Savory Saudi Arabian Alevropita

Ingredients

In this Saudi Arabian adaptation of Alevropita, we incorporate traditional Middle Eastern spices such as cumin, coriander, and sumac to infuse the dish with the flavors of Saudi Arabian cuisine. Additionally, we use ground lamb or beef as the filling, which adds a rich and hearty element to the dish. We alse have the original recipe for Alevropita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 pound (450g) ground lamb or beef 1 pound (450g) ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 8 sheets phyllo dough 8 sheets phyllo dough
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic.
3. 3.
   In a separate pan, cook the ground lamb or beef over medium heat until browned. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
4. 4.
   Stir in the ground cumin, ground coriander, sumac, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside.
5. 5.
   Roll out the phyllo dough sheets and cut them into squares or rectangles, depending on your preference.
6. 6.
   Place a spoonful of the meat mixture onto each phyllo dough square and fold it into a triangle or rectangle shape, sealing the edges with a brush of olive oil.
7. 7.
   Brush the tops of the pastries with olive oil and place them on a baking sheet.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastries turn golden brown and crispy.
9. 9.
   Serve the Saudi Arabian Alevropita warm with a side of yogurt sauce or tomato chutney.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the meat mixture.
• Serve the Alevropita with a side of fresh salad for a complete meal.
• Experiment with different fillings such as chicken or vegetable for a vegetarian option.
• Make sure to brush the phyllo dough with olive oil to achieve a crispy and golden crust.
• Leftover Alevropita can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Saudi Arabian Alevropita as a main course accompanied by a side of yogurt sauce or tomato chutney. Alternatively, it can be served as an appetizer at gatherings or parties.

Presentation advice

Arrange the Alevropita triangles or rectangles on a platter, garnished with fresh herbs such as parsley or mint. Serve alongside the yogurt sauce or tomato chutney in small bowls for dipping.