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4.8 from 36 votes

Kobete - Sephardic Savory Meat Pie

A recipe from our Israeli family. Similar to Turkish kobete, but made with a filling of meat, tomatoes, potatoes and pine nuts.

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 40 mins
Servings: 12 servings
Calories: 448 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 package frozen puff pastry
  • 2 pounds fresh tomatoes, diced
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds Russet potatoes (2 large baking potatoes), peeled and cut into 1-inch pieces
  • 1 pound ground beef or ground lamb, or a mixture
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Turmeric
  • salt and pepper
  • Dash of cayenne pepper
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup pine nuts (optional)
  • 1 egg yolk
  • 1 tablespoon sesame seeds

Instructions

    Cup of Yum
  1. Make sure your ingredients are prepared, diced and measured out before you begin. Take the puff pastry out of the freezer to defrost (usually takes 30-45 minutes). Place a rack in the lower part of the oven and place baking sheet on it. Preheat oven and baking sheet to 425 degrees F. While the puff pastry defrosts, prepare the filling using the following steps.Place diced tomatoes in a colander and sprinkle them with 2 tsp of sugar and 1/2 tsp salt. Let them sit while you prepare your other ingredients.Warm 2 tbsp. oil in a large nonstick skillet. Sauté the onion for about 5 minutes until it begins to soften. Add minced garlic and sauté for another minute until aromatic. Mix in the diced potatoes. Cover the pan and let the potatoes cook for 8 minutes, stirring every 2 minutes, until the potatoes start to get tender and onion turns golden. If the potatoes begin to stick, add a little water to the skillet and continue stirring to loosen them.
  2. After 8 minutes, pour the potato and onion mixture into a large mixing bowl and set aside. In the same skillet, add your ground meat, cumin, paprika, turmeric, cayenne, salt and pepper to taste (I usually use ¾ tsp of salt and ¼ tsp of pepper). Sauté the meat for a few minutes, breaking apart the meat with a metal spatula, until it is half-cooked—half pink, half browned, and well mixed with the seasonings.
  3. If you’re using pine nuts, toast them for a few minutes in a small skillet.Drain off the excess liquid from the tomatoes in the colander, squeezing them in the colander firmly to extract excess juice.
  4. Pour the ground meat into the mixing bowl with the potatoes, then add the chopped parsley, the drained tomatoes and the pine nuts. Stir to blend all ingredients.
  5. Roll out your two puff pastry sheets on a lightly floured surface to rough 11x15 inch rectangles. Lightly grease the baking dish. Gently spread one piece of puff pastry over the bottom of the baking dish.
  6. Pour the meat mixture into the puff pastry in an even layer.
  7. Lay the second piece of puff pastry over the top of the dish. Trim off the excess dough.
  8. Fold the edges over to make a ridge and seal using the tines of a fork.
  9. Whisk together the egg yolk with 2 tsp of water. Brush the top of the pie with a thin layer of the egg yolk.
  10. Sprinkle with sesame seeds. Pierce the top of the pie a few times to vent.
  11. Place the assembled pie onto the preheated baking sheet in the bottom of the oven. Bake the kobete for 30 minutes at 425 degrees F, then reduce heat to 350 degrees F. Continue baking for 30-40 minutes longer until the crust is golden brown and cooked through. Keep an eye on the pastry, if it's browning too quickly cover with a layer of foil. When finished cooking, remove from oven and allow pie to cool on a wire rack for 20-30 minutes before slicing. Serve warm.

Notes

  • You will also need: 9x13 inch glass baking dish, baking sheet, nonstick skillet, large mixing bowl, clean kitchen towel, pastry brush

Nutrition Information

Calories 448kcal (22%) Carbohydrates 34g (11%) Protein 12g (24%) Fat 29g (45%) Saturated Fat 7g (35%) Cholesterol 43mg (14%) Sodium 136mg (6%) Potassium 593mg (17%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 840IU (17%) Vitamin C 16.9mg (19%) Calcium 43mg (4%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 34g 11%
Protein 12g 24%
Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 43mg 14%
Sodium 136mg 6%
Potassium 593mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 840IU 17%
Vitamin C 16.9mg 19%
Calcium 43mg 4%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.