A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Here is a list of recipes that Ted Hasson has gathered. While this may seem simple, the unseen part is that he has taken the time to translate the "hand full" of this and pinch of that into actuall measures that we can all use. Thanks Ted (Dad). P.S. All the people listed are from Los Angeles unless noted.
Baklava Rebecca Levy 6/18/92
Dough 1 lbs Filo dough mixture 3 C finely ground walnuts 1/4 C sugar 1/2 T cinnamon 1/4 T ground cloves 1/2 C Oil Mix the 4 ingredients together in a separate bowl. Lay out the filo dough (cover with dry damp towel).. Take 1 sheet and put on table. Dab it with oil. Repeat this so you will have three sheet as base. Sprinkle with mixture. Repeat the sheeting but use only 2 sheets. Sprinkle with mixture. Roll the filo loosely until you come to the end. Make sure you do not have any mixture at top of filo dough. Brush top end with oil so it will stick together. Cut in 1 1/2 inch diagonals. Place in pan and bake 375 degrees for 15 minutes. Syrup 1 1/2 C water 1 1/2 C sugar 2 C honey Boil water, honey and sugar in a heavy sauce pan until it becomes sticky or 210 degrees with a candy thermometer. Pour syrup onto baklava with a large spoon. Let syrup soak into baklava.
Biscochos de Huevo Vickie Cohen 3/10/92
4 eggs x-large 9 oz 1/2 C oil 8 oz 3/4 C sugar 9 oz 2 T vanilla 1 T baking powder 3 1/2 + C flour In a mixer or quisinart mix oil, eggs and sugar. Add vanilla, baking powder and flour. Make into 1 oz balls, roll out to 7" length. make 7 small cuts evenly divided. Bring ends together making a circle. Place biscocho in your hand and lightly brush with egg wash. Place biscocho in sesame seeds. Place on a flour dusted cookie sheet. Bake 350 10 minutes on lower shelf 6 minutes on upper shelf. Stack on end in cookie pan and dry in oven for 2 hours at lowest setting let cool and store in airtight container. 1 oz 7" long makes 250 .02 cents
Boyos 3/17/92
Dough 1 batch 29 1 1/2 oz 1/4 t yeast /4 oz 1/2 T sugar oz 1/2 C warm water 4 0z cover with towel In large bowl 2 C warm water 16 oz 1/2 T salt oz 2 t oil 1/2 oz 6 1/2 C bread flour 23 oz ____ 44 oz Bake 450 degrees 20 minutes Put yeast, sugar and warm water together. Cover with towel for about 5 minutes to proof. Add additional ingredients and mix. Knead until dough is nice and smooth. Lightly oil another bowl. Put dough into bowl, turn dough over so that top is also oiled. Cover dough with saran and then with a towel. Let rest for about 20 minutes. In a baking pan put about 1/4" oil. Make balls of dough(1 1/2 oz). Place them in the oiled pan. Let them rest for a few minutes and turn over. These should now rest for about 15 minutes. Take dough and spread into a thin dough. Sprinkle some flour mixture on the dough. Place about 2 oz of spinach mixture in center. Bring end to center, making sure that dough covers spinach. Place balls of dough(1 1/2 oz each in pan of 1 1/2 cups oil. You will use 2/3 cup of oil. Egg wash top of boyo. Sprinkle romano cheese on top of spinach mixture 1 batch 27 2 oz 1 2.5 lbs spinach 40 oz 25 boyos 2 c romano cheese 8 oz 1 c feta cheese 4 oz 1/2 c flour 2 oz _____ 54 oz 2 oz of mixture Mix spinach mixture together. Turning mixture over because cheese goes to bottom. Flour mixture: 2 parts flour 1 part romano cheese
Boyos Marlene Piha (Seattle)
1 C warm water 1/2 oz (2 pc) dry yeast 3 C warm water 1/2 crisco 1 1/2 T SALT 1/2 cup flour 10 C flour 1/2 cup grated romano cheese Proof yeast with 1 cup warm water. Cover for about 5 min. Mix yeast 3 c warm water, 1 1/2 T salt, 10 c flour together and knead until you have a smooth dough. Divide dough into 4 equal parts. Put on floured dish towel or floured board. Oil tops of dough, put wax paper over dough and let rest 1 to 1 1/2 hrs. Take 1 ball and with an oiled rolling pin spread out to about 1/8" thick. Brush a thin layer of crisco on dough. Roll dough like a jelly roll. Put into pan of oil (1/2"). Repeat with the rest of the dough. Let rest for 1/2 hour. (this can be frozen to be used at another time by taking out the night before it is to be used.) Take 1 part of dough and make into small balls (about 2 oz.) and place back into oiled pan. Turn balls over so that it will be oiled on both sides. On an oiled surface spread ball of dough into rectangle or square shapes. Mix 1/2 cup flour and 1/2 romano cheese. Spread a little of mixture on dough. Put filling in center and roll dough over filling bringing two side in. Make sure dough is tight around filling. Preheat oven 450 degrees and bake for about 22 minutes. Filling Spinach Potato 4 10 oz packages 8 serving of potato flakes 1 lb grated feta cheese 1 cup grated feta cheese 1 lb grated romano cheese 1 cup grated romano cheese 4 lge eggs 1/4 T pepper
Boyos Fila Dough 3/15/93
In small bowl 40 @ 2 oz 53 @ 1 1/2 oz 2 t dry yeast 1/2 T sugar 1/2 cup warm water to cover yeast -- to activate cover with towel In large mixing bowl 4 cups warm water 1/2 T salt 2 t oil (pour yeast mixture into lge bowl after it has activated) 7 1/2 C = 45 oz. all purpose flour 1 C oil (you will use 2/3 cup while balls are resting) Make half of the above recipe when you have 1 bag of spinach (2 1/2). Knead well dough should be soft and a little sticky. Lightly oil bowl, put dough in bowl, turn over, cover with saran and towel. Let rest for 30 minutes or double in size. Make into balls. Size depending on how large you want to make boyos. Put 1/4" of oil in a baking pan. Roll balls and place in baking pan. Let rest for approx. a minute, and turn over so that both sides are oiled these should be left to rest for about 30 minutes. By the time you make all the balls the resting period should be over. Spinach 2.5 lbs spinach(packaged washed 3 times) 40 oz i =2 oz 40 boyos 2 cups romano 5 oz per c 10 oz i 1 cup feta 5 oz per c 5 oz 1/4 C filler (either flour or dry potato flakes) 2 oz 1 t salt 1 t pepper (to taste-salt brings out flavor of cheese)1/4 cup flour mix all ingredients together--mix occasionally because cheese settles to bottom 57 oz @ 3 oz each = 19 57 oz @ 2 1/2 oz each = 23 57 oz @ 2 oz each = 28 Flour mixture 2 parts flour (2 oz) 1 part cheese (1 oz) Finger Boyos Take balls and spread out with the ball of your hand. You should have enough oil in the ball to spread out. Spread out in a rectangle. Sprinkle a little of mixture on dough. Put spinach at about 2" from the end closes to you. Roll once, fold in ends and roll to end. Make sure you roll it tight Square boyos Spread dough in square form, sprinkle a little flour mixture on dough, put filling in center. Bring the four corners to the center. Egging and cheesing: Beat 1 egg with 1 t water, brush tops with egg and sprinkle cheese on top Baking Preheat oven to 450 degrees, bake for approx. 20 25 minutes.
Boyos - Onion filling Pearl Cohen (Seattle) 3-15-94
8 to 10 lbs onions (2 lbs reg.--rest sweet onions)or(1/2 & 1/2) Slice in processor Saute in oil (canola) Put in calander and let drain(couple of hours) Save liquid for Broth 1 egg 2 egg whites 1 t salt (to taste) 1/4 to 1/2 C flour (to absorb) 1 lb cottage cheese (sml dry curds) 1/2 C romano cheese (grated) 30 - 35 BOYOS
Bread 9/21/91
Measurements and weights 1 c flour = 4 oz 1 c sugar = 7 oz 1 c water = 8 oz 1 c oil = 8 oz 1 c eggs(5 lge) 9 oz 1 egg =1.8 oz 1 t baking pdr 3/4 oz 1 c romano 4 oz 1 c feta = 4 oz 33 batches Dough weight cost/batch 4 oz yeast 4 oz .55 2 c warm water 16 oz 1 T sugar pinch salt 1 batch cost 5 eggs 9 oz .30 1 1/2 c sugar 10.5 oz .22 1 1/4 c oil 10 oz .36 20 c flour(5 lb) 80 oz 1.15 2 1/2 c water 20 oz 1 egg beaten ____ ____ 149.5 oz 2.58 rolls 2 1/2 oz = 60 roska 1 lb= 9.25 2 oz = 74 1 1/2 lb= 6 1 1/2 oz = 98 Dissolve yeast in warm water(100-110 degrees) with 1 T sugar and pinch of salt. Cover and allow to bubble(5 min.). Beat eggs with sugar, add oil, then yeast mixture, gradually add flour and rest of water. Knead well and allow to rise in a lightly oiled bowl(the one you mixed dough in is ok). Cover with saran and a towel. Keep in a warm place and let rise(about 1 hr.)double in seize. Punch dough--knead 1 or 2 times--return to bowl and let rise again. With this dough you can make rolls, loaf bread, resiekas, parmaks, Roskas. Rolls 1 oz Bread 1--1 1/2 lb loaf in pan Resiekas 1/4 oz-5" 1/2 oz-8" 3/4 oz-12" 1 oz-16" Roska 1--1 1/2 lb Parmak 12--3 oz strips in 9 x 12 pyrex(oil between strips)
Bureka Dough 10/21/91
1/2 C oil 4 oz 1 c = 8 oz .32 1/2 C water (ice 4 oz 1 c = 8 oz 1/2 T salt 2 C flour 8 oz 4 c = 16 oz .32 1 egg beaten ------- --- --- 16 oz 32 oz .64 Bake 400 degrees 25 minutes (Becky Benaroya adds a little cheese to the dough to add more flavor and texture.) Grated cheese or sesame seeds to sprinkle Mix oil, salt and water together. Add flour and knead to a smooth dough. Make into balls and place in rows above working surface. This will let dough rest. Roll each ball into a circle or oval shape. Place filling in center of dough and fold top over. Pinch the edges together. Brush the top with egg wash(1 egg beaten with 2 t water). Sprinkle top with grated cheese for potato & cheese bureka and sesame for meat bureka. 4 cup recipe: cktl med. lge Dough 1/2 oz 1 oz 1 1/2 oz 64 32 21 Cost of dough .01 .02 .03 Filling Meat 1/2 oz 1 oz 1 1/4 oz Potato 1/2 oz 1 oz 1 1/2 oz
Bureka Handrojos (eggplant) filling
1 egg plant 1 onion 1 tomato or 8 oz can 1/4 C water 1 T salt 1/4 T pepper 1/8 C la victoria sauce 1 T sugar 1/4 T spike 1 T garlic 1/4 T celery seed 1 t oil Low heat This recipe is for 1 eggplant. For 2 eggplants double recipe. Egg plant, peel-de-seed and dice. Onion--slice and dice into small pieces. Saute if you want. Tomato cut up into small pieces. Put water, eggplant, onion, tomato in pot. Stir then put remaining ingredients into pot. Stir together. Then let it cook until almost dry about 1 hr. When cool add 2 egg whites. 400 degrees -- 25 min.
Bureka meat filling 8/14/91
2 lge onions, chopped 3 t oil 2 lbs ground meat 16 oz 1/2 C tomato sauce 1 T salt 1 t pepper 1/2 C water 4 oz 1/2 C rice 4 t chopped parsley Glaze onions in oil. Add meat and brown. Add tomatoes, salt, pepper and cook for 10 minutes. Add rice and water and let simmer until tender. Remove from heat and let cool. Drain excess oils (paper towels). Can be made in advance and refrigerate or frozen. Makes 70 cktl seize (1/2 oz) 36 med seize (1 oz)
Bureka Potato filling Ted Hasson 3/15/93
3 C potato flakes(buds) (5 oz = 1 c) 15 oz 3 C water(milk) (8 oz = 1 c) 24 oz 4 eggs(well beaten or 8 whites 7 oz 1 C romano cheese 5 oz 1 C feta cheese 5 oz 1/4 T pepper _____ 56 oz Boil water. Mix all ingredients together. Filling Dough Makes 112 cktl seize 1/2 oz 1/2 oz 56 regular seize 1 oz 1 oz 36 large seize 1 1/2 oz 1 1/2 oz 2010 large 30 67 batches 67 x 5 oz = 336 oz / 46 oz = 8 potato @ 3.60= 28.80 67 x 5 oz = 335 oz / 16 oz = 21 lbs romano @ 7.75=162.75 (kosher) 67 x 5 oz = 335 oz / 16 oz = 21 lbs feta @ 3.00= 63.00 67 x 4 egg= 268 egg/ 12 dz = 22 dz eggs @ 0.80= 16.08 pepper 3.00 salt 1.50 topping 1 lbs romano @ 7.75= 7.75 egg wash 1 dz eggs @ 0.72= 0.72 _____ .093 283.60
Bureka Rice filling 3/15/93
1 C rice 2 1/2 C water 3/4 T salt 1 t oil 1/4 to 1/2 feta cheese 1/2 C romano cheese pepper to taste 1 egg 1 egg white 1 t cottage cheese Combine water, salt & oil. Bring to a boil. Add rice and stir bringing it back to a boil. Reduce heat to a simmer,#2 ON STOVE for 20 minutes. Let cool (30 minutes). Add rest of ingredients and stir.
Halvah 6/22/92
2 c sugar 1 c water 1 3/4 c sesame paste(tahini) 1 T pure vanilla 2 egg whites 1 c shelled pistachios(unsalted) Combine sugar and water in saucepan and bring to a boil. Cook to the hard-ball stage (a few drops of syrup, when dropped into small basin of cold water, will form a firm ball that will not flatten on removal) or a temperature of 234 degrees. Set aside. Put sesame paste with its oil in container of electric mixer or food processor. Add vanilla, blending thoroughly. Beat egg whites until stiff and fold into sesame paste. When thoroughly blended, gradually add 3/4 c of the syrup, stirring. When completely blended fold in nuts and remaining syrup. Pour and scrape mixture into loaf pan. Smooth over top. Cover tightly and refrigerate 3 days before unmolding. This halvah will keep for 6 months in refrigerator.
Katayeff (cream) Diane Levi 4-17-92
1 lb katayeff 2 sticks butter(8 oz) 3 t cream of rice(large) 1 1/2 c milk 1/2 c water 4 t sugar(large) 2 T vanilla 8 oz heavy whip cream Spread katayeff out in a pan. Spread melted butter through out. Mix milk, cream of rice, water, sugar and vanilla in a bowl. Cook mixture on low heat for 10 minutes. Let cool. Whip cream and fold with the above mixture. Divide katayeff in 2 parts(layers) first layer on a rectangular pan(9x14). Pour mixture on first layer. Cover with second layer. Bake at 350 degrees until it becomes pink. Pour one bottle of karo syrup after katayeff cools. katayeff (nuts) 1 lb katayeff 4 c nuts (ground) 1/2 c sugar 2 T cinnamon 2 sticks butter(8oz)
Kurabiyes Rebecca Levy 6/17/92
1 c oil 1 c sugar 3 c flour 1 t peanut butter 1 T almond extract 1/2 T cinnamon 1/4 T clove (ground) Dough Mix oil, sugar, peanut butter, almond extract, cinnamon and ground cloves together until creamy. After the above is mixed well add flour. Dough should be dull and a little firm - not shiny. Make into small balls 3/4 oz flatten - will make 50 Mixture topping 1/4 T cinnamon 1/4 T cloves (ground) 1/2 c finely ground walnuts 1/4 c sugar 1 egg (for egg wash) Make a mixture of cinnamon-cloves sugar and walnuts.. Dip top of ball into egg wash then dip into mixture. Bake 350 degrees for 15-20 minutes on upper shelf.
Lecum Jean Israel
5 lbs sugar 1/2 carton corn starch 9 cups water 1 lemon (juice) 1 cup walnuts plenty of powdered sugar Combine sugar, cornstarch and water and start cooking. After an hour of stirring add the juice of one lemon and continue stirring for another hour or so constantly. To test if ready, put a little in a cup of water (like sharopee). If its firm then its ready to pour into a pan that's been sprinkled with powdered sugar. The following day it will be ready to cut(with scissors) into small squares & keep adding powdered sugar as needed.
Mandelbread Diana Polichar
7/8 c oil 1 1/4 cup sugar 3 eggs 2 t orange zest 1/4 c orange juice 4 c flour 4 T baking powder 1 c nuts 1 T vanilla Cream oil and sugar -- add juice -- add one egg at time --until blended. Sift together flour and baking powder. Add to the creamed mixture thoroughly. Add nuts & flavoring. Divide into 4 equal parts flatten and shape into rectangle about 3" wide and 1/2 to 1 inch high. Bake in preheated 350 degrees oven for 10 minutes. Take out and slice and put back into the oven 300 degrees to crisp for 10 minutes. turn Slices over and crisp for another 10 minutes.
Marzipan (fast) 6/18/92
2 c powdered sugar 2 c blanched almonds Mix together 1 egg white Blend together in processor
Marzipan Pastries Lucy Soriano (Cape Town) 6/22/92
Filling 1 lb blanched almonds 1 3/4 c sugar 3 c water 1/2 egg white beaten 3 stiffly beaten egg whites Pastry 3 egg yolks 2 T water 1 1/2 c cake flour Finely grind blanched almonds. Boil sugar and water with 1/2 beaten egg white for 10 minutes, removing the scum. When it spins a thread from a spoon, remove from stove. Add the almonds gradually and mix well. Return mixture to low heat and stir with a wooden spoon for about 30 minutes. Remove from stove and let cool. Add the stiffened egg whites. Mix pastry ingredients together. Roll out very thinly and let dry. Cut into 2 inch rounds with a cookie cutter. Put 1 T of marzipan on each round and pinch dough into a star shape. Bake a 350 degrees for 18 minutes of until pale gold. PS. you can use fast marzipan.
Mustachudo Betty Angel
1 c almonds ground fine 3 c walnuts ground fine 3/4 c sugar 1 T cinnamon 1 T cloves 1 lge egg 1 egg shell of water mix all ingredients together. bake at 400 degrees on bottom shelf for 2 minutes then raise to top for 2 minutes. makes 43
Pasteles dough Rebecca Levy
2 c oil 16 oz 2 1/2 c water 20 oz 1 T salt 8 c flour 1 egg beaten Bake 425 degrees 20 minutes makes 70 Sesame seeds to sprinkle Mix oil, and water together. Bring to boil. Add salt & flour with a large wooden spoon because dough will be too hot to handle. let cool-- knead to a smooth dough. make 3/4 of dough into balls about the size of large walnut. take the remaining dough and make small balls to use as tops for pasteles. Form the large balls into hollow cups, by using your thumb and fore-finger. Make sure that dough is evenly distributed. Fill the cup with filling. Flatten out the small ball and dip into sesame seeds. Take the flattened top and put it on top of the filled cup. Press the two pieces of dough upwards together. With a small sharp knife in short up and down stroke make the fringe. You can also make the fringe by rolling the dough over Another way to do this is to make fularicas. Now make sure that the cup is rounded properly. Flat on bottom and rounded on sides. Bake until tops are light brown. 8 cup recipe cktl med lge dough 1/2 oz 1 oz 1 1/2 oz 64 32 21 cost of dough .01 .02 .03 filling meat 1/2 oz 1 oz 1 1/4 oz potato 1/2 oz 1 oz 1 1/2 oz 2 lbs=80 2 lbs=40
Pinwheel (cheese) Rae Caston (Seattle)
1 c oil 2/3 c water (ice) 2 c grated cheese 3 c flour 1/2 T salt Make into balls. Flatten with fork. Sprinkle cheese on top. Bake 375 degrees 8-10 minutes makes 100
Rice Rebecca Levy 6/18/92
8 c rice 16 c water 8 T bouillon 1 c tomato sauce 2 c oil
Sarope 6/22/92
4 c water 1/2 egg white 3 c sugar 1 1/2 T lemon juice 1 T orange blossom essence, or orange blossom, pounded Mix water with egg white, add sugar and boil in a heavy sauce pan until syrupy( about 210 degrees). Skim off the scum that forms on top. When syrup spins a thin thread from the spoon add the lemon juice. Take another pot and put ice water in it. Place the pot with the mixture onto the cold water. Stir with a wooden spoon , using a circular movement and in the same direction, until it is smooth firm white consistency. This should take about 20 to 25 minutes. Put into bowl and cover with a damp cloth. Refrigerate
Spinach Quiche (Quazaudo)
2 1/2 lbs spinach 10 eggs (x-large) OR 18 egg whites 1 c potato flakes 1 c feta cheese 2 c romano or parmesan 1 1/2 T salt 1 t pepper Preheat oven to 400 degrees. Bake for 40 minutes. Mix all ingredients together - thoroughly. Oil pan(15 x10 or 4 qt baking pan). Heat oiled pan. Take out of oven. Mix should sizzle when you put it in pan. Spread evenly and make sure corners are full.
Travados 4-1-92
Dough makes 53 1/2 oz balls 1 c oil 1 T baking soda 1/4 c sugar 3 c flour 1/2 c white wine 1/4 T cinnamon Filling 1 lb almonds or walnuts (ground fine) 1/4 c honey 1/4 c water 1 T cinnamon 1/2 T cloves makes 53 1/2 oz balls Syrup 1 c sugar 1/2 c sugar 3 t honey 1 c honey 1/2 c water 1/2 c water Topping Toasted sesame or ground nuts First make filling. Mix nuts, honey, water, cinnamon and cloves. Mix the dough ingredients together to form a soft dough. Make 53 walnut size balls or 1/2 oz balls. Flatten in hand into oblong circle. fill with 1 T or 1/2 oz of filling, fold over and press edges together. Place on floured baking sheet. Bake at 350 degrees for 25 minutes or until golden brown. Syrup - combine ingredients and bring to about 225 degrees or until it becomes sticky. Coat travados before serving. Can be done days ahead of time.
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