For the Hashu (Aleppian Ground Meat and Rice Filling)
500g1 pound lean ground beef
1/3cupshort-grain ricewhite or brown
2teaspoonsground allspice
2tablespoonsvegetable oil
1-1/2teaspoonsground cinnamon
1/2teaspoonhot paprika
2tablespoonspomegranate molasses
1teaspoonkosher salt
1/4teaspoonfreshly ground pepper
1onionfinely chopped (1/2 cup)
1cuppine nuts
1/4cupwater
Instructions
For the crepes:
In a small bowl, slowly add the water to the potato flour and mix thoroughly. Add the potato flour mixture, chives salt, and pepper to the beaten eggs and mix well. Heat a non-stick crepe pan over medium heat. When hot, add a little oil to coat pan. Stir batter and ladle about 4 tablespoons into the skillet. Immediately swirl batter to spread the pan.? Cook until bottom is light brown. Flip crepe and cook for about 1 minute until speckled. Fill the crepes with about 3 tablespoons of the meat filling and roll. Heat rolled crepes in a 150C (300F) oven for about 5 minutes or on a Shabbat plate until heated through. Do not over cook.
For the Hashu (Aleppian Ground Meat and Rice Filling)
Soak rice in cool water, enough to cover, for 30 minutes. Drain.
Combine all ingredients in a large mixing bowl. Mix well with your hands. Add the meat mixture to a frying pan, add water and start breaking the meat in to small pieces. Cover until the rice is cooked through for approximately 10 minutes.