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Lamb Pastries


Lamb Pastries
same filling material as for the Buuz
1/4 teaspoon ground black pepper substituted for the garlic
1/4 cup black vinegar
3 Tablespoons vegetable oil for frying

1. Mix filling as for the Buuz substituting black pepper for the minced garlic, and refrigerate covered over night.
2. Make wrappers the same way as for the Buuz.
3. Use four tablespoons of boiling water and three more of cool water kneading the dough and until smooth. Then cover it with a towel and allow it to rest for half an hour before cutting it into four pieces. Roll each into a rectangle ten inches square.
4. On one piece of dough, add one-eighth of the filling on half the dough and fold it over. Put another eighth of the filling on half the now smaller rectangle, wet the edges and pinch them closed. Repeat until all dough and filling has been used providing four multi-layers squares making four multi-layered squares, their edges wet and pinched closed with a fork.
5. Heat a fry pan, add the oil, and gently fry as many as fit on each side until golden brown; repeating with those as yet not fried.

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