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.
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