6 eggs -- for filling
1 cup gruyere cheese -- freshly
1 grated
10 garlic cloves -- minced (10
1 to 12)
24 sprigs fresh flat-leaf
1 parsley -- minced
5 fresh mint leaves -- minced
12 green olives, pitted --
1 minced
1 salt and pepper -- freshly
1 ground
2 tsp sweet paprika
2 egg -- lightly beaten
8 sheets phyllo dough --
1 thawed
1 vegetable oil -- for frying
1 lemon wedges -- for garnish
A Recipe for
Garlic & Cheese Betzels (Triangles)
He was a very valiant man who first adventured on eating oysters. |
| James I |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Garlic & Cheese Betzels (Triangles) is one of thousands in the Recipes-to-go Cheese Cookbook.
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
If you enjoy this Garlic & Cheese Betzels (Triangles) Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Food Tip |
This is a recipe for Garlic & Cheese Betzels (Triangles) from the recipe cookbook of Recipes-to-go (Cheese)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
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 4-1/2
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 medium-high 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 1/4 cup when grated or shredded.
[Riverside Press-Enterpise 22 Aug 96; mcRecipe patH]
Recipe By : North Africa: the Vegetarian Table
Serves: 32
Garlic & Cheese Betzels (Triangles) Recipe brought to you by Recipes To-Go