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meat pastry

meat pastry
  • Prep Time : 0 m
  • Cook Time : 0 m
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1/2 L lukewarm milk.

250 g margarine.

1 egg.

1 cup vegetables oil.


2 tablespoons vinegar.


For stuffing:

1/2 kg spinach, chopped.

1/2 teaspoon black pepper.

150 g meat, minced.

2 onions.



Add flour in a pot and make a hole over it then pour milk, eggs, vinegar, salt, and small cup of oil with blending until getting a soft dough, then cove the dough with a wet towel and set aside.

Heat two tablespoons of oil in a pot then add onion with stirring, add meat until tender and stir then remove from flame.

When the meat cools add spinach, black pepper, and salt with stirring; now the stuffing is ready.

After few minutes cut the dough into two pieces. Take small pieces from the dough each one in mandarin size then roll out it in a small plate size.

Melt margarine and grease the dough with it, then place each piece of the dough in a dish and cover with gelatine peppers ; put them in refrigerator for 6 hours.

Roll out each piece of dough in baking dish size, add some stuffing on the ends of the sough then roll in cigarette shape. Slice the pastry in any thick you want.

Then grease them with eggs and bake over a preheated oven (180 degrees C) until it is ready to serve.

By AleppoFood team

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