Mediterranean Meat Pie

What better area of the world for healthy, delicious food than the Mediterranean?

Famous for natural, healthy food, this region entices the palates of almost everyone, even the junk foodies. Think: Italian, Greek, French, North African. Always mentioned in studies about diet and longevity, these Mediterranean countries create some of the most mouth-watering food on the planet.

The following recipe is a favorite of my teenage boys. It's also great to take to a potluck because it goes a long way and has a distinct flavor.

**Note: You'll want to start the day before because the dough needs to sit overnight.
** Note: For blog entries on Fermented foods such as Yogurt, please see the archives at www.thechristiannaturalist.blogspot.com
**Note: Also see my last blog entry here at Foodie For Health about Longevity.

Spicy Meat Pie
inspired by "Spicy Lamb Pastries" Nourishing Traditions 

1 recipe basic yogurt dough (see below)
2 pounds ground Beef or Lamb
2 med. Onions, peeled and chopped
2 Tbsp Olive Oil
2 C cooked Brown Rice
1/2 C Pine Nuts, lightly toasted
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
3/4 tsp Salt
1/4 tsp Pepper
1 bunch Cilantro, chopped well
2 Lemon rinds, ground or finely chopped
1/2 C melted butter

Cook meat in skillet until crumbly. Mix onions, toasted pine nuts, rice, seasonings, cilantro and lemon rind with the cooked meat.

Butter a large, rectangular baking dish. Press 1/2-2/3 of the yogurt dough into the bottom and sides of the dish. Pour in the meat mixture. Roll out the rest of the dough and place it on top of the pie. Poke holes with a fork into the top. Brush the top with butter.

Bake at 350 degrees for 40 minutes to an hour.

Serve with Yogurt Sauce (see below)

Yogurt Dough
Nourishing Traditions page 485
1 C plain whole Yogurt
1 C Butter, softened
3 1/2 C freshly ground Spelt or Wheat Flour
2 tsp Sea Salt
unbleached White Flour

This excellent all-purpose dough recipe makes enough for two 10-inch, French-style tart shells. It cooks more slowly than dough made with white flour.

Cream yogurt with butter. Blend in flour and salt. Cover and leave in a warm place for 12 to 24 hours.

Roll on a pastry cloth using unbleached white flour to prevent sticking. For a prebaked tart shell, prick well with a fork and place in a cold oven. (You will not need to prebake for the Meat Pie). Turn heat on to 350 degrees and bake for 20-30 minutes.

Yogurt Sauce
Nourishing Traditions, page 143


 1 1/2 C plain, whole yogurt
1/4 C Lemon Juice
1/4 C Water
3 cloves Garlic, peeled and mashed
Sea Salt

Blend all ingredients together adding salt to taste.