the first ever sugar cured guest post

Image

To no one’s surprise, we here at sugar cured do our best at all times to surround ourselves with people who love good food. Many of my dearest friendships began over common culinary interest, and as a matter of fact this blog might never have existed if Joanna and I hadn’t bonded when she recognized the recipe for the leftover soba noodles with eggplant and mango that I brought for lunch one day last August.   So it was just a matter of time before we featured the culinary talents of one of those food-loving friends in the form of a guest post.

A couple of weeks ago, the sugar cured girls had the good fortune of sous chef-ing on the creation of these delicious meat/spinach pies with our good friend Rahad Gondoli (who has chosen to write under a pseudonym in order to keep the origins of the top-secret family recipe shrouded in mystery). Mr. Gondoli writes:

This is an old family recipe.  And like almost all old family recipes over the generations it’s been slightly amended and meticulously perfected again and again. The recipe originates from the Levant, and like many dishes from the region different peoples claim its ownership.

Image

I’ve only known it from my dad, and him from his mom, and so on. One of my earliest food memories is my dad rolling out thawed dough balls next to mounds of flour on our wood block table. He’d juice the lemons with an orange plastic lemon squeezer and stand back from the table to sharpen his knives with a thin steel rod.

Image

It’s always a special occasion to have meat and spinach pies, and when we make them we make a lot, to share with others. I hope you enjoy them.

ImageImage

Lebanese Meat and Spinach Pies

For the meat filling:

2 lbs ground round
3 medium white onions, chopped fine
3 tablespoon corn oil
Fry onions in oil. When brown, add meat and salt and pepper to taste. Brown meat. Once meat is done cooking, drain grease and oil and add juice of 3 lemons or to taste.
Let thaw rhode’s frozen dinner rolls. It will take about 1-1.5 hours. Place frozen rolls on wax paper, overlay with wax paper, and put a towel over the rolls and wax paper sheets.
For the spinach filling:
2 10 oz. bags of fresh spinach, chop fine
3 large white onions, chop fine
1/2 cup corn oil
juice of 1 lemon or to taste
salt and pepper to taste
Combine above ingredients like a salad and mix.
Make the thawed dinner rolls as flat as you can with your fingers, then add a little flour and flatten with a rolling pin. You want a roughly 5-6 inch diameter flat dough pad. Place either spinach or meat mixture off center, and fold dough up into a triangular pie formation. Leave a little bit of the pie open, do not seal completely.
Spray cooking sheet with Pam or rub butter on it. Preheat oven to 400 degrees and cook pies until they are browned.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s