-=> Quoting Dave Drum to All <=-

 DD> Title: Fried Oysters Wrapped in Bacon

I like fried oysters. I like scallops wrapped in bacon. So this
sounds like a great idea!

In western Asia cooks often mix parsley, dill and cilantro together.
I suggest using just one of them at a time in any given dish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Circassian Boerek (Cerkez Puf Boeregi)
 Categories: Turkish, Pastry, Cheese
      Yield: 26 Servings
 
           DOUGH:
  2 3/4 c  Unbleached all purpose flour
    3/4 ts Salt
      2 tb Unsalted butter, very soft
      1    Egg yolk
    3/4 c  + 3 Tbsp milk
           GOAT CHEESE FILLING:
  1 1/4 c  Crumbled goat cheese
    1/2 c  Chopped flat-leaf parsley OR
           Any combination of herbs
      1    Egg
           Oil for deep frying
 
  Sift the flour and salt onto the work surface.  Make a well in the
  center and put in the butter, egg yolk, and milk.  Mix these
  ingredients with the fingers and gradually work in the flour to
  make a dough. Knead 10 minutes or until smooth and elastic, put in
  a buttered bowl, cover with plastic wrap, and let rest 1 hour.
  
  Place the dough on a lightly floured surface, knead it lightly,
  and divide into half.  Roll each half into a tight ball, cover
  with a slightly damp towel, and let rest 30 minutes.
  
  Place one ball of dough on the lightly floured surface, flatten it
  to a disk and with a regular rolling pin roll it into a 9-inch
  circle, slowly rotating the dough counterclockwise. Then,
  following the directions given below, roll the pastry into a thin
  circle about 20 or 21 inches in diameter.
  
  Sprinkle a little wheat starch or cornstarch on the work surface
  both under and over the dough.  With the special long rolling pin,
  starting at the lower edge of the circle, wrap about 3 inches of
  the pastry around the rolling pin. Place the stretched out fingers
  of both hands on the center of the pin and begin rolling it slowly
  forward toward the edge of the circle with a quick
  back-and-forward motion, until the whole pastry is wrapped fairly
  tightly around the pin.
  
  As you roll the pastry around the pin, keep your stretched out
  hands constantly and rhythmically moving horizontally outward
  along the pin toward the ends, and quickly bringing them back to
  the center to begin the same motion again until the whole pastry
  is wrapped around the pin. As you do this, the downward pressure
  of the fingers and balls of the hands stretches the pastry
  horizontally.
  
  Once the whole pastry is wrapped around the pin, lift the pin at
  both ends and flip open the pastry, slapping it against the work
  surface; unroll. Now rotate the pastry slightly (maybe 30 degrees)
  counterclockwise, sprinkle it with a little flour, then take an
  edge of the pastry next to the one with which you started, and
  repeat the whole process. Every now and then turn the pastry over
  and sprinkle some flour under it. Continue stretching the pastry
  by rolling until it is a thin circle of pastry 20 or 21 inches in
  diameter, and at least 1/25 inch thick. (If you use a pasta
  machine, you will need to divide the pastry into smaller portions
  in order to roll it.)
  
  Mix all filling ingredients with a fork to blend.  With a 4- inch
  pastry cutter, cut circles out of the rolled pastry.  Put about
  3/4 teaspoon filling on half of each circle and fold the other
  half over the filling to cover. Dampen the edges and seal,
  pressing them together gently or using a pastry crimper. Cover the
  filled pastries with a towel and roll out and shape the other half
  of the dough.
  
  Heat the oil for deep frying and slip in 2 or 3 boerek.  In a
  second or two they will puff up and rise to the surface.  Turn and
  remove after a few seconds when they turn golden brown. Drain on
  paper towels and serve hot. They are also good cold.
  
  From:  CLASSICAL TURKISH COOKING by Ayla Algar
  From: Karin Brewer Date: 14 May 99

MMMMM


Cheers

Jim


... Is there an imaginary cure for hypochondria?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5