| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Pizza, German | 4 | Servings |
INGREDIENTS
| 250 | g | Flour (2 cups plus 3 1/2 Tbsp) |
| 25 | g | Fresh yeast (.9 oz) |
| 1 3/4 | l | Milk (1/2 cup plus 1/2 Tbsp) |
| 1 | ds | Salt |
| 1 | Egg | |
| 50 | g | Butter (3 1/2 Tbsp) |
| Topping: | ||
| 4 | bn | To 5 bn green onions |
| 2 | bn | To 3 bn chives |
| 1 | ts | (level) ground nutmeg |
| 1/8 | l | Sour cream (1/2 cup plus 1/2 Tbsp) |
| 1 | Egg | |
| Salt to taste | ||
| 150 | g | Butter (2/3 cup) |
INSTRUCTIONS
Dough: Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter. Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt. Fill the center of the 'Waehe' with this mixture. Bake at moderate heat until yellow. Remove from oven, dot with butter, and serve piping hot. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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