| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Appetizer |
20 |
Servings |
INGREDIENTS
| 4 |
oz |
Sharp Cheddar cheese; crumbled |
| 3 |
oz |
Greek cheese (feta); crumbled |
| 1 |
|
Egg; beaten |
| 1 |
pn |
Cayenne pepper |
|
|
White bread slices; trimmed |
|
|
Oil for deep frying |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT)
From Memoirs & Menus, by Georges Spunt. The family was Ashkenazic, with
Sephardic elements. The cheese-roll recipe uses the same filling as one for
cheese sambuzeks, which I'll post separately.
Place 1 teaspoon of filling down the length of 1 bread slice. Fold over the
filled side, tucking it in as you roll. Continue rolling as tightly as
possible without squeezing out the filling. Secure with tooth picks.
Bring about 3 inches of oil to sizzling in a large skillet (375 F on an
electric frying pan) and fry the rolls until they are golden brown. Drain
on paper towels and serve at once.
These may be frozen before frying by placing them on a large cookie sheet
and later transferring them to containers or freezer bags.
JEWISH-FOOD digest 313
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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