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Ingredientes
- 2 Tbsp. Active dry yeast (2 pkgs.)
- 2 c. Lukewarm water, divided
- 1 pch Of sugar
- 1 tsp Salt
- 1/2 lb Pareve (without meat or possibly lowfat milk products) margarine
- 2 lb Sifted all-purpose flour (about 8 c.)
- 1 Tbsp. Grnd anise
- Â Â Vegetable oil for frying
- Â Â Meat Filling (recipe follows)
Direcciones
- Directions: Procedure: Dissolve the yeast in about c. hot water with a healthy pinch of sugar.
- Add in salt, remaining water, margarine and some of the flour. Gradually add in the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or possibly sticky, add in more flour.
- Place in a greased bowl and let rise, covered, till doubled in bulk (about 1 hour). Punch down, knead again and let rise again till doubled.
- Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board till it flattens into a circle. Place 1 Tbsp. of filling in the center. Fold over and healthy pinch into a half- moon shape.
- Heat oil to 375 degrees. Deep-fry till golden brown. Drain and serve.
- Meat Filling
- 1 Tbsp. vegetable oil 1 bunch scallions, diced 1 lb. very lean grnd meat Dash of garlic pwdr, ginger, turmeric 1 tsp. cinnamon Salt to taste
- Procedure: Heat oil, add in scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 565 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 258mg | 7% |
| Total Carbs 117.15g | 31% |
| Dietary Fiber 5.1g | 17% |
| Sugars 0.1g | 0% |
| Protein 17.35g | 28% |
