Submitted by: Abou Toni | Date Added: 19 Jul 2010 Listed in: Lebanese Pastries . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 3/4 cup shortening
• 21/4 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 lb chopped lamb
• 2 tablespoons chopped pine nuts
• 1 small onion chopped
• 1/2 teaspooon salt
• 1/4 teaspoon pepper
• 2 or 3 sprigs parsley, chopped
• 2 tablespoons water, milk or stock
• Fat for deep frying
Preparation
• Melt the shortening and mix with the flour and salt.
• Add sufficient water to make a dough.
• Knead the dough until it is manageable, then spread it on a floured pastry board, and roll out to 1/8th inch thickness.
• Cut in rounds with a 3-inch cooky cutter.
• Mix the meat, nuts, onions, seasonings, and parsley; moisten with the liquid.
• Place a spoonful of the stuffing on 1/2 inch of each circle; turn the other half over and press the edges together.
• Prick the tops with a fork.
• Fry in deep hot fat until light brown 4-6 minutes.
• Serve hot.
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. :)
