Pashtida

Yield: 1 Servings

Measure Ingredient
¾ \N Portion of any prepared flaky dough recipe; (I used a knish dough)
2 larges Onions; thinly sliced
⅓ cup Oil
3 larges Red peppers; diced
2 larges Green peppers; diced
3 \N Stalks celery; thinly sliced
8 larges Potatoes; peeled, cooked, and mashed
4 \N Eggs; beaten
2 teaspoons Salt
¼ teaspoon Pepper

source: Classic Kosher Cooking, by Sara Finkel Roll out dough to fit an 11 x 17" cookie sheet. For thicker portions, use a 9 x 13" pan. Saute onions in oil until soft. Add remaining vegetables except potatoes, and saute for an additional ten minutes. Combine with potatoes, eggs, and seasonings. Spread over dough. Bake for one hour at 350 degrees.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

Similar recipes