• Pound meat in a mortar until pasty or grind it several times through the meat grinder.
• Add salt and pepper.
• Form into patties two inches in diameter and about three-quarters inch-thick.
• Pan-fry in samneh or other melted shortening.
• Or place on baking sheet, dot each with shortening and bake in moderate oven until brown.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
