Garlic & cheese betzels (triangles)

32 Servings

Ingredients

Quantity Ingredient
6 Eggs -- for filling
1 cup Gruyere cheese -- freshly
Grated
10 Garlic cloves -- minced (10
To 12)
24 Sprigs fresh flat-leaf
Parsley -- minced
5 Fresh mint leaves -- minced
12 Green olives, pitted --
Minced
Salt and pepper -- freshly
Ground
2 teaspoons Sweet paprika
2 Egg -- lightly beaten
8 Sheets phyllo dough --
Thawed
Vegetable oil -- for frying
Lemon wedges -- for garnish

Directions

Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add water to cover, and bring to a low boil. Cook the eggs for 12 to 15 minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash them coarsely with a fork. Mix in the cheese, garlic, parsley, mint, olives, salt, pepper, paprika and 1 lightly beaten egg. Cover a working surface with damp towel. Carefully unwrap the phyllo and unfold it on the towel. With the long edge of the phyllo facing you, and using a sharp knife, cut vertically through the stacked sheets of dough to make 4 equal sections, each about 4-½ inches wide. Cover with another damp towel if you are not using the phyllo immediately. Place l tablespoon of the filling about l inch from the bottom edge of one strip. Fold over a bottom corner of the strip to cover the filling. Continue folding as you would a flag, to obtain a triangular shape. Beat the remaining egg and use it to seal the top edge. Repeat the process until all the filling has been used.

In a heavy, medium saucepan pour oil to a depth of 2 inches and heat it over medium-high heat until it reaches 325 degrees, or a piece of the dough sizzles instantly. Fry the pastries in batches to avoid crowding them, until golden, about 6 to 8 minutes, and drain them well on paper towels. Serve at oncew ith lemon wedges. Makes 32 betzels.

One ounce of cheese yields about ¼ cup when grated or shredded.

[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH] Recipe By : North Africa: the Vegetarian Table

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