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.

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.

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.

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

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).

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.