Fried triangular pastries are an Indian import, but are a typical appetizer and snack in the Emirates. Common ingredients include onions, potatoes, peas, and a variety of spices and herbs. The standard Emirati version is stuffed with beef or lamb. Recipe Serving: Serves 10
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
- 2 1/2 lb (1.1 kg) beef, finely chopped
- 2 lb (1 kg) onions, chopped
- 2 bunches coriander leaf, chopped
- 2 cloves garlic, minced
- 2 tsp (10 ml) loomi (powdered dried lime)
- 2 chilies, minced
- 1 Tbsp (15 ml) bezar
- 1 Tbsp (15 ml) turmeric
- 1/2 tsp (2 ml) cinnamon
- 1/2 tsp (2 ml) cardamom
- 1 cup (240 ml) peas
- Salt to taste
- 2 cups (480 ml) flour
- 1/2 tsp (2 ml) salt
- 1/4 cup (60 ml) oil
- 1/3 cup (80 ml) water
- Oil for frying
- Combine flour and salt.
- Add oil, and rub together until combined.
- Add water a little at a time until a firm dough forms.
- Knead until smooth, about 10 minutes.
- Oil the dough, cover with a damp, lint-free towel, and set aside.
- In a heavy saucepan, heat a little oil. Add onion and sauté until translucent.
- Add meat and sauté until cooked through. Set aside to cool.
- Boil peas in water to cover until cooked through. Set aside to cool.
- When meat and peas have reached room temperature, combine all filling ingredients. Correct seasoning as needed.
- Knead the dough a little, then divide into 10 pieces.
- Roll each piece into a neat circle, and cut in 1/2.
- Form 1 semicircle into a cone shape, sealing edge with water.
- Place a spoonful of filling in the cone.
- Fold over the top and seal edge with water, pinching carefully to make sure seams are completely sealed.
- Repeat with remaining dough.
- Heat oil in a deep, heavy pan.
- Fry the pastries a few at a time until golden.
- Drain and serve warm.
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