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                  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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