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Meat Pastry Thinnies [Raqaqat]:
Submitted by: Madame Farida | Date Added: 19 Jul 2010
Listed in: Lebanese Pastries

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 6 round sheets of unbaked Jewish bread
• 1 1/2 cups chopped lean meat
• 1/2 cup minced onions
• 1/4 cup pine nuts
• 1 tsp. salt
• 1/2 tsp. pepper 

• Pass meat through grinder twice.
• Fry minced onions in two tablespoons shortening until yellow.
• Add meat, pine nuts, salt and pepper and fry gently until nuts are light brown and the meat has lost its pink color.
• Cut each sheet of bread into four wedges.
• Put a spoonful of filling on the broad end of each wedge.
• Roll up tightly into a pencil shape.
• Press together.
• Lay rolled pastries on a damp towel close together.
• Just before serving, fry in deep fat until light brown and crisp.
• Makes about two dozen.

Filling 1:
• Prepare stuffing of minced boiled brains mixed with an unbeaten egg and an equal quantity of grated cheese.
• Season with salt and pepper and a tablespoon of parsley.

Filling 2:
• Chop several hard boiled eggs finely.
• Season with salt, pepper and parsley and stuff as above.
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. :)