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Turnover Dough
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Makes 20 turnovers - basic dough for all the following recipes.
1 Tbs. sugar
1 pck. dry yeast
1/4 cup lukewarm water
3 cups flour
1/4 tsp. ground ginger
3/4 cup warm low-fat milk
2 Tbs. melted butter or margarine
olive oil
Dissolve sugar and yeast in lukewarm water. Allow to stand until
yeast begins to froth.
In the meantime, combine flour and ginger in a large bowl. Form a
well in the middle and add yeast mixture, milk, and butter. Kneed into
a dough, adding more flour or milk if needed. Do not allow dough to
become sticky.
Shape the dough into a ball and lightly brush outside with oil.
Place on a floured tray or pan. Cover with a damp cloth and let rest
in warm spot until the dough doubles in size.
Note: These instructions are basic steps on creating turnovers. the
recipes below refer to these instructions.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 80 2g .05g 14g 2g 4mg. 17mg.
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Spinach Turnovers
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Makes 20 turnovers - variations of this turnover are made in almost
all Middle Eastern countries.
1 10-oz. pkg. spinach, washed and finely chopped
2 medium onions, chopped
1/2 cup crumbled feta cheese
1/4 cup slivered almonds or pine nuts
2 Tbs. olive oil
2 Tbs. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1/8 tsp. cayenne
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 130 4g 1g 16g 6g 9mg. 137mg.
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Cottage Cheese and Mushroom Turnovers
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- Makes 20 turnovers -
4 cups thinly sliced mushrooms, washed
1 cup low-fat cottage cheese
1 cup chopped green onions
1 medium sweet green pepper, finely chopped
4 Tbs. finely chopped parsley
2 cloves garlic, chopped
1 beaten egg
2 Tbs. butter
1 tsp. salt
1 tsp. marjoram
1/2 tsp. pepper
1/8 tsp. cayenne
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 117 4g 1g 16g 4g 18mg. 186mg.
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Potato and Tomato Turnovers
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- Makes 20 turnovers -
4 cups shredded raw potatoes
2 medium tomatoes, finely chopped
1 large onion, chopped
1 small hot pepper, very finely chopped
2 cloves garlic, crushed
2 Tbs. finely chopped fresh coriander leaves
2 Tbs. olive oil
1 beaten egg
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 134 3g 1g 21g 4g 14mg. 130mg.
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Eggplant and Tomato Turnovers
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- Makes 20 turnovers -
1 eggplant, about 2 lbs. peeled and cut into 1/4-inch cubes
1 tsp. salt
3 Tbs. olive oil
2 medium onions, chopped
1 small hot pepper, very finely chopped
4 cloves garlic, crushed
2 large tomatoes, chopped
1 tsp. oregano
3/4 tsp. pepper
3 beaten eggs
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
To make filling, sprinkle eggplant cubes with salt and pace in a
strainer over a sink. Top with heavy weight and allow to drain for one
hour.
Heat oil in a frying pan and saute onions for 5 minutes over medium
heat. Add eggplant, pepper, and garlic and stir-fry for 5 more minutes.
Stir in remaining ingredients and stir-fry until eggs gel. Allow to cool.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 133 4g 1g 18g 5g 36mg. 136mg.
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Corn and Pepper Turnovers
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- Makes 20 turnovers -
2 Tbs. olive oil
1 medium sweet pepper, finely chopped
1 medium onion, finely chopped
1 small hot pepper, very finely chopped
4 cloves garlic, crushed
4 1/2 cups fresh or thawed frozen corn
1/2 cups finely chopped parsley
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. powdered mustard
1/4 tsp. cumin
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
To make filling, heat oil in a frying pan and saute sweet pepper,
onion, hot pepper and garlic over medium heat for 5 minutes. Add corn
and stir-fry for another 3 minutes. Stir in remaining ingredients
except dough. Remove from heat and allow to cool.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 151 4g 2g 23g 5g 25mg. 132mg.
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Egg and Pepper Turnovers
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- Makes 20 turnovers -
This turnover makes a great dish on its own, especially for breakfast.
4 Tbs. olive oil
2 large onion, chopped
2 cloves garlic, crushed
2 Tbs. finely chopped fresh coriander leaves
2 lb. tomatoes, chopped
5 beaten eggs
4 Tbs. chopped green olives
1 tsp. salt
1 tsp. dry basil
1/2 tsp. pepper
1/8 tsp. cayenne
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
To make filling, heat oil in a frying pan and saute onions, garlic,
and coriander over medium heat for 5 minutes. Stir in tomatoes and
saute for another 8 minutes. Add remaining ingredients except dough
and stir-fry until eggs begin to gel. Remove from heat and allow to cool.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 149 4g 1g 18g 6g 57mg. 161mg.
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Pea and Zucchini Turnovers
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- Makes 20 turnovers -
3 cups cubed, unpeeled zucchini (cubes should be about 1/4-inch)
1 1/2 cups of fresh or frozen peas, thawed
1 large onion, finely chopped
4 cloves garlic, crushed
1/2 cup grated Parmesan cheese
2 beaten eggs
1 tsp. salt
1 tsp. oregano
1 1/2 tsp. pepper
1/2 tsp. paprika
1/8 tsp. cayenne
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 127 5g 1g 18g 4g 27mg. 188mg.
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Leek Turnovers
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Makes 20 turnovers - Leek turnovers are a favorite food of
Syrian/Lebanese Immigrants.
4 cups chopped leeks, washed
4 medium onions, chopped
4 cloves garlic, crushed
1 small hot pepper, very finely chopped
2 Tbs. sumac (see note*) or 1/2 cup crumbled feta cheese
2 Tbs. finely chopped fresh coriander leaves,
4 Tbs. olive oil
4 Tbs. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Note* Sumac can be purchased from Middle Eastern food shops. You may
substitute 1/2 cup crumbled feta cheese for it.
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Preheat over to 400 degrees. Form dough into 20 balls and place on
floured tray. Cover with damp cloth and allow to stand in a warm place
for 30 minutes. Then flatten balls into 6-inch circles. Place two
heaping tablespoons of filling on each circle, stirring filling after
making each turnover. Fold dough over filling to form a half-moon
shape and close by firmly pinching edges together.
Place turnovers on greased baking tray. Bake for 20 minutes or
until golden brown. Remove from oven and lightly brush with additional
olive oil. Serve hot or cold.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 132 3g 1g 18g 5g 4mg. 73mg.
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Sumac and Thyme Pies
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- Makes 20 turnovers -
1/2 cup olive oil
3 Tbs. sumac (see note*) or 1/2 cup crumbled feta cheese
3 Tbs. thyme
2 Tbs. sesame seeds
1 tsp. marjoram
1/4 tsp. salt
1/8 tsp. cayenne
Turnover dough (see recipe above) or 1 1/2 lbs. frozen bread dough
olive oil for glazing
Note* Sumac can be purchased from Middle Eastern food shops. You may
substitute 1/2 cup crumbled feta cheese for it.
Make filling by thoroughly combining all ingredients except dough. Set
aside.
Form dough into 20 balls and place on floured tray. Cover with damp
cloth and allow to stand in a warm place for 30 minutes.
Preheat over to 350 degrees. Then flatten balls into 1/4-inch-thick
circles. Place on a greased cookie tray. Distribute filling evenly on
dough circles. Bake for 15 minutes or until golden brown. Serve hot.
CAL. PROT. FIBER CARB. FAT CHOL. SOD.
each turnover 140 2g 2g 15g 8g 4mg. 44mg.
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Notes for all recipes
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Other cooking oils can be used in place of olive oil; fresh coriander
leaves can be replaced with a mixture of equal parts of parsley and chives;
and the amounts of salt can be reduced or eliminated altogether.
Additional notes: Turnovers can vary from golf ball-size hor
d'oeuvres to grapefruit-size pies large enough for a one-person meal.
You can fry turnovers after sealing the dough with a beaten egg. But
to keep fat minimum, try baking them as the recipes suggest. You can
prepare them in advance and freeze them as well. Just thaw for 30
minutes before baking them or for 2 hours for frying.
Turnovers can be served as appetizers or as an entree with soup or
salad. They can be eaten hot or cold and they're perfect for buffets,
snacks and picnics.
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Taken without permission from Bestways Food Health and Fitness
magazine. Article entitled "Turnovers from Around the Globe" written
by Habeeb Salloum, November 1989 Issue.
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