Leek-Dill Pie (crustless)

[Guest guest]

This pie has become a Rosh Hashana tradition in our family.

 

Leek-Dill Pie (crustless) from the Syrian (Aleppo)Jewish tradition

 

4 large leeks

3 Tblspn vegetable oil

1 cup finely chopped yellow onion

1 cup cottage cheese, preferably large curd

2 large eggs, lightly beaten

1/2 cup coarsely grated muenster cheese

5 Tbl grated parmesan or kashkeval cheese

1 Tbl finely chopped dill

pinch of salt

1/4 tsp cayenne or Aleppo pepper

 

1. Preheat oven to 180oC or 350oF; grease 22-23cm or 9 inch inch

(glass) pie

pan.

2. Trim leeks, Wash well. Chop the white and light green partings into

1/3cm or 1/8in thick rings.

3. Heat 3 Tbl oil in a medium size skilled over medium heat, add leeks

and onions. Cook stirring until soft and golden (about five minutes).

Turn off the heat and put aside.

4. Combine cheeses, beaten eggs, dill, salt and cayenne in a medium

size bowl.

Add vegetables and mix well.

5. Pour into greased pie pan and bake onthe middle rack until golden

brown and

the center is firm when tested with a knife, about 45 minutes.

6. Cool a bit before serving, either lukeroom or cold.

If desired top with a sauce of yougurt, grated cucumbers, mint and garlic.

 

Very slightly modified from A Fistful of Lentils: Syrian-Jewish

Recipes from Grandma Fritzie's Kitchen by Jennifer Felicia Abadi. It

is not a vegetarian cookbook but it has lots of fantastic recipes that

are vegetarian or can be adapted. It also has interesting stories

about the community and its cuisine.

See http://www.harvardcommonpress.com/Cooking/regional/fistful.html

 

, " Tasha Edwards, JAIA "

<jaia@v...> wrote:

> Well, I bought some organic leeks at the market the other day and I

have not the slightest clue on what to do with them....

> Any suggestions?

> Tasha

[Guest guest]

Now definitely I have to buy leeks! This looks great!!!!

 

Thanks v. much!

 

Pat