flayfli (red pepper patties)

Flayfli (Red Pepper Patties)

Ingredients

60 red peppers

Making flayfli

5 cups walnuts              
6 large onions
6 cups olive oil
1 tablespoon cayenne pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon pepper
2 tablespoon salt
4 cups kishk
4 cups chick peas

Directions

In a meat grinder, grind 60 red peppers, 6 large Spanish onions and 5 cups walnuts.

Add 6 cups olive oil, 4 cups kishk, 1 tablespoon each of cayenne pepper, ground allspice, ground cinnamon, ground pepper and 2 tablespoons salt.
Mix well. Adjust seasonings to your taste. Adjust olive oil so the mixture is the consistency of a soft meat loaf.

Grind 4 cups chick peas and add to the mixture. Mix really well.
This mixture can be frozen, and used later.

Use the basic dough recipe for fataya (7/31//12 post).
After dough has risen, roll as for a pie crust and cut into 3 inch round or
use a cookie cutter or peanut butter lid to make the round shapes. Flute the edges with thumb and finger and press down a few times on the dough. Place on cookie sheet and evenly spread a heaping teaspoon of the red pepper mixture over each round. Bake in oven at 400 degrees Fahrenheit for approximately 20 minutes or until the base is lightly browned. (lift with a spatula to check)

The completed flayfli can be frozen for later use. Flayfli have to be frozen in a flat layer, not piled on top of one another or the filling pulls away. Once frozen, you can then repack by stacking them. Just remove from freezer and lay out on a platter uncovered and in one layer to thaw. Just before serving, gently heat in oven at 250 degrees Fahrenheit for 15 minutes.