Made this with some left over ground pork that I had. The pies were really good and everyone loved them. I would like to say that the recipe should say that the mixture goes into the pie crust raw. Some pie recipes call for pre cooked meat and this recipe did not really specify. I took a gamble and added the meat mixture raw and they came out great. I also added a few tablespoons of Za'atar into the meat mixture and about a 1/4 cup roasted and chopped pistachios along with the ingredients in the recipe. I think next time I make this I would add the lamb as comments suggest. The pork was good, but the lamb sounds really flavorful.

Good recipe, tasty, hearty, and fairly easy to make. I followed the recipe exactly as written. In the future, I will make two changes: 1) use lamb instead of pork in the ground meat mix, for a more authentic Moroccan flavor (pork is rarely if ever used in Moroccan cuisine, but lamb is common), and 2) divide the pastry into 8 disks before chilling, which would make it much easier to roll them out properly with minimal handling or fuss.