Bargee Rolls (Sephardic Appetizer)
Rolls Appetizers Jewish
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33036. Report a problem with this recipe.
Title: Bargee rolls (sephardic appetizer)
Yield: 16 Servings
4 c Cooked mixed vegetables
-(fresh; frozen or canned)
2 tb Dried sweet pepper flakes
1 tb Dried parsley flakes
3 tb Oil
1 c Chopped onions (fresh or
1 lg Clove garlic; minced
2 tb Tomato paste
4 tb Curry powder -or-
3 tb Curry paste
2 tb Liquid from vegetables
1 ts Garlic salt
2 ts Sugar
1 ts Cumin seeds; coarsely
2 ts Ground cumin
1 Loaf sliced sandwich bread;
Oil for frying
1/2 c Mango chutney; drained and
1/4 ts Crumbled dried red chilies
1 c Yogurt or sour cream
1 ts Minced coriander leaves
If you are using canned
vegetables (you will need two 1-lb cans), drain the vegetables and
save 2 Tbsp of the liquid. If you are using fresh or frozen
vegetables, save the same amount of liquid (2 Tbsp) in which they
have been cooked.
Soak the sweet pepper flakes and parsley in water until they are
soft. Then drain off any excess liquid.
Heat the oil in a skillet until it is sizzling and add the onions and
garlic and fry until they are golden brown.
Blend the curry powder or paste with the tomato paste. Mix with the 2
Tbsp vegetable liquid and add to the pan with the onions and garlic.
Add the garlic salt, sugar and cumin. Stir over low fire until the
mixture is very thick and smooth (5-10 minutes).
With a wooden spoon, carefully fold in the drained vegetables. Heat
through. (Served cold, this vegetable curry makes an excellent summer
luncheon course and is enough for 4 servings.)
Cool the vegetable curry. Then place about 1 teaspoon of it along one
side of each bread slice. Use a flat knife such as a butter knife to
press the filling flat. Roll in the filled side of the bread, using
fingertips to secure the roll. Then continue rolling as tightly as
possible. This is to prevent the bread from uncurling during frying.
Fasten the rolls with toothpicks and fry them in hot oil until golden
brown. Drain, cut each roll in half, and serve at once with chutney
The rolls may be frozen before frying by placing them on a cookie
sheet in the freezer. When they have frozen, transfer to a freezer
bag or container for future use.
Chutney Dip: Combine chutney, chilies and yogurt or sour cream.
Sprinkle with minced coriander leaves. Chill.
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