KLOUR
Filling:
2 lb Extra-lean ground beef
5 Small onions, finely chopped
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Nutmeg
1/2 tsp Ground allspice
Pinch Ground cloves
Pinch Cinnamon
1/2 cup Pine nuts
In Dutch oven or deep skillet, brown beef, breaking up with wooden spoon. Add onions; cook until onions are softened and meat is no longer pink inside, adding water if necessary. Add salt, pepper, paprika, nutmeg, allspice, cloves and cinnamon; mix well.
Meanwhile, in separate skillet over medium heat, toast pine nuts. Stir into beef mixture. Cook, stirring, for a little longer. Set aside and let cool.
Meat Pockets:
1 lb Flank steak
1 cup Finely ground bulgur
1 Small onion, finely chopped
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Nutmeg
1/2 tsp Ground allspice
Pinch Ground cloves
Pinch Cinnamon
Ice water
Cut flank steak into 1-inch cubes; transfer to food processor and blend
until meat is minced and begins to come together into ball. Transfer 1 cup to bowl. (Freeze any remaining meat for another use.) Using handsdipped in ice water and adding a little ice water occasionally so mixtureholds together, mix in bulgur, onion, salt, pepper, paprika, nutmeg,allspice, cloves and cinnamon until well combined.
Roll heaping spoonful of mixture into ball about 1-1/2 inches in diameter.Press index finger into ball and use fingers of other hand to mouldmixture around finger, forming tube-like pocket. Carefully remove fromfinger. Spoon filling into shell without overpacking. Seal by rolling
tube in one hand while gently pinching meat pocket closed over filling
with other hand, forming slight point like nose of football. Repeat with
remaining meat pocket mixture and filling.
Bake in 325F oven until golden brown. The less cholesterol-minded can
deep-fry them. Or cook in Yogurt Soup (recipe follows).
Yogurt Soup:
1 Tub (750 g) plain yogurt
1 Egg, beaten
In saucepan, stir together yogurt and beaten egg. Add drop of waterand bring to boil. Slowly add Klour in batches, 1 at a time; boil, in batches, for about 2 minutes. Using slotted spoon, remove from soup and serve.
KOUNAFA
2 cups Coarsely chopped walnuts
1 tsp Cinnamon
1/2 tsp Granulated sugar
1 Pkg phyllo pastry, shredded (kataifi shredded dough)
1/2 lb Unsalted butter
In bowl, stir together walnuts, cinnamon and sugar; set aside. Open upshredded phyllo pastry and loosen strands slightly with fingers. Melt butter over low heat; with spoon, drizzle over phyllo.
Spread phyllo into rectangle about 2 feet long and 6 inches wide. Spoon walnut mixture in narrow band along centre of phyllo. Starting at 1 end, roll phyllo over filling, twisting and tucking around mixture as you work from 1 end to the other to form twisted rope.
Place ropes on baking sheet and bake in 375F oven for 15 minutes or until golden brown. Remove pan and turn ropes over; return to oven and bake for 5 to 10 minutes longer or until golden brown all over. Remove and sprinkle with water. Cover with clean cotton towel and set aside to cool. Drizzle syrup (recipe follows) over top. Cut into slices about 3 inches long. Cover with cotton towel.
Syrup:
1 cup Granulated sugar
1/2 cup Water
Dash Lemon juice
Meanwhile, in saucepan over low heat, stir together sugar, water and lemon juice; bring to boil, stirring to dissolve sugar.
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