Yield: 24 servings
|Dwigans fwds07a -- nathan|
|1½ teaspoon||Baking powder|
|¾ cup||Margarine or butter|
|1 cup||Sour cream|
|1 large||Egg yolk|
|1 medium||Eggplant, cooked -- peeled|
ds Sugar 2 cl Garlic, minced 1 tb Water 1 tb Lemon juice Preheat oven to 350.
Filling: Blend tahina with salt and pepper, sugar, garlic wate and lemon juice. mix the egg plant with the tahina and set it aside.
Dough: Mix the flour with the salt and baking powder. Mix the flour and margarine with a pastry blender or your hands. Add the sour cream. Knead the dough three or four times. Place it in the refo for ½ hour.
Roll the dugh into a long thin rectangle on a floured board. Place the eggplant mixture down the length of one side and roll the dough one and ½ times lenghtwise. Place the roll on a greased cooke sheet, brush it with the yolk of one egg and sprinkle it Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman