KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ROSH HASHANAH RECIPES |
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ALGERIAN
SWISS CHARD BESTELS - TURNOVERS (ROSH HASHANAH)
Source: Jewish Holiday Kitchen
- Joan Nathan
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Makes 1 Dozen Turnovers. Parve.
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INGREDIENTS:
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2 pounds Swiss chard or spinach
2 hard-cooked eggs, mashed
Salt and freshly ground pepper to taste
1 dozen 5-inch egg-roll wrappers (See note)
1 egg, slightly beaten
Peanut oil for frying
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DIRECTIONS:
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- If Swiss chard leaves are small, leave
whole. Otherwise, remove stems and keep leaves; cut them up. If
spinach is used, remove and discard stems; leaves should remain
whole. Blanch leaves 15 seconds in boiling salted water. Drain
completely, pressing to get rid of water.
- Mix leaves with hard-cooked eggs. Season
with salt and pepper to taste.
- Place a heaping tablespoon of stuffing in
bottom center of each square wrapper. Fold right and left sides
of each wrapper toward center, covering filling and forming a
long rectangle. Fold bottom of rectangle up, to form a triangle.
Fold top of rectangle over this, to continue the triangle. Seal
any leftover dough with water or a thin film of beaten egg. Fry
in about 2 inches of hot peanut oil.
- Drain and Serve.
Note: You may
substitute 3-inches wrappers for the 5-inches, using a heaping
teaspoon of filling.
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KOSHER DELIGHT MAGAZINE
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