Title: Kutel Pishra (Stuffed Fried Dumplings)
Categories: Jewish Kurdistan Israel Appetizer Beef
Yield: 20 Dumplings

STUFFING
1	tb	Corn oil
2	md	(1 cup) onions, chopped
1/2	lb	Ground beef
1/4	ts	Pepper
1/2	ts	Salt
1/8	ts	Ground allspice
1/4	c	Celery, chopped
DUMPLING
1	lb	Small-grained bulghur,soaked in water 1 hour, drained
1	c	Semolina
1	c	Water
1/2	ts	Salt
2	tb	Tomato paste
		Oil, for deep-frying

The Kurds use mixture of bulghur & semolina to prepare a dough that provides a firm casing full of wheat flavor when fried. They make an admirable appetizer w/drinks or as an additional dish in a Kurdish buffet.

1. Heat Tb of oil in a skillet & stir-fry onions over moderate heat for 1 minutes. Add beef, pepper, salt, & allspice stir-fry for 2 minutes. Add celery & fry for 1 minutes more. Cool well.

2. Mix dough ingredients together, then take an egg-size piece of dough & flatten it out a circle 1/4-inch thick. Add 1 heaping teaspoon of stuffing. Close dumpling & press it into rounded egg shape.

3. Heat oil & brown dumplings over moderate heat for 5 minutes. Drain on paper towels. Serve warm. Makes 20 dumplings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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