by Deena Prichep
- 1 teaspoon salt
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 cup water
- 1/3 cup oil
- 1/2 pound Grow and Behold ground lamb
- 1 1/2 tablespoons pomegranate molasses
- 1 large handful each mint and parsley, roughly chopped
- 2 tablespoons pine nuts
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon cumin
- 1/4 small red onion, minced fine
- 1 egg, beaten with a splash of water to form an egg wash
- Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough.
- Cover and let relax for at least half an hour.
- Mix all of the ingredients together in a small bowl with a spoon or your hands, until the seasonings have been worked into the lamb.
- Preheat your oven to 375 degrees F, and lightly dust a clean countertop with flour. Line rimmed cookie sheets with parchment.
- Roll out the dough until it’s quite thin, less than 1/4-inch (you’re aiming for something thinner than pie crust). Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough, knead back together, and cover and let sit.
- Brush the edges of the filled hamantaschen with the egg wash, then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Overlap the edges, then press to seal. Repeat with the remaining dough and filling.
- Transfer to the prepared cookie sheet. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 minutes. Serve warm.