Mindy Kobrin


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Prepared in 15 minutes or less plus 1½ hour to bake.

For the Filling:

  • 2.2 lbs of beef, cut into cubes
  • 1 lbs pork thigh, cut into cubes
  • 1 cup yellow rice
  • ½ cup long grain white rice
  • 1 cup extra-virgin olive oil
  • 2 beefsteak tomatoes, minced
  • 3 yellow onions, minced
  • 5 garlic cloves, minced
  • 1 cup Amaranth or anise
  • 1 cup flat-leaf parsley, rinsed and chopped
  • 8 twigs fresh marjoram
  • ½ tsp cinnamon powder
  • Salt and fresh pepper to taste

For the Pie Crust:

  • 1 lbs hard wheat flour
  • 1 lbs all-purpose soft flour
  • 1 cup vinegar
  • 1 cup oil
  • Dash of salt

Preheat oven to 200°F.

In a large bowl, combine all the ingredients and add 2 cups of water.  Set aside.

In a large pan, pour hard flour and soft flour.  Combine with a whisk.

Dig a hole in its center and add the vinegar, oil and salt.  Knead with hands and add lukewarm water if necessary until mix becomes a solid dough.  Divide into two equal parts and roll out to make two equal sized pastry sheets.

In a size 34 baking pan, put one pastry sheet on bottom, add meat mixture then cover with remaining pastry sheet.

Bake for 1½ hours.  Serves 4.

This brilliant and finger-licking lusciousness is best when served warm with vanilla bean ice cream.