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طريقه التحضير |
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Sieve flour and salt into mixing bowl, knead with warm water till being smooth dough. |
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leave in a warm place covered for 1 hour. |
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Fry onions in same oil until they wilt, then add meat and fry until juices are evaporated. |
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Fry pine nuts to a golden color,and mix it with seasoning and spices thoroughly. |
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Roll out pastry on lightly floured surface and cut into small balls. |
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Fill each ball with 1/2 teaspoon of meat mixture and with wet fingers close dough crescent-shaped, then wrap crescent around finger and press edges to shape like a hat. |
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lightly brush each shoshbarak with ghee and put on well greased oven tray. |
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Bake in moderate oven until crisp and golden. |
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Fry garlic in small amount of ghee until golden, stirling constantly to prevent its sticking to bottom of pot, then mix mint. 10) Beat eggs until frothy, add to yogurt and blend well. |
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boil yogurt in an uncovered cooking pot over slow fire, add garlic mixture till bubbling, |
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Add shoshbarak and cook for 7-10 minutes further. |
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المقادير
