July 13, 2017
Lunch, Dairy, Cheese,
Feta, Eggs, Appetizers, Quick Meals, Christmas, Easter, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"This recipe was published on the Boston Sunday Herald, year 2000 and the clipping was given to me by my mother-in-law. It derives from Yola who is the mother of the owner of the Everyday Cafe in Boston's South end. I'm not sure if they are there anymore, but these sound wonderful. As the story goes....Yola was taught these by her mother-in-law (100 % Armenian) some 60-something years ago (it being an old family recipe) and Yola had been making these ever since for her family, parties, potluck gatherings, Holidays, etc. When her son opened up the Everyday Cafe, she started making them for the restaurant."
Preheat oven to 425-degrees F.
Place butter or margarine and oil in a large bowl. Mix with a wooden spoon.
Add yogurt and mix to a smooth paste.
In a separate bowl, combine the flour, baking soda and salt.
Add flour mixture slowly to butter/margarine mixture, stirring with a wooden spoon until a dough forms.
Let rest for half an hour.
In a large bowl, crush the feta cheese with a fork. Add one egg and the mint. Mix well.
Roll out small amounts of dough; 1/4-inch thick. Cut into 3-inch wide rounds.
Place a small amount of cheese mixture on one half.
Fold the dough over the filling into a half-moon shape and crimp the sides all the way around the pastry with a fork to seal.
Beat the remaining two eggs. Brush the egg mixture over the top of the pastries and sprinkle with black caraway seeds.
Bake for 15 minutes on nonstick cookie sheets until golden. (If not non-stick, grease sheets) until golden.
Makes 60-70 pieces.
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