Pashtida Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 Portion: of any prepared flaky dough recipe, (I used a knish dough)
2 large: Onions, thinly sliced
1/3 cup: Oil,
3 large: Red peppers, diced
2 large: Green peppers, diced
3 Stalks: celery, thinly sliced
8 large: Potatoes, peeled, cooked, and mashed
4: Eggs, beaten
2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
source: Classic Kosher Cooking, by Sara Finkel
Roll out dough to fit an 11 x 17" cookie sheet. For thicker portions, use a
9 x 13" pan. Saute onions in oil until soft. Add remaining vegetables
except potatoes, and saute for an additional ten minutes. Combine with
potatoes, eggs, and seasonings. Spread over dough. Bake for one hour at
350 degrees.
Posted to JEWISH-FOOD digest by Linda Shapiro on Nov 02,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Roll out dough to fit an 11 x 17" cookie sheet. For thicker portions, use a
9 x 13" pan. Saute onions in oil until soft. Add remaining vegetables
except potatoes, and saute for an additional ten minutes. Combine with
potatoes, eggs, and seasonings. Spread over dough. Bake for one hour at
350 degrees.
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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