5 December, 2014
Mojy’s Koko Sabzi RollPosted in : Side Dishes on by : firstname.lastname@example.org
Ingredients for Serving 6-8 persons
- Olive oil (brushing of the cooking pan)
- 1 cup 1% or 2% milk
- 1/3 cup plus 2 tablespoon of all purpose flour (spooned and leveled)
- 10 large eggs
- 1 teaspoon of Kosher salt (taste)
- 1 teaspoon of ground pepper (taste)
- 1 package of frozen spinach (drain the water)
- 1 package of frozen sabzi Ghormeh herb (drain the water)
- 1 ½ cups of shredded cheddar (6 ounces) or any kind of cheese
- 1 tablespoon of garlic
- ½ chopped onion
- 1 teaspoon of baking powder
- ½ cup of chopped walnuts
- 2 tablespoon of ground dried shallot
- ½ cup of cooked Zereshek and already in syrup
Directions – Herbs:
Sabzi Ghormeh herbs include a mixture of parsley, leek, and a smaller amount of fenugreek leaves, and spinach. You can purchase them separately and make your own Sabzi Ghormeh or you can purchase the frozen packages at any Persian Market. If you want to make your own, please first wash the herbs carefully with water and then chopped them into very small pieces. Make sure the herbs are drained completely of water.
Directions – Yogurt Filling:
The filling for this roll is a mixture of Greek yogurt with salt and pepper and dried shallots. This mixture is added it the inside of the koko after the koko has cooled down and then the koko is rolled back.
Preheat the oven to 400 degrees. Brush a 12 inch by 15 inch rimmed baking sheet or jelly roll pan with oil. Line the bottom of the pan with parchment paper, leaving a 1 inch overhang on the two shorter sides. Brush the parchment paper with oil. In a bowl, whisk and combine together the milk, flour, eggs, salt, pepper, and baking powder. Add the chopped herbs, spinach, cheese, and walnuts to the mix. Pour the mixture into the pan making sure the edges are not covered.
Place the pan in the oven at 400 degrees and let it cook for 20 minutes. The color will be golden brown and it can be removed from the oven and cooled.
Beginning with the shorter end, lift the parchment paper and roll up the koko tightly, peeling back the parchment paper as you go. Let the koko sabzi cool by placing the roll in the refrigerator. Once the koko roll is completely cooled, add the yogurt filling.
Directions – Adding the Yogurt Filling:
Open the koko sabzi and add the yogurt filling by leaving 1 inch on each side empty and roll back the koko. For decoration, add a bit of chop walnuts and zereshek on the top.
Slice and serve.