Ease of Preparation: Complex
Yield: 6-8 servings
ingredients:
Dough:
- 4 cups (960 ml) flour
- 1 teaspoon (5 ml) salt
- 1 egg, whisked
- 1 cup (240 ml) olive oil
- 2 tablespoons (30 ml) water
- 1 cup (240 ml) Greek yogurt
Filling:
- 1 ½ cups (360 ml) beef stock
- 1 x 3 lbs (1.4 kg) leg of lamb
- ½ teaspoon (2.5 ml) oregano
- ¼ teaspoon (1 ml) cinnamon
- 1 ½ cups (360 ml) ricotta cheese
- 1 ½ cups (360 ml) kefalotyri
- ½ cup (120 ml) finely chopped mint
- ¼ cup (60 ml) butter
- 1 tablespoon (15 ml) flour
- 2 eggs, whisked for egg wash
- ½ tablespoon (7.5 ml) sesame seeds
- ½ tablespoon (7.5 ml) black cumin seeds
method:
To make the dough, sift flour and salt into a bowl.
Pour in egg and mix.
Add olive oil and water and combine with your fingers.
Add yogurt and mix together.
Divide dough into two pieces.
Roll out both pieces of dough into large circles, rolling one circle slightly larger than the other.
Grease a large pie plate with olive oil. Use the larger circle to line the bottom of the pie plate. Set aside.
For the filling, add beef stock and lamb to a pot and bring to a boil. Cook for 1 hour, or until meat is tender.
Remove lamb from water, reserving cooking liquid.
Strain cooking liquid.
Let lamb cool, and then chop lamb into pieces.
Add lamb pieces to a bowl. Add oregano, and cinnamon and combine.
Add ricotta, kefalotyri, and mint and combine.
Add reserved cooking liquid.
Pour filling into pie plate.
Dot filling with butter.
Sprinkle flour over top.
Place second dough circle on top of filling.
Tuck top layer of dough around edges and cut off excess.
Brush with egg wash.
Sprinkle with mixture of sesame seeds and black cumin seeds.
Bake in oven on 350 F (180 C) for 1 hour.
Cut and serve.