*  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  c             Spinach -- finely chopped
    1/2  c             Cabbage -- finely chopped
    1/2  c             Eggplant -- finely chopped
    1/2  c             Tomato -- finely chopped
    1/2  c             Onion -- finely chopped
                       Salt and pepper -- to taste
  2      tb            Flour
  2      tb            Water -- cold
                       Shtrudel dough
                       Wesame seeds

Stew vegetables in a tightly covered pot with only the water which
clings to them.  When tender, season to taste with salt and pepper
and 1 tb oil.  Mix 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 spreading evenly on thin sheets of
shtrudel pastry dough.  Roll up, brush with remaining oil and
sprinkle with sesame seed.  Bake at 375 F for 20 minutes or until
nicely browned.  Cut the shtrudel rolls diagonally into 2-1/2" or 3"
cuts while warm, before removing from baking pan or cookie sheet.
Serve with fish or dairy meals.  Or if prepared with oil or vegetable
shortening, serve with meat or poultry.

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

Formatted by Andi <[email protected]>, 3/12/98

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