| Created by | Spinneys |
| Prep time | 30 minutes |
| Resting Time | 1+ hour |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Moderate |
| Calories | 498 |
| Fat | 30.5g |
| Saturates | 5.4g |
| Protein | 2.1g |
| Carbs | 35.8g |
| Sugars | 1.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
In the bowl of a stand mixer fitted with a hook attachment, add in the flour, 1 tsp salt, sunflower oil and water. Knead until a soft dough forms. Add an extra 1-2 tablespoons of oil to the dough, if needed, to prevent the dough from being too sticky. Divide the dough into 6 balls. Place on a lightly floured surface, cover with a sheet of cling film and leave to rest for a minimum of 1 hour.
Finely dice the onion. Mince the garlic clove. Heat 2 tablespoons of the oil in a medium-sized pan over a medium heat. Once hot, add in the pine nuts and fry for approx. 2 minutes, or until golden and toasted. Remove from the oil and set aside. In the same pan, sauté the onion for approx. 5 minutes or until fragrant. Add the garlic and sauté for 1 minute. Add in the mince and break it apart. Add in all the spices and salt. Cook for a further 10-15 minutes, until browned. Add in the pine nuts and remove from the heat. Allow the filling to cool completely.
Drizzle the remaining oil on a clean work surface. Place one portion of dough in the oil and flip it around so the top and bottom are oiled. Spread the dough around with your hand until the dough is almost see-through, approx. 1mm thick. Place some filling along the length of the bottom end of the pastry then roll it over into a sausage. Tuck in the end piece before coiling it around to form a spiral. Repeat with the remaining portions of dough. Place the spirals on the baking tray. Bake for approx. 25-30 minutes or until golden brown. Allow to cool for 15 minutes before serving.
Sprinkle over sumac and pine nuts.
