Pocket Breads

Ingredients for Bread:

1 package dry yeast

1 1/2 cups water, warm

1 tsp salt

1/4 tsp sugar

1 T vegetable oil (substitution: olive oil)

3-3 1/2 cups flour

cornmeal

meat filling (below)

Dissolve yeast in warm water in a large bowl. Stir in salt, sugar, oil and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; divide into 6 equal parts. Shape into balls. Let rise 30 minutes.

Sprinkle ungreased cookie sheets with cornmeal. Roll each ball into circle 1/8 inch thick. Place 2 circles in opposite corners of each cookie sheet. Let rise 30 minutes.

Heat oven to 500 degrees. Bake until loaves are puffed and light brown, about 10 minutes. Tear each loaf crosswise into halves. Fill each half with 1/2 cup Meat Filling; serve immediately or place hot unfilled loaves in plastic bags to keep moist and pliable until ready to serve. 6 servings.

Ingredients for Meat Filling:

2 T vegetable oil

1/2 cup pine nuts

1 1/2 cups onion, finely chopped

2 lbs ground lamb (substitution: ground beef)

2 tomatoes, peeled, seeded and finely chopped

1/2 cup green pepper, finely chopped

1/3 cup parsley, snipped

1/3 cup lemon juice

3 T red wine vinegar

1 1/2 tsp salt

3/4 tsp allspice, ground

1/2 tsp cayenne pepper

dash of pepper

Heat oil in skillet over medium heat. Add nuts and onion; cook and stir until pine nuts are brown and onion is tender. Add lamb. Cook and stir until brown; drain. Stir in remaining ingredients. Cook uncovered over low heat until liquid is absorbed.