Qabasqa Haliva قباصقا حلفة
Filling
1.5 lbs ground beef (tri-tip)
2 small onions, small dice
1 cloves garlic, minced
34 ounces canned Homestyle Steinfeld’s sauerkraut, chopped and drained not washed
Salt and pepper to taste
Dough
5 lbs flour
1 packet dry yeast
½ teaspoon sugar
1 cup warm milk, divided
¼ cup corn oil
¼ stick unsalted melted butter
½ can evaporated milk
½ cup warm water
2 eggs, at room temperature
Filling
Sauté onion in large pan until translucent, add garlic and continue to cook for a couple minutes. Stir in beef, until fully cooked. Add salt and pepper. Take off heat and mix in sauerkraut. Set aside to cool.
Yeast mixture
In a small bowl, combine yeast, sugar, and ½ cup warm milk, set aside.
Liquid mixture
In a separate bowl, combine evaporated milk, warm water, warm milk and eggs, set aside.
Dough
In a large bowl combine flour, salt and oil. Add yeast mixture, then add liquid mixture. Knead dough until well combined and smooth; dough will be very soft. Coat dough with melted butter, cover with plastic wrap and a towel, and allow to rest for at least 1 hour.
Working in small sections, roll out dough onto floured work surface until about a ¼ inch thick. Using a 3-inch cutter, cut-out dough circles. Fill each circle with about 2 tablespoons of filling and close into semi-circle, starting with the ends. Lay down each semi-circle, seam side down onto a non-stick surface. Continue rolling out, filling and closing dough until all the filling is used.
In a large frying pot, heat corn oil to 350 degrees and deep fry in batches. Do not overcrowd during frying. Serve warm or at room temperature. Will freeze in air-tight bags for up to 6 months.
1.5 lbs ground beef (tri-tip)
2 small onions, small dice
1 cloves garlic, minced
34 ounces canned Homestyle Steinfeld’s sauerkraut, chopped and drained not washed
Salt and pepper to taste
Dough
5 lbs flour
1 packet dry yeast
½ teaspoon sugar
1 cup warm milk, divided
¼ cup corn oil
¼ stick unsalted melted butter
½ can evaporated milk
½ cup warm water
2 eggs, at room temperature
Filling
Sauté onion in large pan until translucent, add garlic and continue to cook for a couple minutes. Stir in beef, until fully cooked. Add salt and pepper. Take off heat and mix in sauerkraut. Set aside to cool.
Yeast mixture
In a small bowl, combine yeast, sugar, and ½ cup warm milk, set aside.
Liquid mixture
In a separate bowl, combine evaporated milk, warm water, warm milk and eggs, set aside.
Dough
In a large bowl combine flour, salt and oil. Add yeast mixture, then add liquid mixture. Knead dough until well combined and smooth; dough will be very soft. Coat dough with melted butter, cover with plastic wrap and a towel, and allow to rest for at least 1 hour.
Working in small sections, roll out dough onto floured work surface until about a ¼ inch thick. Using a 3-inch cutter, cut-out dough circles. Fill each circle with about 2 tablespoons of filling and close into semi-circle, starting with the ends. Lay down each semi-circle, seam side down onto a non-stick surface. Continue rolling out, filling and closing dough until all the filling is used.
In a large frying pot, heat corn oil to 350 degrees and deep fry in batches. Do not overcrowd during frying. Serve warm or at room temperature. Will freeze in air-tight bags for up to 6 months.
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