Makhbouz
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| 2 | tablespoons | Butter |
| 1 | Egg | |
| 2 | tablespoons | Yoghurt |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | cup | Chopped peeled almonds |
| 1 | teaspoon | Cardamon |
| 1 | cup | Confectioners sugar, about |
| ½ | pounds | Pitted dates |
| 2 | tablespoons | Vegetable oil |
| 1 | Egg yolk | |
| Sesame seeds | ||
| ¼ | pounds | Grated feta cheese |
| 1 | tablespoon | Cream cheese |
| 1 | Egg | |
| 1 | tablespoon | Flour |
Directions
DOUGH
FILLINGS
ALMOND FILLING
DATE FILLING
CHEESE FILLING
Purim pastry from the land of Queen Esther DOugh: Combine all ingredients and knead. Cover and let rise 1 hour. Roll out dough into ⅛" thickness. Cut into 3" rounds. Fill with any of the following fillings. Close to semi-circle and crimp closed with fork. Bake at 350 for 20 minutes or until slightly brown Fillings:
Almond Filling: Grind almonds, mix with cardamon, and add sugar to desired sweetness
Date Filling: Combine date and oil over low heat in a saucepan. When soft, shape into small balls and fill dough. Dip pastry in egg yolk and then in sesame seeds. Bake as above
Cheese Filling: Combine all ingredients and fill prepared dough Posted to JEWISH-FOOD digest V97 #088 by judith sobel <jcs@...> on Mar 16, 1997