Borag, misov (Meat pie)

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Borag, misov (Meat pie)



1 lb. flour

1 sm. can evaporated milk

1 tbsp. sugar

1 tsp. baking powder

½ tsp. salt

2 eggs (1 for topping)

6 oz. butter

1 tbsp. Crisco

1 pkg. dry yeast

½ cup warm water


1 lb. ground lamb

2 large onions, finely chopped

2 large Italian peppers, finely chopped

1 bunch parsley, finely chopped

½ cup pine nuts

1 tbsp. dried mint

2 tbsp. ground coriander

1 tbsp. ground allspice

1 tbsp. Paprika

1 ½ tbsp. olive oil




Place flour in a large mixing bowl.

Add baking powder, sugar and salt, and mix well.

Place yeast in water and let stand until it foams.

Combine milk, egg, butter, and Crisco, and fermented yeast, when ready.

Add this mixture, and add to flour, and knead well.

Cover dough and keep warm until it rises.

Saute meat in oil until brown.

Saute onions and peppers until soft.

Combine meat, onions, peppers, parsley, nuts and spices, and mix well.

When dough is ready, roll out a ball on floured board, and trim to 5 inches


Place a sufficient amount of the filling on one triangular side of the dough,

and fold the other triangular

side over, and seal the edges.

Continue until all the dough and filling is depleted.

Brush borags with egg topping, and place in a baking tray.

Bake in 400° oven until slightly brown.