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.
Showing posts with label Iranian. Show all posts
Showing posts with label Iranian. Show all posts
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.
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.
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.
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.
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.
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
Monday, July 27, 2009
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.
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.
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