Ingredients:

• 8 piece puff pastry (about 3″ x 3″)
• 1lb lamb meat (lean; diced)
• 1 tablespoon olive oil
• 1 cup peas (canned or frozen is fine)
• 1 carrot (diced to pea size)
• 1 teaspoon dried thyme
• 1 teaspoon blackpepper
• a pinch of salt
• 1/2 cup finely chopped dill
• 1 egg yolk
• black seeds

Recipe:

1. Preheat the oven to 400ºF.
2. Heat the oil on medium heat. Add the meat to the pan and sautee well. Reduce the heat to low and let it cook covered until it absorbs all the juice.
3. Add the carrots to the pan and sautee 2-3 minutes on medium heat.
4. Add the salt, blackpepper, tyhme, and dill.
5. Finally, add the peas to the mixture and cook until the peas are warmed thoroughly. Turn of the heat and let the mixture cool down.
6. Meanwhile take the puff pastries out of the freezer and let them defrost.
7. Place about 2 tablespoons of the mixture in the middle of each puff pastry. Bring for corners of each puff pastry together and pinch the edges to seal. Place them on a cookie sheet.
8. Brush them with the egg yolk and sprinkle with the black seeds. Bake for about 15-20 minutes until golden brown. Serve while they are still warm.

Ingredients:

• 2 cups red lentils
• 4 cups water
• 1.5 cups fine bulgur wheat
• 2 onion
• 1/2 cup olive oil
• 1 tablespoon tomato paste
• 1 teaspooon black pepper
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1.5 teaspoon salt
• 1/2 bunch dill
• 1/2 bunch parsley
• 6-7 green onions
• lettuce

Instructions:

1. Wash and rinse the lentils, put in a pan with 4 cups of water and cook over a medium heat until lentils were mashed but still some of the water not absorbed.
2. Place the bulgur in a wide deep dish. Pour the watery lentils over the bulgur. Cover the dish and let it sit for 10-25 minutes to absorb the excess water from the lentils.
3. Meanwhile, chop the onions finely and cook in olive oil until softened and translucent. Add the tomato paste. Add the spices and salt and mix the onion sauce.
4. Add the onion sauce to the lentils and bulgur mixture. Mix all the ingredients and cover the dish again.
5. Cut the ends of green onions and wash them. Wash the parsley leaves and dill. Finely chop the greens.
6. Knead the lentil-bulgur mixture for 10 minutes. Add the greens to this mixture and knead for another 2-3 minutes. Take walnut size pieces from the mixture and shape them like alongated meatballs.
7. Cover the serving plate with lettuce and place the red lentils patties over the lettuce.

Ingredients:

• 2 cups fine bulgur
• 2 cups hot water
• 1 onion
• 1/2 cup olive oil
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• pinch of salt
• 1 lemon
• 1 tablespoon sour pomegranate extract
• 7-8 green onions
• 3 tomatoes
• 2 cucumbers (or pickled cucumbers)
• 1 bunch dill
• lettuce

Instructions:

1. Combine the bulgur and hot water in a bowl, cover it, and let it soak for about 15 minutes.
2. Meanwhile, fine chopped the onion and sautee with olive oil. Add the tomato paste and stir couple times to get all mixed.
3. When the bulgurs are softened and fluffed up, add salt and paprika. Then add the onion sauce, lemon juice, and pomegranate extract and mix them to combine.
4. Dice the tomatoes and cucumbers. Finely chop the dill and green onions. Mix the vegetables into the salad and serve over lettuce leaves.