Syrian Meat Pies
Yield
servingsPrep
15 minCook
15 minReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
ground |
|
| ½ | cup |
pomegranate juice
|
* |
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
allspice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
buttermilk
as needed |
*
|
| 1 | package |
buttermilk biscuits
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
ground |
|
| 118 | ml |
pomegranate juice
|
* |
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
allspice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
buttermilk
as needed |
*
|
| 1 | package |
buttermilk biscuits
|
*
|
Directions
Mix all ingredients (except for the biscuits) and let marinate overnite in the fridge.
Open the biscuit package, and let them get to room temp.
Coat a cookie sheet with oil, and press those biscuits into 6 inch pies, using more oil to lubricate them with your fingers.
Fill the pies with the meat mixture, and turn over the ends slightly.
Bake at 350℉ (180℃) for about 15 minutes, or until browned.
