Crescents With Lamb Filling
|Whole wheat flour||2 2⁄3 Cup (42.67 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||1 Tablespoon|
|Feta cheese||2 Ounce|
|Lean lamb||1⁄2 Pound|
|Garlic salt||1 Pinch|
|Dried rosemary||2 Pinch|
|Powdered mild red pepper||2 Pinch|
|Low fat ricotta cheese/Cottage cheese||2 Tablespoon|
|Caraway seeds||2 Teaspoon|
Mix the flour with the coriander.
Make a well in the flour, crumble the yeast in the middle and pour in the honey.
Add the slightly warmed buttermilk, combine with some of the flour, cover and set aside to allow the sponge to form.
Add the salt and butter to the flour and knead together.
Cover the dough and set in a warm place 30 minutes.
For the filling chop the onion and the garlic and saute in the oil until golden brown.
Mash the cheese and thoroughly knead with the onion mixture, the meat, spices, 1 egg and the cheese.
Roll out to a 20-inch square and cut into 12 pieces.
Beat the remaining egg and brush it onto the edges of the pieces.
Spread the filling on the wide ends and roll up the crescents.
Allow them to rise another 15 minutes on the baking sheet.
Preheat the oven to 475°.
Brush the crescents again with the egg, sprinkle with caraway and bake 20 to 25 minutes.