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* 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 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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