A traditional dish from Levantine cuisine, this savory pastry is both delicious and nutritious. Typically served for breakfast or dinner, it’s distinguished by the use of fresh wild thyme, which adds a fragrant aroma and high nutritional value.
Prep & Cook Time
60 minutes
Serves
6 people
Ingredients
For the filling:
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2 cups fresh green thyme, finely chopped
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1 medium onion, finely chopped
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1 tsp sumac
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¼ cup lemon juice
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½ cup olive oil
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½ tsp salt
For the dough:
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3 cups flour
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1 tbsp instant yeast
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1 tsp sugar
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½ tsp salt
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¼ cup olive oil
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1 cup warm water
Instructions
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In a bowl, combine flour, yeast, sugar, and salt.
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Gradually add olive oil and warm water, kneading until a soft, elastic dough forms.
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Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
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In another bowl, mix the thyme, onion, sumac, lemon juice, olive oil, and salt until well combined.
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Divide the dough into equal balls. On a floured surface, roll each ball into a thin circle.
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Place a portion of filling in the center of each circle, then fold into a half-moon shape or fully seal, as desired.
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Preheat the oven to 180°C (350°F). Arrange the pies on a baking tray lined with parchment paper.
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Bake for 15–20 minutes, or until golden brown.
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Remove from the oven and serve warm.
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