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.
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.
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.
Lebanese Meat and Spinach Pies
For the meat filling: