Preparation

Prepare Labanie (cooked curd) and reserve. Prepare the filling: in a bowl, add the ground meat and the grated onion, season with salt and Syrian pepper to taste and mix well. Little hats: in a bowl, add the flour, the mixture of salt and water and the butter. With your hands, work the mixture until you get a dough that comes off the bowl and hands. Sprinkle a work surface with wheat flour (marble stone or board). Open the dough, using a kitchen roll, until very thin. Using the cookie cutter or a liquor cup about 4 cm in diameter, cut out discs in the dough. In the center of each dough disk, place an amount of filling equivalent to, more or less, a chickpea. Fold the dough over the filling, squeeze the edges as if it were a little pastry and join the ends together providing a little hat. Place Labanie in a large pot, bring to a simmer and bring to a boil. As soon as it boils, put on the hats, and the proportion that goes up will be removed from the pan and placed in a tureen. When all are cooked, put the sauce on top.

Ingredients

  • 1 Lebanese recipe (cooked curd)
  • Filling:
  • 220 grams of ground beef
  • 1 small grated onion
  • Salt to taste
  • Pasta (little hat):
  • 1 teaspoon of salt dissolved in ½ cup of water
  • 2 tablespoon butter
  • 250 grams of wheat flour
  • wheat flour for sprinkling