Hungarian Noodles and Cabbage
- cored, outer leaves removed, shredded (about 8 cups)
- 2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
- 1 tablespoon granulated sugar
- 1 yellow onions (American) or 1 brown onion, chopped (Australian)
- 6 garlic cloves, chopped
- 2 leeks, thoroughly washed, outer leaves removed, chopped
- fresh ground black pepper, to taste
- 1 (12 ounce) package egg noodles
- 1 tablespoon poppy seed
- Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
- Add the onions, garlic and leeks; cook until they start to wilt.
- Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
- Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
- Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
- Quickly toss the noodles with the cabbage mixture and the poppy seeds.
- Serve immediately.
- Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!
For the dough:
- 1 1/4 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp. vanilla
- 1 tbs. orange juice
- 3 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
For the filling:
- 1 cup walnuts
- 3/4 cups sugar
- 1/2 tsp. vanilla
- 1/2 unpeeled lemon, quartered and seeded
- 1/2 unpeeled orange, quartered and seeded
- 1 tbs. rum
- 2 figs, coarsely diced
- 1/2 tsp. ground cinnamon
- 1/2 cup orange marmalade or apricot jam
- To prepare dough: cream butter (room temp.) with sugar until blended.
- Add egg, vanilla and orange juice and continue to beat until smooth.
- Add flour, baking powder and salt and mix or process until ball of dough is formed. Cover and chill 2 to 3 hours or overnight.
- To prepare filling: Place walnuts, sugar, vanilla, lemon, orange, rum, figs, cinnamon and jam/marmalade in food processor and pulse until chopped but not pureed. Refrigerate until ready to use.
- To make the cookies: Roll dough on lightly floured board to 1/4 -inch thickness.
- Cut 3-inch circles and place 1 teaspoon filling in center of each circle.
- Brush water around edge of dough circle with finger, then pull edges of dough up to form a triangle around filling, pinching the 3 corners together.
- Bake at 375°F on a greased cookie sheet for 10 minutes until golden.
This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.
- 1/2 lb. margarine
- 1 tsp. salt
- 3 cups self-rising flour
- warm water
- 1/2 cup cheese (feta)
- 1 cup cooked spinach
- 3 egg yolks
- 1 egg yolk
- 4 cups sesame seeds
Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.
Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.). Serve hot.
Fazuelos, fijuelas or deblas are traditional Sephardic pastries equivalent to hamantashen.
- 4 large eggs
- 6 tablespoons vegetable oil
- 6 tablespoons water
- 2 teaspoons baking powder
- 2 cups sugar
- 1 1/2 cups water
- juice from half a medium sized lemon
- Mix all the ingredients together, adding as much flour little by little as needed to make a smooth non-sticky dough.
- Divide dough into small balls, and roll to a thin leaf. Cut to make a strip.
- In a deep-fryer, heat oil to medium heat. Hold the strip with a fork on one side, and slowly dip into the oil in a circular motion. Fry until golden, remove, then pat oil off with paper towel.
- Bring syrup ingredients to boil. Mix until all sugar is dissolved.
- Dip pastries in syrup, and leave to cool off.