2 tb Active dry yeast (2
-packages)
2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk
-products) margarine
2 lb Sifted all-purpose flour
-(about 8 cups)
1 tb Ground anise
Vegetable oil for frying
Meat Filling (recipe
-follows)
Directions: Procedure: Dissolve the yeast in about cup
warm water with a pinch of sugar.
Add salt, remaining water, margarine and some of the
flour. Gradually add the remaining flour and the
anise. Blend with your hands and knead well. If the
dough is too soft or sticky, add more flour.
Place in a greased bowl and let rise, covered, until
doubled in bulk (about 1 hour). Punch down, knead
again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it
into a ball. Press it down on a floured board until it
flattens into a circle. Place 1 tablespoon of filling
in the center. Fold over and pinch into a half- moon
shape.
Heat oil to 375 degrees. Deep-fry until golden. Drain
and serve.
Meat Filling
1 tablespoon vegetable oil 1 bunch scallions, diced 1
pound very lean 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.
