Title: Kadey Shavuoth (Cheese Pancake for Shavuoth)
Categories: Sephardic Kurdistan Jewish Pancake
Yield: 18 Servings

1	pk	(1/4 oz) dry yeast
2	c	Warm water
6	c	Flour
1/4	ts	Salt
1	tb	Corn oil
3	tb	To 4 Tbs margarine
1	lb	Feta cheese, grated or chopped

Shavuoth is that holiday when dairy foods are uppermost in minds of Kurdish housewives. Here is one example, prepared with a yeast dough and stuffed with feta cheese.

1. Dissolve yeast in 1/2 c warm water and let it proof for 10 mins.

2. Make a well in center of flour, add yeast mixture, salt, and oil and mix all together, using enough of balance of the remaining 1 cup of warm water to form a soft, moist dough. Knead the dough for 5 minutes, dusting with flour now and then.

3. Take 1/2 cup of dough and roll it out into a pancake 8-inches in diameter and about 1/4-inch thick. Rub pancake with about 1/2 teaspoon of margarine and sprinkle over lower half 2 generous tablespoons of feta cheese. Moisten bottom edge of pancake with water and fold over to shape a half-moon. Pinch edges together and press down firmly with tines of a fork, or turn over edge every 1/2-inch in a twisting movement.

4. Melt 1 ts margarine in a skillet and brown both sides of pancake over moderate heat for abt 3 mins. Serve warm. Makes 18 to 20 pancakes.

VARIATION: Prepare pancakes in same way as for cheese stuffing. Roll out pancake and rub it all over with 1/2 ts margarine. Sprinkle surface with 1 generous ts sugar, fold it over, seal it, then brown in margarine as described. Serve warm w/ tea or coffee.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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