Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman

Author:Sheilah Kaufman [Kaufman, Sheilah]
Language: eng
Format: mobi, epub, pdf
ISBN: 9780781809269
Google: Z4oFAAAACAAJ
Amazon: 0781809266
Publisher: IB Dave's Library
Published: 2002-05-01T07:00:00+00:00

Cover pan tightly with aluminum foil and bake for 30 minutes.

Turn meatballs over, and check the liquid. Add more water, if necessary. Cook another 30 minutes or until meatballs are done.

Serve with lots of fresh lemon slices.

LAMB PIES

LAHN BI AJEEN

These are sometimes called Lebanese pizzas. Ground meat and vegetables are often combined in Sephardic recipes.

DOUGH:

1 1/2 teaspoons dry yeast

1/2 teaspoon sugar

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup butter, melted and cooled

1 teaspoon dried mint

1 tablespoon lemon juice

2 teaspoons tomato paste

1 cup pine nuts

1/4 teaspoon allspice

1/4 teaspoon cinnamon

salt

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