Best 2 Pashtida Recipes
Pashtida is a traditional Albanian dish that is often served as an appetizer or main course. It is made with layers of filo dough, meat, and vegetables, and is typically baked in a round or square pan. Pashtida can be made with a variety of different ingredients, but the most common fillings include ground beef, lamb, or chicken, as well as onions, tomatoes, and cheese. The dish is often seasoned with a variety of herbs and spices, such as oregano, thyme, and black pepper. Pashtida is a delicious and hearty dish that is perfect for any occasion.
Let's cook with our recipes!
CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)
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.
Provided by Vita258
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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.
Provided by Sarah Chana
Categories Savory Pies
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 243.7, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 649.5, Carbohydrate 43, Fiber 5.4, Sugar 2.7, Protein 9.7
Tips:
- Choose the right type of pastry: There are many different types of pastry dough that can be used for pashtida, so it's important to choose one that will complement the filling. For example, a flaky puff pastry or phyllo dough is a good choice for a light and airy pashtida, while a shortcrust pastry is a good choice for a more dense and hearty pashtida.
- Don't overcook the filling: The filling for a pashtida should be cooked until it is just tender, but not overcooked. Overcooked filling will be dry and tough.
- Let the pashtida cool before slicing: This will help the pashtida to hold its shape and prevent it from falling apart.
- Serve the pashtida with a variety of dipping sauces: This will allow your guests to choose the sauce that they like best. Some popular dipping sauces for pashtida include tzatziki sauce, hummus, and baba ghanoush.
Conclusion:
Pashtida is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover meat and vegetables, and it is also a perfect dish to serve at a party or potluck. With so many different recipes to choose from, there is sure to be a pashtida that everyone will enjoy.
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