Sambousak (Cheese-and-Egg-Filled Dough)

Picture a mini-quiche. Bet you can't eat just one!


3 cups unbleached flour

1 cup sweet butter, room temperature

1/2 cup cold water

2 tsps. Coarse salt

sesame seeds


1-1/2 lbs. Muenster cheese, grated

3 eggs, slightly beaten

1 tsp. baking powder

1 tsp. coarse salt

Beat flour and butter together well in a mixer or food processor. Dissolve salt in cold water, and add to flour mixture, beating until mixture forms a ball of dough. Set aside. Mix together cheese, eggs, baking powder and salt, blending well.

Shape dough into walnut-size balls. Dip only one side of each ball into sesame seeds. Roll out each ball, seeded side down, into a 3-inch circle (may use a tortilla press). Place 1 heaping teaspoon of cheese filling in center of each circle, and fold circle in half. Seal edges of half circle by pressing together with fingers or fluting with the prongs of a fork.

May be frozen at this point.

Bake on an ungreased cookie sheet at 400°F for about 20 minutes, until lightly browned on bottom. If frozen, bake for 25 minutes. Do not defrost before baking.

Makes 60.

Mechshe B'Leban

An interesting and delectable dairy dish with or without yogurt.

1 cup rice

8 small and thin zucchini

1/2 cup canned chickpeas

1/2 cup butter, melted

1/2 tsp. dried mint

2 tsps. Salt

dash white pepper

1-1/2 cups water

2 cloves garlic, minced

Soak rice in hot water for 15 minutes, and drain. Clean zucchini with a vegetable brush. Trim ends of zucchini (or cut zucchini in half), and scoop out pulp. (Zucchini pulp may be used instead of spinach in Spinach Souffle recipe). Add chickpeas, butter, mint, salt, and white pepper to rice. Fill each zucchini ¾ full with the rice mixture.

Place zucchini horizontally and close together in a medium-size pot. Pour water over zucchini, and sprinkle with minced garlic. Cover and simmer for 1 hour.

Makes 4-6 servings.