Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen by Janna Gur

Author:Janna Gur [Gur, Janna]
Language: eng
Format: azw3
ISBN: 9780805243093
Publisher: Knopf Doubleday Publishing Group
Published: 2014-10-28T04:00:00+00:00

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. Arrange the bell peppers on the baking sheet and roast, turning once or twice, until the skins are charred. Transfer to a plastic container and close. Allow to cool (the peppers’ skins will separate from the flesh). Peel and remove the seeds and membranes. Try to keep the peppers whole, but if they tear, don’t worry—the breading will glue everything back together.

3. Stuff each pepper with 2 slices of the cheese.

4. Prepare three plates: one with the flour seasoned with salt and pepper, one with the beaten egg diluted with a little water, and one with the bread crumbs seasoned with thyme. Dip the stuffed peppers in the flour and gently shake off the excess. Dip the peppers in the beaten egg and, finally, dip in the bread crumbs and press together firmly to ensure good adhesion and to form a nice coating. To prevent the stuffing from seeping out, dip the whole pepper once again in the egg and bread crumbs.

5. Heat the vegetable oil in a heavy frying pan until it simmers. The oil level should be one-half the thickness of the cutlets. Add the cutlets and fry over medium heat for 2 minutes on each side, until golden. Remove from the oil to a paper towel–lined plate to absorb the excess oil. Serve promptly.

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