Prepare dough and set it to rise.
Make filling: heat oil in a frying pan and saut onions, garlic, and cilantro over medium heat for 5 minutes. Stir in tomatoes and continue to saut for another 8 - 10 minutes; then stir in remaining ingredients except dough and extra olive oil. Stir fry until eggs begin to set; then remove from heat and allow to cool. Divide into 16 parts.
When dough has doubled in bulk, form into 16 balls and place on a floured tray. Cover with a damp cloth and set in warm place for 30 - 60 minutes until balls have doubled in size.
Roll balls into 5 to 6 inch rounds on a lightly floured surface; then place a portion of filling in the middle of each round. Fold dough to enclose filling in one of two ways: fold in half to create a half-moon shape or lift sides to meet in the middle, dividing the round into thirds and creating a triangle. In either case, fold and pinch edges of dough firmly. Continue until all balls are folded.
Place on greased baking trays; then bake in an oven preheated to 400F for 20 minutes or until pies turn golden brown. Remove from oven; then brush with olive oil and serve warm.
Note - if using green olives with pimentos, include pimento. Suggest pouring into a 9x13 cake tin to cool faster. Also, it is easier to cut the mixture into 16 equal parts in such a pan. Delicious served with yogurt sauce.
Makes 16 pies
Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa
by Habeeb Salloum
Each serving (app 3/4 cup) of filling contains an estimated:
Cals: 76, FatCals: 4, TotFat: 5g
SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 0mg, Na: 251mg, K: 217mg
TotCarbs: 7g, Fiber: 1g, Sugars: 3g
NetCarbs: 6g, Protein: 3g
With crust and filling each pie contains an estimated:
Cals: 177, FatCals: 66, TotFat: 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 5mg, Na: 344mg, K: 265mg
TotCarbs: 23g, Fiber: 2g, Sugars: 4g
NetCarbs: 21g, Protein: 6g
Nearly every culture has their own version of a savory pie. This one is from Syria and Lebanon. Served along with Falafel and a yogurt-garlic sauce they made a nice vegetarian dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 42 (52%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 132.2mg||41 %|
|Sodium 80.6mg||3 %|
|Potassium 224.7mg||6 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.2g|
|Protein 4.8g||7 %|
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Calories per serving: 80
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