Recipe - Garlic And Cheese Betzels (Triangles)

6 Eggs; for filling
1 cup Gruyere cheese; freshly
grated
10 Garlic cloves; minced (10
to 12)
24 Sprigs fresh flatleaf
parsley; minced
5 Fresh mint leaves; minced
12 Green olives, pitted; minced
Salt and pepper; freshly
ground
2 teaspoon Sweet paprika
2 Egg; lightly beaten
8 Sheets phyllo dough; thawed
Vegetable oil; for frying
Lemon wedges; for garnish

Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add
water to cover, and bring to a low boil. Cook the eggs for 12 to 15
minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash
them coarsely with a fork. Mix in the cheese, garlic, parsley, mint,
olives, salt, pepper, paprika and 1 lightly beaten egg.
Cover a working surface with damp towel. Carefully unwrap the phyllo and
unfold it on the towel. With the long edge of the phyllo facing you, and
using a sharp knife, cut vertically through the stacked sheets of dough to
make 4 equal sections, each about 4One half inches wide. Cover with another
damp towel if you are not using the phyllo immediately. Place l tablespoon
of the filling about l inch from the bottom edge of one strip. Fold over a
bottom corner of the strip to cover the filling. Continue folding as you
would a flag, to obtain a triangular shape. Beat the remaining egg and use
it to seal the top edge. Repeat the process until all the filling has been
used. In a heavy, medium saucepan pour oil to a depth of 2 inches and heat
it over mediumhigh heat until it reaches 325 degrees, or a piece of the
dough sizzles instantly. Fry the pastries in batches to avoid crowding
them, until golden, about 6 to 8 minutes, and drain them well on paper
towels. Serve at oncew ith lemon wedges. Makes 32 betzels.

One ounce of cheese yields about One fourth cup when grated or shredded.
[Riverside PressEnterpise 22 Aug 96; mcRecipe patH]
Posted to MCRecipe Digest V1 #212

Date: Thu, 22 Aug 1996 09:49:28 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Recipes developed for this book are from the Maghreb, the area
that includes Morocco, Algeria and Tunisia. "Essentially
Mediterranean cooking...liberal use of garlic and olive oils."
Kitty Morse (c. 1996) Chronicle ($22.95). "Olives have a special
role in North African Cooking. The green or purple varies are most
often used in dishes like tagines (stews) while black olives are
used either as appetizers or to garnish salads." Kitty