Keikeu Recipe

Warm 1 cup (240 ml) of water to about 105–115°F (40–46°C). Stir in 2 tsp sugar and 2 tsp active dry yeast. Let sit 5–8 minutes until foamy.

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center.

When yeast is foamy, add the yeast mixture and 2 tbs vegetable oil to the flour. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbs at a time; if too dry, add water 1 tsp at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté 4–5 minutes until translucent.

Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 300 g ground beef (or lamb). Break up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if necessary.

Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. Cook 2–3 minutes to let flavors meld.

Turn off heat and stir in 2 tbs chopped parsley. Let filling cool to lukewarm before using, about 10 minutes.

Heat 1 tbs olive oil in a skillet over medium heat. Add 0.5 cup finely chopped onion and sauté 3–4 minutes until soft.

Add 1 cup finely chopped mushrooms and cook 5–6 minutes until they release moisture and start to brown.

Add 1 tsp minced garlic and cook 30 seconds. Stir in 1 cup cooked lentils, 1 tsp soy sauce, 0.5 tsp ground cumin, 0.75 tsp salt, and 0.5 tsp black pepper. Cook 2–3 minutes until flavors combine and most moisture has evaporated.

Remove from heat and let the vegetarian filling cool to lukewarm, about 8–10 minutes.

Divide and shape

Gently punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal portions (for medium-sized hand pies). Keep portions covered while you work.

Roll

Working with one piece at a time, flatten and roll each portion into a 5–6 inch (12–15 cm) circle about 1/8 inch thick.

Fill

Place 2–3 tbs of the cooled filling (savory meat or vegetarian) in the center of each circle, leaving a 1/2 inch margin at the edge.

Seal

Brush the edge of the dough lightly with water, fold the dough over to form a half-moon, and press the edges to seal. Crimp edges with a fork or twist decoratively to ensure a good seal.

Prepare for baking

Place assembled KeiKeu on a parchment-lined baking sheet, spacing them about 1 inch apart. Beat 1 whole egg with 1 tsp water to make an egg wash; brush each pastry lightly. Sprinkle with 1 tbs sesame seeds if desired.

Preheat oven to 400°F (200°C). Let the filled KeiKeu rest 10 minutes while the oven heats.

Bake on the middle rack for 18–22 minutes, or until golden brown and puffed. Rotate the pan halfway through baking for even color.

Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving.

Serve warm with yogurt or tahini and lemon wedges. KeiKeu can be served as a snack, appetizer, or light meal.