Pastel Levado
Pastel Levado
Meat pancakes, wonderful with tahini and Hamindos.
Ingredients:
- 4 c. flour
- 25 g. yeast
- 1 Tbsp. oil, 1 tsp. salt, pinch of sugar
- About 3 c. room-temperature tap water
- Egg (optional)
Filling:
- 400 g. fresh ground beef
- 4 onions, chopped fine, 4 Tbsp. corn oil, 1 tsp. salt, 1 tsp. pepper, 100 g. pine nuts
- 3 Tbsp. parsley chopped fine, egg
Preparing Kubabs:
- In a bowl, mix flour with oil and salt.
- In cup of room-temperature tap water, mix the yeast and stir, gradually pouring in remaining water and place in open hand for extremely soft dough.
- In order to feel the right texture, according to Mom, pick up a handful of the dough mixture and if the dough slips easily back into the bowl, it’s a sign that the dough is ready. Set aside for an hour to rise.
“Gumu” – Meat and Pine Nut Filling
Preparation method as I learned it from my mother:
- When the dough has risen and thin, prepare a cup of water to moisten the left hand from time to time. Separate a lump of dough and flatten it along the hand and place a tablespoon of filling in its center. With the fingers of the right hand, seal up the dough so that it covers the meat filling well.
- Slide into deep, hot oil and fry until golden-brown on all sides.
- Remove from oil and drain on paper towels.
To Serve:
- Alongside seasoned tahini salad, Huevos Haminados and lemon quarters – bite into a pastel and drizzle lemon and then bite again.
