Fava+Keftedes

(Split Pea Croquettes) Serves 4-6 This is from Greece, and figure that the cooking time is about an hour. 1 bag (about a pound and 2 ounces) yellow split peas 1 onion, peeled and grated bunch of parsley, finely chopped 6 ounces bread crumbs 6 ounces feta cheese, crumbled 2 eggs, beaten Pinch each of salt and freshly ground black pepper All-purpose flour, for coating the croquettes Olive oil, for frying Rinse the peas in a sieve under running water, then place in a large saucepan. Add water and bring to a boil. Once boiled, add the onion and simmer over low heat for 50 minutes, until thick. Remove from heat and set aside to cool. Add the parsley, bread crumbs, cheese, eggs, salt and pepper, and mix together to form a thick consistency. Knead the mixture and shape into golfball-sized balls. Coat each ball in flour and fry in olive oil until golden. (Meat and Pine Nut Pizzas) Serves 5 This is from Lebanon. Figure on about 30 minutes total time to make these. For the dough: 14 ounces all-purpose flour 3 ounces butter Pinch of salt ¼ ounce dry yeast ¾ cup warm water For the filling: 2 tablespoons butter 2 onions, peeled and chopped 2 tablespoons pine nuts 1 pound and 2 ounces minced lamb Pinch of salt and freshly ground black pepper ¼ teaspoon ground cinnamon 2 tomatoes, cubed Prepare dough: In a large bowl, sieve the flour and hollow the center. Add the butter and salt and knead well. Dissolve the yeast in the warm water and add to the bowl. Knead the mixture until the dough is soft and springy. Cover with a damp cloth and set aside for at least 30 minutes until the dough has doubled in size. In the meantime, prepare the filling. Melt the butter in a pan and fry the onions with the pine nuts until golden brown. Add lamb and cook until brown and almost tender. Season with salt, pepper and cinnamon, then remove from heat and allow to cool slightly. Mix in the cubed tomatoes. Preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 4-inch circles. You will need 40 circles in total. Place 1 level tablespoon of filling in the center of each circle and bring up the edges together at four points to form a square. Pinch the edges together to seal the pies. Arrange on a lightly greased baking tray. Bake for 20 minutes, until golden brown.
 * Fava Keftedes**
 * Sfiha Bil Lahm**

Read more: [] (Split Pea Croquettes) Serves 4-6 This is from Greece, and figure that the cooking time is about an hour. 1 bag (about a pound and 2 ounces) yellow split peas 1 onion, peeled and grated Small bunch of parsley, finely chopped 6 ounces bread crumbs 6 ounces feta cheese, crumbled 2 eggs, beaten Pinch each of salt and freshly ground black pepper All-purpose flour, for coating the croquettes Olive oil, for frying Rinse the peas in a sieve under running water, then place in a large saucepan. Add water and bring to a boil. Once boiled, add the onion and simmer over low heat for 50 minutes, until thick. Remove from heat and set aside to cool. Add the parsley, bread crumbs, cheese, eggs, salt and pepper, and mix together to form a thick consistency. Knead the mixture and shape into golfball-sized balls. Coat each ball in flour and fry in olive oil until golden. (Meat and Pine Nut Pizzas) Serves 5 This is from Lebanon. Figure on about 30 minutes total time to make these. For the dough: 14 ounces all-purpose flour 3 ounces butter Pinch of salt ¼ ounce dry yeast ¾ cup warm water For the filling: 2 tablespoons butter 2 onions, peeled and chopped 2 tablespoons pine nuts 1 pound and 2 ounces minced lamb Pinch of salt and freshly ground black pepper ¼ teaspoon ground cinnamon 2 tomatoes, cubed Prepare dough: In a large bowl, sieve the flour and hollow the center. Add the butter and salt and knead well. Dissolve the yeast in the warm water and add to the bowl. Knead the mixture until the dough is soft and springy. Cover with a damp cloth and set aside for at least 30 minutes until the dough has doubled in size. In the meantime, prepare the filling. Melt the butter in a pan and fry the onions with the pine nuts until golden brown. Add lamb and cook until brown and almost tender. Season with salt, pepper and cinnamon, then remove from heat and allow to cool slightly. Mix in the cubed tomatoes. Preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 4-inch circles. You will need 40 circles in total. Place 1 level tablespoon of filling in the center of each circle and bring up the edges together at four points to form a square. Pinch the edges together to seal the pies. Arrange on a lightly greased baking tray. Bake for 20 minutes, until golden brown.
 * Fava Keftedes**
 * Sfiha Bil Lahm**

Read more: [] (Split Pea Croquettes) Serves 4-6 This is from Greece, and figure that the cooking time is about an hour. 1 bag (about a pound and 2 ounces) yellow split peas 1 onion, peeled and grated Small bunch of parsley, finely chopped 6 ounces bread crumbs 6 ounces feta cheese, crumbled 2 eggs, beaten Pinch each of salt and freshly ground black pepper All-purpose flour, for coating the croquettes Olive oil, for frying Rinse the peas in a sieve under running water, then place in a large saucepan. Add water and bring to a boil. Once boiled, add the onion and simmer over low heat for 50 minutes, until thick. Remove from heat and set aside to cool. Add the parsley, bread crumbs, cheese, eggs, salt and pepper, and mix together to form a thick consistency. Knead the mixture and shape into golfball-sized balls. Coat each ball in flour and fry in olive oil until golden. (Meat and Pine Nut Pizzas) Serves 5 This is from Lebanon. Figure on about 30 minutes total time to make these. For the dough: 14 ounces all-purpose flour 3 ounces butter Pinch of salt ¼ ounce dry yeast ¾ cup warm water For the filling: 2 tablespoons butter 2 onions, peeled and chopped 2 tablespoons pine nuts 1 pound and 2 ounces minced lamb Pinch of salt and freshly ground black pepper ¼ teaspoon ground cinnamon 2 tomatoes, cubed Prepare dough: In a large bowl, sieve the flour and hollow the center. Add the butter and salt and knead well. Dissolve the yeast in the warm water and add to the bowl. Knead the mixture until the dough is soft and springy. Cover with a damp cloth and set aside for at least 30 minutes until the dough has doubled in size. In the meantime, prepare the filling. Melt the butter in a pan and fry the onions with the pine nuts until golden brown. Add lamb and cook until brown and almost tender. Season with salt, pepper and cinnamon, then remove from heat and allow to cool slightly. Mix in the cubed tomatoes. Preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 4-inch circles. You will need 40 circles in total. Place 1 level tablespoon of filling in the center of each circle and bring up the edges together at four points to form a square. Pinch the edges together to seal the pies. Arrange on a lightly greased baking tray. Bake for 20 minutes, until golden brown.
 * Fava Keftedes**
 * Sfiha Bil Lahm**

Read more: [] 6 ounces feta cheese, crumbled 2 eggs, beaten Pinch each of salt and freshly ground black pepper All-purpose flour, for coating the croquettes Olive oil, for frying Rinse the peas in a sieve under running water, then place in a large saucepan. Add water and bring to a boil. Once boiled, add the onion and simmer over low heat for 50 minutes, until thick. Remove from heat and set aside to cool. Add the parsley, bread crumbs, cheese, eggs, salt and pepper, and mix together to form a thick consistency. Knead the mixture and shape into golfball-sized balls. Coat each ball in flour and fry in olive oil until golden. (Meat and Pine Nut Pizzas) Serves 5 This is from Lebanon. Figure on about 30 minutes total time to make these. For the dough: 14 ounces all-purpose flour 3 ounces butter Pinch of salt ¼ ounce dry yeast ¾ cup warm water For the filling: 2 tablespoons butter 2 onions, peeled and chopped 2 tablespoons pine nuts 1 pound and 2 ounces minced lamb Pinch of salt and freshly ground black pepper ¼ teaspoon ground cinnamon 2 tomatoes, cubed Prepare dough: In a large bowl, sieve the flour and hollow the center. Add the butter and salt and knead well. Dissolve the yeast in the warm water and add to the bowl. Knead the mixture until the dough is soft and springy. Cover with a damp cloth and set aside for at least 30 minutes until the dough has doubled in size. In the meantime, prepare the filling. Melt the butter in a pan and fry the onions with the pine nuts until golden brown. Add lamb and cook until brown and almost tender. Season with salt, pepper and cinnamon, then remove from heat and allow to cool slightly. Mix in the cubed tomatoes. Preheat the oven to 400 degrees. Roll out the dough on a lightly floured surface to a 1/4-inch thickness. Cut into 4-inch circles. You will need 40 circles in total. Place 1 level tablespoon of filling in the center of each circle and bring up the edges together at four points to form a square. Pinch the edges together to seal the pies. Arrange on a lightly greased baking tray. Bake for 20 minutes, until golden brown.
 * Sfiha Bil Lahm**

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