Tyropita trifti thrakis (thracian style cheese squares)
Yield: 100 servings K
Ingredients:
- 1/2 c Butter 1/2 ts Salt
- 1/2 c Light olive oil -less if cheese is salty
- 1/3 c Milk plus;---> 1 c Grated Greek cheeses
- 2 tb Milk 2 c All-purpose flour (or more)
Instructions:
Delicious! And simple to make in a large batch for appetizers. As made in Thrace the soft-dough may be spread into a sheet and cut in squares before baking or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth. (They are also called "kourou" [cut small].) If making the individual "little canes they should be half a (dainty) finger
wide and a finger in length. The secret of the crispness is in adding only
enough flour to make a soft dough.
To make about 100 1-inch squares:
The mixing of the dough may be begun with an electric mixer, but should be
finished by hand. Beat the butter until fluffy, then lower the speed and
add the olive oil. Continue beating, and when fluffy beat in the milk,
baking powder, salt, if necessary, and cheese. Begin adding flour, but
after 1 cup stop beating with the mixer and beat in the remaining flour by
hand, adding only enough to make dough soft enough to roll into strips.
Knead a few minutes. Spread or roll on buttered sheet (jelly roll tray,
cookie sheet, or any flat pan) to a thickness of half-finger's width and
cut into squares of desired size (the smaller the better, since they are
rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes, moving
to the top shelf for the last minutes to achieve a golden chestnut color.
(If making the little canes the baking time will be 10 to 12 minutes.)
Remove when done and cook on a rack.
Note: Stored in covered tins, these will keep for several weeks.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tzatziki (Greek Cucumber and Yogurt Salad)
Categories: Salads, Greek
Yield: 6 servings
1 pt Plain Yogurt 1/2 c Olive oil
1 Unpeeled cucumber, chopped Juice of 1/2 lemon
-fine 1 ts Salt
1 Clove garlic, crushed
parsley
To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt.
Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast
as first course or as a side dish during dinner.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Tzimmes and a Gahtzah Tzimmes
Categories: Beef, Jewish
Yield: 6 servings
1 lb Beef plate brisket 2 tb Flour
2 lb Carrots 2 tb Schmaltz (rendered chicken
1/2 ts Salt -fat) or shortening
3 tb Brown sugar 1 c Carrot stock
EINBREN or THICKENING:
From Love and Knishes". Tzimmes is a word impossible to translate. Ask anyone What is a
tzimmes? and you get the answer You don't know what a tzimmes is? This is not very satisfactory as you can see. The closest I have come to an answer is that a tzimmes is a mishmash. Now a mishmash is a hodgepodge and a hodgepodge is...not a tzimmes believe me...it's a big thing in anyone's life. A Gahntze Tsimmes is really somethig to boast about--a big production! For instance from a good tzimmes a cook is entitled to make a gahntze tzimmes. (Some people think of a tzimmes as a dessert). In my opinion is a one dish meal usually served as the fourth course in a six-course dinner. A Tzimmes can be made from almost any ingredient. From my wall-to-wall carpeting I could make a tzimmes and from my new mink coat I am justified in making a gahntze tzimmes. Of course there are some people who think not. You will find people who will begrudge you anything. They will say She's got a mink coat so she's
making from it a gahntze tsimmes. I knew her when she only had a Persian
lamb. From all these things you can make a tzimmes but most tzimmeses are made from carrots. Carrot Tzimmes Simmer brisket in water to cover till almost tender (about 1 1/2 hours). By this time the water will have boiled down to about half the original amount. Peel carrots and slice in half-inch rounds. Add carrots salt and sugar to meat. Bring to a boil reduce heat and simmer till carrots are very tender (about 45 minutes). Brown flour in a very small skillet stirring constantly to prevent burning. When flour is very light brown remove from burner. Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste. Add this paste to the carrots stirring it carefully. Continue to simmer till stock has thickened (10 to 15 minutes.
