Sfeeha (jerusalem pastry hors d'oeuvres)

29 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a -- nathan
And goldman
Dough
1½ cup Flour
½ teaspoon Salt
½ cup Margarine or butter
4 tablespoons Plain yoghurt
Cheese filling
½ cup Feta cheese -- crumbled or
Mashed
1 large Egg separated
1 tablespoon Finely chopped fresh
Parsley
Freshly ground pepper to
Taste
Meat filling
½ cup Uncooked chopped beef
1 Green onion -- chopped fine
1 tablespoon Finely chopped fresh
Parsley
1 large Egg yolk
Salt and pepper to taste
½ teaspoon Cumin
1 tablespoon Chopped pine nuts --
Pignolias
Tahina filling
4 tablespoons Tahina
2 tablespoons Fresh lemon juice
2 tablespoons Finely chopped parsley
Juice of 1 pressed garlic
Clove

Directions

Dough: Blend flour and salt. Cut in margarine with two knives or pastry blender until mixture is crumbly. Mix in yoghurt with fingers until well blended. divide dough into 3 equalparts and place i refrigerator while preparing fillings.

Cheese filling: Mix cheese, egg yolk, and parsley and season with pepper. Save egg white for glaze Meat filling: mix the chopped beef, onion, parsley and egg yolk. Season with salt and pepper. Save cumin and pin nuts for topping.

Tahina filling: Combine the ingredients and season with salt and pepper.

Preparation: Roll out one part of dough as thin as you would for piecrust. Cut out 12-2" circles and place them on a ungreased cookie sheet. Divide the meat mixture evenly among the circles, spreading it almost to the edges. Sprinkle each with cumin and s Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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