| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Lebanese |
Lebanese |
1 |
Servings |
INGREDIENTS
| 500 |
g |
Flour |
| 1 |
c |
Boiled milk and cooled to warm |
| 1 |
|
Cake yeast or 1 package dry yeast |
| 1 |
ts |
Salt |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Sugar |
| 300 |
g |
Ground beef or lamb |
| 1 |
|
Onion chopped |
| 1 |
|
Tomato peeled seeded and finely chopped |
| 1/4 |
ts |
Cumin powder |
|
|
Salt and pepper to taste |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Tahini |
| 1 |
ts |
Syrian spices or all spice; ground. |
INSTRUCTIONS
FILLING
Dissolve yeast in the warm milk. Stir in half the flour and sugar.Let stand
10 minutes Put this mixture in the food processor and add salt,oil and
process with the plastic blade. Add the rest of the flour and continue
processing until it forms a ball around the blade. Transfer dough to an
oiled bowl and turn so that it's all coated with the oil. Cover bowl with
plastic and let rise in a warm place for 1 1/2 to 2 hours. Make balls the
size of golf balls. Roll out each ball very thin 2 to 3 mm. Place about 1
Tb filling in the center and press 3 edges of dough together on top to
enclose the filling. Transfer esfihas to an oiled cookie sheet as you go.
Cover them with kitchen cloth and let stand 20 minutes. Pre heat oven to
maximum heat, if your oven reaches 500 great. Bake 20 minutes or until top
is golden brown. Note: If you don't own a food processor you can still do
it by hand. Posted to MC-Recipe Digest V1 #745 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Aug 16, 1997
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