• Place the meat in a large covered casserole dish with warm water.
• Bring to a boil.
• Add onions, celery, parsley, garlic, mint, tomato sauce, olive oil, salt, and pepper.
• Cover and cook over low heat for 1 hour.
• While the meat cooks, prepare the crust.
• While the dough is chilling, remove the meat mixture from heat.
• Beat 4 eggs lightly and add grated cheese and cinnamon.
• Mix well and add to the meat mixture.
• Add rice to the mixture.
• Preheat the oven to 400ºF.

Crust Instructions:

• Put sifted flour, salt, and olive oil into a bowl and mix well with a fork.
• Add 1 egg and stir.
• Gradually stir in warm water until the dough is well blended.
• Knead for 5 minutes, or until the dough is firm.
• Cover and chill in the refrigerator for at least one hour.
• Divide the chilled dough into two balls and roll each out on a lightly floured surface to ½-inch thickness.
• Make one piece to line a 15×8-inch baking pan with a lip to turn over the top.
• The other piece should fit the top of the pan.
• Grease the pan with butter and olive oil.
• Line with the larger piece of dough, then pour in the meat mixture, spreading it evenly.
• Cover with the second crust, turning the lip of the lower crust over.
• Crimp the edges.
• Brush lightly with olive oil.
• Prick the crust a few times with a fork.
• Bake for 45 minutes, or until the crust is golden brown.
• Allow to sit for a few minutes, then cut into squares.