[Northkeep] Feast recipes
ecandland at earthlink.net
Thu Jan 30 21:30:07 PST 2003
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
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
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
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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