Recipe ingredients
- 3 cups all purpose plain flour
- 1 egg
- 1 teaspoon salt
- 3/4 cup water
- 4 cups vegetable oil
- 400 g, 14 oz, finely minced meat
- 3 onions, finely chopped
- 1 teaspoon salt
- A dash of Lebanese ground 7 spices
- 2 tablespoons shortening or butter
- 2 tablespoons fried pine nuts
- 1 tablespoon ground sumac
- 1 tablespoon pomegranate thickened juice, if available
Recipe method
- Mix flour, egg, salt and water.
- Knead well, until dough is firm.
- Put vegetable oil in a deep tray.
- Divide dough into small balls, walnut size.
- Put them in the tray and make sure they are covered with oil.
- Cover with a piece of texture and leave aside for 4 hours.
- Fry onion in shortening until golden.
- Add minced meat, allspice and salt and fry over medium heat for 15 minutes.
- Stir, fried pine nuts, sumac and pomegranate juice into meat.
- Preheat oven for half an hour before you put the pastries.
- Put one dough ball on an oiled board and spread it using your finger-tips to form a very thin rectangle.
- Fold to form half a rectangle, then fold from right to left.
- Place 1 tablespoon of filling across one side of the squares.
- Fold the other side to cover filling and press to close.
- Arrange in an oven tray.
- Bake at 200 C for 30 minutes.
- Serve hot or cold with yoghurt or salads.
Other arab recipes:
Meat pastry rolls recipe
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