Leek-Dill Pie: Good for Rosh Hashanah, Shabbat lunch or anytime

[Guest guest]

Kerreth b'Seeniyah is a 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 (in Israel, I use " Emek " )

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 at least 30 minutes before serving. Serve either lukeroom or cold. If

desired tops with a sauce of yougurt, gratd 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

This one IS lovely! Todah, Shoshana!

I bought some leeks today to make a Greek style leek pie tomorrow,

but this one sounds definetely more tempting.

I'll make it after your recipe and try a small vegan version for my

daughter and post the recipe if it is good (compared to the original

one).

Leek and dill, I can already smell it..mmm

 

Thank you also for the link! I don't actually know too many Syrian-

Jewish recipes, and I am always very interested in international

Jewish recipes that differ somewhat from the classical Ashkenazic and

Sephardic kitchen and these new recipes adapted for a vegetarian and

a kosher kitchen or existing recipes that suit both are more than

fascinating. This is actually one of the resons why I love this group

so much (more important, because you are all wonderful people!)

Gabriella

 

, Shoshana Michael-

Zucker <shoshana_mz> wrote:

> Kerreth b'Seeniyah is a Leek-Dill Pie (crustless) from the Syrian

(Aleppo) Jewish tradition

>

>

> 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