Meat Pastry Thinnies
Pass meat through grinder twice. Fry minced onions in
two tablespoons shortening until yellow. Add meat, pine nuts,
salt and pepper and fry gently until nuts are light brown and
the meat has lost its pink color. Cut each sheet of bread into
four wedges. Put a spoonful of filling on the broad end of each
wedge. Roll up tightly into a pencil shape. Press together.
Lay rolled pastries on a damp towel close together. Just before
serving, fry in deep fat until light brown and crisp. Makes
about two dozen.
- 6 round sheets of unbaked Jewish bread
- 1 1/2 cups chopped lean meat
- 1/2 cup minced onions
- 1/4 cup pine nuts
- 1 tsp. salt
- 1/2 tsp. pepper
Prepare stuffing of minced boiled brains mixed
with an unbeaten egg and an equal quantity of grated cheese. Season
with salt and pepper and a tablespoon of parsley.
Chop several hard boiled eggs finely. Season with
salt, pepper and parsley and stuff as above.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)