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#1
11-03-2005, 03:41 PM
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Name that food from my childhood
I've tried googling this, but since I'm not even sure how to spell it, I had no luck.
When I was younger, say early 80's, when the Puyallup fair was happening, my parents used to buy these super-greasy meat filled pastry things from a vendor outside the fairgrounds. The name I remember is something like flashkikala (I know that's not right, but that's what it sounded like to my 6 year old ears.) They were thin strips of meat, beef I assume, and onions either grilled or deep fried in this thin dough, kinda like a tortilla, but much thinner, maybe filo? They came wrapped in white butcher paper, and the grease would soak right through the wrapper and bag. Anybody have any idea what I'm talking about? 
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#2
11-03-2005, 04:35 PM
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I've seen them, so they were out there as you remember. No Idea what to call them.
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#7
11-04-2005, 01:50 AM
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<<Wait a sec - are you saying the Puyallup Fair isn't happening any more? >>
No, I mean at the time of year when the fair was in session, or however the heck one would say such a thing. (does a fair happen, what's the proper grammar?) Anyway, no not peroshkis or Kreatopita, similiar but different. Much simpler recipe. I want to say they're greek... could be lamb instead of beef... I just remember them being very tasty and a special treat. Thanks for the help so far.
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#8
11-04-2005, 05:45 AM
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Sheep meat --- Gyros
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#15
11-04-2005, 03:39 PM
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Perhaps its shashlik? That's a Russian shishkabob (sp?), which could easily be served in a pita like souvlaki.
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#16
11-04-2005, 03:46 PM
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Given the OP's constraints (which include very thin dough like filo dough, which discounts stuff like souvlaki or gyros), the only thing I could think of that sounds like that might be the Yugoslavian burek. There are a zillion regional variations, and I'm sure there's an equivalent in Greece and Turkey, perhaps with a name that sounds more like what you remember.
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#17
11-04-2005, 03:48 PM
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Quote:
Wiki on the burek.
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#19
11-04-2005, 06:21 PM
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Definately wasn't chicken. Some sort of red meat, either strips or ground, and onions. That's it. No sauce or lettuce or anything.
As for the pdf, nothing looks familiar. But then my reading skills at such a young age weren't quite what they are today. I've tried looking for anything "Fleisch-" even, thinking maybe it was german. I 've scanned the online greek cookbooks but haven't come up with anything. Maybe it was just something somebody made up? Thanks to all.
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#20
11-04-2005, 06:32 PM
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Were they at all spicy? Could it have been some kind of samosa? Samosas are Indian, and many variants with similar names exist throughout asia. http://www.upbproducts.co.uk/cgi-loc...fid=1014719864
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#22
11-04-2005, 10:48 PM
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Quote:
How big were they? How thick were they? What shape were they in? To me, it sounds just like a burek. Greasy, meat & onion, filo-type dough, served in wax paper. Can you be more descriptive?
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#23
11-05-2005, 01:28 AM
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Quote:
Wasn't Doner Kebab? mm
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#24
11-05-2005, 01:32 AM
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Sudoku?
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#25
11-05-2005, 09:11 AM
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Only a wild guess along your German thought.
They do have Fleischtasche which means meat bag, and is used to describe meat in a pocket. Considering all the dialects of German like plattdeutsch and murdering in Americais it possble it got tortured and mumbled into what you remember hearing?
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#26
11-05-2005, 09:24 AM
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Quote:
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#27
11-05-2005, 09:38 AM
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I used to love a similar treat at Renaissance Faires--it was called Toad in A Hole.
mmmmm....ribit....mmmmm
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#28
11-05-2005, 10:24 PM
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Quote:
They were about the size and shape of a poptart, but twice as thick. Not spicy at all, and I remember the dough was folded around the filling, and would blister up when ?fried?. (reminds me of a deep fried burrito) Burek seems similar in construction, but I could swear the name was fleischkiekla or something. Fleischtasche is very close, and that led me to Fleischkuchen, which would be a meat cake. This is the closest I'm come up with so far. Google isn't much help here, as the search results are all in German, and about a band, as far as I can tell. I am still open to suggestions. Thanks to everyone who has chimed in. This just in, Surly Dad has stated that they are in fact German, and can be attained at the Dairy Queen in Hazen. His Ideas on spelling haven't helped. He is definitely saying fly-shkeek-la though.
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#29
11-05-2005, 10:50 PM
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I found it!
Okay, it's called Fleisch Kuechle. I found it in my grandma's old family recipe book.
I'll post the recipe if anyone's interested, or we can just let this thread die out... Thanks to everyone.
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#30
11-05-2005, 10:52 PM
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The Recipe, Damnit!
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#31
11-05-2005, 11:45 PM
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Quote:
Er, I mean, pretty please?
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#34
11-07-2005, 02:29 AM
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OK here it is. A disclaimer first though. This is from a family cookbook compiled in 1972, three years before I was born. I cannot be held accountable for spelling or typo's. The units are American, and burning-hot fat on your crotch is no fun. Use common sense.
If this needs to move to CS that's cool. Fleisch Kuechle Filling Mix together 2 lbs. Hamburger ( ½ ground beef, ½ ground pork ) 1 small onion, grated, salt and pepper to taste, 2 tablespoons hot water, and one egg. Dough case 3 cups flour 2 eggs ½ cup cream ½ cup milk 1 cup cold water Mix the flour, salt and eggs with enough water and cream mixture to make a dough to roll. Roll into circles about the size of a pie plate. Spread a thin layer of meat mixture onto half of dough circle (try a walnut sized ball flattened to fit). Fold the dough over the meat mixture and seal by rolling a smooth edged saucer around them to cut even and seal. Deep fry in hot fat, turning once. Enjoy!
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#36
11-07-2005, 09:40 AM
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Quote:
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#37
11-07-2005, 10:02 AM
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Quote:
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#38
11-07-2005, 03:35 PM
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Now if I can just work in some bacon and nacho cheese...
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#39
11-07-2005, 03:57 PM
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