Ingredients
- 1 filling in the center
- 1 bunch scallions
- 475 gr sifted all-purpose flour
- 475 ml lukewarm water
- 240 gr pareve
- 24 gr dry yeast (active)
- 14 gr anise (ground)
- 16 ml vegetable oil
- 3 gr salt
- 1 gr sugar
- some flour
ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to taste Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.
