Yield: 24 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a -- nathan |
| \N \N | And goldman |
| \N \N | Crust |
| 2½ cup | Flour |
| ¾ teaspoon | Salt |
| 1½ teaspoon | Baking powder |
| ¾ cup | Margarine or butter |
| 1 cup | Sour cream |
| 1 large | Egg yolk |
| \N \N | Sesame seeds |
| \N \N | Filling |
| 1 medium | Eggplant, cooked -- peeled |
| \N \N | And |
| \N \N | Mashed |
| 4 tablespoons | Tahina |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
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