Bohri Samosas And Blissini Recipes

BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES)

Steps:

• Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
• Heat milk in medium pot until hot but not boiling.
• Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
• Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
• Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
• Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
• Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
• When cool, stir in juice, lemon zest and vanilla.
• Preheat oven to 350°F.
• Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
• Place on a work surface, with narrow end facing you.
• Brush lightly with melted butter.
• Place 3 tbsp of custard on lower 1/3 of phyllo.
• Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
• Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
• Fold lower third up and brush with butter.
• Fold upper third down and brush with butter.
• It should now look like an envelope.
• Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
• Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
• Let cool 20 minutes before serving.
• Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

SPANAKOPITA

Steps:

• Heat a large fry pan over medium-high heat.
• Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
• Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
• Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
• Stir well to combine.
• Season with salt and pepper.
• Preheat an oven to 375°F.
• Lightly butter a baking sheet.
• Cut the stack of phyllo sheets lengthwise into 3 equal strips.
• Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
• Place the strip on a work surface and brush lightly with melted butter.
• Place another strip on top.
• Brush the second strip lightly with melted butter.
• Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
• Fold the uncovered end over the filling on the diagonal to form a triangular shape.
• Bring the bottom of the triangle up against the straight edge.
• Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
• Brush lightly with melted butter.
• Place on the prepared baking sheet.
• Repeat with the remaining phyllo and filling.
• Bake until golden, about 15 minutes.
• Remove from the oven and transfer to a platter.
• Serve immediately, warm or at room temperature.

BOHRI SAMOSAS AND BLISSINI

Steps:

• How to make them: Soak the soya granules in hot water for about 1/2 hour. Squeeze out all the water and drain.
• Saute the onions in oil after adding the jeera and fennel mixture. When the onions turn light brown add the.
• Soya granules, green peas and the garam masala. Add ginger-garlic paste, salt, red chilli and mix well.
• Add a little water to bring all the ingredients together and incorporate the bold flavors throughout the stuffing. Add the Cooked sweet potatoes, mix well. Remove from fire and cool.
• Now remove the sheets of Phyllo gently one by one and apply the melted butter with a brush.
• Place the next sheet over the first one and brush more melted butter.
• Repeat for about 3-4 layers and cut them with kitchen shears lengthwise into two or three strips.
• If you have three strips you will have mini samosas and two will form bigger ones. I have a mixed batch.
• Place a large spoonful of mixture on to one end of one strip of pastry. Fold over to cover and form a triangle.
• Fold over into a cone from one end of each strip until the stuffing is completely encased inside the pastry.
• Heat the oven to about 350 degrees F and bake the little bundles until the shell is a deep brown color.