| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
|
1 |
Servings |
INGREDIENTS
| 700 |
g |
Flour |
|
|
Samneh |
|
|
Honey |
| 200 |
g |
Butter |
| 1 |
tb |
Fenugreek seeds. |
INSTRUCTIONS
SAMNEH
Source : Yeminite and Sabra cookery by : Naomi & Shimon TZABAR
Mix flour and water and knead into dough. Flatten the dough into leaves.
Cover each leave with samneh and leave in the fridge for a few hours.
Remove the leaves and fry in a frying pan. Before serving spread with
honey. Serves 4
SAMNEH: Boil the butter in a pot. Brown the melted butter and add the
fenugreek seeds. Continue to heat the mixture over a low flame for 30
minutes. Cool, and store in refrigarator.
Beteavon !
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on May 28, 1998
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