Tag Archives: Egg wash

How to make Meat Pastry

Meat Pastry Published
Ingredients:
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
Preparations:
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
Filling
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
Egg wash
1 egg
3 tablespoons milk mix it together
Method
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
Note
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.

How to Make Stuffed Plain Paratha with Spinach

Stuffed Paratha with Spinach
Ingredients:
1   package frozen plain paratha contain (5 or 10 paratha
3   cups spinach after blanching (about 5 packages of fresh spinach)
3   tablespoons olive oil
2   chopped medium onions
2   eggs
¼  cup milk
½  cup pomegranate seeds
Salt and pepper to taste
Preparations
Thaw the frozen paratha before preparing the spinach.
1- Wash spinach very good 2-3 times to remove soils or any residue, drain to remove excess water. Cut the spinach to small pieces.
In a large pan add 10 cups of water and bring to boiling point, drop the spinach and blanch for 5 minutes. Put the colander under running cold water in the sink then drop the spinach in this cold water wait until they get cool down. Squeeze them very hard till no excess water left.
Put another saucepan add olive oil and chopped onions fry for 5 minutes and squeeze the spinach again to get rid of any remaining water the add them to the onion stir-fry for 5 minutes then add the pomegranate seeds and stir it together then add salt and pepper to taste and set aside.
2- Cut the package remove one paratha and lay it down on the table surface add two tablespoon of the stuffing fold the two side on each other then bring the bottom on the tops of the two sides in the end you get the shape of triangle. Continue the same procedure until all are stuffed. Brush a large baking tray with oil or butter then add the stuffed paratha
Egg wash
In a small saucer put eggs and milk and mix it together, then Bruch each of the paratha with ther mixtrue. Bake at 250° F until golden brown.
Serve hot or cold.