Kisonai Basar (Israeli Meat Pockets)

Tags: Food

(Kisonai Basar)

Serving Size: 4 - 6 people

Ingredients

Dough ● 1 & 1/2 cups lukewarm water (355 ml)
● 1 tsp. salt
● 3 & 1/4 - 3&1/2 cups bread flour (530 - 570 grams)
● 2 & 1/4 tsp. dry yeast
● 1 tsp. sugar

Filling
● 1 large onion - chopped small
● 2 garlic cloves - chopped small
● 1/4 bunch cilantro
● 1/4 bunch parsley
● 1 lbs. ground beef (520 grams)
● 1/2 tsp. salt
● freshly ground pepper
● red hot pepper - some
● cumin - 1 tsp.
● paprika - 1 tsp.
● Garlic powder 1/2 tsp.
● Water - 1/4 cup
● Juice of 1/4 lemon

Preparation

Dough

1. Mix water, sugar, and yeast. Let rest 5 minutes.
2. Mix 1 cup flour in the water.
3. Add one more cup of flour and the salt and mix very well.
4. Add one more cup of flour and start to knead a little.
5. Add 1/4 - 1/2 more flour until you can get a good feelling dough. Knead it a little in that bowl.
6. Put in an oiled bowl. Turn dough over and cover with plastic. 7. Let rest for 1 hour.

Filling

1. Cook the onion until translucent
2. Add the garlic and cook for two more minutes
3. Add the ground beef and salt - brown meat.
4. Add the rest of the spices and cook for another minute.
5. Add the lemon juice and water.

Assembly

1. Divide the dough into 16 pieces. Roll each into circle.
2. Add 1 tablespoon filling.
3. Close, and shape into a small long roll.
4. Place on parchment paper.
5. Sprinkle just a little flour on bread.
6. Cut small holes on top with scissors.
7. Bake right away (There is no 2nd rising here).
8. Throw in 1/2 cup water into the oven bottom and bake for 10 minutes.
9. Throw in 1/2 cup water and bake for 20 more minutes.
10. 30 minutes in total time. Let cool 5 minutes before serving.

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Lunchtime recipes with an Israeli twist:

Siniyeh: Ground Meat with Cherry Tomatoes and Tahini

Yebreh Stuffed Grape Leaves

Boost Your Tehina

Classic Israeli Salad

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