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Lamb PastriesLamb
| Lamb Pastries |
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Ingredients:
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
Preparation:
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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