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Low Carb Half Moons

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Low Carb Half Moons, a truly delicious treat and will be well-received by all, as a snack or as a nice light afternoon meal

Ingredients

  • 2 cups grated/shredded mozzarella cheese
  • 1 cup almond flour + extra to adjust the texture of the dough. The dough should be soft and pliable
  • 3 tbsp cream cheese
  • 2 small eggs or 1 large egg
  • A crack of salt to taste
  • 1 cup za’atar
  • Enough olive oil to make a paste – I use 1/2 cup za’atar with about 1/3 cup olive oil.
Fathead dough variation

Coating

Method:

  1. Mix the grated cheese, salt, and cream cheese in a microwaveable bowl.
  2. Microwave on high for 1 minute, stir and microwave again for 1 minute till completely melted.
  3. Add 1 cup almond flour and eggs.
  4. Mix till a soft dough forms.
  5. Add more flour in small amounts, until a soft pliable dough forms.
  6. Place the dough between 2 pieces of baking paper and roll flat.
  7. Cut circles with a cookie cutter.
  8. Place 1 tsp filling in the center and fold close.
  9. Gently press the edges together.
  10. Freeze for 10 minutes.
  11. Coat in whisked egg, remove and coat with coconut flour.
  12. Refrigerate for 20 minutes.
  13. Fry on medium heat till golden brown.
Low Carb Halfmoons

Beef mince filling Ingredients

  • 3 tbsp olive oil
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 1 tomato chopped
  • 3-5 cloves garlic crushed
  • 1 stock cube
  • A crack of sea salt / Himalayan pink salt
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 500g beef mince

Method:

  1. Heat the oil, fry the veg and garlic till brown.
  2. Add the stock cube and spices with a small amount of water.
  3. Add the mince and dry fry till the mince is cooked tender.
  4. Refrigerate and use to stuff or fill pastries – empanadas – half-moons – galettes – gozleme – spring rolls.

Prepared, tried, and tested by: Caashifa Adams Young

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