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1/2 teaspoon active dry yeast
Dissolve the yeast in the warm water. Add the sugar, 1/2 teaspoon salt and the oil to soften the yeast. Gradually add the flour, kneading in the last potion of it if it is too difficult to stir in with a spoon.
Place the dough in a bowl, cover, and let it rise in a warm place free from drafts for about 3 hours, until doubled in bulk.
Combine the ground beef, onions, Worcestershire, tomato sauce, cinnamon, allspice, and remaining salt.
Preheat oven to 400°F.
Roll out the raised dough on a lightly floured board to a rectangle 1/16" thick. Cut circles from the dough. Mound the meat mixture and spread evenly over the surface. Garnish with the pine nuts. Bake for 15 to 20 minutes, or until golden.
Serve hot.
Note:
Poster's Notes:
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
1/3 cup warm water
1/2 teaspoon sugar
1/4 cup corn oil
1 cup all purpose flour, sifted
1/2 pound ground beef
2 onions, finely minced
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
1/4 teaspoon cinnamon
1/4 teaspoon allspice
6 dozen pine nuts
These appetizers can be frozen and reheated before serving.
A Sephardic friend used to make these and they are wonderful but hard work.