Many many years before i was around my grandfather did some work in the middle east. He brought back this sfiha recipe which my mom being mexican sorta added some of that into the recipe. I ate these allot when i was a kid.
Sorry i dont have exact amounts of what to put it, my mom said just eye it or to your taste.
1 lb ground meat
1 lb sausage (you can use jimmy dean if you like)
If you want to make the bisquit for the pie you will need self rising flour and some buttermilk. (I cheated and used Grands buttermilk biscuits in the can ;D)
1 onion
salt
pepper
chili powder (gebhardt's if you can, try to get the eagle brand on the label.)
dash of jalapeno powder
garlic powder
dried mint
plain yougurt
large curd cottage cheese
sorry forgot the chili powder in the pic
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/MP.jpg)
Brown the meat and onion, then drain
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/mp1.jpg)
Add the yogurt and large curd cottage cheese to cooked meat, Burner on low and stir in.
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/mp2.jpg)
I cut each biscuit in half, pressed out flat.
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/mp3.jpg)
I used an old toaster oven at 350 for 18 mins. I'm going to use the BCS next time for smoked pies.
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/mp4.jpg)
Bake until the edges of the dough are brown. You can wrap these and freeze for a month or two.
(http://i868.photobucket.com/albums/ab242/nepas1/goldhead/mp5.jpg)
Gosh, Rick. Don't post something so appetizing this close to lunch!!! Another NePa's bookmark!
I'm going to way 400lbs thanks to you Rick.... ;)
This does look really good. Added to the to do list.