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Hamentashen, Savory - dairy

Posted by : maxine

I was checking out a link someone has mentioned a while ago, and 
came across this recipe for a slightly different hamentashen.  
Bet there's nothing like it in the archive [G].
maxine in ri


SAVORY HAMANTASCH 
  YIELDS: 2 large Hamantasch, enough for 4 
    
Stuffing: 
       Olive oil 
       2 tablespoons chopped garlic 
       1 cup sliced onions 
       1/2 cup red bell peppers, diced medium 
       1/2 cup green bell peppers, diced medium 
       2 small zucchini, diced medium 
       Salt 
       Pepper 
       1/2 cup pitted olives 
       1/3 cup fresh herbs 
       2 eggs 
       1/2 cup pot cheese 
       1/2 cup farmers cheese 
       1/2 cup grated havarti cheese  
        
Directions: 
In a large sauté pan add the olive oil, garlic, onions, peppers 
and zucchini.  Sauté until onions are translucent.  Add salt, 
pepper, olives and fresh herbs.  Stir well.  Remove from the 
fire.  Place in a large bowl and fold in the eggs and cheeses.  
Adjust seasonings.  Set aside and allow to cool. 
    
Dough: 

       2 packages dry yeast  
       1/2 cup warm water 
       2 tablespoons honey, divided 
       1 1/2  cups cool water 
       2 teaspoons salt 
       4 tablespoons olive oil 
       6 cups flour 

Directions: 
In a small bowl combine the yeast, warm water and 1 tablespoon 
of the honey.  Set aside and allow to proof (approximately 3 - 4 
minutes).  In another small bowl mix the remaining honey with 
the cool water, salt and oil.  In a food processor put in all 
the flour.  While the machine is on add the cool water mix, then 
the warm water mix.  Process until the dough pulls away from the 
sides of the bowl. 

  Remove to a large, well-oiled bowl.  Cover with plastic wrap 
or a damp towel.  Let rise until doubled in volume in a warm 
area.  Punch down dough.  Roll out to approximately two 10" 
circles.  Fill each with stuffing and pinch into triangles.  
Brush with olive oil.  Bake at 450F on cookie sheets that have 
been sprinkled with corn meal to prevent sticking. 

Optional Cookie Filling: 

       2 ounces light brown sugar 
       1/2 teaspoon sugar 
       4 ounces orange juice 
       1 ounce bourbon 
       1 ounce honey 
       5 ounce assorted dried fruits; small diced              
              (sun-dried cherries, sun-dried blueberries, 
               raisins, apples, apricots, etc.) 
        
Directions: 
In a small saucepot combine all ingredients.  Cook until dry 
fruit is softened and mixture is syrupy.  Set aside to cool.  
When mixture has cooled, place in food processor and pulse to 
rough chop.  Fill into small rounds of cookie dough.

From the archives of "New Jewish Cuisine" on the Jewish 
Television Network.

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