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.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Friday, August 7, 2009
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.
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.
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.
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.
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.
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