*  Exported from  MasterCook  *
 
                   VEGETABLE SHTRUDEL (Sephardic Recipe)
 
 Recipe By     : Jewish Cookery by Leah H. Leonard
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Israeli Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           spinach -- finely chopped
      1/2  cup           cabbage -- finely chopped
      1/2  cup           eggplant -- finely chopped
      1/2  cup           tomato -- finely chopped
      1/2  cup           onion -- finely chopped
                         salt and pepper -- to taste
    2      tablespoons   flour
    2      tablespoons   cold water
                         Shtrudel dough
                         sesame seeds
 
 Stew vegetables in a tightly covered pot with only the water which clings to th
 em.  When tender, season to taste with salt and pepper and 1 tablespoon oil.  M
 ix together water and flour till smooth and stir in lightly, shaking the pot to
  prevent sticking. Cook over low heat 3 to 4 minutes longer.  Let cool before s
 preading evenly on thin sheets of shtrudel pastry dough.  Roll up, brush with r
 emaining oil and sprinkle with sesame seed.  Bake at 375° for 20 minutes or till
  nicely browned.  Cut the shtrudel rolls diagonally into 2 1/2- or 3-inch cuts 
 while warm, before removing from baking pan or cookie sheet.  Serve with fish o
 r dairy meals.  Or if prepared with oil or vegetable shortening, serve with mea
 t or poultry.
 
 Jewish Cookery by Leah H. Leonard
 Crown Publishers, 1986.
 
 Formatted by Andi <frog@digiscape.com>, 3/12/98
 
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