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INGREDIENTS: 1/2 recipe of bread dough (see preparation below) 1 recipe of kafta (see preparation below) 1/4 cup of corn oil or olive oil Roll dough 1/4 thick and cut it into small circles, about 2" round. Place a teaspoon of filling in the center of the circle, then fold it in half and pinch the edges together. Wrap end of the crescent around the forefinger and pinch together. Place them in an oiled pan and brush them with oil and bake them at 350 degrees for 10 minutes, then broil them until golden in color. Preparation Arabic Bread 6 cups of flour 1 pkg yeast 1 tbl. salt 2 cups lukewarm water 1 tbl sugar 1/3 cup milk 1 tbl corn oil Dissolve yeast and sugar in 1/2 cup warm water and let it stand for 1 minute. Put flour and salt in a large bowl making a depression in the center. Combine milk, and the remaining water with the dissolved yeast and pour into the depression. Begin mixing flour with the liquid, making sure all the batter on the sides of the bowl is worked into the dough. Kneed it until a smooth dough results and the sides of the bowl are clean. (Hands may be occasionally dipped in warm water while kneeding). Kafta 1 1/2 lb ground beef 1 small minced onion 1/2 bunch finely chopped parsley without stems 1 tbl soft bread crumbs 1 tbl salt 1/2 tsp cinnamon, nutmeg, allspice, black and white pepper 2 tbl cold water Mix all the ingredients with water until they're combined well and you have kafta dough. Sauce 1 amount of cooked yogurt (see below) 3 minced garlic cloves 2 tbl margarine or butter 1 tbl fine dry mint 1 tbl rice COOKED YOGURT 3 cups plain yogurt 1 egg 1 tbl corn starch 1/2 tsp salt 1/2 cube chicken stock with 1/2 cup warm water Mix all the ingredients with a spoon in a medium-sized pot, then put it on high heat for 3 minutes. Turn the heat to medium and stir constantly until it boils and the yogurt thickens a little. Remove from heat. Put the cooked yogurt and the rice in a saucepan on medium heat for 5 minutes stirring constantly. Add the baked shoshbarak and cook it for 10 minutes stirring twice to prevent sticking. Remove from heat. Sauté minced garlic with butter in a pan until yellow color and pour it on the yogurt and sprinkle mint on top, then stir it once and serve it hot or cold. [Back to Dish Page] | [Return to Main Page] | [Back to Today's Dish] |