Transcription
Eftychia: We start with the filling. We have roasted eggplant which we roast either on the stove or on wood to produce flame. On the flame above. Then we dip it in cold water, clean it and it's at this stage.
Eftychia: Eggplant sada it's called in Spanish and it's roasted eggplant we package it and have it when we want in the freezer. Now we put it here to make the filling.
Eftychia: We add a little water, an onion and after it boils well so the eggplant becomes one unified mass. After this is done very well. To become one kilogram.
Eftychia: We add the oil, olive oil, salt and a little pepper. We also add the ground meat. We take ground beef. Lean without fat. We mix it. It takes about an hour. It becomes this form.
Eftychia: Now we'll make the dough we'll need. I put six glasses of water in the pot. Such a glass, not very big. One cup of oil. Oil, and olive oil. Salt. Two spoons of olive oil. We also add a little tomato so it gets some color.
Eftychia: As soon as the water boils. We take it to the table and add the flour. The dough for the pastelicos must be very tight. Because if it's not tight and it's loose, these will fall apart.
Eftychia: The oven always hot. Thing. The oven must be preheated. Always. At 225 initially and after a year. In the oven that is, 225 is the current. 250 is this one. Add a little more.
Eftychia: All the mixing is done here, in the pot. We shouldn't take it out of the pot.
Michalis: No.
Eftychia: If we take it out, we've lost it.
Michalis: Yes.
Eftychia: The water, that is. Plenty. We don't need a pile.
Eftychia: You see now how nice it became. Ready.
Michalis: Ready.
Eftychia: And the ground meat.
Michalis: Yes.
Eftychia: Well, now you'll see. We roll out thin. So what you do. You make the little hole in the middle. And you pass it through. And slowly it becomes a little. Let me make the little bowl. I fill it well. We make a little lid on top. So thin.
Michalis: Yes.
Eftychia: These need to have thin doughs. To bake properly. Well done our girls.
Eftychia: This. So this then the little hole to hold the oil. So they don't stick to each other so it can bake all around. To have a little air. Now from above we pour a little oil on all of them 225 initially. The oven must be hot. The oven must be hot.
Eftychia Sason shares her traditional recipe for pastelicos, a Jewish dish that includes a filling of roasted eggplant and ground beef, wrapped in thin dough. She explains in detail the preparation process, from roasting the eggplant over an open flame to preparing the dough and shaping the pastelicos. She emphasizes the importance of properly tight dough and preheating the oven for the best results.
Eftychia Sason
Transcription
Eftychia: We start with the filling. We have roasted eggplant which we roast either on the stove or on wood to produce flame. On the flame above. Then we dip it in cold water, clean it and it's at this stage.
Eftychia: Eggplant sada it's called in Spanish and it's roasted eggplant we package it and have it when we want in the freezer. Now we put it here to make the filling.
Eftychia: We add a little water, an onion and after it boils well so the eggplant becomes one unified mass. After this is done very well. To become one kilogram.
Eftychia: We add the oil, olive oil, salt and a little pepper. We also add the ground meat. We take ground beef. Lean without fat. We mix it. It takes about an hour. It becomes this form.
Eftychia: Now we'll make the dough we'll need. I put six glasses of water in the pot. Such a glass, not very big. One cup of oil. Oil, and olive oil. Salt. Two spoons of olive oil. We also add a little tomato so it gets some color.
Eftychia: As soon as the water boils. We take it to the table and add the flour. The dough for the pastelicos must be very tight. Because if it's not tight and it's loose, these will fall apart.
Eftychia: The oven always hot. Thing. The oven must be preheated. Always. At 225 initially and after a year. In the oven that is, 225 is the current. 250 is this one. Add a little more.
Eftychia: All the mixing is done here, in the pot. We shouldn't take it out of the pot.
Michalis: No.
Eftychia: If we take it out, we've lost it.
Michalis: Yes.
Eftychia: The water, that is. Plenty. We don't need a pile.
Eftychia: You see now how nice it became. Ready.
Michalis: Ready.
Eftychia: And the ground meat.
Michalis: Yes.
Eftychia: Well, now you'll see. We roll out thin. So what you do. You make the little hole in the middle. And you pass it through. And slowly it becomes a little. Let me make the little bowl. I fill it well. We make a little lid on top. So thin.
Michalis: Yes.
Eftychia: These need to have thin doughs. To bake properly. Well done our girls.
Eftychia: This. So this then the little hole to hold the oil. So they don't stick to each other so it can bake all around. To have a little air. Now from above we pour a little oil on all of them 225 initially. The oven must be hot. The oven must be hot.