Meat Pastry Thinnies


        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
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.

Filling II:

      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.
Filling III:
      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)