Recipe of the Day
Open-Faced Kishk Pies
When preparing these pies, the paprika and cayenne can be increased or decreased to taste, and if kishk is not available powdered Parmesan cheese may be substituted.
Makes 12 pies
- 1 1/2 lb frozen dough or equivalent amount of home made dough
- 1 cup kishk (found in Middle Eastern supermarkets)
- 1/4 cup flour
- 1 cup water
- 1 large onion, finely chopped
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
If frozen, thaw out the dough and form into 12 balls, then let rest for one hour.
Dissolve kishk and flour in the water, then add the remainder of the ingredients and thoroughly combine to make topping.
Roll balls into 5-inch rounds then divide topping into 12 portions, placing a portion on each round. Spread evenly on the rounds then press topping evenly on the dough with the fingers.
Place on greased baking pans, then bake in a 350 F preheated oven for 15 minutes or until the bottoms of pies are lightly browned.
Lightly brown top under the broiler, then remove and serve hot.