Chaldean Meat Pies


Chaldean Beef Meat Pies (Takhratha ‘d Pursa)
Makes about 40-50 meat pies depending on size
For the dough:

  • 1/2 package active-dry yeast or 1 tsp active-dry yeast
  • 2 tbsp warm water
  • 1/2 tsp sugar
  • 2 1/2 pounds all-purpose flour
  • 1 1/2 tbsp Dough Spices (same measure of sesame seeds, nigela seeds, fennel seeds, anise seeds and 1 tsp ground cardamom)
  • 2 tsp kosher salt
  • 2/3 cups canola oil
  • 1/2 stick butter, melted
  • 2 1/2 cups milk, combined with 1 can (5 ounces) Carnation Milk.
    For the meat filling:
  • 3 lb ground beef
  • 1 cup onion, chopped
  • 1 tsp curry powder
  • 1 ½ tsp kosher salt
  • 2 tbsp baharat spice
  • ½ jalapeno, seeded and diced (optional)
  • ½ tsp ground black pepper
  • 1 tbsp canola oil
  • 1 egg and 1 tbsp water for the egg wash
    Dissolve yeast with water plus sugar. Let stand for 5-7 minutes until becomes foamy.

Pour flour into large deep mixing bowl. Add dough spices, salt and mix.


Make a well in the middle of the flour and add melted butter, milk, oil, yeast mixture. Rub flour with hands until flour is evenly coated. Begin kneading, adding more flour or water as needed, for 10 minutes, until the dough is soft and smooth.

Place the dough in a lightly oiled bowl and cover it with plastic wrap. Let it rise for 1 1/2 hour or until doubled in size. Punch lightly to deflate. Knead quickly and put back in the bowl to rise. Cover and place in the refrigerator to rise overnight.

Heat the canola oil in a frying pan. Cook ground beef with remaining ingredients. Set aside to cool.

Preheat oven to 375F. Line a baking sheet with parchment paper.

Divide the dough into little balls and roll out each dough into a circle to make your triangles. Shape the meat pies as shown on the photos. Seal well by pinching with your fingers. Brush on egg wash onto each triangle and place seam down on your prepared baking sheets. Bake for 30 minutes, or until they are nicely browned. Remove from baking sheet and cool on a rack.

Enjoy warm or at room temperature. Store in freezer bags to keep its freshness and for the dough to remain soft.