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| GVINAT EZIM METOUGENET IM SALAT NANA Fried Goats' Cheese with Minted Salad (Yemen) 4 8x1 cm/1/2 inch thick slice round goats' cheese (chevre) Fine matzo meal or dried breadcrumbs 1 egg, beaten Olive oil, for shallow frying SALAT NANA: 40 g/1-1/2 oz fresh mint leaves small bunch watercress 1 small cucumber, thinly sliced 1 small purple onion, thinly sliced 3 tablespoons olive oil 1 tablespoon red wine vinegar salt and freshly ground black pepper Coat the cheese slices carefully with matzo meal or breadcrumbs, dip into the beaten egg, then coat again with the meal or crumbs. Place on a kitchen paper-lined tray and refrigerate for at least 10 minutes. FOR THE SALAT NANA: Rinse the mint leaves and dry in a salad spinner or wrap in a clean cloth to dry. Pick the tender sprig tips and the leaves from the watercress, rinse and dry separately from the mint. Place the watercress, cucumber and onion rings in a bowl. Beat the oil and vinegar in a small bowl, add salt and pepper to taste. Just before serving, gently shred the mint leaves with a sharp knife and add to the salad. Pour over the dressing and toss lightly. Pour the oil into a large frying pan until 5 mm/1/4 inch deep. Heat on a medium-high flame, add the cheese and shallow fry quickly for about 1-2 minutes on each side, until golden brown. Drain on the kitchen paper. Divide the salad between four serving plates and top with 2 rounds of hot Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |