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  COOKING KOSHER FOR ROSH HASHANAH

 
 
 
  ROSH HASHANAH RECIPES  
 

ALGERIAN SWISS CHARD BESTELS -  TURNOVERS (ROSH HASHANAH)

Source: Jewish Holiday Kitchen - Joan Nathan

Makes 1 Dozen Turnovers. Parve.

INGREDIENTS:

2 pounds Swiss chard or spinach
2 hard-cooked eggs, mashed
Salt and freshly ground pepper to taste
1 dozen 5-inch egg-roll wrappers (See note)
1 egg, slightly beaten
Peanut oil for frying

DIRECTIONS:

  1. If Swiss chard leaves are small, leave whole. Otherwise, remove stems and keep leaves; cut them up. If spinach is used, remove and discard stems; leaves should remain whole. Blanch leaves 15 seconds in boiling salted water. Drain completely, pressing to get rid of water.
  2. Mix leaves with hard-cooked eggs. Season with salt and pepper to taste. 
  3. Place a heaping tablespoon of stuffing in bottom center of each square wrapper. Fold right and left sides of each wrapper toward center, covering filling and forming a long rectangle. Fold bottom of rectangle up, to form a triangle. Fold top of rectangle over this, to continue the triangle. Seal any leftover dough with water or a thin film of beaten egg. Fry in about 2 inches of hot peanut oil.
  4. Drain and Serve.

Note: You may substitute 3-inches wrappers for the 5-inches, using a heaping teaspoon of filling. 

Bon Appétit!     

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