Lebanese Asawer with a Twist

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 250g ground meat (beef or lamb) 250g ground meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 1 zucchini, finely diced 1 zucchini, finely diced
• 1 carrot, grated 1 carrot, grated
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated: 4g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 18g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt for the pastry. Gradually add the olive oil and warm water, and knead until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for 1 hour, or until it doubles in size.
2. 2.
   In a skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground meat to the skillet and cook until browned. Break up any clumps with a wooden spoon.
4. 4.
   Add the diced bell pepper, zucchini, and grated carrot to the skillet. Cook for a few minutes until the vegetables are tender.
5. 5.
   Sprinkle the ground cinnamon, allspice, nutmeg, salt, and pepper over the filling mixture. Stir well to combine all the flavors. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Place a spoonful of the filling mixture onto one half of each dough circle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and press the edges together to seal the pastry.
10. 10.
    Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Ground meat — Choose lean ground meat for a healthier option. You can also substitute it with ground chicken or turkey.
• Bell pepper — Use a combination of different colored bell peppers to add visual appeal to the dish.
• Zucchini — Make sure to remove the excess moisture from the zucchini before adding it to the filling. You can do this by salting the grated zucchini and squeezing out the liquid.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or chickpeas.
• Serve the Asawer with a side of tzatziki or garlic sauce for a refreshing contrast.
• Experiment with different spices and herbs to customize the flavor of the filling.
• Make a large batch of Asawer and freeze them for later use. Simply reheat in the oven for a quick and convenient meal.
• If you prefer a crispier pastry, brush the tops of the pastries with beaten egg before baking.

Serving advice

Serve the Asawer warm as an appetizer or as a main course accompanied by a fresh salad. They can also be enjoyed as a snack on their own.

Presentation advice

Arrange the Asawer on a platter, garnished with fresh herbs such as parsley or mint, to add a pop of color. Serve with lemon wedges for an extra burst of tanginess.