Syrian Jewish Stuffed Pastry Cones

Ingredients

In the original Czech dish, Hořické Trubičky, the pastry cones are typically filled with sweet cream or fruit fillings. However, in this adaptation for Syrian Jewish cuisine, the sweet fillings are replaced with a savory mixture of ground meat, spices, and vegetables. The spices used in the Syrian Jewish version, such as cumin, paprika, and cinnamon, are also different from the original Czech recipe, adding a distinct Middle Eastern flavor profile to the dish. We alse have the original recipe for Hořické Trubičky, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• For the filling: For the filling:
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (30g) pine nuts, toasted 1/4 cup (30g) pine nuts, toasted
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef or lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion becomes translucent.
3. 3.
   Stir in the ground cumin, paprika, cinnamon, salt, and black pepper. Add the tomato paste and water, and simmer for 5 minutes until the mixture thickens. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into small balls, about the size of a walnut. Roll out each ball into a thin circle.
6. 6.
   Place a spoonful of the meat filling onto one half of the dough circle. Sprinkle with toasted pine nuts and chopped parsley.
7. 7.
   Fold the other half of the dough over the filling, forming a half-moon shape. Press the edges firmly to seal the cone.
8. 8.
   Repeat the process with the remaining dough and filling.
9. 9.
   Place the stuffed pastry cones on a baking sheet lined with parchment paper. Brush the tops with the egg wash mixture.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastry cones turn golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. Keep an eye on them as they can burn quickly.
• Tomato paste — If you prefer a tangier flavor, you can substitute tomato paste with pomegranate molasses for a Syrian twist.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat filling.
• Serve the Stuffed Pastry Cones with a side of tahini sauce or yogurt for dipping.
• If you prefer a vegetarian version, you can substitute the ground meat with cooked lentils or chickpeas.

Serving advice

Serve the Syrian Jewish Stuffed Pastry Cones warm as an appetizer or as part of a mezze platter. They can also be enjoyed as a main course accompanied by a fresh salad.

Presentation advice

Arrange the Stuffed Pastry Cones on a platter, garnished with a sprinkle of chopped parsley and a drizzle of olive oil. The golden brown color of the cones will be visually appealing, enticing your guests to indulge in this delightful Syrian Jewish dish.