Recipe - Sambusak (Sephardic Stuffed Pastries)

2 tablespoon Active dry yeast (2
packages)
2 cup Lukewarm water, divided
1 pn Of sugar
1 teaspoon Salt
One half pound Pareve (without meat or milk
products) margarine
2 pound Sifted allpurpose flour
(about 8 cups)
1 tablespoon Ground anise
Vegetable oil for frying
Meat Filling (recipe
follows)

Directions: Procedure: Dissolve the yeast in about cup warm water with a
pinch of sugar.

Add salt, remaining water, margarine and some of the flour. Gradually add
the remaining flour and the anise. Blend with your hands and knead well. If
the dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until doubled in bulk (about
1 hour). Punch down, knead again and let rise again until doubled.

Take a piece of dough the size of a plum and roll it into a ball. Press it
down on a floured board until it flattens into a circle. Place 1 tablespoon
of filling in the center. Fold over and pinch into a half moon shape.

Heat oil to 375 degrees. Deepfry until golden. Drain and serve.

Meat Filling

1 tablespoon vegetable oil 1 bunch scallions, minced 1 pound very lean
ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon
Salt to taste

Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it
browns. When cooked, turn up the heat so all the water evaporates. Cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini