Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs	Syrian		8	servings

INGREDIENTS

2	lb	Zucchini; peeled and grated
1/2	c	Milk
2	tb	Vegetable oil
1	lg	Onion; chopped (3/4 cup)
10	oz	Kashkeval or Muenster cheese; grated OR 1 1/2 cups kashkeval and 1 cup Muenster, grated
6	lg	Eggs; lightly beaten
1	ts	Salt
		Ground black pepper; to taste
3/4	ts	Sugar
3	tb	Chopped fresh parsley or dill; optional

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease an 8-inch-square or 11-by-7-inch
baking pan or two 8-inch pie plates. Squeeze out any excess liquid from the
zucchini. Bring the zucchini and milk to a low boil and simmer for 5
minutes. Drain.
Heat the oil in a medium skillet over medium heat. Add the onion and saute
until golden, about 15 minutes. Combine the zuccini, onion, 2 cups of the
cheese, the eggs, salt, pepper, sugar, and if desired, the parsley or dill.
Spoon into the prepared pan and sprinkle with the remaining 1/2 cup cheese.
Bake until golden brown, about 25 minutes.
Serve warm or at room temperature.
Recipe by: Gil Marks, __The World of Jewish Entertaining__
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
28, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“A family altar can alter a family.”