The Hungry Crabb

• 2 1/2 c flour
• 1 c sour cream
• 1 tb butter
• 1 ea egg for greasing
• salt

FILLING

• 4 tb butter
• 2 ea chopped onions
• 300 g grind beef
• 3 ea chopped hard boiled eggs
• salt

Directions:
1. Combine the flour, salt, butter and sour cream in a deep bowl.
2. With your fingers, rub the flour and butter together.
3. Wrap the ball of dough in wax paper, and chill for about 1 hour.
4. On a lightly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip.
5. Turn the pastry around and again roll it out lengthwise.
6. Fold into thirds and roll out the packet as before. Repeat this entire process twice more, ending with the folded packet. Wrap it is wax paper and refrigerate for an additional hour.

Filling:
1. Over high heat, melt the butter.
2. Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
3. Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.
4. Grind the meat-and-onion mixture.
5. Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.
6. Preheat the oven to 400°.
7. On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. With saucer cut out as many circles as you can. Gather the scraps into a ball and roll out again, cutting additional circles.
8. Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.
9. Fold one long side of the dough up over the filling, almost covering it. Fold in the two ends of the dough about Ѕ inch, and lastly, fold over the remaining long side of the dough.
10. Place the Pirozhky side by side, with the seam sides down on a buttered baking sheet.
11. Bake for 30 minutes ,Take them out to grease the surface with beaten egg and put back for couple of minutes until they are golden brown.

Serve with clear chicken or beef soup, on the zakuska table or presented alone as a first course.

• 12 ounces fresh lasagna noodles
• 1 pound farmer cheese
• 1 cup dairy sour cream
• 4 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 1/4 cup dry bread crumbs
• 1 tablespoon butter or margarine

Directions:
1. Cut lasagna noodles into diamond shapes, about 1 inch wide.
2. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.
3. Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.
4. Preheat oven to 375 degrees F.
5. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs.
6. Pour noodle mixture into casserole; dot with 1 tablespoon butter.
7. Bake uncovered until hot, 25 to 30 minutes.

• 3 lb Lamb, cut from leg
• 2 sm Onion, finely-minced
• 4 lg Garlic, cloves, fine-minced
• 2 lg Shallot, minced , 2 tb Parsley, freshly-chopped
• 2 1/2 c Pomegranate juice, unsweet
• 4 tb Corn oil
• 8 ds Cayenne pepper

Directions:
1. Trim away all fat from meat. Cut into 2″ chunks.
2. Place meat in a small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice.
3. Cover and refrigerate overnight.
4. Remove meat from marinade and pat dry.
5. Skewer the meat, using four substantial skewers. Brush with oil.
6. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes.
7. Remove from skewers and serve on a heated plate with Kasha.

VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.