Zatila - YUMMY! | Imamother

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Zatila - YUMMY!

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View latest: 24h 48h 72h

↑ sarahd ↓

Wed, Nov 28 2012, 2:31 pm

They were nothing major, I must confess. Mostly variations on Shopmiami's themes.

Sauteed mushrooms and onions with shredded cheese
Sauteed mushrooms and onions with cream cheese
Roasted peppers and zucchini with mushrooms and onions
as above plus shredded cheese
shredded cheese with ketchup, sliced black olives and oregano

I am looking for some other ideas. I think I'll try shanie's tuna melt next time, although no one here eats tomatoes except me.

↑ sleepwalking

Wed, Nov 28 2012, 3:12 pm

Thanks. I guess it will come out like a calzone. No?

↑ sarahd ↓

Wed, Nov 28 2012, 4:13 pm

Yes, they were very similar to a calzone (although I haven't eaten a calzone in about 30 years, so my memory is a bit hazy on that.) That's why I was looking for other fillings, especially since my husband doesn't like melted cheese (the roast veggie zatila was for him.)

seeker ↓

Wed, Nov 28 2012, 4:29 pm

Thanks to all who bumped this, never noticed it before and now I have to try!

↑ shanie5 ↓

Wed, Nov 28 2012, 11:31 pm

studying_torah wrote:

can u explain how you bake it in a skillet on the stovetop? what size flame? non stick pan, or stainless? how long does each side take to bake thru?
thanks!

Simply put it in a hot pan-mine used to be non-stick, but isnt anymore-so I guess it doesnt really matter what kind. I use a medium flame-the higher the flame the faster it cooks. Just check the bottom of the zatilla -when there are brown spots, flip it over.

By the way, I use only half the recipe and it makes plenty.

Sarahd-thanx for the other filling ideas.

I want to try it with (cooked) ground beef and veggies-a meal all in one.

↑ seeker

Wed, Nov 28 2012, 11:46 pm

Oooh I really like the idea of trying it fleishig! Though I already have more recipes than meat, so it might take a while... maybe a way to repurpose leftovers?

↑ curlgirl

Thu, Nov 29 2012, 5:43 am

I'm thinking spinach and feta cheese... ("bulgarit")

solo ↓

Thu, Nov 29 2012, 1:29 pm

Anyone ever try making these with a meaty filling?

mha3484 ↓

Thu, Nov 29 2012, 1:37 pm

Will any frying pan work or is a cast iron pan better?

shev143

Thu, Nov 29 2012, 2:17 pm

thanks for posting.. I am going to try it one night next week.

↑ Shopmiami49 ↓

Sun, Dec 09 2012, 4:38 pm

I'd love to hear how the fleishig ones come out!!

chaya35 ↓

Wed, Dec 12 2012, 8:51 am

They don't stick to the pan if there is no oil?

↑ Shopmiami49 ↓

Wed, Dec 12 2012, 9:15 am

nope not at all - it works like a grill.

↑ chaya35

Wed, Dec 12 2012, 9:21 am

Thanks. Can wait to try it for supper tonight. Can I prepare the dough now and leave in refridge and do it fresh closer to supper time?

↑ Shopmiami49 ↓

Wed, Dec 26 2012, 4:50 pm

ok just HAD to bump this up again...made it tonight for supper and it was soooo good. Y'all gotta try it! I did pizza zatilas for the kids and roasted veggies with feta and yellow cheese for me and dh. I served them with cream of celery soup and they were the perfect shidduch.

Did anyone end up trying them with meat filling? I'm dying to know how they came out...

↑ sarahd

Wed, Dec 26 2012, 5:03 pm

No, but I did Shani5's tuna melt idea and it was heavenly.

↑ shanie5 ↓

Wed, Dec 26 2012, 8:21 pm

sarahd wrote:

No, but I did Shani5's tuna melt idea and it was heavenly.

Thank you for that!

↑ Shopmiami49 ↓

Thu, Dec 27 2012, 2:19 am

By the way, my neighbor has been making this recipe in a HUGE quantity and then freezing individual sized balls of dough in little baggies. She just pulls them out as needed. I wanted to do that yesterday...but my kids were a little too hungry lol... Smile

shmaichul

Thu, Dec 27 2012, 10:58 am

I made them for supper the other night and they were a big hit and really easy to make. Definitely a keeper! Thanks!

33055 ↓

Wed, Jan 02 2013, 10:18 am

I am thinking of making these with shredded turkey breast. Some I will do plain and some I will do with cranberry sauce. A few posters mentioned they were going to try it with fleish fillings. If someone has done so, would you kindly post how it came out. Also any thoughts as to what to add to the shredded turkey breast filling would be greatly appreciated.

Thanks

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