the drained qareesha slightly with your hands or a fork, then mix it with the cooled tomato mixture until you have a cohesive filling you can spread.
6. Make the dough: In a large bowl place the flour and salt and stir; make a well in the center, add the yeast and sugar and pour half of the lukewarm water over them, cover and leave for 5 minutes for the yeast to activate.
   Timers: 5 min
7. In a small bowl mix the remaining lukewarm water with the egg, yogurt and vegetable oil and stir well until combined, then add this liquid to the flour.
8. Knead well until you have a soft, elastic dough; if needed add a little flour or a little water according to the texture.
9. Place the dough ball in a bowl greased with oil, brush the surface of the dough with a little oil, cover and leave to rise for 1 hour in a warm place until it doubles in size.
   Timers: 60 min
10. After proofing, dust the work surface with flour, place the dough and divide it into two equal portions.
11. Roll each portion with a rolling pin into a circle sized to fit your baking pan; grease a large pan with a little olive oil and place the first dough piece in it.
12. Spread a layer of the qareesha filling evenly over the first dough, then place the second dough piece over the filling and seal the edges well to enclose the filling inside the pie.
13. Cut the pie into squares or rectangles as desired, and prick the surface of each piece several times with a fork to help baking.
14. Brush the top of the dough with olive oil and let it rest and proof for an additional 10 minutes.
    Timers: 10 min
15. Preheat the oven to 200 degrees Celsius, then place the pan in and bake the pie for about 15 minutes or until the bottom browns and the top takes a light golden color. Watch it in the final minutes and brown the top a little more if desired.
    Timers: 15 min
16. Remove the pie from the oven and let it cool slightly before serving so the filling sets and it can be cut easily.
17. Place the dough ball in a bowl greased with oil, brush the surface with oil, cover it and leave it to rise for one hour
18. After the dough has risen, place it on a clean, floured surface, then divide it into two portions
19. Roll out the first portion of dough with a rolling pin into a circular shape
20. Drizzle a large baking tray with olive oil, place the dough on it, add the qareesha filling and spread it over the dough
21. Cut the qareesha pie lengthwise and crosswise, and use a fork to make holes in each piece ...
22. Brush the surface of the dough with olive oil and leave it to rise for 10 minutes, then place it in a preheated oven at 200°C for about a quarter of an hour or until it browns on the bottom
    Timers: 10 min
23. When you see the edges have turned brown, the qareesha pie is ready; then brown the top a little