Garlic Cheese Betzels Triangles

Ingredients

6 eggs -- for filling 1 cup gruyere cheese -- freshly 1 grated 10 garlic cloves -- minced (10 1 to 12) 24 sprigs fresh flat-leaf 1 parsley -- minced 5 fresh mint leaves -- minced 12 green olives, pitted -- 1 minced 1 salt and pepper -- freshly 1 ground 2 tsp sweet paprika 2 egg -- lightly beaten 8 sheets phyllo dough -- 1 thawed 1 vegetable oil -- for frying 1 lemon wedges -- for garnish	Advertisements

Preparation
 
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 4-1/2
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 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]

Recipe By : North Africa: the Vegetarian Table

 

 
Servings: 32

 

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