MembersEggplant ‘Flute’ with Swiss Chard and Cheese


By Yagil Yitzhakov |
Photo: Yagil Yitzhakov

“Flute” is the term for long, narrow pastries that resemble their musical namesake. Originating in Turkey, the flute pastry can be filled with a variety of flavors, be they dairy or meat, while retaining its unique shape.


Master Chef Yagil’s Tips:


• Seal your pastry and tuck the flap under the bottom. This results in a uniform shape and prevents the filling from spilling out.


• Garnish the dish with black and white sesame seeds and sumac, which adds both color and a tangy flavor.


Ingredients for the Dough: 8 cups flour 2 tablespoons dry yeast 1 egg 1/2 cup olive oil 3 tablespoons sugar 1 level tablespoon salt 2-3 cups warm water

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