Olive balls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Quark, lowest fat level available |
| 200 | grams | Margarine |
| 2½ | cup | Flour |
| 1 | pinch | Salt |
| 200 | grams | Pitted green olives (up to 300) |
| 1 | Egg, beaten | |
Directions
Note: the next recipe calls for quark, which is a milk product available in Germany. I think you could substitute a 50-50 mixture of sour cream and plain yogurt. I was hesitant about posting the recipe because of this, but it is good, and maybe lots of you out there can find quark after all.
Knead quark, margarine, flour, and salt into a smooth dough. Form walnut-sized balls out of the dough. Push an olive into the middle of each ball, making sure that the olive is entirely covered by the dough. Place the balls on a greased baking sheet, and brush with the egg. Bake at 170 degrees Celsius, about 15-20 minutes. Serve warm or cold.
Posted to JEWISH-FOOD digest V97 #025 From: Karen Snyder <100130.1562@...> Date: 17 Sep 96 17:25:10 EDT
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