 Pastelitos de hoja | |
| Type | Pastry |
|---|---|
| Course | Appetizer, dinner |
| Place of origin | Currently: France, Israel, Sephardic Jewish diaspora; Originally: Jewish community of Al-Andalus, Morocco |
| Created by | Sephardic Jews[1] |
| Main ingredients | Laminated dough/phyllo, margarine, or argan or olive oil, or cooking oil, ground beef, kosher salt, onions, garlic, turmeric, nutmeg, spices |
Pastelitos de hoja is a Sephardic/Moroccan Jewish pastry originating in the Jewish community that formerly existed in Tetouan, Morocco.[2]
Overview[edit]
Pastelitos de hoja consist of a pastry made from a dough made from eggs, flour, salt, baking soda, margarine (in order to be pareve in accordance with kashrut). This dough is then rolled out and filled with a filling made from ground beef, onions, parsley, bay leaves and spices such as turmeric, ground nutmeg. It is then brushed with an egg wash and baked.[3][4]
References[edit]
- ^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
- ^ "Pastelitos de hoja". Recetas Judias (en Espanol). 5 December 2014. Retrieved 6 January 2020.
- ^ "Pastelitos (en Francais)". Je Cuisine Donc Je Suis. 24 May 2016. Retrieved 6 January 2020.
- ^ "Pastelitos de hoja". ESefarad. 25 November 2013. Retrieved 6 January 2020.
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction