Laila El-Haddad, Maggie Schmitt
10 to 12 pies
By Laila El-Haddad and Maggie Schmitt
These unleavened meat pastries, also known as “snail pies” in Gaza, are easier to make than they appear. They are served with salad and yogurt.
Knead the ingredients for the dough until well incorporated, about 2 minutes, then shape the dough into a ball and set it aside to rest for 20 minutes.
Meanwhile, prepare the filling. Warm 2 tablespoons of olive oil in a skillet. Add the onion and cook until soft. Stir in the meat, breaking