Recipe - Pashtida

Three fourths Portion of any prepared
flaky dough recipe; (I used
a knish dough)
2 lg Onions; thinly cut or sliced up
1/3 cup Oil
3 lg Red peppers; minced
2 lg Green peppers; minced
3 Stalks celery; thinly cut or sliced up
8 lg Potatoes; peeled, cooked,
and mashed
4 Eggs; beaten
2 teaspoon Salt
One fourth teaspoon Pepper

source: Classic Kosher Cooking, by Sara Finkel

Roll out dough to fit an 11 x 17" cookie sheet. For thicker portions, use a
9 x 13" pan. Saute onions in oil until soft. Add remaining vegetables
except potatoes, and saute for an additional ten minutes. Combine with
potatoes, eggs, and seasonings. Spread over dough. Bake for one hour at
350 degrees.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Nov 02,
1998, converted by MM_Buster v2.0l.