Garlic & cheese betzels (triangles)
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs -- for filling | |
| 1 | cup | Gruyere cheese -- freshly |
| Grated | ||
| 10 | Garlic cloves -- minced (10 | |
| To 12) | ||
| 24 | Sprigs fresh flat-leaf | |
| Parsley -- minced | ||
| 5 | Fresh mint leaves -- minced | |
| 12 | Green olives, pitted -- | |
| Minced | ||
| Salt and pepper -- freshly | ||
| Ground | ||
| 2 | teaspoons | Sweet paprika |
| 2 | Egg -- lightly beaten | |
| 8 | Sheets phyllo dough -- | |
| Thawed | ||
| Vegetable oil -- for frying | ||
| Lemon wedges -- for garnish | ||
Directions
Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add water to cover, and bring to a low boil. Cook the eggs for 12 to 15 minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash them coarsely with a fork. Mix in the cheese, garlic, parsley, mint, olives, salt, pepper, paprika and 1 lightly beaten egg. Cover a working surface with damp towel. Carefully unwrap the phyllo and unfold it on the towel. With the long edge of the phyllo facing you, and using a sharp knife, cut vertically through the stacked sheets of dough to make 4 equal sections, each about 4-½ inches wide. Cover with another damp towel if you are not using the phyllo immediately. Place l tablespoon of the filling about l inch from the bottom edge of one strip. Fold over a bottom corner of the strip to cover the filling. Continue folding as you would a flag, to obtain a triangular shape. Beat the remaining egg and use it to seal the top edge. Repeat the process until all the filling has been used.
In a heavy, medium saucepan pour oil to a depth of 2 inches and heat it over medium-high heat until it reaches 325 degrees, or a piece of the dough sizzles instantly. Fry the pastries in batches to avoid crowding them, until golden, about 6 to 8 minutes, and drain them well on paper towels. Serve at oncew ith lemon wedges. Makes 32 betzels.
One ounce of cheese yields about ¼ cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH] Recipe By : North Africa: the Vegetarian Table