Middle Eastern Mince Pie Middle Eastern Mince Pie

Middle Eastern Mince Pie

Winter calls for hearty and warm meals, like this Middle Eastern inspired pie. Lightly spiced, this dish is packed full of flavour.


  • 1 cup cracked bulghur wheat
  • 600 g beef or lamb mince
  • 1/2 cup pinenuts, or substitute chopped walnuts or pecans
  • 1 large onion, finely chopped
  • salt and freshly ground black pepper
  • 1 tspn ground cinnamon
  • 1 tspn ground cumin, optional
  • 1/2 cup Nerada Black Tea
  • 2 tblspn honey, warmed


  1. Rinse the cracked wheat, and stand for 30 minutes to swell and soften. Drain.
  2. Preheat oven to 180°C (moderate), and brown nuts on a tin for 15 minutes, stirring occasionally. Mix together the wheat, mince, onion, spices and Nerada Black Tea.
  3. Grease a slab tin or small lasagne dish, spread 1/2 the meat mixture over it, and top with half of the nuts. Top with remaining meat mixture, flatten down a bit and cut into 7.5 cm (3″) squares. Brush with warmed honey and bake for 30 minutes. Sprinkle over remaining nuts and bake a further 10 minutes.
  4. Serve warm, with a salad or some fresh spinach.

Serves 6

Image Source: NYT Cooking