In today article, food experts from Zomick’s bakery, located in Inwood, share four delicious
recipes.
Boios
Ingredients Mass:
1/2 kg of flour
1 1/4 glass of water
3/4 glass of oil
1/2 tablespoon of salt
Stuffing ingredients:
2 packages of chard
1 cup of grated cheese
2 tablespoons of flour
salt and pepper
Preparation:
Experts from Zomick's recommend firstly, to place the salt and flour in a bowl and add water until a
soft and elastic mass is obtained.
Than make a bun and let it rest for 3 hours. Divide the
dough into two parts. Stretch until you get a mass not very thin (30 cm in
diameter).
Let it rest another half hour. Then, anoint the table with
oil and stretch the dough until it is like a paper.
Sprinkle with flour and sprinkle with oil. Then fill it.
Wash and chop the chard and then let it soak for two hours.
Dry them well and sprinkle with the flour and 3 tablespoons of grated cheese.
Add the seasonings. Sprinkle the dough with oil and sprinkle
with flour and grated cheese. Cut strips and fill each strip (a spoonful of
stuffing at the end of each strip) and wind.
Put in a roasting pan and sprinkle with cheese and oil.
According to the experts working for Zomick's, the Boios should be cooked in a strong oven 25 minutes approximately.
Humus
Ingredients:
1 can of chickpeas
3 garlic cloves
lemon juice
sesame paste 20 gr approximately
Salt
Pepper
ground chili
parsley
oil
Preparation:
Process or liquefy the chickpeas, with 1/4 of the water of
the can, (the rest of the water can be thrown away), along with the garlic, the
sesame paste, salt, pepper, and the juice of half a lemon, 1 pinch of ground
chili. From Zomick's point out that the consistency should be like that of a puree, leave it covered in the
refrigerator, and serve it with a little chopped parsley and a tablespoon of
oil. The Humus is eaten with Arabic bread or Challah bread.
Quince Sweet
Ingredients:
Quinces
Sugar
Water
Preparation:
Put all quinces (well washed and without the trunks) in
boiling water. Boil them for about half an hour and let them cool in the
cooking water. Then peel and cut them into medium pieces. In the water in which
the quinces were boiled, put the husks and seeds. Weigh the quince cut into
pieces and put the same amount of sugar. Cover with water and bring to a boil
over low heat until the point is taken. The sweet is turning garnet and
thickening. The main chief from Zomick's recommends not to stir or if you do it, to do it very softly only with wooden spoon, since the
metal spoons cause the sweet quince to crystallize.
Poor knights
Ingredients:
1 Zomick's Challah Bread (buy it online) or French bread from the previous day
2 cups of milk
2 eggs
1 and 1/4 cup of bread crumbs
Butter needed to fry
(optional: almond flakes and impalpable sugar to sprinkle)
Filling:
250 grams of plum candy
1 teaspoon of rum
1 pinch of cinnamon
Grated peel of 1 lemon
To accompany:
Vanilla ice cream, mint leaves and cherries Maraschino
Preparation:
Note: This recipe is one of the Zomick's favorite recipes. You can find more recipes here.
Cut the loaves, without the crust, into slices 1 cm thick. Wet
them in the milk and to pass them by the beaten egg and the breadcrumbs. Fry in
lard. Spread with a thick layer of plum candy mixed with rum, cinnamon and lemon
peel. They come together at the amount if two, forming a sandwich.
