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Featured Cookbook
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Stuffed Bread Dough Pastries (Mantikos)
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Meat Loaf with Sweet and Sour Tomato Sauce (Rollo me Haminados)
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Meat-Stuffed Vegetables (Legumbres Yenos de Karne)
Book Description
What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim. Author Joyce Goldstein first encountered it in Spain, Portugal, Italy, Greece, and Turkey. Dishes such as Poached Fish with Walnut Sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice Pudding exemplify this delectable legacy.
... (more)
Sephardic Flavors: Jewish Cooking of the Mediterranean
Authors: Joyce Goldstein,Beatriz Da Costa
Date: September 2000
ISBN: 0811826627
Publisher: Chronicle Books
Hardcover
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Traditional Turkish manti are made with a kind of pasta dough and are usually dressed with paprika and melted butter or yogurt and garlic sauce. The Sephardic mantikos pastry from Cannakale is a yeast-raised dough. The meat-filled pastries might accompany a bowl of soup for supper.
Makes: 18 to 24 pastries
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For the starter:
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1 envelope (2 1/4 teaspoons) active dry yeast
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1/2 teaspoon sugar
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1 cup lukewarm water
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2 tablespoons all-purpose flour
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For the dough:
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2 3/4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon plus 1/3 cup vegetable oil
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For the meat filling:
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2 to 3 tablespoons olive or vegetable oil
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2 onions, chopped
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2 cloves garlic, minced
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1 pound ground beef
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1/4 cup chopped fresh flat-leaf parsley
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For the spinach filling:
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1 pound spinach, stems removed
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2 eggs, lightly beaten
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1/4 pound feta cheese, crumbled
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1/2 cup ricotta cheese, or 3/4 pound Kashkaval or Gruyere cheese, grated
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freshly grated nutmeg
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salt and freshly ground black pepper
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For the onion and cheese filling:
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3 tablespoons olive or vegetable oil or margarine
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4 large onions, thinly sliced
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1/2 pound feta cheese, crumbled
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1/2 pound ricotta cheese, Fromage Blanc, or cottage cheese
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2 eggs, lightly beaten
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1/4 cup chopped fresh dill
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freshly grated black pepper
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freshly grated nutmeg (optional)
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1 egg, beaten with a little water
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To make the starter, in a small bowl, dissolve the yeast and sugar in the lukewarm water, then stir in the flour. Set aside for 10 minutes until frothy.
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To make the dough, in a bowl, stir together the flour, salt, and the 1 teaspoon oil. Add the starter and using a stand mixer fitted with a dough hook, beat on medium speed until a soft dough forms, about 10 minutes. Turn out the dough onto a lightly floured work surface and divide into 18 to 24 balls. Place the balls in a bowl, add the 1/3 cup oil, and toss to coat the balls with the oil. Cover with a kitchen towel and let rise until almost doubled in size, about 30 minutes.
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Meanwhile, select one of the fillings and prepare it. If making the meat filling, warm the olive oil in a saute pan over medium heat. Add the onions and saute until tender and translucent, about 10 minutes. Add the garlic and beef and cook, breaking up the meat, until the meat is no longer pink, about 5 minutes. Add the salt, pepper, and parsley and continue to cook, stirring occasionally, until the meat is browned, about 10 minutes. Remove from the heat and let cool.
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To make the spinach filling, cook until wilted in the rinsing water clinging to the leaves, squeeze the spinach dry, and chop finely. Place in a bowl and add the eggs and cheeses. Mix well and season with the nutmeg, salt, and pepper.
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To make the onion and cheese filling, warm the oil or margarine in a saute pan over medium heat. Add the onions and saute until soft and golden, about 15 minutes. Remove from the heat, place in a bowl, and let cool. Fold in the cheeses, eggs, and dill and season with pepper and with nutmeg, if using.
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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On a lightly floured work surface, roll out a ball of dough into a rectangle or square about 1/3 inch thick. Place a generous tablespoon of filling on the center of the dough. Fold in the sides, fold up the bottom, then fold the top over the bottom to seal. Pinch the seams together securely and place seam side down on a prepared baking sheet. Repeat until all the pastries are filled. Brush the tops with the egg wash.
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Bake the pastries until golden, 25 to 30 minutes. Serve hot or warm.
More From This Book:
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Stuffed Bread Dough Pastries (Mantikos)
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Meat Loaf with Sweet and Sour Tomato Sauce (Rollo me Haminados)
-
Meat-Stuffed Vegetables (Legumbres Yenos de Karne)
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