- 500g cow’s milk kishk
- 5 cups vegetable oil
- 2 tbsp tomato paste
- 100g grated onions
- 2 tbsp roasted sesame seeds
- 1 tbsp pomegranate paste
- 700g brown whole wheat flour
- 300g bran flour
- 3 tbsp vegetable oil
- Pinch of salt
- Pinch of sugar
- 2 cups water
1. In a bowl, mix all filling ingredients and set aside.
2. In another bowl, mix the dough ingredients and leave to rest.
3. After 15 minutes, divide the dough into small balls. Pat the small balls into round shaped pieces
of 3mm thickness.
4. Put one tbsp of filling on the dough. Press both ends of the dough and stretch to form a boat shaped turnover. Press the edges to make sure they stick together.
5. Preheat the oven to 240˚C.
6. Place the turnovers on an oven pan covered with parchment paper, sprinkle them with bran flour and leave to rest for 15 minutes prior to inserting the pan into the oven.
7. Bake for 15 minutes or until the bottom of the pastries turn golden in color.
* kishk is made of bulgur – cracked parboiled wheat – mixed with either milk or yogurt.