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Meat
Medium
8 Servings
Allergens 
2 Hours
Diets
No Diets specified
The appeal of this dish lies in its stunning presentation. It’s so simple to prepare, yet it turns a familiar favorite into something special. And take my advice: Don’t skip the tahini-date sauce, because it always steals the show. Yield: 25 pouches
2 tablespoons Gefen Instant Dry Yeast or other active dry yeast
2 tablespoons sugar
1/3 cup warm water
6 cups flour
1/2 cup margarine
1/2 cup oil
2 whole eggs plus 2 yolks
1 heaping teaspoon salt
1/2 to 2/3 cup water
1/4 cup oil
4 shallots or 1 onion, thinly sliced
4 cloves garlic, chopped
1/2 pound ground chicken breast or deboned chicken thighs
1/4 teaspoon salt
pinch of coarsely ground Gefen Black Pepper
1/4 cup chopped parsley or 12 cubes Dorot Gardens Frozen Parsley
1/4 cup toasted pine nuts
2 tablespoons Heaven & Earth Date Syrup or honey
6 Medjool dates
1/2 cup raw tahini paste
1/3 cup water
3 tablespoons Heaven & Earth Date Syrup or honey
3 large cloves garlic
handful of parsley
2 tablespoons lemon juice
1/2 teaspoon salt
oven-safe twine, raffia ribbon, or thin satin ribbon to tie the pouches
Place yeast in a mixer bowl. Add sugar and warm water, and allow to proof for 15 minutes.
Add remaining ingredients and knead 10 minutes, until dough is smooth and elastic.
Let rise for 30 minutes.
Heat oil in a sauté pan over low heat. Add shallots and garlic, and cook about 10 minutes.
Add ground chicken and cook, stirring constantly, for about five minutes.
Add seasoning and remaining filling ingredients. Cook two additional minutes. Remove from heat and let cool.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Divide dough into 25 balls. Roll out each ball into a flat circle, approximately four inches in diameter. Place a heaping tablespoon of filling in the center of the circle and gather the edges of the circle together to form a pouch. Using twine, raffia, or ribbon, tie the top of the pouch.
Place pouches on prepared baking sheet. Glaze with beaten egg. Bake for about 30 minutes, until golden. During the baking, the pouches will expand and the dough will look rounder.
Combine all sauce ingredients in a medium bowl, and blend using an immersion blender until a smooth mixture is formed.
Pour about three tablespoons sauce on the center of each plate and place a baked pouch on top.
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