RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Feta-Stuffed Pancakes: Kadey Shavuoth - dairy
Shavuoth is that holiday when dairy foods are uppermost in the minds of Kurdistan housewives. Here is one example, prepared with a yeast dough and stuffed with feta cheese. 1 pkg. dry yeast (1/4 oz.) 2 cups warm water 6 cups flour 1/4 tsp. salt 1 tbsp. corn oil 3-4 tbsp. margarine 1 lb. feta cheese, grated or chopped 1. Mix the yeast in 1/2 cup of the water and let it proof for 10 minutes. 2. Make a well in the flour, add the yeast mixture, salt and oil and mix all together, using enough of the balance of the water to form a soft, moist dough. Knead the dough for 5 minutes, dusting with flour now and then. 3. Take 1/2 cup of the dough and roll it out into a pancake 8 inches in diameter and about 1/4 inch thick. Rub the pancake with about 1/2 teaspoon of margarine and sprinkle over the lower half 2 generous tablespoons of the feta cheese. Moisten the bottom edge of the pancake with water and fold over to shape a half-moon. Pinch the edges together and press down firmly with the tines of a fork, or turn over the edge every 1/2 inch in a twisting movement. 4 Melt 1 teaspoon margarine in a skillet and brown both sides of the pancake over moderate heat for about 3 minutes. Serve warm. Makes from 18 to 20 pancakes.
