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.

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.

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