Pashtida

PASHTIDA



Pashtida image

My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think.

Recipe From food.com

Provided by Sarah Chana

Categories     Savory Pies

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients: 9

5 large potatoes, peeled (about 3 pounds)
6 large eggs
2 teaspoons salt
ground pepper (a few grinds)
1 teaspoon cumin
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
6 garlic cloves, mashed
1 onion, grated
Calories243.7
Fat4
SaturatedFat1.2
Cholesterol158.6
Sodium649.5
Carbohydrate43
Fiber5.4
Sugar2.7
Protein9.7

Steps:

  • Preheat the oven to 350 degrees and grease a 9-by-13-inch baking pan.
  • Place the potatoes in a saucepan in water to cover. Bring the water to a boil and simmer, uncovered, about 20 minutes or until the potatoes are soft. Drain and mash the potatoes.
  • Beat the eggs until frothy. Add the salt, pepper, cumin, parsley, turmeric, garlic and onion. Fold in the potatoes and mix well.
  • Spread in a baking pan and bake in the oven for about 50 minutes or until the top is golden and crusty and the potatoes spring away from the sides of the pan. Cool slightly before cutting.


CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)



Corn and Cheese Pashtida (Crustless Quiche) image

We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.

Recipe From food.com

Provided by Vita258

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients: 9

400 g corn (or other shredded vegetable, e.g. sweet potato, zucchini, broccoli or spinach)
5 eggs
2 cups cottage cheese (or other soft white cheese)
1/2 cup parmesan cheese or 1/2 cup cheddar cheese
1 cup flour
1 teaspoon baking powder
1 cup cream (or milk)
1 teaspoon salt
pepper

Steps:

  • Preheat oven to 180C (350F).
  • Use oil or butter to grease a baking pan.
  • Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
  • In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
  • Pour the mix into the greased baking pan.
  • Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.


NEW MOM BROCCOLI KUGEL



New Mom Broccoli Kugel image

This quick dairy-free broccoli casserole is a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), it utilizes basic ingredients and easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.

Recipe From allrecipes.com

Provided by JerusaleMom

Categories     Side Dish     Vegetables     Onion

Time 1h55m

Yield 9

Number Of Ingredients: 7

1 tablespoon vegetable oil
1 onion, sliced
4 eggs
1 cup mayonnaise
3 tablespoons all-purpose flour
salt and pepper to taste
2 (16 ounce) bags frozen chopped broccoli, thawed
Calories261.3 calories
Carbohydrate8.9 g
Cholesterol92 mg
Fat23.5 g
Fiber3.3 g
Protein6.3 g
SaturatedFat3.9 g
Sodium194.7 mg
Sugar2.4 g

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
  • Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
  • Bake in the preheated oven until broccoli is tender, about 90 minutes.




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2017-08-23  · Let me introduce you to a dish called pashtida, an Israeli crustless quiche that often includes cheese, corn, zucchini, broccoli or mushrooms, making it an ideal vessel for all those summer veggies. Pashtida is commonly enjoyed during Shavuot , when dairy dishes are traditional, or the nine days (during the three weeks leading up to Tisha B’Av ), when some Jews abstain from eating meat. ...
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Aug 24, 2017 - One summer in Israel my parents purchased a cookbook called “pashtidot”. A pashtida is very similar to a quiche. It is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of those ingredients. You can choose to make it with or without a crust. A cheese-based pashtida is a staple in… ... Show details


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Recipe From : tfrecipes.com
Pashtida PASHTIDA my friend rachel was visiting from israel last week and made a delicious pashtida for us. unfortunately, she left before i could get her recipe, though i will try to track it down. while looking for other pashtida recipes on the net, i chanced upon this one by joan nathan. haven't tried it yet, but with these ingredients, how can it be bad? let me know what you think. ... Show details


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  1. Put the potatoes in a medium saucepan with water to cover by about 1 inch and a pinch of salt. Cover and bring to a boil. Simmer over medium-low heat until the potatoes are very tender, about 35 minutes; check by piercing the thickest potato with a fork. Drain and set aside until cool enough to handle. Fill the pan two-thirds full with water and bring again to a boil. Add another pinch of salt.
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  3. Trim the tough ends from the asparagus, and cut the stalks crosswise into one-half-inch pieces. Add the pieces to the boiling water and cook until crisp-tender, about 3 minutes. Remove the asparagus with a slotted spoon (leave the water at a boil), and rinse the pieces under cold water to stop the cooking.
  4. Add half of the spinach to the pot. Cook quickly, stirring a few times, until the spinach is just wilted, about 1 minute. Remove the spinach with a slotted spoon to a strainer and rinse under cold water, then drain. Add the remaining spinach to the cooking water to blanch, then remove, rinse and drain. Squeeze the spinach dry by the handful, then finely chop. Transfer the spinach to a bowl.
  5. Chop the leeks and mash the potatoes: Trim the dark green tops from the leeks (discard or save for another use), and halve the leeks lengthwise. Cut the halves crosswise into thin slices about one-fourth-inch thick. Submerge the pieces in water, rubbing them to dislodge any dirt, then drain. While the potatoes are still hot but are cool enough to handle, carefully peel them, then mash them by hand in a large bowl using a potato masher. Set the potatoes aside.
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Recipe From : veredguttman.com
2021-03-02  · The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. But it’s a favorite year-round for potluck parties, midweek dinners and easy entertaining. This specific one is perfect for Passover too, as the flavor and texture keeps well when regular flour is replaced with matzo meal. A pashtida … ...
Cuisine: Israeli, Jewish
Category: Pastries, Appetizers
Servings: 6
Total Time: 1 hr 30 mins
  1. Heat ¼ cup oil in a non stick pan over medium-high heat. Add onion and sauté just until transparent, about 5 minutes. Transfer to a large bowl.
  2. Heat ¼ cup oil in a non stick pan over medium-high heat. Add onion and sauté just until transparent, about 5 minutes. Transfer to a large bowl.
  3. Grate zucchini on a large grater and add to onions. Add the rest of the oil and the rest of the ingredients to the bowl and mix well.
  4. Pour mixture into pan and bake for 60-70 minutes, until set in the center and golden brown on top. Remove from oven and let sit for 15 minutes before serving. Keep covered in the fridge up to 5 days.
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Recipe From : pinterest.nz
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