• 20 packaged buttermilk biscuits (Pillsbury or similar)
• 1 dozen uncooked hash brown potato patties
• 4 cups shredded sharp cheddar cheese
• ½ cup milk
• 9 eggs, beaten
• 2 lbs. breakfast sausage
• 8-10 garlic cloves, chopped
• ½ tsp. red pepper flakes
• 2 large sweet onions, diced
• ¼ cup butter
• ½ cup flour
• 3-4 cups milk (depending on gravy thickness preference)
• 2 tbsps. Worcestershire Sauce
• Red pepper flakes, to taste
Lets Get Started
1. Gravy: Fry the sausage in a large skillet. Crumble it as it cooks. Remove the sausage but leave the heat on. Remove all but about ¼ cup of the grease. Deglaze the pan with ¼ cup of water and scrape the bottom with a spatula. Add the butter and melt over medium low heat. Sauté the onions in the butter until translucent, about 4-5 minutes. Add the garlic and sauté until aromatic, about 2 minutes.
Add the flour and cook another 4-5 minutes, stirring frequently, to squelch the raw taste of the flour. Add milk slowly, stirring constantly. Increase the heat to medium and cook, stirring, until the mixture thickens. Add the sausage, red pepper flakes, and Worcestershire Sauce.
2. Beat eggs with ½ cup milk.
3. Line a 9X13 oven-proof baking pan with aluminum foil. Spray lightly with a cooking spray.
4. Line the bottom of the pan with the hash brown potato patties and top them with the biscuits.
5. Cover with the cheddar cheese and pour the egg mixture over that. Pour the gravy on top.
6. Pour the gravy on top.
7. Grill at 350 for about 40 minutes.
Dissolve yeast in warm water, mix with sifted flour and salt in lg bowl or tajine. Knead 15 min, adding water as necessary. Sprinkle with flour and cover with cloth; let sit 1 ½ hours. Meanwhile, sauté meat with onions, coriander, parsley, and cumin Divide in half. Mix oil into dough. Then separate into 4 balls. Flatten dough into squares by pressing finger tips from center until each square spans 8 to 10”. Fold in corners to center.
Let sit 10 min. Reflatten dough. Place ½ meat mixture on one square; cover with another and seal edges by squeezing tightly. Repeat with remaining dough and meat. Let with 30 min. Preheat oven to med heat after 20 min. Place on greased baking sheet and place on top rack in oven for 30 to 45 min. When bottom is brown, move sheet to lower level. Remove when golden.
Combine all ingredients except eggs. Fry over low heat, stirring continuously with spatula until there is no more liquid. Add beaten eggs and stir for a few moments more. Spread sheet of warka leaves, folded in two, on flat surface and place spoonful of meat on rounded edge. Roll up sheet to end, pressing tight on meat, which will spread around it. Use egg yolk to seal. With scissors, cut roll across diagonally into pieces about 2” long. Repeat until necessary. Fry pastries in hot oil for 3 to 5 min; serve.
Put the sugar, yeast, and warm water in a small bowl, and mix thoroughly until the yeast has completely
dissolved. Let stand for 10 minutes until the mixture is foamy. Place the flour in large mixing bowl. Make a well in the center of the flour, add the clarified butter and salt, and pour in the yeast mixture.
Mix thoroughly to form a dough, using your hands and adding more water, if required. Turn the dough out on a floured counter and knead for about 5 minutes, or until smooth. Return the dough to the bowl, cover, and let rise in a warm place for 1 ½ hours or until doubled in size. Turn the dough out on a floured counter and knead for a further 2 minutes. Break off small balls with your hand and pat into rounds about 5 inches diameter and ½ inch thick. Place the dough rounds on a greased sheet of foil and broil under a flame for about 7 to 10 minutes, turning them over twice, and brushing with butter and sprinkling with poppy seeds. Serve warm immediately and keep wrapped in tin foil until ready to eat.