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Ingredients

• ½ cup [120 mL] butter, melted
• ½ cup [120 mL] olive oil
• ½ cup [120 mL] warm water
• ¼ teaspoon [1 mL] salt
• ⅛ teaspoon [0.5 mL] garlic powder
• 3½ cups [840 mL] flour
• 1 large egg, beaten slightly
• 1 tablespoon [15 mL] butter
• 7 ounces [200 g] small curd cottage cheese, drained of as much liquid as possible
• 5 ounces [140 g] feta cheese, grated
• 2 tablespoons [30 mL] parsley, chopped
• 2 tablespoons [30 mL] mint leaves, chiffonade
• 2 scallions, very finely minced
• ¼ teaspoon [1 mL] ground cinnamon
• 1 teaspoon [5 mL] ground allspice
• ½ teaspoon [3 mL] black pepper
• Pinch of cayenne
• Salt to taste
• 1 tablespoon [15 mL] olive oil
• 1 onion, minced
• 2 garlic cloves, minced
• 12 ounces [340 g] ground lamb
• 1 ripe tomato, skinned, seeded, and chopped
• 3 tablespoons [45 mL] pine nuts, toasted and coarsely chopped
• Salt and black pepper to taste
• 1 tablespoon [15 mL] Lebanese spice mix (see page 358)
• 1 tablespoon [15 mL] chopped parsley
• 2 tablespoons [30 mL] chopped mint
• 1 teaspoon [5 mL] sugar
• 1 tablespoon [15 mL] fresh lemon juice
• 1 egg, lightly beaten
• Sesame seeds (optional)

Description

Chow