Baked clay-pot meat with dough — an elegant, distinctive and creative meal

Ingredients:

Beef fillet Small onion Hot pepper Cherry or regular tomatoes Pomegranate molasses Tablespoon tomato paste 1/4 cup water Pinch sweet spice (baharat) Pinch black pepper Cheese

Dough:

2 cups flour Water as needed 1 packet yeast or 2 teaspoons 1/4 teaspoon baking powder 4 tablespoons oil 1/2 teaspoon salt 1 tablespoon sugar 1 teaspoon nigella seeds for garnish

Method:

Heat a little oil in a pan and fry the meat.
When the meat is cooked, place it in a clay or ceramic round baking dish.
In the same pan, add a little butter and sauté the onion, hot pepper and tomato briefly.
Before they soften, add them over the meat in the dish and pour over the sauce (dissolved in 1/4 cup water). Mix in the spices and the pomegranate molasses.
Sprinkle cheese over the top, then cover the surface of the dish with the dough.

Dough method:

Mix all the dough ingredients and knead well. Let the dough rest about half an hour or longer if needed.
Roll the dough with a little oil into a circular shape, then place it over the dish and seal the edges well.
Sprinkle the nigella seeds over the dough and bake until the dough is cooked and golden.

Recipe for baked clay-pot meat with dough from a friend and cook on Sho Tabkhin Today:

Nada Hadraj

Click Nada’s name to visit her profile on our site and see details of her delicious recipes

For Nada’s tray-baked kibbeh recipe click this link: Tray-Baked Kibbeh

For more of Nada’s tasty recipes see: Honeycomb Pastry Filled with Musakhan Chicken

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Baked Clay-Pot Meat with Dough

Prep checklist

Cooking notes