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Dumplings: 2 cups flour 2 tsp. baking powder Water Pinch salt Knead thoroughly, 2 cups flour with a little water, salt and baking powder. Cover and let rest for 20 minutes while preparing filling. Roll out the dough on floured board. Cut into 2 inch circles. Put small amount of stuffing on dough, fold in half and close edges lightly. Bring ends together and press corners. Place dumplings into labanee sauce and cook as directed below. Filling: 1 lb. coarse ground lamb or beef 1 small onion, chopped allspice, salt and pepper to taste 1/2 cup pine nuts (optional) Brown meat, onion, pine nuts and spices in skillet. Labanee: 1 quart laban 2 cups water 1 Tbsp. salt 1 egg white, slightly beaten Pepper to taste In a large saucepan, combine laban, water and salt. Stir constantly with wooden spoon. Bring to a boil. Add egg white and stuffed dumplings. Reduce heat and cook for 20 minutes. Serves: 4-6. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |