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 stew. Show all posts
Showing posts with label stew. 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.
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**
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.
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...
Monday, July 27, 2009
Yakhni
(special thanks to Sume for the recipe)
Ingredients
Once large head of cauliflower
One bunch of cilantro, chopped
1/4 lb cubed meat or bones (depending on how meaty you like it)
2 yellow onions chopped
5 cloves garlic chopped
Butter or olive oil
Salt to taste
1/8 tsp cinnamon (optional)
Any other spice you prefer
Directions
Cut cauliflower in to fist size pieces, and deep fry until golden. You have to fry it on high or medium high so it doesn't cook all the way through. Set aside and drain. Saute meat in frying pan in butter or olive oil until brown. Place meat in pan with six cups of water and salt, bring to a boil and simmer. In a frying pan, saute onion in butter or olive oil until transparent, then add cilantro and saute until wilted down, then add garlic, saute for a minute or two longer and take it off the heat. Add cauliflower and cilantro mixture to meat and simmer until cauliflower is tender. Also add any other spices that you like.
Serving Suggestions
Best served with long-grained rice
Options: Lemon Wedges and whatever condiments you prefer
Ingredients
Once large head of cauliflower
One bunch of cilantro, chopped
1/4 lb cubed meat or bones (depending on how meaty you like it)
2 yellow onions chopped
5 cloves garlic chopped
Butter or olive oil
Salt to taste
1/8 tsp cinnamon (optional)
Any other spice you prefer
Directions
Cut cauliflower in to fist size pieces, and deep fry until golden. You have to fry it on high or medium high so it doesn't cook all the way through. Set aside and drain. Saute meat in frying pan in butter or olive oil until brown. Place meat in pan with six cups of water and salt, bring to a boil and simmer. In a frying pan, saute onion in butter or olive oil until transparent, then add cilantro and saute until wilted down, then add garlic, saute for a minute or two longer and take it off the heat. Add cauliflower and cilantro mixture to meat and simmer until cauliflower is tender. Also add any other spices that you like.
Serving Suggestions
Best served with long-grained rice
Options: Lemon Wedges and whatever condiments you prefer
Iraqi Shorba
Ingredients
One or two large onions, chopped
Several cloves of garlic
One Large Tomato, chopped
Olive Oil
Dried Lemon (optional)
One 6oz can of tomato paste
Salt, pepper, hot pepper (optional), preferred spices
Your choice(choose ONE) of vegetable: okra
yellow and/or zuchini squash
spinach
green peas
other...
Your choice of either beef or lamb, cubed or on the bone
(at least one pound, but you can make due without meat)
Instructions
*Fry onions in olive oil over medium heat until they are transparent.
* Add garlic (chopped or whole) and fry gently for a few minutes.
*Add cubed meat, salt, pepper, and spices and brown.
*Add the tomato and dried lemon
*Add water (enough to well cover the meat) and cover pot.
*Add tomato paste
*Boil for two or three hours, or until meat is tender
(using a pressure cooker reduces the time for the meat!!!)
*Add your chopped or cubed vegetable and boil until a thick stew.
**Note: You will definetly have to keep adding more water to
the pot, make sure your shorba doesn't boil down and burn!
Serving Suggestions
*over pita/Arabic bread in a large serving bowl.
*eat with pita or arabic bread instead of a spoon.
*serve over saffron or long-grained rice
One or two large onions, chopped
Several cloves of garlic
One Large Tomato, chopped
Olive Oil
Dried Lemon (optional)
One 6oz can of tomato paste
Salt, pepper, hot pepper (optional), preferred spices
Your choice(choose ONE) of vegetable: okra
yellow and/or zuchini squash
spinach
green peas
other...
Your choice of either beef or lamb, cubed or on the bone
(at least one pound, but you can make due without meat)
Instructions
*Fry onions in olive oil over medium heat until they are transparent.
* Add garlic (chopped or whole) and fry gently for a few minutes.
*Add cubed meat, salt, pepper, and spices and brown.
*Add the tomato and dried lemon
*Add water (enough to well cover the meat) and cover pot.
*Add tomato paste
*Boil for two or three hours, or until meat is tender
(using a pressure cooker reduces the time for the meat!!!)
*Add your chopped or cubed vegetable and boil until a thick stew.
**Note: You will definetly have to keep adding more water to
the pot, make sure your shorba doesn't boil down and burn!
Serving Suggestions
*over pita/Arabic bread in a large serving bowl.
*eat with pita or arabic bread instead of a spoon.
*serve over saffron or long-grained rice
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