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(Sheesh Barrak)

2 cups flour
2 tsp. baking powder
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.

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.

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.

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