[Northkeep] Feast recipes

Edward Candland ecandland at earthlink.net
Thu Jan 30 21:30:07 PST 2003

Thank you.
I have already started making hints to Alisandre as to future meal
suggestions.;-) This really isn't nessasry as she loved the feast as much as
I did. How about the wonderful Greek Stew? Do you have a recipe for that


----- Original Message -----
From: "Miriam Cook" <zahavabathannah at yahoo.com>
To: <northkeep at ansteorra.org>
Sent: Thursday, January 30, 2003 11:42 AM
Subject: [Northkeep] Feast recipes

Lady Catan made the Hummus, I'll get her to post the
recipe soon-- Here are the Bourekas, Dolmas and
stuffed Dates---

Glad you all liked it!

Bourekas (Cheese triangles) also called Spatikopina

1 c  Shredded Colby Jack cheese
1C crumbled Feta cheese
2    Eggs; well beaten
1/2 c  Chopped parsley (I like it with a little less,
a good hndfull)
1 ts Salt
10    Sheets phyllo pastry
1 c  Unsalted butter; melted

  Combine cheese, eggs, parsley and salt and mix well.
  Cut each sheet of phyllo dough in halves, working
  one sheet at a time. Keep rest of pastry covered
  damp towel until ready to use. Brush with butter and
  fold each half twice vertically to form narrow
  Place about 1 tablespoon cheese mixture at one end
  each strip. Fold one corner across filling to form
  triangle. Brush with more butter. Continue folding
  triangles, flag-style, and brushing with butter.
  triangles on baking sheets and bake at 350F until
  pastry is golden, about 15 to 20 minutes. If you
want to freeze them, do it before you bake them. Spray
some wax paper with Pam and wrap the triangles in it.
Then put the wraps in large zip-lock bags. You don't
need to thaw them, just pop them right into the hot
oven till nice a golden-brown.

Dolmas (Stuffed Grape Leaves)

1      pound         Ground Lamb or beef
2      cups          Onion, Minced in Processor -
1/3  cup           Olive Oil
1/2  cup           Long Grain Rice -- cooked
2      tablespoons   Fresh Parsley -- Finely chopped
2      tablespoons   Fresh Dill -- Chopped
1      teaspoon      Salt
1/4  teaspoon      Pepper
4      cups          low sodium chicken broth
8      ounces        Grape Leaves
1      each          Lemon

In food processor fitted with metal blade, chop onion
then herbs.
 Saute onion in olive oil until translucent.  Put in
large bowl with
 remaining ingredients (except grape leaves and
chicken broth and lemon) and mix
thoroughly.  Put 1 T. meat mixture on each leaf and
roll. Put any leftover leaves on bottom of skillet.
Place dolmas in 2 layers in pan.  Squeeze lemon over.
Cover with layer of leaves (if you have enough).
Cover with chicken stock. Weigh down with heatproof
plate and cover.  Simmer about 1hour. Test with a meat
thermometer, it should have an internal temp of

Stuffed Dates

Take Dates and pit them, if they are not already
pitted for you. Stuff a piece of walnut in the date
where the pit was. Then roll in powdered sugar.  I
like to let them sit in the fridge (in an air-tight
container) for at least 2-3 days before eating to let
the flavors come together.

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