INTENTIONThis recipe is one that my grandmother made for Rosh Hashanah and special

occasions. It is an unusual choice for the holiday since there are no sweet

ingredients, however it represents the loss of tradition in the Bulgarian Jewish

community—even before Communism. For my grandmother, classic Rosh

Hashanah foods were forgotten and meat became a Rosh Hashanah staple.

May we continue to honor and recover traditions that have been lost, while

celebrating the new ones we create.

Maxim DelchevEducation Director, Shalom (Bulgaria)

ROI COMMUNITY MEMBER

MEAT PASTEL

DIRECTIONS1. Make the dough by mixing the flour, margarine, salt,

baking soda and water until you have a perfect mixture.

2. Divide the dough in two parts and roll it out with a rolling

pin until you have a dough crust a little bit bigger than

your tray. Put the first crust in the tray.

3. Saute the meat with water until it becomes granulated

and then put in the black pepper, salt and parsley. Put

the meat aside until it gets cooler.

4. Put the meat into the first crust of dough and then put on

the second crust. Squeeze the edges of both crusts to the

edges of the tray. Make some small holes on the top with

a fork.

5. Put the pastel into a pre-heated oven (200 degrees C)

and bake until the dough is brownish.

INGREDIENTS125 gr. margarine

2 ½ tea cups of flour

3-4 big spoons of cold water

½ teaspoon of baking soda

½ teaspoon salt

300 gr. minced beef meat

1 egg

4-5 pieces of parsley

black pepper

salt