Not oranges, but orange colored veggies. Pumpkin or sweet potato with mint is one of my favorite flavor combos. I first tried it in a little Afghani restaurant in Arlington, VA...my friend and I ended up ordering an extra order of lamb chops for dessert...and they had a pumpkin dish served with yogurt and dried mint leaves...loved it!
Yesterday my friend Hashem mentioned his mom bakes samosas, instead of frying them. And when I got up this morning, I evaluated the kitchen contents and found two sweet potatoes...I looked up recipes in my Jewish vegitarian cookbook...and then I figured out what I was going to make:
Sweet Potatoes, Feta and Mint Pies
I used a recipe for Sephardic Oil Pastry Dough, which was .5 c of oil, .5 c of lukewarm water, 1.5 tsp kosher salt, and 2.75 c of flour. Mix oil, water and salt, then add one c of flour. Stir to combine, then add in more flour until it forms a dough. Wrap in plastic and hold for 30 minutes - 2 hours. Super easy. Comes together in about 2 minutes from beginning to end.
I used muffin pans, lightly greased. I took little balls about the size of a walnut and rolled out circles between two pieces of saran wrap. I fitted the dough into the muffin cups and then filled them with:
2 sweet potatoes, steamed in the microwave until tender, mashed with some feta, Parmesan cheese, no salt, black pepper, some minced fresh mint from my window box and a big teaspoon of dried spearmint.
Added a little flat disk of dough on top, and baked about 35 minutes at 375.
Nice!!!
No comments:
Post a Comment