I was so excited to get Susan Feniger's cookbook, Street Food. It's a
cookbook about the street foods in many different countries.
I chose to make the Anatolian Ravioli, not only because it looked so
good, I'm a sucker for brown butter, but I also had all the
ingredients needed.

I'm telling you, this was so good I could have licked the plate clean.
For those interested here are the photos and step by step.


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Anatolian Ravoili with Chickpeas, Feta and Brown Butter.


1/3 pound kataifi pastry dough; optional
or substitute with filo dough; cut into strips
3 tablespoons unsalted butter, melted kosher salt
2 tablespoons extra virgin olive oil
1 large white onion, finely chopped
1 pound cremini or button mushrooms, finely; chopped (5 cups)
1 teaspoon smoked paprika
1 (12-ounce) package square wonton wrappers
3 large eggs, beaten
smoked paprika butter
1 (15.5-ounce) can chickpeas (garbanzo beans); rinsed, drained
2 lemons, halved
mint yogurt
1/4 cup crumbled feta cheese

1 If you are making the dish with the** kataifi pastry, preheat the
oven to 400 ° F.

2 Put the kataifi dough in a small mixing bowl, and using your hands,
pull apart the ribbons to separate them slightly. Add the melted
butter and a pinch of salt. Mix well, and then spread it out on a
baking sheet. Bake, stirring about halfway through, for 10 to 12
minutes, until golden brown.
Set aside to cool.

3 Meanwhile, make the ravioli filling: Heat the olive oil in a medium
sauté pan set over medium-high heat. Add the onion and cook, stirring
occasionally, until it starts to brown, about 4 minutes. Add the
mushrooms, smoked paprika, and 2 teaspoons salt. Cook for 3 to 4
minutes, stirring frequently. Remove from the heat, transfer to a
bowl, and place in the refrigerator to cool.

4 To assemble the ravioli, spread 30 wonton wrappers out on a work
surface, and brush them with the beaten eggs, covering them
completely. Put 1 level tablespoon of the mushroom mixture in the
center of each wrapper. Fold up each wrapper so all four corners meet
in the center. Then pinch the edges of the dough together so that,
when you look down on it, the pinched edges look like an X.

5 Bring a large pot of water to a boil. Working in batches, drop the
ravioli in the water and boil for 3 minutes or until they float to the
top. Transfer gently to a colander to drain.

6 Set an extra-large skillet over medium-high heat. (The wider the
surface area, the more evenly the ravioli will cook. If you do not
have an extra-large skillet, do these next steps in two batches.) Add
the smoked paprika butter and let it melt until frothy. Add the
chickpeas and toast them in the butter for 1 minute. The butter will
start to brown; that is okay. Add the drained ravioli and toss gently
in the butter for 1 minute to coat and toast them.

7 To serve, put all of the ravioli on a large platter and top with the
butter and chickpeas from the skillet. Squeeze lemon juice over the
top, and then drizzle with the mint yogurt. Just before serving, top
with the crumbled feta cheese and crumbles of the kataifi pastry (if

1 cup (2 sticks) unsalted butter, softened
2 teaspoons harissa ,
1 teaspoon smoked paprika
1 teaspoon kosher salt
In a mixing bowl, combine the butter, harissa, paprika, and salt, and
mix completely. Store in an airtight container in the refrigerator for
up to 2 weeks.

1/2 cup plain whole-milk yogurt
1 1/2 tablespoons chopped fresh mint leaves
Pinch of kosher salt
In a bowl, combine the yogurt, mint, and salt, and mix well. Store in
an airtight container in the refrigerator for a few hours. (After
that, the mint will start to brown.)


**A style of phyllo pastry dough that resembles shredded wheat when
cooked, kataifi pastry dough is available thick or thin, and is used
in both sweet and savory dishes in the Mediterranean and the Middle
East. If you can’t find it, substitute phyllo dough cut into thin

I spent a summer on the Greek island of Patmos, in a tiny house in the
middle of an olive grove. This pasta dish, finished with brown butter
and feta, was first made for me by the olive farmer who lived next
door. When the ravioli is lightly coated in this toasty, smoky, spicy
butter, then finished with minted yogurt, you will honestly think
you've gone to heaven…or to the Mediterranean.

Feniger, Susan; Alger, Kajsa; Lachman, Liz (2012-07-17). Susan
Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy,
Sticky, Sweet Recipes (Kindle Locations 2168-2170). Random House,
Inc.. Kindle Edition.

Notes: Susan Feniger's Street Food Cookbook

Yield: 6 servings

** Exported from Now You're Cooking! v5.87 **

Food is our common ground, a universal experience
James Beard


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