Dumplings:
1 cup ground meat
1cup chopped onion
1/4 cup pine nuts
1/2 cup ghee (or other shortening)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
Prepare the dough with 1 1/2 cups of bread flour, half cup shortening, 1 tsp. salt and half cup cold water. Knead lightly and roll out into a thin layer on a floured board.
Make the stuffing as follows:
Brown the ground beef with the onions and season with salt, pepper and allspice until done.
Add pine nuts.
Cut the dough into circles not larger than three inches in diameter. Put a teaspoon of stuffing on each and fold over. Press the edges together firmly, and bend the circle in half so that both ends meet and press together. Continue filling, pressing shut and folding over until all the dough is finished. Place on a tray and cook in a slow oven for 15 minutes.
Labaneeya:
1 quart cold water
1 egg
1 Tbls. corn starch
1 teaspoon salt
2 quarts plain yogurt
6 cloves garlic crushed
1 tsp. ground coriander ( you can use chopped cilantro in you like, I prefer coriander)
Place yogurt, egg, and cornstarch in the blender, mix well. In the meantime bring the water to boil and add bouillon then pour the yogurt mixture into the water and bring to a boil.
After the yogurt (labaneeya) comes to a boil add the dumplings and simmer until the dough is cooked.
In a separate frying pan heat 1 Tbls. olive oil or semneh(ghee), and add the 6 cloves of garlic that have been crushed and coriander. Saute in the olive oil until lightly browned.
Pour the garlic over the yogurt sauce and mix.
Serve this dish over white rice.
Falafel & Such 