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SESAME OIL
Photo by: FotosVanRobin’s photos via Getty Images
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EGGPLANT AND SPINACH FRITTERS FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
(The beauty of this recipe is that it can be prepared months ahead of time and freeze it. It can be baked the night before so the day it is to be served it only needs oven space for 5 min. )
(The beauty of this recipe is that it can be prepared months ahead of time and freeze it. It can be baked the night before so the day it is to be served it only needs oven space for 5 min. )
Ingredients for Dough
2 pks phyllo dough
sesame oil to brush the dough
sesame oil to brush the dough
Serve with a dip
1 plain yogurt
1 tbsp chopped mint
Preparation
Spread one layer of phyllo dough on a cutting board. Brush the topside with sesame oil. Cover the layer with another layer of dough; brush it with oil, and cover this layer with a third and then a fourth layer. Cut the layers into 2” squares or circles. (Cover with a damp cloth while making the filling if not already prepared so that the dough does not dry out.) Brush the edges of the squares or circles with oil, and put 1 tsp of stuffing on each square or circle. Make triangles by folding the squares diagonally or half moons by folding in half and pinch the edges together. (It is good to be creative with the shapes making one type of filling in one shape and another type of filling in another.)
PREHEAT OVEN TO 350º F / 180º C
Brush cookies sheets with oil. Put the pasties on them and bake 25 minutes. Pasties can be baked in advance reheated for 5 minutes on 400º F / 200º C to make them crisp.
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Eggplant Fritters – Molley
(With a parsley Christmas tree)
Photo by: avlxyz |
EGGPLANT STUFFING
For about 40 pasties:
1 eggplant
3 slices of white bread, crumbled without the crust (1 cup)
3 tsp coriander ground
3 tsp coriander ground
½ tsp freshly ground pepper
1 tsp ground cinnamon
½ tsp mashed saffron
1 tsp chopped mint leaves
1 tbsp. chopped almonds
½ tbsp chopped walnuts
1 hard-boiled chopped egg
salt to taste
salt to taste
Preparation
Cut eggplant in half lengthwise. Sprinkle the cut sides with salt and place them face down on a paper towel for 30 minutes. Rinse off the salt with cold water and pat dry.
Mash the flesh to a pulp in a blender. Add the bread and spices. Blend this mixture well. glass from the blender and stir in the nuts and egg. Use this as stuffing for half the pasties.
SPINACH STUFFING
For about 40 pasties)
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Spinach pastry from Shilla
Photo by: yarn abuse |
Ingredients
2 lbs spinach
2 tbsp. sesame oil
1 sm onion chopped
2 cloves mashed garlic
1 tsp. ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
salt and pepper to taste
1 egg yolk
1/3 c Parmesan cheese
Wash the spinach. Put it in a pan without adding water. Heat until the spinach has lost its volume. Drain well; squeeze to remove the last excess water. Then chop.
Heat sesame oil in a frying pan. Reduce to simmer and add the onion and then the garlic. When it begins to brown, about 5 minutes, add the spices. Mix and add the spinach. Stir-fry until well mixed.
Let the spinach cool to room temperature before stuffing. Beat the egg yolk and mix it with the spinach and the cheese.
Let the spinach cool to room temperature before stuffing. Beat the egg yolk and mix it with the spinach and the cheese.
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