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Lefsa Recipe

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This recipe for Lefsa, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Goodman
Added: Wednesday, November 5, 2008


3-4 lbs russet or white potatoes
1/2 cup margarine
1 rounded tbsp shortening
1 tbsp sugar
1 tsp salt
1/4 cup cream
1 1/2 - 2 cups flour

Cook potatoes and rice potatoes while hot.

To 7 cups of riced potatoes (do not pack) add margarine, shortening, sugar, salt and cream. Set aside to cool completely. Lefsa will be sticky and hard to roll if not cool.

When cool divide dough into two equal parts. Take one half of dough and add 3/4 to 1 cup flour. Mix well and knead on floured surface for about 5 minutes. If dough is not mixed and kneaded well lefsa will be ruffley around the edges.

Roll out to a long length and divide into 12-14 equal parts.

Pat to flatten, roll out like pie crust on a floured pastry cloth. Do not turn. Flip up and add more flour if needed. (The less flour used the better).

When about the size of a dinner plate, flip onto a grill. Fry until brown, flip and fry other side.




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