VEGETABLE SHTRUDEL(Sephardic Recipe)

* Exported from MasterCook *

VEGETABLE SHTRUDEL (Sephardic Recipe)

Recipe By : Jewish Cookery by Leah H. Leonard
Serving Size : 6 Preparation Time :0:00
Categories : Israeli Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup spinach -- finely chopped
1/2 cup cabbage -- finely chopped
1/2 cup eggplant -- finely chopped
1/2 cup tomato -- finely chopped
1/2 cup onion -- finely chopped
salt and pepper -- to taste
2 tablespoons flour
2 tablespoons cold water
Shtrudel dough
sesame seeds

Stew vegetables in a tightly covered pot with only the water which clings to th
em. When tender, season to taste with salt and pepper and 1 tablespoon oil. M
ix together water and flour till smooth and stir in lightly, shaking the pot to
prevent sticking. Cook over low heat 3 to 4 minutes longer. Let cool before s
preading evenly on thin sheets of shtrudel pastry dough. Roll up, brush with r
emaining oil and sprinkle with sesame seed. Bake at 375° for 20 minutes or
till
nicely browned. Cut the shtrudel rolls diagonally into 2 1/2- or 3-inch cuts
while warm, before removing from baking pan or cookie sheet. Serve with fish o
r dairy meals. Or if prepared with oil or vegetable shortening, serve with mea
t or poultry.

Jewish Cookery by Leah H. Leonard
Crown Publishers, 1986.

Formatted by Andi <frog@digiscape.com>, 3/12/98

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