Iranian vegetable stew; ghormeh sabzi

1 bn fresh spinach (esfenag)
1/2 bn fresh dill (sheveed)
1 bn fresh parsely (ja`faree)
1 bn fresh cilantro (or coriantro)
1 (geshneez)
1 bn (use only the green stems)
1 fresh leak (tareh farangee)
1 bn fresh chives (tareh)
1 bn scallions (piazcheh).
1 table spoon,dried
1 shanbelileh
1 lb stew meat (beef,lamb, veal, etc ),cubed.
4 lemons (limoo amanee),dried or tablespoon lemon,dried
1 md onion,finely chopped.
1/2 t turmeric (zard choobeh).
3 t cooking oil.

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Recipe by: melania

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 l pkg. prepared strudel dough
1 or puff pastry
1 sesame seeds (optional)
1 cheese filling
1 c cheddar cheese,Grated
1 c white salty cheese,Grated
1 (fetta (or salty goat)
1 cheese)
1 egg
1 egg yolk and,Beaten
1 T water (to brush on top)

Mix together the cheese and egg. Set aside. Divide pastry dough in
half. Roll out and stretch to form a large rectangle. Cut into 4-inch
squares. Place a heaping spoonful of cheese mixture in the center of
each square. Fold over to form a triangle. Pinch edges together
firmly; brush tops of each with egg yolk mix and sprinkle with sesame
seeds, if desired.

Bake on lightly greased cookie sheet at 350 degrees for about 30
minutes, or until golden brown. Makes about 20 burekas. Serve hot.
These are delicious for breakfast or lunch. Made smaller they serve
as tasty appetizers.

I have given the recipe for cheese burekas here, but a great many
other fillings are equally good. Be creative. To mashed potatoes add
a dash of onion powder and some parsley flakes. Many people love
spinach fillings or sauteed mushrooms. My own family likes a sweet
cheese filling made with egg and sugar (to taste), added to cream
cheese.