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Al-Ahram Weekly 18 - 24 February 1999 Issue No. 417 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 18 - 24 February 1999 Issue No. 417
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Special Travel Living Sports People Time Out Chronicles Cartoons Letters Minced meat pastry rolls
By Moushira Abdel-Malek
Ingredients:
1/4 kg minced meat (cooked)
2 cups all-purpose flour
6 tbsp olive oil
2 eggs
1 tsp dry yeast (granules)
1/2 cup warm milk
Dash of salt
Method:
Dissolve the yeast in the milk. Cover and leave to rise in a warm place. Mix the flour, salt and oil until the mixture forms small lumps. Toss into the air repeatedly while crumbling with fingertips to let air into the mixture. Add the eggs and, working quickly, rub in well until it blends totally. Add the frothy milk and yeast. Work in gently. You may need to add flour. Leave dough to rise for a couple of hours, covered with plastic wrap. Roll the dough with a rolling pin over a surface sprinkled with flour, until you obtain a long, thin rectangle. Place the minced meat along the middle and roll all the way through. Cut round patties with a knife and place in a butter-coated baking tray, keeping some distance between each roll. Brush surface with a beaten egg. Leave to rest while preheating the oven to a moderate 200¡C. Bake until golden. Allow to cool and serve as a snack.
