Maybe a fresh leafy salad on hand and you're set/Alon Mesika
It turns out that the manna ears arouse a lot of objections among large sections of the Israeli public.
Somewhere, even more than donuts on Hanukkah.
There are those who do not understand how it is possible to love a poppy, and there are those who do not grasp a cookie worth enough of it next to a cup of coffee or tea.
Especially for them, I made the salty version.
It is great as a morning pastry, you can put it in the lunch box of the big and small children, and together with a refreshing salad, it will be a light dinner - really not only on Purim.
Let's also prepare:
Rogelach stuffed with
salty and soft monkey bread meat
with excellent ingredients, the ingredient "hard cheese".
You are welcome to improvise and add what you like - kashkabal, parmesan or pecorino and grated mozzarella would also go great.
Ingredients:
1 kg of white flour
2 tablespoons of dry yeast
2 tablespoons of sugar
A spoonful of salt
2.5 cups of milk
1/2 cup olive oil
For the filling:
250 grams of crumbled feta cheese
200 grams of grated hard cheese
1 chopped onion, fried well
1/2 teaspoon of salt
1/2 teaspoon ground black pepper
100 grams of white cheese
For the coating:
a beaten egg with a spoonful of milk
For coating after baking:
olive oil seasoned with crushed garlic and chopped parsley
A pampering idea for the children's lunch boxes during the week of Purim/Alon Mesika
Instructions:
1.
Put the dough ingredients in a mixer with a kneading hook for about 7 minutes.
2.
Place in a greased bowl and cover.
Swell for about an hour and a half.
3.
After rising, divide the dough into balls the size of a large tangerine.
4.
Mix the filling ingredients in a bowl.
5.
Roll each dough ball on a floured surface into a circle and place a spoonful of the filling in the center of the dough.
Flatten a little and close the circle into the shape of a manna ear.
6.
Firmly fasten the ends of the ear.
7.
Place on a tray lined with baking paper.
8.
Cover with a beaten egg with a spoonful of milk.
9.
Leave to rise for 15 minutes and bake in an oven preheated to 180 degrees.
10.
Bake until brown.
11.
Immediately after baking, coat the pastries with olive oil seasoned with herbs and garlic.
More on the same topic:
Hamantaschen
baking
cheeses
cheese
Purim