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Lebanese lamb rolls Recipe

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This recipe for Lebanese lamb rolls is from The 5th Generation - Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg active dry yeast
1 cup warm water
1 tsp salt
1 tbsp sugar
3 cups sifted flour
Filling:
2 lb. lean boneless lamb
2 onions
2 tbsp shortening
1 pkg (3oz) cream cheese
1/2 tsp dried or fresh mint leaves
1 tsp salt
1 tsp cinnamon
Dash pepper
2 tbsp lemon juice, fresh, frozen or canned

Directions:
Directions:
Sprinkle yeast into mixture of warm water, salt, sugar to soften. Mix with flour. Turn out on floured board and knead hard until smooth. Let rise in warm spot until double in size.

Cut lamb in cubes; chop onions fine. Fry in melted shortening until nicely browned. In a separate bowl mix cream cheese with remaining ingredients, then stir in meat combination.

Form balls of dough, apricot size. Place far apart on greased cookie sheets, let rise until double. Press 1/4" thick with palms of hand. Start oven at 375ºF.

Put about 2 tablespoons of meat filling on each circle and pull dough up around filling. Pinch dough together at top. Bake 30-35 minutes.

Number Of Servings:
Number Of Servings:
Makes about 18 good lamb rolls.

 

 

 

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