Manti

(by Victoria Bubel)

1 lb. flour

1/2 c. water, boiled and cooled slightly

1 t. salt

4 large onions, peeled and chopped

1 lb. lamb or beef, chopped into small cubes, best if slightly frozen, plus 3 oz. fat

salt and pepper to taste

In a large bowl, combine flour, salt and water, kneading until a soft dough forms.

Cover and let rest for 2 hours.

Meantime, combine onions, meat, fat, salt and pepper.

Cut off pieces of dough, and on a lightly floured surface, roll each piece into a thin circle, at least 4 inches wide.

Put 2 T. of the filling in the middle of each circle, and bring up the opposite edges, pinching together to form a bundle.

Bring water to boil in a large pot that can be fitted with a steamer.

Put some vegetable oil on the steamer to prevent sticking, lower heat, and steam the manti, covered, for 40 - 45 minutes, replacing the water if necessary.

(Read Homeland Security, the story that accompanies this recipe.)