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Eggplant and squash pastries, Izmir style (Handrajos) from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein

  • sesame seeds
  • onions
  • tomatoes
  • zucchini
  • breadcrumbs
  • yogurt
  • sunflower oil
  • all-purpose flour
  • margarine
  • kashkeval cheese
  • globe eggplants

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Notes about this recipe

  • Eat Your Books

    Can substitute Gruyère cheese or a mixture of kashkaval and feta cheese for kashkaval; matzoh meal for breadcrumbs; vegetable oil for sunflower oil; and grated cheese for sesame seeds.

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