Garlic & Cheese Betzels (triangles) Recipe
Yield: 32 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs, for filling
1 cup: Gruyere cheese, freshly
Grated,
10: Garlic cloves, minced (10
To 12),
24 Sprigs: fresh flat-leaf,
Parsley, minced
5: Fresh mint leaves, minced
12: Green olives, pitted --
Minced,
Salt and pepper, freshly
Ground,
2 tsp: Sweet paprika,
2: Egg, lightly beaten
8 Sheets: phyllo dough --,
Thawed,
Vegetable oil, for frying
Lemon wedges, for garnish
Directions:
Preparation and Cooking: In a medium saucepan, place 6 of the eggs,
add water to cover, and bring to a low boil. Cook the eggs for 12 to
15 minutes. Drain and let cool. Peel, place the eggs a medium bowl,
and mash them coarsely with a fork. Mix in the cheese, garlic,
parsley, mint, olives, salt, pepper, paprika and 1 lightly beaten
egg. Cover a working surface with damp towel. Carefully unwrap the
phyllo and unfold it on the towel. With the long edge of the phyllo
facing you, and using a sharp knife, cut vertically through the
stacked sheets of dough to make 4 equal sections, each about 4-1/2
inches wide. Cover with another damp towel if you are not using the
phyllo immediately. Place l tablespoon of the filling about l inch
from the bottom edge of one strip. Fold over a bottom corner of the
strip to cover the filling. Continue folding as you would a flag, to
obtain a triangular shape. Beat the remaining egg and use it to seal
the top edge. Repeat the process until all the filling has been used.
In a heavy, medium saucepan pour oil to a depth of 2 inches and heat
it over medium-high heat until it reaches 325 degrees, or a piece of
the dough sizzles instantly. Fry the pastries in batches to avoid
crowding them, until golden, about 6 to 8 minutes, and drain them
well on paper towels. Serve at oncew ith lemon wedges. Makes 32
betzels.
One ounce of cheese yields about 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]
Recipe By : North Africa: the Vegetarian Table
Source from luhu.jp
add water to cover, and bring to a low boil. Cook the eggs for 12 to
15 minutes. Drain and let cool. Peel, place the eggs a medium bowl,
and mash them coarsely with a fork. Mix in the cheese, garlic,
parsley, mint, olives, salt, pepper, paprika and 1 lightly beaten
egg. Cover a working surface with damp towel. Carefully unwrap the
phyllo and unfold it on the towel. With the long edge of the phyllo
facing you, and using a sharp knife, cut vertically through the
stacked sheets of dough to make 4 equal sections, each about 4-1/2
inches wide. Cover with another damp towel if you are not using the
phyllo immediately. Place l tablespoon of the filling about l inch
from the bottom edge of one strip. Fold over a bottom corner of the
strip to cover the filling. Continue folding as you would a flag, to
obtain a triangular shape. Beat the remaining egg and use it to seal
the top edge. Repeat the process until all the filling has been used.
In a heavy, medium saucepan pour oil to a depth of 2 inches and heat
it over medium-high heat until it reaches 325 degrees, or a piece of
the dough sizzles instantly. Fry the pastries in batches to avoid
crowding them, until golden, about 6 to 8 minutes, and drain them
well on paper towels. Serve at oncew ith lemon wedges. Makes 32
betzels.
One ounce of cheese yields about 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]
Recipe By : North Africa: the Vegetarian Table
Source from luhu.jp
Tags
Appetizers