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Pastel (Israeli Spiced Meat Pie) cooking.nytimes.com. archiesdad. spray or coat the dish with oil before putting the puff pastry in to make cleanup easier. 1 lb lamb, 1 lb beef. Seasoning short tb salt. 1/2 T pepper. 1.5 t cumin. 3/4 t cinnamon.
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Pastel (Israeli Spiced Meat Pie) cooking.nytimes.com Rick Cohen. loading. X. Ingredients. 2 tablespoons olive oil; 2 onions, finely chopped; 2 carrots, finely chopped; 2 pounds ground beef. Use the Copy Me That button to create your own complete copy of any recipe that you find online.
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1 pound puff pastry, defrosted (see note) 3 large eggs. 3 T chopped parsley. 3 T chopped dill. 2 T sesame seeds. Step1. Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine.
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5. Tahini. Tahini is a tasty authentic Israeli recipes paste consisting of toasted ground sesame seeds thinned with lemon juice and some water. This paste with a unique taste is used as a dip or eaten alone, or as a condiment to accompany vegetables and different types of meats.
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2. Stir parsley and rice into meat mixture. Add 1 cup of water to cover the meat and rice; cover the pan with a tight fitting lid. Reduce heat to low, and let steam until water is absorbed and rice is cooked, about 15 minutes. Remove from heat and cool the filling before using. Refrigerate overnight in a covered bowl. 3.
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Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes. Heat oven to 400 degrees. Whisk remaining egg and brush over pastry.
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Line a 9x11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish. Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry.
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2 sheets of puff pastry. Whisk 2 eggs and add to the cooled beef mixture. Spoon mixture over pastry, then top with the remaining sheet of pastry. Pinch the pastry well to lock the filling in. 2 large eggs for the filling. Chill the pie in the fridge for at least 1 hour and preheat the oven to 400° F degrees. Whisk the remaining egg and brush.
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Pierce the top of the pie a few times to vent. Place the assembled pie onto the preheated baking sheet in the bottom of the oven. Bake the kobete for 30 minutes at 425 degrees F, then reduce heat to 350 degrees F. Continue baking for 30-40 minutes longer until the crust is golden brown and cooked through.
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Allow to cool. To make the pastel, beat 2 of the eggs in a large bowl, add the cooled seasoned beef, and mix to blend. Set aside. Press one of the puff pastry sheets onto the bottom and up the sides of a 9-by-11-inch baking dish. Spoon the beef-egg mixture into the dish and sprinkle with the parsley and dill.
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Cover each filled pastelle cup with a dough round, pinching the edges together in an upward motion to make a raised lip. Brush the tops and sides with egg wash. Sprinkle the tops with salt and sesame seeds. Bake until the pastelles are golden brown, 35 to 40 minutes; switch the sheets halfway through.
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Ingredients:500g minced meatFilo dough1 grilled eggplant1 chopped onion2 eggs4tbsp oil1/2tsp black pepper2tsp saltSesameHow to make sweet potato cake:https:/.
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The Kataifi Nests with Mauritanian Ground Lamb are made with store-bought nests from the freezer!! They not only look elegant, but you will WOW your guests with their flavor. 1. Israeli Meatballs Simmered in Tehina. 2. Homemade Schwarma. 3. Kataifi Nests with Mauritanian Ground Lamb. 4.
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Whisk 2 eggs and add to cooled beef mixture. Spoon mixture over pastry and top with chopped parsley and dill. Top with remaining piece of pastry, pinching together the sides of both pieces of pastry. Chill in fridge for at least 1 hour (and up to 4 hours) or freeze for 15 minutes. Heat oven to 400 degrees.
Pastel (Israeli Spiced Meat Pie) Recipe NYT Cooking
Israeli Recipes. Salted Tahini Chocolate Chip Cookies Julia Moskin, Danielle Oron. 45 minutes, plus 12 hours' refrigeration. Halvah. Pastel (Israeli Spiced Meat Pie) Melissa Clark, Michael Solomonov, Steven Cook. 2 hours. Ma'amoul (Miniature Date-Nut Pastries)
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Preparation. Step 1. Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely. Step 2.
