Savor the rich flavors of these crescent-shaped pastries filled with savory meat, cheese, or spinach. These pastries can be made ahead and frozen. They will last in the freezer for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Gradually add the lukewarm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a skillet over medium heat, sauté the chopped onion in a bit of olive oil until translucent. Add the minced garlic and cook for another minute. Stir in the ground meat, cumin, cinnamon, black pepper, and salt. Cook until the meat is browned and fully cooked, about 5-7 minutes. Remove from heat and mix in pine nuts and fresh parsley. Let the filling cool.
Divide the rested dough into small balls (about the size of a golf ball). Roll each ball into a thin circle on a floured surface. Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges by pressing them together. You can crimp the edges with a fork for a decorative touch.
In a deep frying pan, heat the vegetable oil over medium heat. Fry the pastries in batches until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve warm with a side of yogurt or tahini sauce for dipping.
These pastries can be made ahead and frozen. They will last in the freezer for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
0 servings
2 pastries
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.