Sheesh Barak
Instructions
Sift the flour over a large bowl. Gradually pour the water, mixing with either hands or a wooden spoon.
Knead the flour and water mixture until the dough holds together evenly and is smooth and shiny, adding a bit more flour if sticky or a couple tablespoons of water, depending on the air and the humidity level in the room. Cut the dough in four balls and cover with a towel and put in a draft-free place for 30 minutes.
On a marble board or a cool surface, sprinkle some flour and roll out one ball of dough at a time until very thin, about 1 mm. in thickness (1/16 inch, if possible). Cut into rounds with a 1 inch cutter or a liqueur glass.
Place on each circle of dough 1/2 teaspoon of kafta stuffing. Fold the dumpling into a half circle, pinching the outside edges delicately. Grab the two ends and pinch them shut towards the back of the dumpling. Place the dumpling on a greased cookie sheet.
Place the cookie sheet in a moderate oven (325-350F) until the dumplings are slightly toasted and golden, about 10 to 15 minutes. Remove from the oven and cool. Reserve a portion for immediate consumption and freeze the rest in freezer bags.
