GIDI GOV HOLECH LE'ECHOL "GIDI GOV GOING TO EAT"

HOLECH LE’ECHOL (GOING TO EAT) RECIPES

BOUREKAS

Ingredients for the filling:

1 1/2 Kilos Fresh spinach – rinsed and chopped
1 Kilo Cheese (no fat)
1 Square Bulgarian Cheese
Small amount of olive oil
350 grams flour
A pinch of black pepper
A pinch of Muscat nut

Ingredients for the dough:

2 sheets of philo dough

Method of preparation:

1. Spread a little oil on a sheet of Philo dough, place the second sheet of dough on top of the first one and spread a small amount of oil on this sheet as well.
2. Mix all the ingredients for the filling and place in a drip bag.
3. Squeeze the filling onto the top sheet of dough
4. Roll up the dough and filling and form a circle in the shape of a snail
5. Bake in hot oven (it does not say at what heat )


OKRA

Ingredients:

1/2 Kilo beef for goulash, a little fatty
1 Kilo okra
1 large onion
2 medium size tomatoes
Oil
Salt
Black pepper
Red paprika

Method of preparation:

1. Peel the onion and sauté lightly
2. Cook the beef with the tomatoes, paprika and pepper for approximately 1 1/2 hours, until meat is soft
3. Wash the okra and peel its top (peeling is done with a circling motion) and dry it.
4. In a skillet, heat oil, sauté the okra and add it to the cooked meat. Continue cooking for about 1/2 hour. Place in oven at 150 degrees until brown.
5. It is possible to cook this dish without the meat, in which case the tomato sauce should be prepared in advance and added to the okra before placing in the oven.


MOUSSAKA

Ingredients:

2 kilo chopped meat
3 kilo Eggplants
3-4 Chopped onions
Oil for frying
2 Roasted eggplants
1 tsp. black pepper
1 tsp. Salt
1/2 tsp. Cumin
2 Eggs

For the Mix:
2 Eggs
1 cup Water

Topping:
4 Eggs
4 cups of Water
4 heaping Tbsp. Potato flour
1 tsp. Salt
1 tsp. White Pepper

Peal the eggplants, cut into slices and place on a large tray. Spread salt on the eggplant slices and let sit for an hour. (Yechiel, of the Balkan Restaurant, does not rinse or wipe the salt off). Dip the eggplant slices in the thin mix of eggs and water and fry both sides in a large frying pan.

In a large pan arrange 2/3 of the eggplant slices in two layers.

Sauté onions until golden, add the chopped meat and continue to sauté and stir until brown. Chop the flesh of the two roasted eggplants and add to the browned meat. Add the 2 eggs and spices. Cook on low flame for about 1/2 an hour.

Pour the mixture on top of the 2 layer of eggplant in the pan, spreading with a spoon. Cover with the remaining layer of eggplants.

Mix the 4 eggs, water, potato flour and spices, place on medium flame and stir until thick. Pour the mixture on top of the Mussaka. Place in a medium heated oven and bake for 1/2 an hour.
(Yechiel recommends using meat with some fat in it.)