Ash-e Reshteh
2 tbsp olive oil
3 large onions, pelled and thinly sliced
5 cloves garlic, peeled and crushed
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp turmeric
1/4 cup dried red kidney beans, washed and soaked in
cold water 2 hours and drained
1/4 cup dried navy beans
1/4 cup dried chickpeas
10-12 cups water
1 cup lentils (I assume brown)
4 cups homemade beef bone broth
1/2 pound persian noodles (reshteh) or linguine noodles,
broken in half
1 tbsp all purpose flour
1 cup coarsley chopped fresh chives or scallions
1 cup chopped fresh dill
2 cups coarsley chopped fresh parsley
6 pounds (10 cups) fresh spinach, washed and chopped,
OR 3 pounds frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2 inch pieces
1 1/2 cup liquid whey (kashk-- I have a recipe if u want),
or sour cream, or 1/4 cup wine vinegar
Qeymeh (optional-- I have a recipe)
Garnish (nana dagh)
1 onion, peeled and finely sliced
6 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp turmeric
4 tbsp dried mint flakes, crushed
1. Heat 2 tbsp oil in a large pot, and saute the onions and garlic
over medium heat. Add salt, pepper, and turmeric. Add kidney
beans, navy beans, and chickpeas; saute for a few minutes.
Pour in 10 cups of water and bring to the boil, skim the froth as
it forms, reduce heat, cover, and simmer for 45 minutes over
medium heat.
2. Add lentils and beef bone broth. Cook 55 minutes longer.
3. Add noodles and flour and cook about 10 minutes, stirring
occasionally (Leila's note--one way I add flour to soup without
making lumps is to combine it with some oil and make a ball--
it dissolves in the heat)
4. Add chopped chives or scallions, dill, parsley, spinach, and
the beet. Continue cooking, stirring from time to time for 30 minutes
or until beans are tender. Add salt and pepper to taste, and add
more water if the ash is too thick.
5. Stir in the whey (or sour cream or vinegar), saving a dollop
for the garnish, and mix well with a wooden spoon.
6. Prepare the Qeymeh without the potatoes (I will post recipe)
7. To prepare the garnish (nana dagh), brown the onion and
garlic in oil in a non stick frying pan. Remove from heat; add
the turmeric and the crushed mint flakes and mix well.
8. Pour the soup into a tureen. Garnish with mint mixture
and the dollop of whey.
Friday, August 7, 2009
Ash e Saak
Ash e Saak
Irani Spinach Soup
2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice
1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.
Irani Spinach Soup
2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice
1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.
Bamia Mareg
Bamia Mareg
Iraqi Okra Stew
Ingredients
Olive oil
1 onion, chopped
1 clove (or more) garlic, peeled and minced
Stew beef or lamb with or without bones (I usually use a little less than a
pound, but it depends on how many people you are cooking for.)
salt
pepper
noomi basra (optional)
1 6oz can tomato paste
1 bag frozen chopped okra, or chopped cleaned fresh okra (the BEST way
to make it is if your middle east store has frozen baby okra from Egypt in
their freezer section-- these are about 1 inch long and extremely delicious
and not fibrous like larger, older okras)
water
1. In olive oil in a saucepan, fry onion over medium heat until soft or
transparent. Add garlic and fry for a minute or two longer.
2. Add stew meat and brown. Add salt, pepper, and tomato paste, stirring
around so the paste breaks up and takes on a dark red hue (dont burn it!)
3. Add water and noomi basra; cover and boil gently over medium
fire for 1 hour to 1.5 hours. Alternatively, the meat may be browned
and boiled by itself until very tender, cutting out this step.
4. Add okra, and boil gently until tender and the stew is thicker than
a soup but thinner than a pasty stew.
** serve over bastmati rice, with a nice salad like fattouch**
Iraqi Okra Stew
Ingredients
Olive oil
1 onion, chopped
1 clove (or more) garlic, peeled and minced
Stew beef or lamb with or without bones (I usually use a little less than a
pound, but it depends on how many people you are cooking for.)
salt
pepper
noomi basra (optional)
1 6oz can tomato paste
1 bag frozen chopped okra, or chopped cleaned fresh okra (the BEST way
to make it is if your middle east store has frozen baby okra from Egypt in
their freezer section-- these are about 1 inch long and extremely delicious
and not fibrous like larger, older okras)
water
1. In olive oil in a saucepan, fry onion over medium heat until soft or
transparent. Add garlic and fry for a minute or two longer.
2. Add stew meat and brown. Add salt, pepper, and tomato paste, stirring
around so the paste breaks up and takes on a dark red hue (dont burn it!)
3. Add water and noomi basra; cover and boil gently over medium
fire for 1 hour to 1.5 hours. Alternatively, the meat may be browned
and boiled by itself until very tender, cutting out this step.
4. Add okra, and boil gently until tender and the stew is thicker than
a soup but thinner than a pasty stew.
** serve over bastmati rice, with a nice salad like fattouch**
Pasta Sauces
Pasta Sauces
Spaghetti Sauce
2 tbsp oil
1 medium onion, diced
1 medium garlic clove, minced
2 15 oz cans tomato sauce
1 12 oz can tomato paste
2 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf
1. in 3 quart saucepan over medium heat, in hot oil, cook onion and garlic
until tender, stirring frequently, about 10 minutes.
2. Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
3. Reduce heat to medium-low; partially cover and cook 30 minutes.
Discard Bay leaf.
--------
Meat Sauce
2 tbsp olive oil
1 lb (1/2 kilo) ground beef
1 medium onion, chopped
1 garlic clove (or more) minced
1 16 oz can tomatoes
1 12 oz can tomato paste
4 tsp sugar
2 tsp oregano leaves
1 3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf
1. in 5 quart saucepan over medium heat; in hot oil, cook ground beef, onion,
and garlic until meat is well browned; spoon off excess fat.
2. Stir in tomatoes, their liquid, and remaining ingredients. (personal note--
I always whir the tomatoes with the paste in the food processor first-- I dont
like chunky tomatoes) Reduce heat to low; partially cover and simmer tomato
meat mixture 35 minutes or until very thick, stirring occasionally.
~~~~~~~~
Anchovy Sauce
1/4 cup olive oil
1 small garlic clove, halved
1 2 oz can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp greated parmesan cheese
1 tsp lemon juice
1. in 1 quart saucepan over medium high heat, in hot olive oil, brown garlic.
Remove from heat; discard garlic.
2. Stir in remaining ingredients until well mixed.
~~~~~~~~~~
Marinara Sauce
2 tbsp olive or salad oil
2 garlic cloves, minced
1 small onion, chopped
1 16oz can tomatoes
1 6 oz can tomato paste
1 tbsp sugar
2 tsp basil
1 1/2 tsp salt
1. in 2-quart saucepan over medium heat, fry onion and garlic in the oil
about 5 minutes until tender.
2. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat
to low; cover, cook 20 minutes or until thickened, stirring occasionally.
~~~~~~~~~~~~~~~~~~~
Shrimp Marinara Sauce
1 tbsp olive oil
1 garlic clove, minced
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 tbsp chopped parsley
1 tbsp sugar
3/4 tsp salt (more to taste)
1/2 tsp oregano leaves
1/4 tsp pepper
1 pound frozen shelled and deveined shrimp (use fresh its better!)
1. in 10 inch skillet over medium high heat, in hot olive oil, lightly
brown garlic.
2. Add tomato sauce and next 6 ingredients; heat to boiling. Reduce
heat to low; cover and simmer sauce mixture over low heat 10 minutes
3. Add frozen shrimp and cook until shrimp are tender, about 8 minutes,
stirring occasionally
* personal note-- if using fresh-- shell shrimp and devein... fry them lightly
in the oil before step 1, and remove to add later in step 3.
~~~~~~~~~~~~~~`
Spinach Sauce
1/4 cup butter or margarine
1 10 oz package frozen chopped spinach
1 tsp salt
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1/8 tsp ground nutmeg
1. in 2 quart saucepan over medium heat, in hot butter, cook spinach
and salt 10 minutes.
2. Reduce heat to low; add remaining ingredients; mix sauce well; cook
sauce until just heated through (do not boil)
~~~~~~~~~~~~~~~~~~~~~~~`
Walnut Sauce
1/4 cup butter or margarine
1 cup Walnuts, coarsley chopped
1/2 cup milk
2 tbsp minced parsley
1 tsp salt
In 9 inch skillet over medium heat, in ho9t butter, lightly brown walnuts,
about 5 minutes, stirring occasionally. Stir in remaining ingredients; heat.
~~~~~~~~~~~~~~~~~~~
Pesto
1/3 cup olive oil
1/4 cup grated parmesan cheese (FRESH)
1/4 cup chopped parsley
1 small garlic clove (or more) quartered
1/2 cup fresh basil
1 tsp salt
1/4 tsp ground nutmeg
in a blender container, place all ingredients; cover and blend at medium
speed until well mixed.
Spaghetti Sauce
2 tbsp oil
1 medium onion, diced
1 medium garlic clove, minced
2 15 oz cans tomato sauce
1 12 oz can tomato paste
2 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf
1. in 3 quart saucepan over medium heat, in hot oil, cook onion and garlic
until tender, stirring frequently, about 10 minutes.
2. Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
3. Reduce heat to medium-low; partially cover and cook 30 minutes.
Discard Bay leaf.
--------
Meat Sauce
2 tbsp olive oil
1 lb (1/2 kilo) ground beef
1 medium onion, chopped
1 garlic clove (or more) minced
1 16 oz can tomatoes
1 12 oz can tomato paste
4 tsp sugar
2 tsp oregano leaves
1 3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf
1. in 5 quart saucepan over medium heat; in hot oil, cook ground beef, onion,
and garlic until meat is well browned; spoon off excess fat.
2. Stir in tomatoes, their liquid, and remaining ingredients. (personal note--
I always whir the tomatoes with the paste in the food processor first-- I dont
like chunky tomatoes) Reduce heat to low; partially cover and simmer tomato
meat mixture 35 minutes or until very thick, stirring occasionally.
~~~~~~~~
Anchovy Sauce
1/4 cup olive oil
1 small garlic clove, halved
1 2 oz can anchovy fillets, drained and chopped
2 tbsp minced parsley
2 tbsp greated parmesan cheese
1 tsp lemon juice
1. in 1 quart saucepan over medium high heat, in hot olive oil, brown garlic.
Remove from heat; discard garlic.
2. Stir in remaining ingredients until well mixed.
~~~~~~~~~~
Marinara Sauce
2 tbsp olive or salad oil
2 garlic cloves, minced
1 small onion, chopped
1 16oz can tomatoes
1 6 oz can tomato paste
1 tbsp sugar
2 tsp basil
1 1/2 tsp salt
1. in 2-quart saucepan over medium heat, fry onion and garlic in the oil
about 5 minutes until tender.
2. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat
to low; cover, cook 20 minutes or until thickened, stirring occasionally.
~~~~~~~~~~~~~~~~~~~
Shrimp Marinara Sauce
1 tbsp olive oil
1 garlic clove, minced
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 tbsp chopped parsley
1 tbsp sugar
3/4 tsp salt (more to taste)
1/2 tsp oregano leaves
1/4 tsp pepper
1 pound frozen shelled and deveined shrimp (use fresh its better!)
1. in 10 inch skillet over medium high heat, in hot olive oil, lightly
brown garlic.
2. Add tomato sauce and next 6 ingredients; heat to boiling. Reduce
heat to low; cover and simmer sauce mixture over low heat 10 minutes
3. Add frozen shrimp and cook until shrimp are tender, about 8 minutes,
stirring occasionally
* personal note-- if using fresh-- shell shrimp and devein... fry them lightly
in the oil before step 1, and remove to add later in step 3.
~~~~~~~~~~~~~~`
Spinach Sauce
1/4 cup butter or margarine
1 10 oz package frozen chopped spinach
1 tsp salt
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1/8 tsp ground nutmeg
1. in 2 quart saucepan over medium heat, in hot butter, cook spinach
and salt 10 minutes.
2. Reduce heat to low; add remaining ingredients; mix sauce well; cook
sauce until just heated through (do not boil)
~~~~~~~~~~~~~~~~~~~~~~~`
Walnut Sauce
1/4 cup butter or margarine
1 cup Walnuts, coarsley chopped
1/2 cup milk
2 tbsp minced parsley
1 tsp salt
In 9 inch skillet over medium heat, in ho9t butter, lightly brown walnuts,
about 5 minutes, stirring occasionally. Stir in remaining ingredients; heat.
~~~~~~~~~~~~~~~~~~~
Pesto
1/3 cup olive oil
1/4 cup grated parmesan cheese (FRESH)
1/4 cup chopped parsley
1 small garlic clove (or more) quartered
1/2 cup fresh basil
1 tsp salt
1/4 tsp ground nutmeg
in a blender container, place all ingredients; cover and blend at medium
speed until well mixed.
Iranian Saffron Ice Cream
Iranian Saffron Ice Cream
2 tbsp cornstarch or powdered sahlab
4 cups milk
1 cup sugar
1/2 tsp ground mastic
1/4 tsp ground saffron dissolved in 3 tbsp rose water
1/2 cup whipping cream
2 tbsp slivered pistachios or decoration
1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very
well until quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together
and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan.
Simmer over medium heat, stirring constantly, until the mixture thickens.
At this stage, the mixture should be slightly elastic. Remove the pan
from heat.
4. Add the saffron rose water. Mix well. Allow to cool for 2 hours.
Pour the entire mixture into an ice-cream machine
5. Follow your ice cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in
the freezer until a 1/4 inch frozen creamy crust forms. Remove the
crust from the freezer, let it stand fr 2 minutes, then break off 1/2 inch
pieces of the crust and mix them with the finished ice cream.
7. Serve saffron ice cream in small crystal bowls; sprinkle the top with
ground pistachios/
Variation-- you may simply use 1 pint vanilla ice cream (watch out
for vanilla extract though-- alcohol u know). Simply add frozen cream
pieces, saffron rose water, and slivered pistachios. Mix well.
2 tbsp cornstarch or powdered sahlab
4 cups milk
1 cup sugar
1/2 tsp ground mastic
1/4 tsp ground saffron dissolved in 3 tbsp rose water
1/2 cup whipping cream
2 tbsp slivered pistachios or decoration
1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very
well until quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together
and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan.
Simmer over medium heat, stirring constantly, until the mixture thickens.
At this stage, the mixture should be slightly elastic. Remove the pan
from heat.
4. Add the saffron rose water. Mix well. Allow to cool for 2 hours.
Pour the entire mixture into an ice-cream machine
5. Follow your ice cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in
the freezer until a 1/4 inch frozen creamy crust forms. Remove the
crust from the freezer, let it stand fr 2 minutes, then break off 1/2 inch
pieces of the crust and mix them with the finished ice cream.
7. Serve saffron ice cream in small crystal bowls; sprinkle the top with
ground pistachios/
Variation-- you may simply use 1 pint vanilla ice cream (watch out
for vanilla extract though-- alcohol u know). Simply add frozen cream
pieces, saffron rose water, and slivered pistachios. Mix well.
Olive Dip
Olive Dip
(Palestine and Jordan)
2 cups green olives, pitted and washed to remove salt
4 tbsp taheena
2 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp lemon juice
2 cloves garlic, crushed
1/8 tsp cayenne
1 small topmato, finely chopped
1 tbsp olive oil
Place all ingredients except the tomatoes and olive oil in a blender;
blend until smooth.
Place in a flat serving dish and refrigerate for 1 hour; then spread
the tomato pieces on top[, and sprinkle with oil before serving
(Palestine and Jordan)
2 cups green olives, pitted and washed to remove salt
4 tbsp taheena
2 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp lemon juice
2 cloves garlic, crushed
1/8 tsp cayenne
1 small topmato, finely chopped
1 tbsp olive oil
Place all ingredients except the tomatoes and olive oil in a blender;
blend until smooth.
Place in a flat serving dish and refrigerate for 1 hour; then spread
the tomato pieces on top[, and sprinkle with oil before serving
Bissara
Bissara
Morocco
1 c large size dry fava beans, soaked overnight and drained
3 cloves garlic, crushed
salt to taste
1/2 cup olive oil
8 c water
5 tbsp lemon juice
2 tsp cumin
1 tsp paprika
1/2 tsp chilli powder
1/2 c chopped parsley
Place the fava beans (fooel beans), garlic, salt, 4 tbsp of olive oil, and water
in a pot; then cook over medium heat until the beans are tender. (personal
note-- I dont recommend adding salt to cooking beans because I find they tend
to toughen up the beans)
Place the beans in food processor and process until smooth, then return to the
pot. Add the lemon juice and cumin, and cook for 5 minutes over low heat.
Spoon into a serving platter. Pour the remaining olive oil evenly over the top;
then sprinkle with the paprika and chili powder. Garnish with parsley and serve.
Morocco
1 c large size dry fava beans, soaked overnight and drained
3 cloves garlic, crushed
salt to taste
1/2 cup olive oil
8 c water
5 tbsp lemon juice
2 tsp cumin
1 tsp paprika
1/2 tsp chilli powder
1/2 c chopped parsley
Place the fava beans (fooel beans), garlic, salt, 4 tbsp of olive oil, and water
in a pot; then cook over medium heat until the beans are tender. (personal
note-- I dont recommend adding salt to cooking beans because I find they tend
to toughen up the beans)
Place the beans in food processor and process until smooth, then return to the
pot. Add the lemon juice and cumin, and cook for 5 minutes over low heat.
Spoon into a serving platter. Pour the remaining olive oil evenly over the top;
then sprinkle with the paprika and chili powder. Garnish with parsley and serve.
Sudani Fish
Sudani Fish
4 tbsp butter
2lbs fish fillets (firm fleshed such as cod, haddock, salmon, or bass)
1 cup shredded cabbage
5 medium tomatoes
1/2 tsp cumin
salt and pepper to taste
6tbsp lemon juice
1/2 c olive oil
1 c finely chopped fresh coriander leaves (cilantro)
pinch cayenne
2 hard boiled eggs, sliced
1/2 cup black olives
1/2 cup coarsley chopped fresh parsley
In a frying pan, melt the butter, then saute the fish fillet for about 10
minutes or until it turns light brown, turning over once. Remove and
flake with a fork.
Dice 3 of the tomatoes. MIx the fish, cabbage, cumin, salt, pepper,
2 tbsp of the lemon juice, and 4 tbsp of the olive oil, and place on a
serving plate.
Make a sauce by mixing the coriander leaves, cayenne, salt, pepper,
lemon juice, and olive oil. Pour evenly over the fish mixture.
Garnish with the eggs, the remaining 2 tomatoes (sliced), the olives,
and the parsley
4 tbsp butter
2lbs fish fillets (firm fleshed such as cod, haddock, salmon, or bass)
1 cup shredded cabbage
5 medium tomatoes
1/2 tsp cumin
salt and pepper to taste
6tbsp lemon juice
1/2 c olive oil
1 c finely chopped fresh coriander leaves (cilantro)
pinch cayenne
2 hard boiled eggs, sliced
1/2 cup black olives
1/2 cup coarsley chopped fresh parsley
In a frying pan, melt the butter, then saute the fish fillet for about 10
minutes or until it turns light brown, turning over once. Remove and
flake with a fork.
Dice 3 of the tomatoes. MIx the fish, cabbage, cumin, salt, pepper,
2 tbsp of the lemon juice, and 4 tbsp of the olive oil, and place on a
serving plate.
Make a sauce by mixing the coriander leaves, cayenne, salt, pepper,
lemon juice, and olive oil. Pour evenly over the fish mixture.
Garnish with the eggs, the remaining 2 tomatoes (sliced), the olives,
and the parsley
Torta de Zapallitos
Torta de Zapallitos
(Argentina)
Cut into small pices:
3-4 small green summer squash, such as zucchini (about 1 lb/ 500 g)
1 onion
1 small hot red pepper
Mix with
3 tbsp flour (45ml)
1/2 tsp baking powder
salt and pepper to taste
Place in small, gresed baking pan and top with:
3 eggs, beaten
1 c cheese, grated (250 ml)
Bake at 350 F (180 C) until squash is cooked through, about 30 minutes
** Microwave directions **
Place chopped squash and onion in large pie plate, cover
loosely, and cook on high 4-6 minutes or until tender, stirring twice.
Combine and pour other ingredients over squash.
Cook on medium for 6-8 minutes or until a knife
inserted 1 inch from center comes out clean and center
is almost set. Let stand 5 minutes; center will set during standing time.
index
(Argentina)
Cut into small pices:
3-4 small green summer squash, such as zucchini (about 1 lb/ 500 g)
1 onion
1 small hot red pepper
Mix with
3 tbsp flour (45ml)
1/2 tsp baking powder
salt and pepper to taste
Place in small, gresed baking pan and top with:
3 eggs, beaten
1 c cheese, grated (250 ml)
Bake at 350 F (180 C) until squash is cooked through, about 30 minutes
** Microwave directions **
Place chopped squash and onion in large pie plate, cover
loosely, and cook on high 4-6 minutes or until tender, stirring twice.
Combine and pour other ingredients over squash.
Cook on medium for 6-8 minutes or until a knife
inserted 1 inch from center comes out clean and center
is almost set. Let stand 5 minutes; center will set during standing time.
index
Gato Bortukal- orange cake
Gato Bortukal- orange cake
6 eggs
2 c sugar
1 tsp vanilla (w/o alcohol of course)
1 cup orange juice
1 tbsp grated orange peel (I never use it)
2 cups flour, sifted with:
1 tbsp baking powder
pinch salt
Glaze=
1 cup powdered sugar
2 tbsp orange juice
1 tbsp lemon juice
1. Preheat oven to 325. Grease and flour a TUBE or BUNDT pan
2. Cream eggs with the sugar. Beat in vanilla and orange juice
3. Add remianing cake ingredients and mix until smooth. Pour into the prepared pan.
4. Bake about 35 minutes (do the toothpick test of course). Remove from the oven and let rest for about 10 minutes before unmolding.
5. Combine glaze ingredients and pour them over the warm cake immediately after unmolding.
variations:
Saudi and Khaleej -- add cardamom
Iraq -- add 1/2 cup shredded coconut
6 eggs
2 c sugar
1 tsp vanilla (w/o alcohol of course)
1 cup orange juice
1 tbsp grated orange peel (I never use it)
2 cups flour, sifted with:
1 tbsp baking powder
pinch salt
Glaze=
1 cup powdered sugar
2 tbsp orange juice
1 tbsp lemon juice
1. Preheat oven to 325. Grease and flour a TUBE or BUNDT pan
2. Cream eggs with the sugar. Beat in vanilla and orange juice
3. Add remianing cake ingredients and mix until smooth. Pour into the prepared pan.
4. Bake about 35 minutes (do the toothpick test of course). Remove from the oven and let rest for about 10 minutes before unmolding.
5. Combine glaze ingredients and pour them over the warm cake immediately after unmolding.
variations:
Saudi and Khaleej -- add cardamom
Iraq -- add 1/2 cup shredded coconut
Dolma / Stuffed Grape Leaves
My fav dolma recipe (woohoo)
1/4 cup olive oil
1 onion, minced
1 lb lean ground beef or lamb
1/2 short grain rice (I dont follow this part-- I use more rice and I use basmati lol)
2 tbsp chopped fresh mint OR 2 tsp dried
2 tbsp chopped fresh dill or 2 tsp dried
salt and freshly ground pepper to taste
3/4 cup water (more if using more rice)
juice of 1 lemon
preserved grape leaves
2 lemons, thinly sliced
Boiling water
Lemon juice to taste
Heat olive oil in a large skillet. Add onion. Sauté until onion is tender. Add meat. Cook until meat is crumbly and brown. Add rice, mint, dill, salt, and pepper. Stir over medium heat until rice is glazed. Add the water. Bring to a simmer. Cook, uncovered, over medium heat 5 minutes or until liquid is absorbed. Stir in juice of lemon. Cool. Cut stems (I pinch mine off) off of grape leaves. Place grape leaves in a bowl and pour boiling water over them ***(this is good if they're very tough-- I personally separate each leaf and run them under hot water, and then put em in a bowl and pour the boiling water over them. If they're really bad, I even dip them in boiling water for a few minutes to blanch them first.)*** Drain and rinse. Cool. Line the bottom of a large pot with some broken or messed up grape leaves. ***(I peel and slice a potato or two and line the bottom that way instead of using grape leaves. Other people slice onions and line the bottom with them)*** Place each leaf shiny-side down on a flat surface. Spoon about 1 tbsp mixture (use your own judgement-- some ppl like fat huge dolma and some like them skinny) roll up by folding up the bottom, then the two sides, then up the rest of the way. Stack rolls seam side down in an even layer over the grape leaves (or potato) in the saucepan. Arrange 2-3 lemon slices ***(u can also do tomato or onion slices as well)*** over rolls. Repeat layering rolls and slices until all the leaves or stuffing is gone (if u have extra stuffing, why not add some tomato sauce to this and stuff some bell peppers, put them in some pyrex with some oil and water and bake at 350 for an hour or so, covered with foil). Invert a heat proof plate on top of stuffed leaves while cooking. Press plate down gently. Pour in water to within 1 inch of saucepan rim (use own judgement in this). Cover and simmer over low heat for 40 minutes to an hour or until rice is tender. Leaves should be tender and not chewy or fibrous I guess. Cool slightly, then arrange on a platter.
***Note***-- I like to add some lemon juice and salt to the water I pour in the pot with the dolmas. On occasion I dissolve a tsp or so of tomato paste in the water first then pour it over the dolmas, but not often.
1/4 cup olive oil
1 onion, minced
1 lb lean ground beef or lamb
1/2 short grain rice (I dont follow this part-- I use more rice and I use basmati lol)
2 tbsp chopped fresh mint OR 2 tsp dried
2 tbsp chopped fresh dill or 2 tsp dried
salt and freshly ground pepper to taste
3/4 cup water (more if using more rice)
juice of 1 lemon
preserved grape leaves
2 lemons, thinly sliced
Boiling water
Lemon juice to taste
Heat olive oil in a large skillet. Add onion. Sauté until onion is tender. Add meat. Cook until meat is crumbly and brown. Add rice, mint, dill, salt, and pepper. Stir over medium heat until rice is glazed. Add the water. Bring to a simmer. Cook, uncovered, over medium heat 5 minutes or until liquid is absorbed. Stir in juice of lemon. Cool. Cut stems (I pinch mine off) off of grape leaves. Place grape leaves in a bowl and pour boiling water over them ***(this is good if they're very tough-- I personally separate each leaf and run them under hot water, and then put em in a bowl and pour the boiling water over them. If they're really bad, I even dip them in boiling water for a few minutes to blanch them first.)*** Drain and rinse. Cool. Line the bottom of a large pot with some broken or messed up grape leaves. ***(I peel and slice a potato or two and line the bottom that way instead of using grape leaves. Other people slice onions and line the bottom with them)*** Place each leaf shiny-side down on a flat surface. Spoon about 1 tbsp mixture (use your own judgement-- some ppl like fat huge dolma and some like them skinny) roll up by folding up the bottom, then the two sides, then up the rest of the way. Stack rolls seam side down in an even layer over the grape leaves (or potato) in the saucepan. Arrange 2-3 lemon slices ***(u can also do tomato or onion slices as well)*** over rolls. Repeat layering rolls and slices until all the leaves or stuffing is gone (if u have extra stuffing, why not add some tomato sauce to this and stuff some bell peppers, put them in some pyrex with some oil and water and bake at 350 for an hour or so, covered with foil). Invert a heat proof plate on top of stuffed leaves while cooking. Press plate down gently. Pour in water to within 1 inch of saucepan rim (use own judgement in this). Cover and simmer over low heat for 40 minutes to an hour or until rice is tender. Leaves should be tender and not chewy or fibrous I guess. Cool slightly, then arrange on a platter.
***Note***-- I like to add some lemon juice and salt to the water I pour in the pot with the dolmas. On occasion I dissolve a tsp or so of tomato paste in the water first then pour it over the dolmas, but not often.
Date Cookies Recipe (Iraq)
Date Cookies Recipe (Iraq)
2 cups flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp salt
3/4 cup butter, melted
1 cup sugar
3 eggs
1 cup chopped dates
1 cup chopped walnuts
Sift together the flour, baking powder, cardamom, and salt; then set aside. Mix thoroughly the butter, sugar and eggs; then gradually add the dry ingredients until a soft dough is formed. Stir in the dates and walnuts, then place heaping teaspoons of the dough an inch apart on an ungreased cookie tray. Place in a preheated oven and bake for 15 minutes or until the cookies turn golden brown. Remove and allow to cool before serving.
2 cups flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp salt
3/4 cup butter, melted
1 cup sugar
3 eggs
1 cup chopped dates
1 cup chopped walnuts
Sift together the flour, baking powder, cardamom, and salt; then set aside. Mix thoroughly the butter, sugar and eggs; then gradually add the dry ingredients until a soft dough is formed. Stir in the dates and walnuts, then place heaping teaspoons of the dough an inch apart on an ungreased cookie tray. Place in a preheated oven and bake for 15 minutes or until the cookies turn golden brown. Remove and allow to cool before serving.
Hilwat Tamr
Hilwat Tamr
(Date Nut Pie)
1/2 cup coarsley chopped blanched almonds
1/2 cup coarsley chopped walnuts
1/4 cup sugar
1/2 cup butter
1 cup half anf half
1 lb dates, finely chopped
1/2 tsp cinnamon
1 tbsp orange blossom water
2 tbsp sesame seeds, toasted
Mix the almonds, walnuts and sugar; then set aside
In a heavy frying pan, melt the butter; then stir in the cream, cinnamon and orange blossom water. Saute over a low heat until the dates become soft, stirring once in a while to make sure the dates don't stick. Add a little more cream if necessary. Stir in the nut mixture; then saute for a further 3 minutes.
Spread evenly in a pie pan; then bake in a 300 degree farenheit oven for 15 minutes. Remove from the oven, sprinkle with sesame seeds, and allow to cool. Cut into small pie shaped wedges.
(Date Nut Pie)
1/2 cup coarsley chopped blanched almonds
1/2 cup coarsley chopped walnuts
1/4 cup sugar
1/2 cup butter
1 cup half anf half
1 lb dates, finely chopped
1/2 tsp cinnamon
1 tbsp orange blossom water
2 tbsp sesame seeds, toasted
Mix the almonds, walnuts and sugar; then set aside
In a heavy frying pan, melt the butter; then stir in the cream, cinnamon and orange blossom water. Saute over a low heat until the dates become soft, stirring once in a while to make sure the dates don't stick. Add a little more cream if necessary. Stir in the nut mixture; then saute for a further 3 minutes.
Spread evenly in a pie pan; then bake in a 300 degree farenheit oven for 15 minutes. Remove from the oven, sprinkle with sesame seeds, and allow to cool. Cut into small pie shaped wedges.
Klaicha
Klaicha
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
Nan-o panir-o-gerdu
Nan-o panir-o-gerdu
Walnut cheese dip (Iran)
1/4 pound white cheese, chopped
2 cups shelled walnuts, chopped
2 tbsp chopped fresh scallions (green or spring onions)
2 tbsp chopped fresh basil
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
1 clove garlic, peeled and crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of one lime
1/4 cup olive oil
1. IN a food processor or in a bowl, mix the cheese, walnuts, scallions, fresh herbs, and garlic.
2. Add salt, pepper, lime juice, and olive oil; mix well
3. Transfer the mixture to a serving bowl and place it on a round platter.
4. Cut Lavash (thin flat bread) or pita bread into 4 inch pices and arrange around the bowl on a platter.
Walnut cheese dip (Iran)
1/4 pound white cheese, chopped
2 cups shelled walnuts, chopped
2 tbsp chopped fresh scallions (green or spring onions)
2 tbsp chopped fresh basil
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
1 clove garlic, peeled and crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of one lime
1/4 cup olive oil
1. IN a food processor or in a bowl, mix the cheese, walnuts, scallions, fresh herbs, and garlic.
2. Add salt, pepper, lime juice, and olive oil; mix well
3. Transfer the mixture to a serving bowl and place it on a round platter.
4. Cut Lavash (thin flat bread) or pita bread into 4 inch pices and arrange around the bowl on a platter.
Lubia-Pokhteh
Lubia-Pokhteh
(Mashalah musho)
Red Kidney Bean Dip (Iran)
1 cup dried kidney beans or 1 12 oz can cooked beans*
2 large onions, peeled and thinly sliced
6 tbsp olive oil
2 tbsp tomato paste
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of 2 limes
2 tsp angelica powder (gol-par)
1. Place beans in a large saucepan; add 4 cups water and 1/4 tsp salt; bring to a boil over high heat.
2. Reduce the heat, cover, and simmer for about 1 hour or more until tender. Add more water as needed.
3. Fry the onions in a skillet in 4 tbsp oil over medium heat until golden brown. Add tomato paste, salt, and pepper, and mix well.
4. Combine with kidney beans
5. Add 2 tbsp oil, lime juice, and angelica powder. and mix well.
6. Adjust seasonings to taste; transfer to a salad bowl and serve as an appetiser, warm or cold, with lavash bread.
*note-- if using canned beans, fry the onions, mix them with the tomato paste and add the beans. Simmer 15 minutes, and add rest of ingredients. If using dried beans, soak them overnight in 3 cups cold water and 1/2 tsp salt and then drain.
(Mashalah musho)
Red Kidney Bean Dip (Iran)
1 cup dried kidney beans or 1 12 oz can cooked beans*
2 large onions, peeled and thinly sliced
6 tbsp olive oil
2 tbsp tomato paste
1/2 tsp salt
1/4 tsp freshly ground black pepper
juice of 2 limes
2 tsp angelica powder (gol-par)
1. Place beans in a large saucepan; add 4 cups water and 1/4 tsp salt; bring to a boil over high heat.
2. Reduce the heat, cover, and simmer for about 1 hour or more until tender. Add more water as needed.
3. Fry the onions in a skillet in 4 tbsp oil over medium heat until golden brown. Add tomato paste, salt, and pepper, and mix well.
4. Combine with kidney beans
5. Add 2 tbsp oil, lime juice, and angelica powder. and mix well.
6. Adjust seasonings to taste; transfer to a salad bowl and serve as an appetiser, warm or cold, with lavash bread.
*note-- if using canned beans, fry the onions, mix them with the tomato paste and add the beans. Simmer 15 minutes, and add rest of ingredients. If using dried beans, soak them overnight in 3 cups cold water and 1/2 tsp salt and then drain.
Salad Olivieh
Salad e Olivieh
Persian Chicken Salad
My version-- easy way
5 eggs
5 medium to large potatoes
chicken (I usually only use two breasts and save the rest for other things)
mayo
a clove or two of garlic
garlic powder
1 chopped onion
sour or dill cucumber pickles, finely chopped
salt
pepper
1 can of baby peas
1. Boil the potatoes and eggs in a large saucepan until the potatoes are done. Cool.
2. Peel the potatoes and eggs and chop well, adding them to a bowl. Mash very coarsley (you dont want a paste!)
3. cook the chicken any way you normally do-- I usually boil it with a chopped onion and a garlic clove or two, then roast it a little in the oven. Then I reserve the breasts for this recipe, and save the dark meat for another meal.
4. cool the chicken, and debone and chop or shred. Add to the bowl with potatoes and eggs.
5. Season with salt and pepper and garlic powder. Add the minced pickles and the drained can of peas.
6. Drop in as much mayo as you prefer, and mix well. This is also very marvelous with lemon or lime juice added as well.
* serve with pita bread-- this is like my favorite outing or travel food-- also good for a cold lunch!
~~~~~~~~~
Recipe #2 from "New Food of Life" cookbook
1 frying chicken, about 2-3 pounds, with skin removed
1 onion, pelled and finely chopped
1 tsp salt
4 carrots, peeled and chopped
2 cups fresh shelled or frozen green peas
2 scallions, chopped
2 celery stalks, chopped
5 large potatoes, boiled, peeled, and chopped
3 medium cucumber pickles, finely chopped
1/2 cup chopped fresh parsley
2/3 cup green olives, pitted and chopped
3 hard boiled eggs, peeled and chopped (optional)
Dressing-
1 cup chicken broth
3 cups mayonnaise
2 tbsp "Dijon" Mustard
1/4 cup olive oil
1/4 cup vinegar
1/4 cup lime juice
1 1/2 tsp freshly ground black pepper
1. Place the chicken in a non stick pot along with the onion and the salt. Cover and cook for 1 1/2 hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside
3. Steam shelled peas for 5 minutes and set aside (if using frozen, follow package directions)
4. In a large bowl, whisk together broth, mayo, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine the chicken, prepared veggies, and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasonings to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours. Serve with lavash bread, hot pita bread, or even french bread.
Variation-- Instead of combining all of the ingredients in step 5, you may arrange all the ingredients separately on a serving platter and put the dressing in a small side bowl.
Persian Chicken Salad
My version-- easy way
5 eggs
5 medium to large potatoes
chicken (I usually only use two breasts and save the rest for other things)
mayo
a clove or two of garlic
garlic powder
1 chopped onion
sour or dill cucumber pickles, finely chopped
salt
pepper
1 can of baby peas
1. Boil the potatoes and eggs in a large saucepan until the potatoes are done. Cool.
2. Peel the potatoes and eggs and chop well, adding them to a bowl. Mash very coarsley (you dont want a paste!)
3. cook the chicken any way you normally do-- I usually boil it with a chopped onion and a garlic clove or two, then roast it a little in the oven. Then I reserve the breasts for this recipe, and save the dark meat for another meal.
4. cool the chicken, and debone and chop or shred. Add to the bowl with potatoes and eggs.
5. Season with salt and pepper and garlic powder. Add the minced pickles and the drained can of peas.
6. Drop in as much mayo as you prefer, and mix well. This is also very marvelous with lemon or lime juice added as well.
* serve with pita bread-- this is like my favorite outing or travel food-- also good for a cold lunch!
~~~~~~~~~
Recipe #2 from "New Food of Life" cookbook
1 frying chicken, about 2-3 pounds, with skin removed
1 onion, pelled and finely chopped
1 tsp salt
4 carrots, peeled and chopped
2 cups fresh shelled or frozen green peas
2 scallions, chopped
2 celery stalks, chopped
5 large potatoes, boiled, peeled, and chopped
3 medium cucumber pickles, finely chopped
1/2 cup chopped fresh parsley
2/3 cup green olives, pitted and chopped
3 hard boiled eggs, peeled and chopped (optional)
Dressing-
1 cup chicken broth
3 cups mayonnaise
2 tbsp "Dijon" Mustard
1/4 cup olive oil
1/4 cup vinegar
1/4 cup lime juice
1 1/2 tsp freshly ground black pepper
1. Place the chicken in a non stick pot along with the onion and the salt. Cover and cook for 1 1/2 hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside
3. Steam shelled peas for 5 minutes and set aside (if using frozen, follow package directions)
4. In a large bowl, whisk together broth, mayo, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine the chicken, prepared veggies, and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasonings to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours. Serve with lavash bread, hot pita bread, or even french bread.
Variation-- Instead of combining all of the ingredients in step 5, you may arrange all the ingredients separately on a serving platter and put the dressing in a small side bowl.
Groundnut Stew
Groundnut Stew
(West Africa)
2 cups chopped onions
2 tbsp peanut or veg oil
1/2 tsp cayenne
1 tsp fresh garlic, minced
2 cups chopped cabbage
3 cups sweet potatoes, cut in one inch cubes
3 cups tomato juice
1 cup apple or apricot juice
1 tsp salt
1-2 tsp cilantro
2 chopped tomatoes
1 1/2 to 2 cups chopped okra
1/2 cup peanut butter
3-4 ounces of sliced, cooked chicken for EACH meat eater (this recipe is for 6 servings, but you might have veggie ppl in your house)
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a few more.
Mix in the juices, salt, sweet potatoes, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and cabbage and simmer 5 minutes more.
Stir in the peanut butter and simmer gently until ready to serve. Add more juice or water if stew is too thick.
Just before serving, in a saute pan, stir fry chicken in a little oil over medium high heat until no longer pink, or add already cooked chicken to the meat eater's portion and it will heat on its own.
Serve with rice
Note-- alongside serve any of the following-- hard boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.
(West Africa)
2 cups chopped onions
2 tbsp peanut or veg oil
1/2 tsp cayenne
1 tsp fresh garlic, minced
2 cups chopped cabbage
3 cups sweet potatoes, cut in one inch cubes
3 cups tomato juice
1 cup apple or apricot juice
1 tsp salt
1-2 tsp cilantro
2 chopped tomatoes
1 1/2 to 2 cups chopped okra
1/2 cup peanut butter
3-4 ounces of sliced, cooked chicken for EACH meat eater (this recipe is for 6 servings, but you might have veggie ppl in your house)
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a few more.
Mix in the juices, salt, sweet potatoes, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and cabbage and simmer 5 minutes more.
Stir in the peanut butter and simmer gently until ready to serve. Add more juice or water if stew is too thick.
Just before serving, in a saute pan, stir fry chicken in a little oil over medium high heat until no longer pink, or add already cooked chicken to the meat eater's portion and it will heat on its own.
Serve with rice
Note-- alongside serve any of the following-- hard boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.
Nshima
Nshima
African Cornmeal Porridge
Boil in large soup pot:
6 c water (1.5 liters)
Mix in bowl:
1 c white cornmeal (250 ml)
1 c water (250 ml)
Stir until smooth, then add to boiling water. Simmer 15-20 minutes, stirring occasionally.
Add, about 1/2 (125 ml) at a time:
2 1/4 to 2 1/2 c extra cornmeal (550-62 ml)
1 tsp salt
After each 1/2 of cornmeal, stir well with wooden spoon until all dry particles disappear and all lumps are smooth. Continue stirring vigorously a few more minutes until Nshima is stiff enough to handle easily without dripping off fingers. Remove from heat, cover, and let stand 10 minutes. The longer it sits, the stiffer it becomes. Stir again before serving. Spoon Nshima into large serving dish, smoothing it into a rounded mound with back of a wet spoon, or serve on platter in large patties. Soak pot in col water for easier washing. Serve with vegetables "relishes" such as Morogo and Ndiwo (want recipes?) or stews such as gumbo or stewed beef. Fry leftovers like cornmeal mush.
African Cornmeal Porridge
Boil in large soup pot:
6 c water (1.5 liters)
Mix in bowl:
1 c white cornmeal (250 ml)
1 c water (250 ml)
Stir until smooth, then add to boiling water. Simmer 15-20 minutes, stirring occasionally.
Add, about 1/2 (125 ml) at a time:
2 1/4 to 2 1/2 c extra cornmeal (550-62 ml)
1 tsp salt
After each 1/2 of cornmeal, stir well with wooden spoon until all dry particles disappear and all lumps are smooth. Continue stirring vigorously a few more minutes until Nshima is stiff enough to handle easily without dripping off fingers. Remove from heat, cover, and let stand 10 minutes. The longer it sits, the stiffer it becomes. Stir again before serving. Spoon Nshima into large serving dish, smoothing it into a rounded mound with back of a wet spoon, or serve on platter in large patties. Soak pot in col water for easier washing. Serve with vegetables "relishes" such as Morogo and Ndiwo (want recipes?) or stews such as gumbo or stewed beef. Fry leftovers like cornmeal mush.
Gumbo Stew (Burkina Faso)
Gumbo Stew
(Burkina Faso)
Brown :
1 lb ground beef (500 g)
Add and cook until soft:
1 large onion, chopped
1 clove garlic, minced
Add:
4 c cooked tomatoes or tomato sauce
2 c fresh or frozen okra, chopped (my fav okra is from the middle east stores in my area-- they come frozen and theyre very very small- less than an inch long and theyre delicious and not fibrous at all)
1 tsp salt
1 tsap crushed red pepper
1 tsp chili powder
Simmer 20 minutes
Add:
2 c fresh or frozen spinach, or other dark greens, chopped
Simmer 5 minutes
Serve over hot rice or with Nshima
(Burkina Faso)
Brown :
1 lb ground beef (500 g)
Add and cook until soft:
1 large onion, chopped
1 clove garlic, minced
Add:
4 c cooked tomatoes or tomato sauce
2 c fresh or frozen okra, chopped (my fav okra is from the middle east stores in my area-- they come frozen and theyre very very small- less than an inch long and theyre delicious and not fibrous at all)
1 tsp salt
1 tsap crushed red pepper
1 tsp chili powder
Simmer 20 minutes
Add:
2 c fresh or frozen spinach, or other dark greens, chopped
Simmer 5 minutes
Serve over hot rice or with Nshima
Chasoh Juhn -- Vegetable Croquettes (Korea)
Chasoh Juhn -- Vegetable Croquettes (Korea)
Mix together:
1 c potatoes, coarsley grated (250 ml)
3/4 c carrots, coarsley grated (175 ml)
1/2 c onions, finely chopped (125 ml)
1 clove garlic, minced
Make batter of:
3/4 c flour (175 ml)
1 tsp salt
1/4 tsp pepper
2 eggs, beaten
1/4 c water (50 ml)
Stir into vegetables
Heat in skillet:
1/2 c oil
Drop vegetable mixture into hot oil by teaspoons or tablespoons depending on size desired. Fry until browned on both sides. Drain on paper. Serve hot.
Mix together:
1 c potatoes, coarsley grated (250 ml)
3/4 c carrots, coarsley grated (175 ml)
1/2 c onions, finely chopped (125 ml)
1 clove garlic, minced
Make batter of:
3/4 c flour (175 ml)
1 tsp salt
1/4 tsp pepper
2 eggs, beaten
1/4 c water (50 ml)
Stir into vegetables
Heat in skillet:
1/2 c oil
Drop vegetable mixture into hot oil by teaspoons or tablespoons depending on size desired. Fry until browned on both sides. Drain on paper. Serve hot.
Papas Chorreadas
Papas Chorreadas
Columbia
In frypan melt:
2 tbsp butter or margarine (30 ml)
Add and fry:
6 green onions, cut in one inch lengths (spring onions, scallions etc)
1/2 cup diced onion
5 tomatoes, peeled and coarsley chopped
Cook stirring frequently, until soft and transparent, about 5 minutes
Lower heat and add:
1/2 cup cream (125 ml)
1 tsp cilantro, finely chopped
1/4 tsp dried oregano
pinch of ground cumin
1/2 tsp salt
freshly ground pepper to taste
Cook over low heat, stirring constantly
Add:
1 cup mozarella cheese, grated (250 ml)
Continue stirring and cook until cheese melts.
Pour sauce over:
8 large potatoes, unpeeled and boiled
**Option:
Serve sauce over green beans, broccoli, or cauliflower instead of potatoes
Columbia
In frypan melt:
2 tbsp butter or margarine (30 ml)
Add and fry:
6 green onions, cut in one inch lengths (spring onions, scallions etc)
1/2 cup diced onion
5 tomatoes, peeled and coarsley chopped
Cook stirring frequently, until soft and transparent, about 5 minutes
Lower heat and add:
1/2 cup cream (125 ml)
1 tsp cilantro, finely chopped
1/4 tsp dried oregano
pinch of ground cumin
1/2 tsp salt
freshly ground pepper to taste
Cook over low heat, stirring constantly
Add:
1 cup mozarella cheese, grated (250 ml)
Continue stirring and cook until cheese melts.
Pour sauce over:
8 large potatoes, unpeeled and boiled
**Option:
Serve sauce over green beans, broccoli, or cauliflower instead of potatoes
Baharat Variations (spice mixtures)
Baharat Variations
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#1
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cassia bark
1/4 cup cloves
1/3 cup cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
1/2 cup ground paprika
grind spices in a blender or spice grinder. Grate the nutmeg and mix in. Four nutmegs yield about 1/4 ground nutmeg.
--------------------------------------------------------------------------------
#2
2 tbsp fresh ground black pepper
1 tbsp ground coriander
1 tbsp ground cloves
2 tbsp ground cumin
1/2 tsp ground cardamom
1 nutmeg, grated
pinch of ground cinnamon
Makes about 1/2 cup
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#3
Syrian style Baharat
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
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#4
Kebsa spices (i.e. gulf baharat)
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1 tsp ground noomi basra (dried lemon or lime)
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#5
Tunisian style Baharat
1 tsp ground cinnamon
1 tsp dried rose petals
1 tsp black pepper
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#6
Levant style
1/4 cup black peppercorns
1/4 cup allspice berries
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
grind peppercorns and allspice berries together and blend with rest of ingredients.
index
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#1
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cassia bark
1/4 cup cloves
1/3 cup cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
1/2 cup ground paprika
grind spices in a blender or spice grinder. Grate the nutmeg and mix in. Four nutmegs yield about 1/4 ground nutmeg.
--------------------------------------------------------------------------------
#2
2 tbsp fresh ground black pepper
1 tbsp ground coriander
1 tbsp ground cloves
2 tbsp ground cumin
1/2 tsp ground cardamom
1 nutmeg, grated
pinch of ground cinnamon
Makes about 1/2 cup
--------------------------------------------------------------------------------
#3
Syrian style Baharat
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
--------------------------------------------------------------------------------
#4
Kebsa spices (i.e. gulf baharat)
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1 tsp ground noomi basra (dried lemon or lime)
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#5
Tunisian style Baharat
1 tsp ground cinnamon
1 tsp dried rose petals
1 tsp black pepper
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#6
Levant style
1/4 cup black peppercorns
1/4 cup allspice berries
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
grind peppercorns and allspice berries together and blend with rest of ingredients.
index
Kababs- 6 variations
Different Kabobs!!!!!!!
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Sis Kebabi (Turkish Shish Kabob)
1 cup high quality full fat plain yoghurt
3 tbsp extra virgin olive oil
3 tbsp onion juice (grated from one medium sized onion)
salt and freshly ground pepper to taste
2 pounds boneless lamb, cut from the leg with its fat into 1/2 inch cubes
Eight 10 inch metal or wodden skewers
4 pide breads (optional of course)
1 cup cacik (optional) {this is yoghurt and cucumber sauce, recipe at end}
1. Stir together the yoghurt, olive oil, and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb cubes, coat with the marinade, and refrigerate, covered, for 4 hours.
2. Prepare a charcoal fire and let die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers in a skewer holder over the fireand grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece of grill warmed pide bread and cacik on the side.
**Cacik** (pronounced JA-juk)
1 large cucumber, peeled, seeded, and grated
salt to taste
3 garlic cloves, mashed
2 cups thick, high quality full fat plain yoghurt
1 tbsp chopped fresh dill
3/4 tsp dried mint
1 tbsp extra virgin olive oil
1. Toss the grated cucmber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid
2. Pound the garlic in a mortar with 1 tsp salt until completely mashed. Stir the garlic into the yoghurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint, and olive oil and stir until the consistence of a thick soup. Refrigerate for 1 hour and serve cold.
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Lahm Mishwi (Levant Style Shish Kabob)
1 1/2 pounds boneless lamb, cut from the leg with its fat cut into 1/2 inch cubes
3 tbsp finely chopped onion
1/4 cup olive oil
1 tsp lemon juice
1 tsp baharat
black pepper to taste
1 medium sized onion (optional), quartered and layers separated
1 green bell pepper (opt) seeded, cut in half, and each half cut into eighths
8 cherry tomatoes
salt to taste
wooden or metal skewers
khubz Arabi (Arabic flatbread or even pita bread) for garnish, you can even have some finely chopped mint as garnish too
1. Place the lamb in a ceramic or glass baking dish to marinate with the chopped onion, olive oil, lemon juice, baharat, and black pepper for 2 hours in the fridge, covered.
2. Prepare the charcoal fire or gas grill for 20 minutes on medium. Skewer the lamb with the onion and green pepper pices, if using, and end it with a cherry tomato. Salt the lamb and grill until no longer mushy to the touch, about 20 minutes, turning when necessary. Serve with Arabic bread and chopped mint (or whatever u like lol)
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Shashlik (Armenian lamb kabobs)
This can also be made with beef.
3 pounds boneless lamb, cut from the leg with its fat and cut into 1 inch cubes
2 cups good olive oil
2 large onions, grated
3 tbsp paprika
salt to taste
1. Toss all the ingredients together, except the salt, in a glass or ceramic pan, cover and marinate the lamb for 12 hours in the fridge.
2. Prepare the grill or gas grill for 15 minutes on medium. Skewer the pices of lamb so they dont touch each other. Salt and grill over a medium fire until golden brown, about 45 minutes, turning occasionally with tongs (time is ALWAYS approximate and to your own taste of course)
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Adana Kofte (Turkish)
(spicy ground veal and lamb patties from Adana)
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper, or more to taste
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pide bread
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium sized onions, sliced
1 tbsp sumac
finely chopped fresh parlsey leaves for garnish
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.
2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
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Bergama Kofte (Turkish)
Bergama Style Kofte
1/2 lb ground veal
1/2 lb ground lamb
3 tbsp very finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
olive oil
lettuce leaves for garnish
1 large red onion, sliced
Pide for garnish
1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour.
2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.
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Kafta Mishwiyya (levant style kafta kabobs)
3 lbs ground lamb, cut from neck or shoulder
3 medium sized to large onions, grated
1 cup very finely chopped fresh parsley leaves
1 tbsp baharat
2 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper to taste
8 FLAT metal skewers
olive oil for drizzling
Garnish-
1/2 cup chopped parsley
5 plum tomatoes, chopped
1 large red onion, chopped
1/4 tsp ground cinnamon
1 tbsp sumac
1/4 cup finely chopped fresh mint leaves
6-8 loaves of Arabic flatbread
1. In a large bowl, knead together the lamb, onions, parsley, baharat, allspice, cumin, coriander, cinnamon, salt and pepper until well blended, using wet hands to keep from sticking. Transfer to a food processor in batches and process till the meat is smooth and pasty. Leave the meat to marinate in the fridge for 2-6 hours.
2. Preheat a gas grill for 20 minutes on low or prepare a charcoal fire and let it die down a bit. Take a handfull of meat and press it around a skewer, forming the meat so it surrounds the skewer. Moisten the meat with soem olive oil, place the skewers on the skewer holder and grill until golden brown and springy to the touch, 30-40 minutes. Keep the skewers turning, as if on a rotisserie.
3. Toss all the garnish ingredients together. Slice an Arabic bread in halfand open up the pocket. Remove the meat to the bread pocket and sprinkle on some garnish. Roll up and enjoy!!!!
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Sis Kebabi (Turkish Shish Kabob)
1 cup high quality full fat plain yoghurt
3 tbsp extra virgin olive oil
3 tbsp onion juice (grated from one medium sized onion)
salt and freshly ground pepper to taste
2 pounds boneless lamb, cut from the leg with its fat into 1/2 inch cubes
Eight 10 inch metal or wodden skewers
4 pide breads (optional of course)
1 cup cacik (optional) {this is yoghurt and cucumber sauce, recipe at end}
1. Stir together the yoghurt, olive oil, and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb cubes, coat with the marinade, and refrigerate, covered, for 4 hours.
2. Prepare a charcoal fire and let die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers in a skewer holder over the fireand grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece of grill warmed pide bread and cacik on the side.
**Cacik** (pronounced JA-juk)
1 large cucumber, peeled, seeded, and grated
salt to taste
3 garlic cloves, mashed
2 cups thick, high quality full fat plain yoghurt
1 tbsp chopped fresh dill
3/4 tsp dried mint
1 tbsp extra virgin olive oil
1. Toss the grated cucmber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid
2. Pound the garlic in a mortar with 1 tsp salt until completely mashed. Stir the garlic into the yoghurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint, and olive oil and stir until the consistence of a thick soup. Refrigerate for 1 hour and serve cold.
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Lahm Mishwi (Levant Style Shish Kabob)
1 1/2 pounds boneless lamb, cut from the leg with its fat cut into 1/2 inch cubes
3 tbsp finely chopped onion
1/4 cup olive oil
1 tsp lemon juice
1 tsp baharat
black pepper to taste
1 medium sized onion (optional), quartered and layers separated
1 green bell pepper (opt) seeded, cut in half, and each half cut into eighths
8 cherry tomatoes
salt to taste
wooden or metal skewers
khubz Arabi (Arabic flatbread or even pita bread) for garnish, you can even have some finely chopped mint as garnish too
1. Place the lamb in a ceramic or glass baking dish to marinate with the chopped onion, olive oil, lemon juice, baharat, and black pepper for 2 hours in the fridge, covered.
2. Prepare the charcoal fire or gas grill for 20 minutes on medium. Skewer the lamb with the onion and green pepper pices, if using, and end it with a cherry tomato. Salt the lamb and grill until no longer mushy to the touch, about 20 minutes, turning when necessary. Serve with Arabic bread and chopped mint (or whatever u like lol)
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Shashlik (Armenian lamb kabobs)
This can also be made with beef.
3 pounds boneless lamb, cut from the leg with its fat and cut into 1 inch cubes
2 cups good olive oil
2 large onions, grated
3 tbsp paprika
salt to taste
1. Toss all the ingredients together, except the salt, in a glass or ceramic pan, cover and marinate the lamb for 12 hours in the fridge.
2. Prepare the grill or gas grill for 15 minutes on medium. Skewer the pices of lamb so they dont touch each other. Salt and grill over a medium fire until golden brown, about 45 minutes, turning occasionally with tongs (time is ALWAYS approximate and to your own taste of course)
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Adana Kofte (Turkish)
(spicy ground veal and lamb patties from Adana)
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper, or more to taste
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pide bread
extra vrigin olive oil, melted unsalted butter, or vegetable oil for brushing
2 medium sized onions, sliced
1 tbsp sumac
finely chopped fresh parlsey leaves for garnish
1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesnt stick to them. Cover and let the mixture rest in the fridge for 1 hour.
2. Prepare the charcoal fire or preheat the gas grill on medium-low for 15 minutes. Form the meat into patties about 6 inches long and 2 inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
3. Meanwhile, brush the pide bread with olive oil,melted butter, or vegetable oil, and grill or griddle for a few minutes until hot but not brittle.
4. Arrange the kofte on a serving platter or individual plates and serve with pide bread, sliced onions, a spinkle of sumac, and chopped parsley as a garnish.
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Bergama Kofte (Turkish)
Bergama Style Kofte
1/2 lb ground veal
1/2 lb ground lamb
3 tbsp very finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
salt and pepper to taste
olive oil
lettuce leaves for garnish
1 large red onion, sliced
Pide for garnish
1. Knead the lamb, veal, onion, cumin, coriander, salt, pepper very well and cover and let rest in the fridge for 1 hour.
2. Prepare gas or charcoal grill. Form meat into thumb sized pieces. Brush with olive oil and place on the grill. Grill on medium low, turning often until kofte are golden brown and succuclent without being mushy to the touch, about 20 minutes. Serve on lettuce leaves wth onion and pide bread.
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Kafta Mishwiyya (levant style kafta kabobs)
3 lbs ground lamb, cut from neck or shoulder
3 medium sized to large onions, grated
1 cup very finely chopped fresh parsley leaves
1 tbsp baharat
2 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
salt and pepper to taste
8 FLAT metal skewers
olive oil for drizzling
Garnish-
1/2 cup chopped parsley
5 plum tomatoes, chopped
1 large red onion, chopped
1/4 tsp ground cinnamon
1 tbsp sumac
1/4 cup finely chopped fresh mint leaves
6-8 loaves of Arabic flatbread
1. In a large bowl, knead together the lamb, onions, parsley, baharat, allspice, cumin, coriander, cinnamon, salt and pepper until well blended, using wet hands to keep from sticking. Transfer to a food processor in batches and process till the meat is smooth and pasty. Leave the meat to marinate in the fridge for 2-6 hours.
2. Preheat a gas grill for 20 minutes on low or prepare a charcoal fire and let it die down a bit. Take a handfull of meat and press it around a skewer, forming the meat so it surrounds the skewer. Moisten the meat with soem olive oil, place the skewers on the skewer holder and grill until golden brown and springy to the touch, 30-40 minutes. Keep the skewers turning, as if on a rotisserie.
3. Toss all the garnish ingredients together. Slice an Arabic bread in halfand open up the pocket. Remove the meat to the bread pocket and sprinkle on some garnish. Roll up and enjoy!!!!
Patlicanli Pilav
Ingredients
2 oval eggplants, about 500 g or 1 lb in all
salt
1 large onion
1/3 cup olive oil
2 cups chopped, peeled tomatoes
1 1/2 tsp salt
black pepper
2 tbsp chopped parsley
2 tsp chopped fresh mint
2 cups long grain rice (of course I use basmati)
2 1/2 cups light stock or water
yoghurt for serving
1. Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes. Rinse and dry with paper towels.
2. Halve the onion lengthwise and slice
3. Heat 1/4 cup oil in a heavy based pan and fry eggplant cubes until lightly browned. Remove and keep aside.
4. Add remaining oil to pan and gently fry onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
5. Wash rice until water runs clear. Drain and place on top on eggplant mixture. Add stock or water.
6. Bring to the boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes. Turn off heat, place a cloth or 2 paper towels over the rim of the pan and replace lid. Let pilav stand for 10 minutes. (Id watch the cooking time-- it owuld depend on how much water and what kind of rice you are using-- use your oqwn knowledge on that-- you dont want it too dry or soggy or BURNT!)
7. Stir gently and turn into a heated dish. Serve with yoghurt.
Louvia Mavromatika Me Lahana
(Black eyed Peas with Silverbeet)
This recipe is from Cyprus
6 cups water
1 kg (2 lb) silverbeet (Swiss Chard)
salt
2 cloves garlic,
/2 cup olive oil
juice of 1 lemon
lemon wedges for serving
1. Wash the dried beans well, place in a pan and cover with the 6 cups water. Bring to the boil, boil uncovered for 2 minutes and remove from heat. Cover pan and leave for 2 hours or until plump.
2. Return to heat and bring to a slow simmer. Simmer covered for 1 1/2 hours or until just tender
3. Wash silverbeet in severeal changes of water. Cut off stems and trim them. Cut stems in 1 cm (1/2 inch) pieces and add to beans with salt to taste. Cover and cokk for futher 10 minutes.
4. Shred silverbeet leaves coarsley and add to beans. Cover and cook for further 15 minutes or until beans and silverbeet are tender. Drain well and turn into a deep bowl.
5. Crush garlic with a little salt if used. Blend into olive oil with lemon juice and pour over hot vegetables. Toss well and serve with lemon wedges so that flavor may be adjusted to individual taste. Serve hot or warm.
This recipe is from Cyprus
Ingredients
2 cups black eyed peas6 cups water
1 kg (2 lb) silverbeet (Swiss Chard)
salt
2 cloves garlic,
/2 cup olive oil
juice of 1 lemon
lemon wedges for serving
1. Wash the dried beans well, place in a pan and cover with the 6 cups water. Bring to the boil, boil uncovered for 2 minutes and remove from heat. Cover pan and leave for 2 hours or until plump.
2. Return to heat and bring to a slow simmer. Simmer covered for 1 1/2 hours or until just tender
3. Wash silverbeet in severeal changes of water. Cut off stems and trim them. Cut stems in 1 cm (1/2 inch) pieces and add to beans with salt to taste. Cover and cokk for futher 10 minutes.
4. Shred silverbeet leaves coarsley and add to beans. Cover and cook for further 15 minutes or until beans and silverbeet are tender. Drain well and turn into a deep bowl.
5. Crush garlic with a little salt if used. Blend into olive oil with lemon juice and pour over hot vegetables. Toss well and serve with lemon wedges so that flavor may be adjusted to individual taste. Serve hot or warm.
Abakadoo ma' Taheena
Ingredients
4 tbsp lemon juice
3 tbsp taheena
1 large or 2 medium avocados
1/4 cup finely chopped parsley
2 tbsp olive oil
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
pinch cayenne1
/2 tsp paprika
Place the lemon juice and taheena in a blender and blend for a moment; then set aside.Pit and peel the avocados and cut into pices, then add them with the remaining ingredients-except the paprika- to the lemon juice/taheena mixture and blend to a smooth paste. Place on a flat serving platter and sprinkle with paprika. Can be served as is, or chilled.
Acar Kuning
Heat in wok or large frypan:
1 tbsp oil
Add:
8 almonds, finely crushed
1 clove garlic, minced
1/8 tsp ground turmeric
1/4 c water (50 ml)
1 tsp ginger root, minced
1/2 tsp salt
1 tbsp sugar
2 tbsp vinegar
Cook about 3 minutes over medium heat.
Add:
1 1/2 c fresh broccoli, cut into florets (375 ml)
1 1/2 c fresh cauliflower, cut into florets
1/2 c fresh pimento or sweet red pepper, thinly sliced (125 ml)
1/2 c carrots, cut in julienne strips (125 ml)
Cook over medium-high heat for 3 minutes, mixing and turning constantly. Remove from heat and turn into large bowl. Cover and refrigerate for at least 2 hours. Stir before serving.
Tepsi Batenjan (eggplant potato stew)
Egplant Potato Marga (Tepsi)
1 large onion, minced
chopped garlic cloves (Im a garlic freak so I use a lot)
1 large eggplant/aubergine, sliced about 1/4 inch and then chopped into rectangles or squares
1-2 potatoes, peeled and chopped
1 small 8oz can of tomato paste
salt and pepper
1 noomi, OPTIONAL
water of course lol
I dont use meat in this recipe, but Ive heard some people do... I dont bother with it. Some people also add chopped green pepper, but I don't.
1. Prepare the eggplant by salting the squares and placing in a colander for about 1 hour to drain out the sour juices. Rinse in cold water and dry with paper towels. Heat some vegetable oil in a frying pan and throw the eggplant in there and fry over medium to medium high heat until golden-brown (not burnt). lift out with a slotted spoon and set aside. Take your dutch oven or large pot and fry some onion in oil until tender. Add the chopped garlic and fry for a a minute or two more. Add the chopped potatoes, salt, pepper, and tomato paste and mix well and fry until the tomato paste turns a dark red color. Add the fried eggplant and some water (and noomi if you like it), and boil, covered for about 1 hour, adding water if necessary. It should be the consistency of a thick soup or a thin stew. Adjust seasonings to taste and serve over rice or with flat bread, etc...
1 large onion, minced
chopped garlic cloves (Im a garlic freak so I use a lot)
1 large eggplant/aubergine, sliced about 1/4 inch and then chopped into rectangles or squares
1-2 potatoes, peeled and chopped
1 small 8oz can of tomato paste
salt and pepper
1 noomi, OPTIONAL
water of course lol
I dont use meat in this recipe, but Ive heard some people do... I dont bother with it. Some people also add chopped green pepper, but I don't.
1. Prepare the eggplant by salting the squares and placing in a colander for about 1 hour to drain out the sour juices. Rinse in cold water and dry with paper towels. Heat some vegetable oil in a frying pan and throw the eggplant in there and fry over medium to medium high heat until golden-brown (not burnt). lift out with a slotted spoon and set aside. Take your dutch oven or large pot and fry some onion in oil until tender. Add the chopped garlic and fry for a a minute or two more. Add the chopped potatoes, salt, pepper, and tomato paste and mix well and fry until the tomato paste turns a dark red color. Add the fried eggplant and some water (and noomi if you like it), and boil, covered for about 1 hour, adding water if necessary. It should be the consistency of a thick soup or a thin stew. Adjust seasonings to taste and serve over rice or with flat bread, etc...
Egg-Filled Buns
2 tbsp butter or margarine
4 eggs (or thosethe equivalent in egg beaters), beaten
5 oz sliced smoked beef, chopped (Hard for me to find lunch meat in the
halal stores, so many times I use the vegetarian type found in a lot
of supermarkets)
1/3 cup Mayonnaise
1/4 tsp salt
1/4 tsp pepper
1 package (16 oz) Hot roll mix (or use your fav. recipe)
1 tbsp milk
Melt butter in a medium skillet. Add the eggs; cook and stir gently
until set. Remove from the heat. Add beef, mayo, salt and pepper; mix
well. Chill. Prepare roll mix according to directions. Divide dough
into six portions; roll each into an 8 X 3 inch rectangle. Spoon 1/3
cup egg mixture on half of each rectangle. Fold over and seal edges.
Place on a greased baking sheet. Cover and let rise in a warm place
until doubled, about 30 minutes. Brush tops with milk. Bake at 350 F
for 20-25 minutes or until golden brown.
Note on baking sheets and bakeware-- altitude always plays a part, but
if you buy those dark non-stick bakeware like I do, I have discovered
that I need to sometimes decrease the temperature or the baking time by
either 25 degrees or 15 minutes or so. Play it by ear
4 eggs (or thosethe equivalent in egg beaters), beaten
5 oz sliced smoked beef, chopped (Hard for me to find lunch meat in the
halal stores, so many times I use the vegetarian type found in a lot
of supermarkets)
1/3 cup Mayonnaise
1/4 tsp salt
1/4 tsp pepper
1 package (16 oz) Hot roll mix (or use your fav. recipe)
1 tbsp milk
Melt butter in a medium skillet. Add the eggs; cook and stir gently
until set. Remove from the heat. Add beef, mayo, salt and pepper; mix
well. Chill. Prepare roll mix according to directions. Divide dough
into six portions; roll each into an 8 X 3 inch rectangle. Spoon 1/3
cup egg mixture on half of each rectangle. Fold over and seal edges.
Place on a greased baking sheet. Cover and let rise in a warm place
until doubled, about 30 minutes. Brush tops with milk. Bake at 350 F
for 20-25 minutes or until golden brown.
Note on baking sheets and bakeware-- altitude always plays a part, but
if you buy those dark non-stick bakeware like I do, I have discovered
that I need to sometimes decrease the temperature or the baking time by
either 25 degrees or 15 minutes or so. Play it by ear
Creole Cornbread
2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 - 2 tbs seeded chopped jalapeño peppers
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup veg oil
1 (16 1/2 oz can) cream style corn
3 cups (12 oz) shredded cheddar cheese
additional cornmeal
In a large bowl, combine rice, cornmeal, onion, peppers, salt and
baking soda. In another bowl, beat eggs, milk and oil. Add corn,
stir well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well-greased 10 inch oven-proof skillet with cornmeal.
Pour batter into skillet. Bake at 350 F for 45-50 minutes or until
bread tests done. Cut into wedges.
1 cup yellow cornmeal
1/2 cup chopped onion
1 - 2 tbs seeded chopped jalapeño peppers
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup veg oil
1 (16 1/2 oz can) cream style corn
3 cups (12 oz) shredded cheddar cheese
additional cornmeal
In a large bowl, combine rice, cornmeal, onion, peppers, salt and
baking soda. In another bowl, beat eggs, milk and oil. Add corn,
stir well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well-greased 10 inch oven-proof skillet with cornmeal.
Pour batter into skillet. Bake at 350 F for 45-50 minutes or until
bread tests done. Cut into wedges.
Circassian Chicken
1 chicken, about 3 lbs or 1.5 kg
1 large onion, quartered
2 sprigs parsley
3 cups cold water
salt
pepper
3 slices stale white bread, crusts removed
1 1/2 cups finely ground walnuts
1/2 tsp paprika
1 clove garlic, crushed (optional)
For Serving-
1 tbsp walnut oil (can get in health food stores.. expensive)
1/2 tsp paprika
finely chopped parsley, (optional)
1. Place chicken in a medium-sized pan with onion, carrot, parsley and
water. Bring to a slow simmer, skimming when necessary. Add 1 1/2
tsp salt and pepper to taste. Cover and simmer gently for 1 1/2 hours
- do not boil as this makes the flesh stringy.
2. Cool a little, then remove chicken to a plate. Strip off flesh,
returning skin and bones to a pan. Boil stock with bones and skin
until reduced by half. Strain and reserve stock.
3. Cut chicken meat into 5 cm (2 inch) strips and place in a bowl.
Moisten with 2 tbsp stock, cover, and chill.
4. Soak bread in a little chicken stock, squeeze and crumble into a
bowl. Add walnuts, paprika, and garlic if used. Combine and pass
through a food grinder using a fine screen, or process in the food
processor or blender.
5. Slowly beat in 1 cup warm chicken stock, adding a little more if
necessary to make a smooth thick sauce. Adjust seasoning with salt
and pepper.
6. Mix a third of the walnut sauce gently into chicken. Shape chicken
mixture into an attractive mound on a shallow dish and spread
remaining sauce over it. Cover lightly with plastic wrap and chill.
7. Steep paprika in walnut oil for 10 minuteso r longer and drizzle
over the top just before serving. Garnigh with chopped parsley if
desired. Serve cold with salad accompaniments.
*note to make own walnut oil--
To extract oil from walnuts, chop shelled walnuts roughly and press a
few pieces at a time in a garlic press. For 1 tbsp of oil, you will
require 6-7 walnuts. In Turkey the chopped nuts are enclosed in butter
muslin and squeezed, but the press is much easier.
1 large onion, quartered
2 sprigs parsley
3 cups cold water
salt
pepper
3 slices stale white bread, crusts removed
1 1/2 cups finely ground walnuts
1/2 tsp paprika
1 clove garlic, crushed (optional)
For Serving-
1 tbsp walnut oil (can get in health food stores.. expensive)
1/2 tsp paprika
finely chopped parsley, (optional)
1. Place chicken in a medium-sized pan with onion, carrot, parsley and
water. Bring to a slow simmer, skimming when necessary. Add 1 1/2
tsp salt and pepper to taste. Cover and simmer gently for 1 1/2 hours
- do not boil as this makes the flesh stringy.
2. Cool a little, then remove chicken to a plate. Strip off flesh,
returning skin and bones to a pan. Boil stock with bones and skin
until reduced by half. Strain and reserve stock.
3. Cut chicken meat into 5 cm (2 inch) strips and place in a bowl.
Moisten with 2 tbsp stock, cover, and chill.
4. Soak bread in a little chicken stock, squeeze and crumble into a
bowl. Add walnuts, paprika, and garlic if used. Combine and pass
through a food grinder using a fine screen, or process in the food
processor or blender.
5. Slowly beat in 1 cup warm chicken stock, adding a little more if
necessary to make a smooth thick sauce. Adjust seasoning with salt
and pepper.
6. Mix a third of the walnut sauce gently into chicken. Shape chicken
mixture into an attractive mound on a shallow dish and spread
remaining sauce over it. Cover lightly with plastic wrap and chill.
7. Steep paprika in walnut oil for 10 minuteso r longer and drizzle
over the top just before serving. Garnigh with chopped parsley if
desired. Serve cold with salad accompaniments.
*note to make own walnut oil--
To extract oil from walnuts, chop shelled walnuts roughly and press a
few pieces at a time in a garlic press. For 1 tbsp of oil, you will
require 6-7 walnuts. In Turkey the chopped nuts are enclosed in butter
muslin and squeezed, but the press is much easier.
Boorak
Boorak
Crepes:
2 eggs
2/3 cup flour
1 cup low-fat milk
salt
Meat Filling:
1/4 pound ground beef
2 tbs olive oil
salt
black pepper
1/4 tsp allspice or kabsa spices
1/4 cup minced parsley
2 green onions (spring onions), minced
Oil for frying
1. Whirl the crepe ingredients in a blender or food processor until
smooth. Set for at least 1 hour.
2. For the filling, sauté the ground beef in the oil, sprinkling with
salt and pepper. Stir to break up any lumps. When the meat is cooked,
drain off the fat in a sieve. Toss with the remaining ingredients.
3. Brush an 8-10 inch nonstick skillet lightly with a bit of oil.
When it is hot, pour some batter into the center of the pan. Tip the
pan around to spread the batter over the surface. Cook about 30
seconds and flip to cook the other side for 10-15 seconds. Repeat
until all the crepes are done.
4. To form the rolls, place several crepes on your work surface,
bubbly side up. Put about 2 rounded tbsp of filling on the lower
half of each crepe. Fold the bottom edge up, and the left and right
edges over toward the middle, thus closing 3 sides of the package.
Roll up like an egg roll. Repeat the process with the remaining crepes
.
5. Heat oil for frying in a skillet. Transfer the rolls to the
skillet, lightly sauté them until golden crisp, and drain on paper
towels.
Crepes:
2 eggs
2/3 cup flour
1 cup low-fat milk
salt
Meat Filling:
1/4 pound ground beef
2 tbs olive oil
salt
black pepper
1/4 tsp allspice or kabsa spices
1/4 cup minced parsley
2 green onions (spring onions), minced
Oil for frying
1. Whirl the crepe ingredients in a blender or food processor until
smooth. Set for at least 1 hour.
2. For the filling, sauté the ground beef in the oil, sprinkling with
salt and pepper. Stir to break up any lumps. When the meat is cooked,
drain off the fat in a sieve. Toss with the remaining ingredients.
3. Brush an 8-10 inch nonstick skillet lightly with a bit of oil.
When it is hot, pour some batter into the center of the pan. Tip the
pan around to spread the batter over the surface. Cook about 30
seconds and flip to cook the other side for 10-15 seconds. Repeat
until all the crepes are done.
4. To form the rolls, place several crepes on your work surface,
bubbly side up. Put about 2 rounded tbsp of filling on the lower
half of each crepe. Fold the bottom edge up, and the left and right
edges over toward the middle, thus closing 3 sides of the package.
Roll up like an egg roll. Repeat the process with the remaining crepes
.
5. Heat oil for frying in a skillet. Transfer the rolls to the
skillet, lightly sauté them until golden crisp, and drain on paper
towels.
Inside-Out Brussels Sprouts
2 pounds ground beef
1 1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1 1/2 tsp garlic powder
salt
1/2 tsp pepper
1 10 oz package frozen brussel sprouts
2 15 oz cans of tomato sauce
1 cup water
1 tsp dried thyme
IN a large bowl, combine the first seven ingedients and mix well.
Shape a scant 1/4 cupful around each frozen brussels sprout to form
a meatball. Place in an ungresed 15 x 10 x 1 (inches) baking dish.
Combine tomato sauce, water and thyme (salt and pepper too if u want),
pour over meatballs. Cover and bake at 350 F for 1 hour and 15
minutes or until meatballs are cooked through.
1 1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1 1/2 tsp garlic powder
salt
1/2 tsp pepper
1 10 oz package frozen brussel sprouts
2 15 oz cans of tomato sauce
1 cup water
1 tsp dried thyme
IN a large bowl, combine the first seven ingedients and mix well.
Shape a scant 1/4 cupful around each frozen brussels sprout to form
a meatball. Place in an ungresed 15 x 10 x 1 (inches) baking dish.
Combine tomato sauce, water and thyme (salt and pepper too if u want),
pour over meatballs. Cover and bake at 350 F for 1 hour and 15
minutes or until meatballs are cooked through.
Moroccan Potato Casserole
Sauce:
6 medium cloves garlic, peeled
2 tsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne (red pepper)
3/4 cup chopped fresh parsley
3/4 cup chopped fresh cilantro
Juice of one lemon
3 tbsp red wine vinegar
2-3 tbsp olive oil
1 1/2 lbs small red potatoes, scrubbed and sliced 1/2 inch thick
4 stalks celery, cut into 2 inch pieces
3 large bell peppers (capsicum) (one of each color-red green and
yellow)
3 medium tomatoes, each cut into 8 wedges
1-2 tbsp oilve oil
Preheat oven to 350 F. Make sauce- In food processor, combine garlic,
paprika, salt, cumin, and cayenne and process until a paste forms.
Add cilantro and parsley and pulse a few times to blend. Add lemon
juice, vinegar, and oil and process until blended. Season with salt
to taste.
In large bowl, combine potatoes, celery and bell peppers. Season
with salt to taste. Add sauce and toss to blend. Transfer to large,
shallow baking dish, tuck tomatoes into mixture and drizzle with oil.
Cover with foil and bake 35 minutes. Uncover and bake until potatoes
are tender, about 20 minutes more. Serve hot.
6 medium cloves garlic, peeled
2 tsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne (red pepper)
3/4 cup chopped fresh parsley
3/4 cup chopped fresh cilantro
Juice of one lemon
3 tbsp red wine vinegar
2-3 tbsp olive oil
1 1/2 lbs small red potatoes, scrubbed and sliced 1/2 inch thick
4 stalks celery, cut into 2 inch pieces
3 large bell peppers (capsicum) (one of each color-red green and
yellow)
3 medium tomatoes, each cut into 8 wedges
1-2 tbsp oilve oil
Preheat oven to 350 F. Make sauce- In food processor, combine garlic,
paprika, salt, cumin, and cayenne and process until a paste forms.
Add cilantro and parsley and pulse a few times to blend. Add lemon
juice, vinegar, and oil and process until blended. Season with salt
to taste.
In large bowl, combine potatoes, celery and bell peppers. Season
with salt to taste. Add sauce and toss to blend. Transfer to large,
shallow baking dish, tuck tomatoes into mixture and drizzle with oil.
Cover with foil and bake 35 minutes. Uncover and bake until potatoes
are tender, about 20 minutes more. Serve hot.
M'halabiya bil Manga/M'halabiya bil Bortugal
M'halabiya bil Manga/M'halabiya bil Bortugal
2 cups low fat milk
1/4 cup sugar
2 tsp rosewater (or more to taste)
6 tbsp cornstarch (divided use)
2/3 cup water (divided use)
2 cups mangos or oranges, peeled and coarsley chopped
Garnish- whipped cream (optional)
ground pistachios
1. Heat the milk in a saucepan over low heat, adding the sugar and the
rosewater. Dissolve 3 tbsp of the cornstarch in 1/3 cup of the water
and whisk into the milk. Stir constantly until the milk thickens.
Remove from the heat and let stand.
2. In another saucepan, bring the mango juice or orange juice to a
boil. Dissolve the remaining 3 tbs carnstarch in the remaining 1/3
cup water, and whisk into the juice. Stir constantly until the liquid
thickens. Remove from the heat and let stand.
3. Pour half of the thickened milk into attractive stemmed glasses or
serving dishes. Carefully cover with a layer of thickened juice and
drop in a few pieces of fresh fruit. Pour the reminaing milk pudding
in a third layer and garnish with the rest of the chopped fruit. For
a special occasion, each glass may be garnished with a rosette of
whipped cream, surrounded by chunks of fresh mango or orange.
Sprinkle with ground pistachio and refrigerate.
Gouda Potato Casserole
Potato Casserole with Gouda, Garlic, and Thyme
8 ounces Gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (1 1/2 tbsp)
4 tsp minced fresh thyme leaves
2 tbs butter
1/4 cup all purpose flour
3 1/2 cups chicken stock/broth (vegetable stock would work if you
dont have, maybe even milk although I havent tried it and would
change the taste a LOT)
1 bay leaf
2 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp salt (sea salt is real good, even "kosher" salt)
3/4 tsp ground black pepper
1. Put one oven rack to the lower middle position and second oven rack
to highest position; heat oven to 400 degrees. Toss together cheese,
garlic, and thyme in a small bowl, set aside.
2. Heat butter in medium saucepan over medium heat until foaming; whisk
in flour and cook until golden and bubbly, about 30 seconds (*note--
this is called a roux). Whisking constantly, gradually add chicken
broth or water. Increase heat to high, add bay leaf, and bring to a
boil. Reduce heat to medium and simmer, stirring occasionally, until
mixture thickens, about 2 minutes. Off heat, remove and discard bay
leaf; cover to keep sauce warm.
3. Alternating Yukon gold and russet slices, arrange a third of the
potatoes in overlapping rows. Sprinkle potato layer evenly with 1/4
tsp salt, 1/4 tsp pepper, and a third of cheese mixture. Make a
second layer with the same amount of potatoes, salt, pepper, and cheese.
Make a third layer with the same amount of potatoes, salt and pepper,
but reserve the cheese remaining. Pour warm sauce over potatoes,
tilting pan side to side to distribute evenly. Cover with foil and
bake on lower middle rack 45 minutes. Remove foil and continue to bake
until potatoes are tender, about 45 minutes longer. Remove potatoes
from oven and spriknle with remaining cheese; bake on highest rack
until cheese is golden brown, about 5 minutes. Cool 10 minutes and
serve.
8 ounces Gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (1 1/2 tbsp)
4 tsp minced fresh thyme leaves
2 tbs butter
1/4 cup all purpose flour
3 1/2 cups chicken stock/broth (vegetable stock would work if you
dont have, maybe even milk although I havent tried it and would
change the taste a LOT)
1 bay leaf
2 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp salt (sea salt is real good, even "kosher" salt)
3/4 tsp ground black pepper
1. Put one oven rack to the lower middle position and second oven rack
to highest position; heat oven to 400 degrees. Toss together cheese,
garlic, and thyme in a small bowl, set aside.
2. Heat butter in medium saucepan over medium heat until foaming; whisk
in flour and cook until golden and bubbly, about 30 seconds (*note--
this is called a roux). Whisking constantly, gradually add chicken
broth or water. Increase heat to high, add bay leaf, and bring to a
boil. Reduce heat to medium and simmer, stirring occasionally, until
mixture thickens, about 2 minutes. Off heat, remove and discard bay
leaf; cover to keep sauce warm.
3. Alternating Yukon gold and russet slices, arrange a third of the
potatoes in overlapping rows. Sprinkle potato layer evenly with 1/4
tsp salt, 1/4 tsp pepper, and a third of cheese mixture. Make a
second layer with the same amount of potatoes, salt, pepper, and cheese.
Make a third layer with the same amount of potatoes, salt and pepper,
but reserve the cheese remaining. Pour warm sauce over potatoes,
tilting pan side to side to distribute evenly. Cover with foil and
bake on lower middle rack 45 minutes. Remove foil and continue to bake
until potatoes are tender, about 45 minutes longer. Remove potatoes
from oven and spriknle with remaining cheese; bake on highest rack
until cheese is golden brown, about 5 minutes. Cool 10 minutes and
serve.
Lemon-Basil Carrots
4 medium carrots, cut into 1 1/2 inch pieces
1 tbsp butter or margarine
1-2 tsp lemon juice
1/4 tsp dried basil
1/8 tsp garlic salt (powder)
dash pepper
Place carrots in a small saucepan; add water to cover. Cook for 10
minutes or until tender; drain and return to pan. Add remaining
ingredients. Cook over low heat until butter is melted and carrots
are heated through.
1 tbsp butter or margarine
1-2 tsp lemon juice
1/4 tsp dried basil
1/8 tsp garlic salt (powder)
dash pepper
Place carrots in a small saucepan; add water to cover. Cook for 10
minutes or until tender; drain and return to pan. Add remaining
ingredients. Cook over low heat until butter is melted and carrots
are heated through.
Coconut Macaroons
1/3 cup all purpose flour
2 1/2 cups flaked coconut
1/8 tsp salt
2/3 cups sweetened condensed milk
1 tsp non-alcohol vanilla extract (or 1/4 tsp vanillin)
In a bowl, comine flour, coconut and salt. Add milk and vanilla; mix
well (batter will be stiff). Drop by tablespoonfuls 1 inch apart onto
a greased baking sheet. Bake at 350 F for 15-20 minutes or until
golden brown. Remove to a wire rack and cool. Makes around 1 1/2
dozen.
2 1/2 cups flaked coconut
1/8 tsp salt
2/3 cups sweetened condensed milk
1 tsp non-alcohol vanilla extract (or 1/4 tsp vanillin)
In a bowl, comine flour, coconut and salt. Add milk and vanilla; mix
well (batter will be stiff). Drop by tablespoonfuls 1 inch apart onto
a greased baking sheet. Bake at 350 F for 15-20 minutes or until
golden brown. Remove to a wire rack and cool. Makes around 1 1/2
dozen.
Banana Split Salad
Banana Split Salad
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 can (20 oz) crushed pineapple, drained
1 package (10 oz) frozen sliced strawberries in syrup, thawed
2 medium firm bananas, chopped
1 carton (12 oz) frozen whipped topping, thawed
1 cup chopped walnuts
Red food coloring, optional
In a large mixing bowl, beat the cream cheese and sugar. Stir in
pineapple, strawberries, and bananas. Fold in the whipped topping,
walnuts, and food coloring, if desired. Pour into an oiled 13 x 9
inch dish. Cover and freeze until firm, at least 3 hours. Remove
from the freezer 30 minutes before serving.
Lissan el quathi (tongue of the judge)
(Eggplant wrapped meat)
A literal translation: "Tongue of the Judge"
Makes about 20 pieces
2 large eggplants
1/2 - 1 cup oil (if frying eggplant)
Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp black pepper
Sauce:
2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
Peel eggplant, trim off the top and bottom. Stand eggplant up on
cutting board and slice vertically, 1/8" thin. Sprinkle generously with
salt, place in a strainer for about 1 hour. Rinse off the salt and
strain eggplant to dry.
Heat about 4 tbsp corn oil in a frying pan and fry the eggplant
slices in batches, turning once to brown both sides. Be careful not to
burn. Add more oil as needed. Drain cooked eggplant slices on paper
towels.
Low fat alternative: Place eggplant slices on baking sheets lined
with foil and brushed with corn oil. Bake in the oven at 350 degrees
for approximately 20-30 minutes until brown, turning the eggplant
halfway.
Mix together the ground meat, onion, salt and pepper. Divide the
meat into sausage shaped portions 1" thick and 2" long. Place a
portion of the meat stuffing at one end of an eggplant slice and begin
wrapping the eggplant around it.
Place the rolls in a baking dish and layer the tomato slices on top (optional).
In a saucepan heat 2 tbsp oil and saute the diced onions. When
soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato
sauce, beef or chicken stock and lemon juice to taste. Cover and simmer
15 minutes.
Pour the sauce over the rolls in the baking dish, cover with
aluminum paper and bake for 1 hour (or until done) at 450 degrees.
A literal translation: "Tongue of the Judge"
Makes about 20 pieces
2 large eggplants
1/2 - 1 cup oil (if frying eggplant)
Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp black pepper
Sauce:
2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
Peel eggplant, trim off the top and bottom. Stand eggplant up on
cutting board and slice vertically, 1/8" thin. Sprinkle generously with
salt, place in a strainer for about 1 hour. Rinse off the salt and
strain eggplant to dry.
Heat about 4 tbsp corn oil in a frying pan and fry the eggplant
slices in batches, turning once to brown both sides. Be careful not to
burn. Add more oil as needed. Drain cooked eggplant slices on paper
towels.
Low fat alternative: Place eggplant slices on baking sheets lined
with foil and brushed with corn oil. Bake in the oven at 350 degrees
for approximately 20-30 minutes until brown, turning the eggplant
halfway.
Mix together the ground meat, onion, salt and pepper. Divide the
meat into sausage shaped portions 1" thick and 2" long. Place a
portion of the meat stuffing at one end of an eggplant slice and begin
wrapping the eggplant around it.
Place the rolls in a baking dish and layer the tomato slices on top (optional).
In a saucepan heat 2 tbsp oil and saute the diced onions. When
soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato
sauce, beef or chicken stock and lemon juice to taste. Cover and simmer
15 minutes.
Pour the sauce over the rolls in the baking dish, cover with
aluminum paper and bake for 1 hour (or until done) at 450 degrees.
Basmati Rice recipes
Basmati recipes
~~~~~~
Iranian Style
** You can either soak the rice in water beforehand to remove startch for a
few hours or overnight, OR you can cheat like I usually do and not soak it!
LOL it just makes it a bit longer to cook.
1. Ok boil a whole lot of water (way more than the rice needs to absorb) in
a big pot with some *salt* (or not in your case!) when it is at a rolling
boil, add the drained or *dry* basmati rice.
2. Boil the rice until it is a little bit soft but not 100% cooked (al dente!)
. over here, on an electric stove, in the southern us, with non soaked rice,
it usually takes about 8-9 minutes, depending on how much rice I am making. Soaked rice cooks faster, and altitude plays a part, so check it.
3. Drain the rice in a collander (add *salt* lol). Heat some oil, or in my
case GHEE or melt BUTTER in the bottom of the pot. (add *salt*) Now there
are a few different things you can do now:
A) peel and slice some potatoes about 1/8th inch thick, and put one layer of
them on the bottom of the pan. Add the rice on top, and use your spatula to
push in the rice from the sides of the pan (will look like a little foothill,
mountain, or devil's tower) Use the handle of your spatula to poke a few
holes down in the middle of the rice to help it steam well. Add more butter
or oil on top, and (*salt*).
B) do the same thing, except use pita bread instead of potatoes (*salt*)
C) Just add the rice to the pan without anything on the bottom, especially if
you like that nice crusty, golden "tadigh" on the bottom of your rice.
(dont forget the *salt*) dont forget the mountain effect and poking the
holes, etc...
4. Take a paper towel and lay it over the top of the pot. Place the lid on
top of it snugly, and let the rice steam on LOWWWWWWW for about 15-20 minutes.
Take the lid off, and off with the towel, and mix around the top and middle
of the rice (not the bottom or you will get soggy potatoes/bread or no rice
tadigh). Add (salt) and more oil or butter if needed, and what I sometimes
do is dissolve some ground saffron (very small amount) in a small bit of warm
water, and then pour it over the top. (YUM)
5. Steam for a while more, depending on how crusty u like the tadigh, or
whether or not the potatoes have turned into this LOVELY crunchy golden stuff
that everyone fights over.
~~~~~~~~~~~~~
Easy Peasy "Iraqi" Curry Rice
this is too easy
1. Soak basmati rice in a whole lot of water for an hour or so. Drain.
2. In a pot, (I ALWAYS use non stick when I cook rice anyways) fry onions,
garlic (if u like it) in oil until soft. Add your favorite curry mixture,
the amount depends on how much rice youre making-- dont ask me, I just
eyeball it and make it different every time, add some salt or salt substitute,
and some of that broken fideo pasta u find in the mid east stores (like how
Rice a Roni has). Fry a little bit more, until the pasta is sort of golden.
3. Add the drained rice and let it fry for like a minute, stirring to make
sure each grain is coated and glistening.
4. Here's my sneaky trick-- I add the water-- I always know it is enough if
I can stick my finger in the water, and it goes to my first knuckle by the
time I touch the rice (first knuckle meaning the one closest to my fingernail!)
Some other people will sort of "tip" the pot and see how far they have to
tip it before they see the rice layer (Ive messed up that way before).
Anyhow better not enough water than too much, you can always add more if
its all dried up and still uncooked.
5. anyhow, cook the rice on a simmer covered by the lid of course. you'll
know when it's done.
*This is REAL good with roast chicken or Iraqi style bakeso r fried or
grilled FISH-- did I post that recipe before? I cant remember
~~~~~~~~~~~~
Basmati Pilafs:
Just an afternote-- Cook the rice the way in the iranian style recipe up to
the point of DRAINING it.
Then you cook what ingredients you want to put in with the rice (usually
FRYING haha). Put some oil or butter on the bottom of the pan and spread
HALF of the partly cooked basmati rice on the bottom of the pan (or u can do
the potato thing and put half of the rice on top of THAT). Spread your
mixture of whatever on top of that, and then put the remaining rice on top.
Make a mountain, poke holes, towel, and steam. VERY good
Stuff you can put in pilafs: (what Ive tried so far, theres endless combos of
course)
*fried ground beef spiced with turmeric, pepper, salt, and green beans
*same as above, except replace green beans with grated or diced carrots which
have all been fried together.
*Fried onions (till theyre nice and browned but not burned), diced potatoes,
pine nuts, curry powder, and shredded cooked chicken or beef or lamb (or not
meat).
* fried ground beef with turmeric and shredded cabbage (that recipe is on my
homepage, ask for it if u want)
* oh DROOL- u can make any kind of really thick yoghurt-based meat stew (with
curry or something) and use that-- Id also do a nice garnish of fried onions,
potatoes, pine nuts, and raisinssssss
if u want more ideas for this ask, I can think of a few dozen more...
~~~~~~
Iranian Style
** You can either soak the rice in water beforehand to remove startch for a
few hours or overnight, OR you can cheat like I usually do and not soak it!
LOL it just makes it a bit longer to cook.
1. Ok boil a whole lot of water (way more than the rice needs to absorb) in
a big pot with some *salt* (or not in your case!) when it is at a rolling
boil, add the drained or *dry* basmati rice.
2. Boil the rice until it is a little bit soft but not 100% cooked (al dente!)
. over here, on an electric stove, in the southern us, with non soaked rice,
it usually takes about 8-9 minutes, depending on how much rice I am making. Soaked rice cooks faster, and altitude plays a part, so check it.
3. Drain the rice in a collander (add *salt* lol). Heat some oil, or in my
case GHEE or melt BUTTER in the bottom of the pot. (add *salt*) Now there
are a few different things you can do now:
A) peel and slice some potatoes about 1/8th inch thick, and put one layer of
them on the bottom of the pan. Add the rice on top, and use your spatula to
push in the rice from the sides of the pan (will look like a little foothill,
mountain, or devil's tower) Use the handle of your spatula to poke a few
holes down in the middle of the rice to help it steam well. Add more butter
or oil on top, and (*salt*).
B) do the same thing, except use pita bread instead of potatoes (*salt*)
C) Just add the rice to the pan without anything on the bottom, especially if
you like that nice crusty, golden "tadigh" on the bottom of your rice.
(dont forget the *salt*) dont forget the mountain effect and poking the
holes, etc...
4. Take a paper towel and lay it over the top of the pot. Place the lid on
top of it snugly, and let the rice steam on LOWWWWWWW for about 15-20 minutes.
Take the lid off, and off with the towel, and mix around the top and middle
of the rice (not the bottom or you will get soggy potatoes/bread or no rice
tadigh). Add (salt) and more oil or butter if needed, and what I sometimes
do is dissolve some ground saffron (very small amount) in a small bit of warm
water, and then pour it over the top. (YUM)
5. Steam for a while more, depending on how crusty u like the tadigh, or
whether or not the potatoes have turned into this LOVELY crunchy golden stuff
that everyone fights over.
~~~~~~~~~~~~~
Easy Peasy "Iraqi" Curry Rice
this is too easy
1. Soak basmati rice in a whole lot of water for an hour or so. Drain.
2. In a pot, (I ALWAYS use non stick when I cook rice anyways) fry onions,
garlic (if u like it) in oil until soft. Add your favorite curry mixture,
the amount depends on how much rice youre making-- dont ask me, I just
eyeball it and make it different every time, add some salt or salt substitute,
and some of that broken fideo pasta u find in the mid east stores (like how
Rice a Roni has). Fry a little bit more, until the pasta is sort of golden.
3. Add the drained rice and let it fry for like a minute, stirring to make
sure each grain is coated and glistening.
4. Here's my sneaky trick-- I add the water-- I always know it is enough if
I can stick my finger in the water, and it goes to my first knuckle by the
time I touch the rice (first knuckle meaning the one closest to my fingernail!)
Some other people will sort of "tip" the pot and see how far they have to
tip it before they see the rice layer (Ive messed up that way before).
Anyhow better not enough water than too much, you can always add more if
its all dried up and still uncooked.
5. anyhow, cook the rice on a simmer covered by the lid of course. you'll
know when it's done.
*This is REAL good with roast chicken or Iraqi style bakeso r fried or
grilled FISH-- did I post that recipe before? I cant remember
~~~~~~~~~~~~
Basmati Pilafs:
Just an afternote-- Cook the rice the way in the iranian style recipe up to
the point of DRAINING it.
Then you cook what ingredients you want to put in with the rice (usually
FRYING haha). Put some oil or butter on the bottom of the pan and spread
HALF of the partly cooked basmati rice on the bottom of the pan (or u can do
the potato thing and put half of the rice on top of THAT). Spread your
mixture of whatever on top of that, and then put the remaining rice on top.
Make a mountain, poke holes, towel, and steam. VERY good
Stuff you can put in pilafs: (what Ive tried so far, theres endless combos of
course)
*fried ground beef spiced with turmeric, pepper, salt, and green beans
*same as above, except replace green beans with grated or diced carrots which
have all been fried together.
*Fried onions (till theyre nice and browned but not burned), diced potatoes,
pine nuts, curry powder, and shredded cooked chicken or beef or lamb (or not
meat).
* fried ground beef with turmeric and shredded cabbage (that recipe is on my
homepage, ask for it if u want)
* oh DROOL- u can make any kind of really thick yoghurt-based meat stew (with
curry or something) and use that-- Id also do a nice garnish of fried onions,
potatoes, pine nuts, and raisinssssss
if u want more ideas for this ask, I can think of a few dozen more...
Curried Kuftas
1 pound ground beef (or 1/2 kg)
3 tbs sifted breadcrumbs
4 small onions
salt and pepper
1 tbsp flour
3 cloves of garlic
butter or ghee
1 tbsp curry
1 tsp tomato paste (or more if u like)
water
1 1/2 tbsp lemon juice
1 pound (1/2 kg) potatoes
chop an onion and pass through a meat grinder along with the meat and bread
crumbs. Or you can grate the onion and mix it by hand with the ground beef.
(or even use the food processor if youre brave) Add salt and pepper and mix
well. Make small balls the size of a walnut with the meat mixture (1 tbsp),
dip in flour to coat well. Fry the kuftas in the butter or ghee and remove. add the remaining onions and the garlic to the pan and fry. Dilute the tomato paste in some water and add with the curry powder to the onion and garlic mixture in the pan. Bring to a boil, add the rest of the water season and boil for like 10 minutes. (the recipe said to use 7 tins-- I have no clue what a tin is, perhaps a cup) Add the lemon juice and the fried kuftas. Boil the potatoes, peel them and cut into large pieces (in halves or quarters depending on size). Add them to the boiling kuftas, and allow to simmer for an hour. Serve with rice
Halawa
Halawa
1 tin sugar
1/2 tin water
Rosewater
1 tin butter
1 1/2 tins flour
Make a Syrup of the sugar and water and flavor with rosewater. Allow to
cool. Melt the fat in a saucepan, add the flour, stirring constantly until
it is well cooked. Remove form the fire and add the syrup, pouring it in
slowly and stirring all the time. The mixture should resemble a thick cake
batter. If it is too thin, return to the fire and cook until thicker.
Occasionally this sweet is decorated with almonds.
personal note-- The Iranian ladies I know who make this usually pour it onto
a nice serving platter before it is cold, and sort of sculpt little swirls
or spoon patterns onto it. This is also made in Iraq.
1 tin sugar
1/2 tin water
Rosewater
1 tin butter
1 1/2 tins flour
Make a Syrup of the sugar and water and flavor with rosewater. Allow to
cool. Melt the fat in a saucepan, add the flour, stirring constantly until
it is well cooked. Remove form the fire and add the syrup, pouring it in
slowly and stirring all the time. The mixture should resemble a thick cake
batter. If it is too thin, return to the fire and cook until thicker.
Occasionally this sweet is decorated with almonds.
personal note-- The Iranian ladies I know who make this usually pour it onto
a nice serving platter before it is cold, and sort of sculpt little swirls
or spoon patterns onto it. This is also made in Iraq.
Koshari
Koshari
3/4 cups brown or green lentils, washed
5 cups water or chicken broth
salt
1/2 cup fideo vermicelli (lots of ppl actually use macaroni)
2 tbsp olive oil
1 cup rice
1 3/4 cups water or chicken broth
salt
Garnish:
2 onions, slivered
2-4 tablespoons olive oil
Tomato sauce:
1 small onion, chopped
2 tbs olive oil
1 clove garlic, minced (ok I cheated, I usually put about 3)
1 can whole tomatoes (14-16 oz)
1 tsp vinegar
1/2 tsp cumin
salt
pepper
Green Chili Vinaigrette (I only do this sometimes)
3 cloves garlic, crushed
salt
1/4 tsp cumin
1/3 cup vinegar (recipe says wine vinegar but I only have white over here)
1/2 cup olive oil
2 serrano chilis, seeded and minced
1. Boil the lentils, covered in the salted water or broth until tender but
not sticky, about 1 1/4 hours. Drain any excess water
2. Brown the vermicelli in 2 tbsp olive oil and add the rice, stirring to
coat every grain. Pour on the 1 3/4 cups water with added salt (or broth),
cover, and simmer until tender, about 20 minutes or so (keep ur eye on it
though so it doesnt burn or form a big old crust) If using macaroni Id cook
it separate from the rice.
3. Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp
olive oil until dark brown and crisp. Remove from the heat and set aside.
4. For the Tomato sauce, lightly sauté the chopped onion in 2 tbsp olive oil.
Add the garlic and cook for another minute. Whirl the tomatoes and vinegar
in a food processor or blender and add to the garlic and onions. Stir to
mix well, add cumin, season to taste with salt and pepper, and simmer,
covered for around 10-15 minutes.
5. Combine the vinaigrette ingredients separately
6. Turn the cooked rice and pasta into the lentils. If you feel that it
needs more cooking, sprinkle with a little water, cover ad simmer until its
all tender.
7. To serve, u can do a few different things. you can:
* mound the pilaf onto a platter and put the tomato sauce and vinaigrette
into separate small bowls to be spooned over each dish as desired.
*what I really do- I usually dont make the vinaigrette (most Egyptians dont
either) and I just pour the tomato sauce over the pilaf and mix it really
well. I usually have a nice plate of torshi (pickled veggies) on the side
too.
8. Top with the crispy onions! YUM YUM
3/4 cups brown or green lentils, washed
5 cups water or chicken broth
salt
1/2 cup fideo vermicelli (lots of ppl actually use macaroni)
2 tbsp olive oil
1 cup rice
1 3/4 cups water or chicken broth
salt
Garnish:
2 onions, slivered
2-4 tablespoons olive oil
Tomato sauce:
1 small onion, chopped
2 tbs olive oil
1 clove garlic, minced (ok I cheated, I usually put about 3)
1 can whole tomatoes (14-16 oz)
1 tsp vinegar
1/2 tsp cumin
salt
pepper
Green Chili Vinaigrette (I only do this sometimes)
3 cloves garlic, crushed
salt
1/4 tsp cumin
1/3 cup vinegar (recipe says wine vinegar but I only have white over here)
1/2 cup olive oil
2 serrano chilis, seeded and minced
1. Boil the lentils, covered in the salted water or broth until tender but
not sticky, about 1 1/4 hours. Drain any excess water
2. Brown the vermicelli in 2 tbsp olive oil and add the rice, stirring to
coat every grain. Pour on the 1 3/4 cups water with added salt (or broth),
cover, and simmer until tender, about 20 minutes or so (keep ur eye on it
though so it doesnt burn or form a big old crust) If using macaroni Id cook
it separate from the rice.
3. Meanwhile, slowly cook the slivered onions for the garnish in the 2-4 tbsp
olive oil until dark brown and crisp. Remove from the heat and set aside.
4. For the Tomato sauce, lightly sauté the chopped onion in 2 tbsp olive oil.
Add the garlic and cook for another minute. Whirl the tomatoes and vinegar
in a food processor or blender and add to the garlic and onions. Stir to
mix well, add cumin, season to taste with salt and pepper, and simmer,
covered for around 10-15 minutes.
5. Combine the vinaigrette ingredients separately
6. Turn the cooked rice and pasta into the lentils. If you feel that it
needs more cooking, sprinkle with a little water, cover ad simmer until its
all tender.
7. To serve, u can do a few different things. you can:
* mound the pilaf onto a platter and put the tomato sauce and vinaigrette
into separate small bowls to be spooned over each dish as desired.
*what I really do- I usually dont make the vinaigrette (most Egyptians dont
either) and I just pour the tomato sauce over the pilaf and mix it really
well. I usually have a nice plate of torshi (pickled veggies) on the side
too.
8. Top with the crispy onions! YUM YUM
Mishweeya
3 large green peppers (capsicums)
3 large firm tomatoes
minced parsley
dressing:
1 clove garlic, crushed
3 tbs wine vinegar (or other vinegar if you prefer)
1/4 c olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper
2 tbs minced parsley
2 tbs minced cilantro
* grill the peppers (under broiler or over a flame if you have a gas stove)
turning constantly.
* When all evenly cooked (skin will be blistered/black), plunge into cold
water or ice water.
* under running water, rub off the charred skin (some ppl put the peppers
in a paper bag or in a closed bowl to help separate the skin first) Remove
seeds and white stuff and cut into pieces about 1 inch square.
* Boil a large pot of water and drop in the whole tomatoes. Cook for 1/2
minutes (skin will crack sort of if you run a fork on the skin), then
transfer to a bowl of cold water. Remove the skin and cube or dice the
tomatoes. (some ppl roast the tomatoes the same way as the peppers)
*make the dressing by combingin dressing ingredients in a closed jar and
shaking (or however you prefer). pour over the peppers and tomatoes and toss.
Marinate for about an hour and garnish with parsley.
3 large firm tomatoes
minced parsley
dressing:
1 clove garlic, crushed
3 tbs wine vinegar (or other vinegar if you prefer)
1/4 c olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper
2 tbs minced parsley
2 tbs minced cilantro
* grill the peppers (under broiler or over a flame if you have a gas stove)
turning constantly.
* When all evenly cooked (skin will be blistered/black), plunge into cold
water or ice water.
* under running water, rub off the charred skin (some ppl put the peppers
in a paper bag or in a closed bowl to help separate the skin first) Remove
seeds and white stuff and cut into pieces about 1 inch square.
* Boil a large pot of water and drop in the whole tomatoes. Cook for 1/2
minutes (skin will crack sort of if you run a fork on the skin), then
transfer to a bowl of cold water. Remove the skin and cube or dice the
tomatoes. (some ppl roast the tomatoes the same way as the peppers)
*make the dressing by combingin dressing ingredients in a closed jar and
shaking (or however you prefer). pour over the peppers and tomatoes and toss.
Marinate for about an hour and garnish with parsley.
Filfil Mahshi Bil Kuzbara (Saudi Chiles Rellenos)
Filfil Mahshi Bil Kuzbara (Saudi Chiles Rellenos)
8 small poblano or Anaheim chilis
1/2 cup white cheese (feta or similar)
1/2 cup monterey jack cheese, grated
1/2 cup minced cilantro
Tomato Sauce:
1/2 onion, chopped
1 tbsp olive oil
1 can (16oz) tomatoes, with juice
salt
2 tbsp minced cilantro
1. Roast the chilis under the broiler (be careful if using Anaheims, they're
much more delicate guys!) Peel the chilis as you run them under cold water.
Make a slit in each and remove the seeds, leaving the stem connected.
2. Combine the cheeses and the 1/2 cup cilantro, and fill each chili with
this mixture. Place in baking dish.
3. Sautee the onion in the olive oil until soft and transparent.
4. Whirl the tomatoes and their juice in a blender or food processor until
nearly smooth. Pour over the onions and stir to blend. Add salt, taste,
and adjust seasoning.
5. Pour the sauce over the peppers and sprinkle the 2 tbsp cilantro over
the dish. Bake at 350 degrees for about 20 minutes.
8 small poblano or Anaheim chilis
1/2 cup white cheese (feta or similar)
1/2 cup monterey jack cheese, grated
1/2 cup minced cilantro
Tomato Sauce:
1/2 onion, chopped
1 tbsp olive oil
1 can (16oz) tomatoes, with juice
salt
2 tbsp minced cilantro
1. Roast the chilis under the broiler (be careful if using Anaheims, they're
much more delicate guys!) Peel the chilis as you run them under cold water.
Make a slit in each and remove the seeds, leaving the stem connected.
2. Combine the cheeses and the 1/2 cup cilantro, and fill each chili with
this mixture. Place in baking dish.
3. Sautee the onion in the olive oil until soft and transparent.
4. Whirl the tomatoes and their juice in a blender or food processor until
nearly smooth. Pour over the onions and stir to blend. Add salt, taste,
and adjust seasoning.
5. Pour the sauce over the peppers and sprinkle the 2 tbsp cilantro over
the dish. Bake at 350 degrees for about 20 minutes.
Shir Berenj (rice pudding)
1/2 c short grain rice
1 1/2 cups cold water
4 cups milk
pinch of salt
1/4 c sugar
2-3 teaspoons rosewater
1/2 teaspoon ground cardamom
honey for serving (optional)
1. Rinse rice if necessary. Place in a heavy pan with water and bring to
a boil, stirring occasionally. Boil gently, uncovered, for 15 minutes
until water is well absorbed.
2. Stir in milk, add salt and bring to a slow simmer. Simmer gently,
uncovered, for 40 minutes until pudding is thick. Take care that pudding
does NOT scorch. Srit occasionally with a wooden spoon.
3. Add sugar, rose water, to taste, and cardamom. Stir to blend and turn
into small bowls. Serve warm or chilled with a little honey drizzled on top
if desired.
1 1/2 cups cold water
4 cups milk
pinch of salt
1/4 c sugar
2-3 teaspoons rosewater
1/2 teaspoon ground cardamom
honey for serving (optional)
1. Rinse rice if necessary. Place in a heavy pan with water and bring to
a boil, stirring occasionally. Boil gently, uncovered, for 15 minutes
until water is well absorbed.
2. Stir in milk, add salt and bring to a slow simmer. Simmer gently,
uncovered, for 40 minutes until pudding is thick. Take care that pudding
does NOT scorch. Srit occasionally with a wooden spoon.
3. Add sugar, rose water, to taste, and cardamom. Stir to blend and turn
into small bowls. Serve warm or chilled with a little honey drizzled on top
if desired.
Shirini
Shirini (Kurdish)
1-1 1/2 tins sugar
1/2 tin water
1/2 k pumpkin
1/2 tin chopped walnuts
Boil the sugar and water till it forms a thick syrup. Wash the pumpkin, peel it, remove the seeds, cut into neat pieces and cook in the syrup until it is very thick and almost all absorbed. Arrange the pumpkin on a plate and decorate with walnuts, and if wanted, a little cinnamon.The Syrup may be made of date syrup or honey, but sugar is better. The Turkish method of making this dish is to put layers of sugar between the pumpkin, enough water being obtained from the juice. Sometimes this is served with clotted cream.
1-1 1/2 tins sugar
1/2 tin water
1/2 k pumpkin
1/2 tin chopped walnuts
Boil the sugar and water till it forms a thick syrup. Wash the pumpkin, peel it, remove the seeds, cut into neat pieces and cook in the syrup until it is very thick and almost all absorbed. Arrange the pumpkin on a plate and decorate with walnuts, and if wanted, a little cinnamon.The Syrup may be made of date syrup or honey, but sugar is better. The Turkish method of making this dish is to put layers of sugar between the pumpkin, enough water being obtained from the juice. Sometimes this is served with clotted cream.
Torshi (pickle) Making!
Cukes:
snip off those ends--
scrub well
now two ways to do it: I put mine in without soaking, just pop em in a jar.
I boil roughly 3-4 cups of water per 1 cup of white vinegar with about
1/4 cup salt. when its to the boil, I immediately add it to the jar,
add spices (I do peppercorns and dill either fresh or dried, and garlic
cloves (squished a lil bit). Now Im a real lazy canner and I'm sure the
food safety people here are having a coronary reading this, but I use that
boiling water to seal the cans LOL since I dont have a large enough pot to
process the cans-- the hot brine forces it to seal sort of. Also I
sometimes use those big huge pickling jars with the attached lid (the glass
ones u know?) especially since I am forced to make large quantities of torshi.
Ok the other method to do cukes is what an Iraqi sister here told me to do.
The outcome was basically similar, but I question the method. She soaks
those cukes in cold water covered with a plate for a day or even two.
She doesnt put it in the fridge, which is why I wont do it. You can try
doing that in the fridge though, weither way its supposed to soften them
up a little bit or something like that.
ok
!~!~!~!~Pickles Turnips
My favorite-- the middle east cookbook online has a recipe that doesnt use
vinegar, so depending on your tastes you can use that one or the way I do
mine.
Peel the turnips and cut into chunks (make sure u can get them back OUT of
the jar if youre using a smaller jar!!!!!
Peel and cut up a beet (or more dpending on how much youre making!)
do the brine the same way I did previously (3 or 4 c water to 1 c vinegar
and 1/4 c salt) and pour over the veggies into the jars while still
reeeeeaaaaaalllllllly darned hot.
I sometimes put in a dried chili, and a peppercorn or two, but nothing fancy
for these-- theyre nifty on their own-- hot pink pickles :)
*oh yeah I let all these pickles sit inside in the dark (some ppl put
theirs in the sun!) for about 3-4 weeks, or until I walk in the kitchen
to discover my husband or a neighbor breaking in and munching them down >:()
Ok now mixed veggies--
my fav torshi is definetly cauliflowers and carrots, I NUB em!
wash and break up cauli into florets the size u like.. soak em
for a bit in cold water that is lightly salted to remove any doodehs
(worms/bugs) or dirt. Meanwhile, peel and slice or chop carrots
(not too thick or thin, I generally slice mine on the slant at about 1/4
in thick or so). Boil some water and BLANCH theseveggies for a few minutes,
you dont want them SOFT, but you dont want super crunchy hard torshi that
didnt absorb any brine!
Do the brine the same as before, and so on.
as per spices on mixed veggies I usually throw in whatever is at hand,
but I always add garlic, peppercorns, and usually a dried chili pepper.
other stuff Ive used in the past:
*mustard seeds
*cumin seeds
*dill weed
*blanched, sliced jalapeno peppers
*pearl onions (not my fav really)
*caraway seeds (loved it personally but children tend to get irked when
they bite into one! LOL)
snip off those ends--
scrub well
now two ways to do it: I put mine in without soaking, just pop em in a jar.
I boil roughly 3-4 cups of water per 1 cup of white vinegar with about
1/4 cup salt. when its to the boil, I immediately add it to the jar,
add spices (I do peppercorns and dill either fresh or dried, and garlic
cloves (squished a lil bit). Now Im a real lazy canner and I'm sure the
food safety people here are having a coronary reading this, but I use that
boiling water to seal the cans LOL since I dont have a large enough pot to
process the cans-- the hot brine forces it to seal sort of. Also I
sometimes use those big huge pickling jars with the attached lid (the glass
ones u know?) especially since I am forced to make large quantities of torshi.
Ok the other method to do cukes is what an Iraqi sister here told me to do.
The outcome was basically similar, but I question the method. She soaks
those cukes in cold water covered with a plate for a day or even two.
She doesnt put it in the fridge, which is why I wont do it. You can try
doing that in the fridge though, weither way its supposed to soften them
up a little bit or something like that.
ok
!~!~!~!~Pickles Turnips
My favorite-- the middle east cookbook online has a recipe that doesnt use
vinegar, so depending on your tastes you can use that one or the way I do
mine.
Peel the turnips and cut into chunks (make sure u can get them back OUT of
the jar if youre using a smaller jar!!!!!
Peel and cut up a beet (or more dpending on how much youre making!)
do the brine the same way I did previously (3 or 4 c water to 1 c vinegar
and 1/4 c salt) and pour over the veggies into the jars while still
reeeeeaaaaaalllllllly darned hot.
I sometimes put in a dried chili, and a peppercorn or two, but nothing fancy
for these-- theyre nifty on their own-- hot pink pickles :)
*oh yeah I let all these pickles sit inside in the dark (some ppl put
theirs in the sun!) for about 3-4 weeks, or until I walk in the kitchen
to discover my husband or a neighbor breaking in and munching them down >:()
Ok now mixed veggies--
my fav torshi is definetly cauliflowers and carrots, I NUB em!
wash and break up cauli into florets the size u like.. soak em
for a bit in cold water that is lightly salted to remove any doodehs
(worms/bugs) or dirt. Meanwhile, peel and slice or chop carrots
(not too thick or thin, I generally slice mine on the slant at about 1/4
in thick or so). Boil some water and BLANCH theseveggies for a few minutes,
you dont want them SOFT, but you dont want super crunchy hard torshi that
didnt absorb any brine!
Do the brine the same as before, and so on.
as per spices on mixed veggies I usually throw in whatever is at hand,
but I always add garlic, peppercorns, and usually a dried chili pepper.
other stuff Ive used in the past:
*mustard seeds
*cumin seeds
*dill weed
*blanched, sliced jalapeno peppers
*pearl onions (not my fav really)
*caraway seeds (loved it personally but children tend to get irked when
they bite into one! LOL)
Moussaka
Ingredients
3/4 pound eggplants
3/4 pound potatoes
1 pound of ground lamb or beef
2 cloves garlic
1/2 pound onions
1 14oz can of peeled tomatoes
5oz or 1/4 pint of water
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
salt and pepper
olive oil
Topping:
1 oz butter1 oz plain flour
1/2 pint milk
2 tablespoons cream
1 egg
salt and pepper
pinch of nutmeg
20 oz grated cheddar cheese
1 oz white breadcrumbs (optional)
Instructions
1. slice the eggplants into thin slices (about 1/8 inch thick)
2. Pack the slices into a colander, sprinkle with salt to extract juices, and leav for about 30 minutes.
3. Chop the onione and garlic and fry together in a large frying pan with oil for about 5 minutes.
4. Add the ground lamb or beef to the pan, making sure to beak up any clumps which form.
5. In a food processor, combine the chopped parsley, canned tomatoes, tomato paste, water, cinnamon, nutmeg, and other seasonings. If you dont have a food processor, finely chop the canned tomatoes, and mix VERY well with the rest of the ingredients.
6. Pour this tomato mixture over the onion and meat mixture, stir, and leave to simmer slowly for about 30 minutes.
7. Rinse the salt off of the eggplants and pat dry. Fry in hot oil to light brown on both sides. Reserve.
8. Peel potatoes and slice thinly as you did the eggplants. Fry in oil until light brown on both sides and reserve.
9. Take a large casserole dish and arrange a layer of eggplant and potatoes at the bottom of the dish. Spread half of the meat mixture on top, season well. Foloow this by another layer of eggplant and potatoes. Spread the remaining half of the meat mixture on top, season, and top with a final layer of eggplant and potatoes.
Topping:
1. Melt butter in a pot and add the flour and cook for about 2 minutes.
2. Stir in the milk gradually, and bring to the boil. Stir constantly until you have a smooth sauce. Add cream.
3. Allow to cool slightly, and add an egg yolk.
4. Add half of the grated cheese to the sauce. Season.
5. Whisk the egg white in a separate bowl with an electric or hand mixer until stiff. Fold into the sauce, and pour over meat and eggplant mixture in the casserole dish. Sprinkle the rest of the cheese and the optional breadcrumbs on top.
6. Bake for 45 minutes at 375 degrees F (190 C).
Chicken Kabsa
Ingredients
1/4 cup butter
1 chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato puree (I use a few tbs paste actually)
2 medium tomatoes, chopped
2 carrots, grated
3 whole cloves
2 cardamom pods
1 small cinnamon stick
salt and pepper to taste
3 cups chicken broth or water (I use water)
1 cup long grain rice (or more, but remember to increase the water or broth for how much more rice you add)
toasted almonds or pine nuts
Instructions
1. melt butter in large skillet or dutch oven. add chikcen pieces and brown on all sides
2. Remove from skillet and set aside
3. add onion and garlic to skillet and fry until tender. Stir in tomato paste
4. simmmer a few minutes
5. add tomatoes carrots cloves cardamom cinnamon stick salt and pepper. cook for 1 minute or so
6. Add broth or water and return chicken pieces to it bring to the boil and reduce heat and cover simmer for about 30 minutes on low heat
7. Stir rice into liquid or remove chicken and put rice in and put chicken BACK-- ORRRR take out the chicken, set aside and bake it by itself to be crispy and add just the rice to the liquid (thats what I do)
8. Cover. Simmer 30 minutes more or until rice is tender-- add more water if its dry--if its too wet too bad its messed up now lolol(what I do to tell if theres enough water-- I add the rice and then put my finger in the water-- if the water is up to my first knuckle by the time I touch the rice, then its ok)
Serving suggestion: for garnish I like to fry some onions and pine nuts and potatoes diced
Yemeni Chili
Ingredients
3-4 small to meduim peeled, chopped potatoes
ground cumin
curry powder
1 large chopped onion
2 cloves minced garlic
1 minced jalapeno pepper (if you dont want too hot, remove membranes and seeds)
1 to 1.5 pounds ground beef
2 16oz. cans of tomato sauce
olive oil
salt and pepper
Instructions
1. Fry the onion and garlic and jalapeno in olive oil until tender. Add the ground beef and brown, making sure to break up any clumps
2. Add about 3 tablespoons curry power and 2 tablespoons ground cumin to the mixture along with salt and pepper to taste. Add the chopped potatoes and let it fry for about 5-10 minutes
3. Add the tomato sauce and some water so the mixture isnt too thick. Boil, covered, for about an hour until the potatoes are nice and soft and the mixture isnt too watery or too thick. Adjust seasonings to your taste.serving suggestion: eat with flat bread and lemon juice dressing salad.
Garbanzo Beans and Spinach
Armenian Chickpeas and Spinach
Ingredients
1/2 cups of dried chick peas (garbanzo beans), or 3 cans cooked
1/4 cup olive oil
1 large onion, chopped
garlic powder or pressed garlic (optional)
1/4 cup tomato paste
salt
pepper
1 teaspoon sugar
1 large bunch of fresh spinach (about a pound or so)
lemon wedges
Instructions
1. soak and cook the chickpeas until tender if using dried version
2. put olive oil and onion and garlic in a pot and fry gently until tender and transparent. Add the tomato paste, a few teaspoons of salt, a generous grinding of black pepper, and sugar.
3. Add the cooked chickpeas to the tomato mixture.
4. wash the spinach well, removing any wilted leaves and any tough stems. You can choose to use the leaves alone or the tender parts of the stems with it. Chop them coarsely.
5. Add the spinach to the pot and simmer over low to medium heat for about 20-30 minutes. Add more water to the pot if you really need it.
6. when done, it should look wet, but not too liquid or soupy. Squeeze the lemon wedges on top of it, and serve with pita or flat bread and pickled vegetables.
Mid Eastern Beans and Rice
Ingredients
1 can of drained black eyed peas (Iraqi version), or 1 cup cooked green fava beans (Iranian version)
1 cup of basmati rice
butter
salt
dill weed (I use dried)
Instructions
1. put a large pot of salted water on the boil
2. add the rice (you can wash it first or soak it if you want to reduce the cooking time)
3. cook the rice for 8-9 minutes (less if washed) or until it is al dente-- not completely cooked. Drain
4. put some butter (I always use enough to clog my arteries) in the bottom of the pot and melt it--
5. add the drained rice, the drained black eyed peas/fava beans, salt to your taste, and several spoonfulls of dill weed-- you choose how much you'd like-- but at least 1 tbs per batch-- I always use quite a bit more than that.
6. use your spatula to make the rice mixture look like Devil's Tower (dont forget to hum the melody for Close Encounters lol lol ) and poke a few holes down through the mixture with the handle of your spatula to facilitate steaming.
7. I put a few more pats of butter on top and more salt if needed
8. put a paper towel or thin dish towel over the top of the pan, and then put the lid of the pot over the top-- if the rag is long, tie it on top of the lid.
9. Steam on LOW heat for 15-25 minutes or until u can't stand it anymoreHow to eat it-- some people like this with a Roast chicken, but I always go the vegitarian way by just taking home made pickles (torshi) and plain yoghurt to mix in. Serve with a nice salad with a lemon vinagrette too
Instructions
1. put a large pot of salted water on the boil
2. add the rice (you can wash it first or soak it if you want to reduce the cooking time)
3. cook the rice for 8-9 minutes (less if washed) or until it is al dente-- not completely cooked. Drain
4. put some butter (I always use enough to clog my arteries) in the bottom of the pot and melt it--
5. add the drained rice, the drained black eyed peas/fava beans, salt to your taste, and several spoonfulls of dill weed-- you choose how much you'd like-- but at least 1 tbs per batch-- I always use quite a bit more than that.
6. use your spatula to make the rice mixture look like Devil's Tower (dont forget to hum the melody for Close Encounters lol lol ) and poke a few holes down through the mixture with the handle of your spatula to facilitate steaming.
7. I put a few more pats of butter on top and more salt if needed
8. put a paper towel or thin dish towel over the top of the pan, and then put the lid of the pot over the top-- if the rag is long, tie it on top of the lid.
9. Steam on LOW heat for 15-25 minutes or until u can't stand it anymoreHow to eat it-- some people like this with a Roast chicken, but I always go the vegitarian way by just taking home made pickles (torshi) and plain yoghurt to mix in. Serve with a nice salad with a lemon vinagrette too
Feta Cheese Dip
Ingredients
1 cup crumbled Feta Cheese2 tbs Olive Oil1/4 cup chopped parley1/4 cup chopped fresh dill (or 1 tbsp dried dill weed or more)
Instructions
Combine cheese, half the oil and half the parsley and half the dill in a blender or food processor. Whir until blended. Add the rest of the olive oil, parsley, and dill, and blend until smooth.Serve as a cold dip for raw cut veggies
Monday, July 27, 2009
Shrimp Machboos
Ingredients
1 pound shrimp shelled
salt
black pepper
2 tsp of kabsa spices (or add pinches of red pepper, cumin, cinnamon, clove, black pepper, cardamom, nutmeg coriander, and ground dried lemon)
3 tbs olive oil (or more)
1 onion chopped
3 cloves garlic
2 ripe tomatoes chopped
1/4 tsp ground dried lemon (loomi, noomi basra, omani lemon)
salt
juice of one lemon
2 tbs butter or olive oil
1 3/4 cup rice
3 1/4 cup water
1 rounded tsp tomato paste
Instructions
Sprinkle the shrimp with salt, pepper, and 1 tsp of the kabsa spices and rub the seasonings into the shrimp.Sautee in 2 tbsp hot oilve oil for around 2-3 minutes (dont cook them completely) remove from panTake same pan and sautee the onion with the rest of the olive oil until soft. Add garlic, rest of kabsa spices, tomato, loomi, salt, lemon juice, and butter. cook for a few minutes more.Add the rice, making sure each grain is coated with the spiced tomato mixture.Pour on the water, stir in the tomato paste and bring to the boil. Cover, reduce heat, and simmer for about 25 minutes (add more water if the rice seems too dry, if it seems too wet, remove the cover and gently raise the hheat for a few minutes)Turn off flame, and gently stir in the shrimp. Put cover back on, and steam without additional heat for about 5 minutes
Moroccan Carrot Salad
Ingredients
1/2 cup water
salt
1 pound carrots-- pared and cut into 2.5 inch X 1/4 inch sticks (generally)
fresh parsley, minced
Ingredients For The Dressing
1 clove garlic crushed with salt (or pressed)
3 tbs lemon juice or vinegar
1/4 cup olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper (or more)
2 tbs minced parsley
2 tbs minced cilantro
Instructions
Bring the water to a boil, add salt and carrots, and steam over medium heat until tender-crisp, about 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.Prepare the dressing by putting the ingredients together (the recipe recommends putting it in a Tupperware box and shaking it together)Stir the dressing and the reserved cooking liquid into the carrots, cover and simmer about 7 minutes. (the carrots will be soft). Add the fresh parsley and toss. Serve chilled or at room temperature.
Potato Kubba
Ingredients & equipement
(For the Potato Shell)
*1/4 cup white rice, any type except converted or instant
*3 Potatoes, peeled and cut into chunks
*1 or 2 big slices of day-old bread
*salt
*black pepper
( For the Meat Filling )
* 1 onion, finely chopped
* 2 tbs olive oil
* 1/2 pound ground beef
* Salt
* Black Pepper
* equal pinches of cinnamon, cumin, and curry powder (I sometimes just use curry)
*1/4 cup minced parsely
*Oil for sautéing
*Optional- toasted pine nuts
Instructions
1. Boil the rice in 4 cups of water until tender. Drain and allow to cool down.
2. Steam or boil the potatoes in salted water until tender (roughly 15 minutes). Drain and use a potato masher or mixer to mash.
3. Tear the bread into pieces and whirl them in the food processor-- you should have about a cup of bread crumbs as a result.
4. Measure 1 cup cooked rice, and add to the food processor, processing again with the crumbs
5. Add th potatoes to the rice-bread combo and knead the mixture until a smooth dought is formed. Add salt and pepper to taste.
6. For the stuffing, gently sauté the onion until soft, add meat and spices, and fry for a while, making sure to break up the lumps of meat. when browned, drain any extra oil and stir in the minced parsely & optional toasted pine nuts.
7. To shape the potato cake, form a ball the size of a lime and insert your finger to hollow out the inside. Fill with about a tsp of the meat stuffing and close the potato mixture around the filling. Flatten slightly between yor palms. At this point I like to place the uncooked kubbe in the refigerator for an hour or so to firm it up. You can also freeze it as is to be thawed and fried later on.
8. Lightly sauté the kubbe in oil until pale golden brown and crisp. Serve hot or at room temp.
Cabbage Rice
Ingredients
*1/2 Head Medium White Cabbage
*1 Large Onion, chopped
*garlic cloves, chopped
*1 lb ground beef
*Tumeric
*salt
*pepper
*red pepper (optional)
*Basmati or Long Grain Rice
*Butter or Oil
Instructions
Put a large saucepan full of water on the burner with salt. When it boils, add the rinsed rice and cook for roughly ten minutes, or until the rice is a little bit cooked, but not yet done. Drain in a colander and run some cold water over it to remove any starch. Set aside.In a frying pan, heat up some oil or butter and gently fry onions until transparent. Add several cloves of chopped garlic and fry for a few minutes more, stirring to make sure it doesn't burn. Add ground beef, salt, pepper, red pepper, and tumeric, stirring constantly to make sure the peices of beef break up well. When browned well, chop up the 1/2 head of cabbage into ribbons and add to the mixture. Fry over a slow heat until the cabbage is wilted. In saucepan, melt some butter or oil and add 1/2 of the cooked rice. Add the cabbage-meat mixture, and then place rest of rice on top. Take your spoon or spatula handle and poke several holes in the rice down to the bottom to insure it steams well. Place a paper towel or a thin dish towel over the top of the saucepan, and then fix the lid on tightly (this traps the steam and makes sure the rice doesn't get soggy). Steam over LOW heat for 20 minutes, or until the rice is done to your liking.
Hummus
Ingredients
*2 cans of chick peas, or 3c cooked chick peas (save water)
*garlic cloves*Tahini Paste (aka Sesame Seed Paste)
*Lemons or Lemon Juice
*Olive Oil Instructions
Place chick peas, 1/2 cup of its water, several tbs of lemon juice, several cloves of garlic, and 3-4 tbs of tahini in a food processor or blender. Puree, adding salt and white pepper to your taste. If the consistency of the hummus isn't thin enough, add either more water or lemon juice to the mixture. Serve with olive oil, salad, and toasted flat bread.
Homemade Cheese (paneer)
Ingredients
*Milk (whole, lowfat, or skim)
*lemon juice or vinegar
*salt*saucepan
*cheesecloth or think white cloth
*cooking thermometer
*colanderInstructions
Slowly heat the milk in the saucepan over low or medium-low heat , stirring occasionally, until it is roughly 175F, or until it is not quite to the boiling point. Add vinegar or lemon juice to the milk a tablespoonfull at a time, stirring slowly, until the milk begins to curdle. When you can tell the difference between the curds and whey (one will look like cottage cheese and the rest like yellowish water), then take off heat and add no more lemon juice or vinegar. place cheesecloth in a colander with edges draping over the rim. SLOWLY pour the curds into the colander and let sit until most of the water has drained off. Add salt to your liking, tie ends of the cloth and hang over the sink for several hours. Alternatively, add salt, form the curds into a square shape, wrap up in cheesecloth, and place on a cutting board. Place something under one end of the board to have it at a slant, and place a heavy book on top of the wrapped cheese to press out the water. Let sit for several hours or overnight in a cool place. Remove cloth and cut into chunks and store in a plastic container in the refigerator.
Yoghurt Cucumber Salad
Ingredients
*Yoghurt, plain
*salt
*white pepper (optional)
*cucumbers
*white onion, minced (optional)
*pressed garlic or minced shallots (optional)
Instructions
Take the yoghurt and place in a bowl. Skin the cucumber, cut lengthwise, and take out the seeds if you wish. Cut the cucumber into very small pieces, or grate it, using the large teeth of a grater. Add to the yoghurt along with salt, pepper, and the optional ingredients. Serve cold as a side dish or with rice dishes, or as a cold sauce in pita bread sandwiches such as falafal.
Yoghurt Cheese
Ingredients
*Yoghurt
*cheesecloth or thin white cloth (perhaps a thin T-shirt)
*Olive Oil
*Jar
*spices such as paprika and cumin (optional)
*colander (optional)
Instructions
Take the yoghurt and place it in the cloth, typing the corners of the cloth to make a sort of bag. Hang this from the faucet over the sink, or place it in a colander in the sink so the water drains off. Check the yoghurt periodically to see if it is the consistency you like. Different thicknesses of cloth will take different amounts of time to thicken the yoghurt. n to your liking, take the yoghut out of the cloth and either place as is in a jar or plastic container and place in the refrigerator, or else form the yoghurt into 1 1/2 inch balls and pack in a jar with some olive oil. n serving, some people like to roll the yoghurt balls in paprika or cumin before placing on it's serving dish. Good for breakfast with flat bread.
Homemade Yoghurt
Ingredients and Equipment
*Milk (whole, nonfat, or lowfat)
*small quantity of yoghurt
*Cooking Thermometer
*plastic or ceramic bowl
*saucepan
*towels
Instructions
Heat milk slowly in a saucepan until it reaches 185F (85C). If you don't have a thermometer, heat the milk until bubbles begin to appear around the edges of the pan. (be careful to keep stirring the milk or it will burn on the bottom and make a crust) Cool the milk until it is down to 110F (45C), or lukewarm.Put the yoghurt in a small bowl (about 1/4 cup for a gallon of milk, or 2 Tbs for 4 cups of milk) and stir until it is soft. stir in about 1/2 cup of warm milk with yoghurt until it is all mixed well. Add this yoghurt mixture to the saucepan with the rest of the milk, stirring SLOWLY, or it will become sour or tart. Rinse the bowl you are using with hot water and then pour in the yoghurt/milk mixture. Put on the lid firmly and then wrap the bowl in at least two layers of bath towels to keep the heat in. Set the towel covered bowl aside for at least 6 hours, usually overnight. Afterwards, store the yoghurt in the refigerator.
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