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 stuffed foods. Show all posts
Showing posts with label stuffed foods. Show all posts
Friday, August 7, 2009
Klaicha
Klaicha
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
3 cups plain flour
1/2 cup sugar
8oz unsalted butter (1 cup)
3 tsp orange flour water or rose water
1/4 cup water
250 g or 8 oz pitted dates
2 tbsp butter
1. Sift flour and sugar into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly.
2. Blend orange flour water or rose water with water and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.
3. Meanwhile chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and keep aside.
4. Roll dough into balls the size of a large walnut (@ 1 tbsp )
5. Flatten a ball of dough in the palm of your hand and place a teaspoonfull of date filling in the center. Mould dough around filling and reshape into a ball.
6. Press ball into a carved mold similar to a tabi and place on an ungreased baking tray. Alternatively, place on a tray, flatten slightly and press tines of a fork obliquely around sides and accross top. giving pastry a slightly conical shape.
7. Bake in a preheated moderately slow oven ( 170 C or 325 F) for 30-35 minutes, until lightly browned.
8. Cool on tray -- pastries will become firm and crisp on cooling. Store in a sealed container when cool.
Alternative shaping--
Divide pastry into 3 equal portions and roll each portion into a rectangle 1 cm (1/2 inch) thick and 10 cm (4 inches) wide. Put one-third of the date mixture, shaped in a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls, join side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Bake as for Klaicha above, cool and slice at an angle to serve. Store in sealed container.
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.
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.
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.
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.
Monday, July 27, 2009
Potato Kubba
Ingredients & equipement
(For the Potato Shell)
*1/4 cup white rice, any type except converted or instant
*3 Potatoes, peeled and cut into chunks
*1 or 2 big slices of day-old bread
*salt
*black pepper
( For the Meat Filling )
* 1 onion, finely chopped
* 2 tbs olive oil
* 1/2 pound ground beef
* Salt
* Black Pepper
* equal pinches of cinnamon, cumin, and curry powder (I sometimes just use curry)
*1/4 cup minced parsely
*Oil for sautéing
*Optional- toasted pine nuts
Instructions
1. Boil the rice in 4 cups of water until tender. Drain and allow to cool down.
2. Steam or boil the potatoes in salted water until tender (roughly 15 minutes). Drain and use a potato masher or mixer to mash.
3. Tear the bread into pieces and whirl them in the food processor-- you should have about a cup of bread crumbs as a result.
4. Measure 1 cup cooked rice, and add to the food processor, processing again with the crumbs
5. Add th potatoes to the rice-bread combo and knead the mixture until a smooth dought is formed. Add salt and pepper to taste.
6. For the stuffing, gently sauté the onion until soft, add meat and spices, and fry for a while, making sure to break up the lumps of meat. when browned, drain any extra oil and stir in the minced parsely & optional toasted pine nuts.
7. To shape the potato cake, form a ball the size of a lime and insert your finger to hollow out the inside. Fill with about a tsp of the meat stuffing and close the potato mixture around the filling. Flatten slightly between yor palms. At this point I like to place the uncooked kubbe in the refigerator for an hour or so to firm it up. You can also freeze it as is to be thawed and fried later on.
8. Lightly sauté the kubbe in oil until pale golden brown and crisp. Serve hot or at room temp.
Samosas
(Nargis's recipe)
DOUGH INGREDIENTS
1/2 C white flour
1/2 tsp salt
4 Tbsp butter, soft
ice water
Mix the above with out ice water...and add enough ice water to make a soft dough. Knead until smooth and silky. Cover with plastic and start making the filling!
FILLING INGREDIENTS
6 cooked, peeled and diced potatoes
3 jalapenos, diced
1/2 cp chopped cilantro
1/2 cp frozen but defrosted green peas
1 1/4 tsp garam masala or chat masala
1 tsp sugar
2 tsp salt or more to taste
a big pinch of hing(asafoetida)
1 1/2 tsp black mustard seeds
a teaspoon heaped up high of minced ginger
some ghee (clarified butter)oil for deep frying
OK! Now put some ghee.about 2 tbsp into a frying pan or skillet. Heat it up and throw in the mustard seeds. (watch out they start popping and will jump right out of the pan and go allllll over your kitchen!)When they start jumping out, add the chopped jalapenos, ginger and the hing. Fry a bit. When you see the mustard seeds turning greyish color then add the potatoes,the peas, the garam masala or chat masala, salt, sugar, and sautee a few minutes. This is the time to taste it. Add more salt if necessary or masala or whatever. Then stir in the cilantro and take it off the stove.Then make about 14 balls out of the dough. Roll them flat like tortillas(about 6 inch rounds).Cut each in half so you have 28 semicircles. (Yes i know this is very annoying and i dont like it either but it sure tastes better than shortcuts like using flour tortillas or wonton skins! GOOD GRIEF---better to do it the ORIGINAL WAY!!!!)Then take a spoonfull of the filling and place in center of one semicircle..and wet the edges with a bit of water(to make it sticky). Then ..here is the hardest part.you have to manage to make a sort of cone shape out of this thing, by folding the triangular edges together,,and sealing it, and then sealing the top. It should look like a triangle. Its nice if you can ruffle the top edge but most ppl cannot do it ! I notice the indian stores dont even bother with this at all LOL but still..try it, it looks pretty. Just make sure its crimped well so filling doesnt seep out during frying. OK now if you aren't totally disheartened with this process, then do same with all of the semicircles, stuffing and sealing. Then deep fry in oil, till they are cute and golden brown. Drain of course...and eat with CHUTNEY OOOH MMMMMMMMMMMMMMMMMMMMMMMMM I can eat TONS OF THESE!!!!!
DOUGH INGREDIENTS
1/2 C white flour
1/2 tsp salt
4 Tbsp butter, soft
ice water
Mix the above with out ice water...and add enough ice water to make a soft dough. Knead until smooth and silky. Cover with plastic and start making the filling!
FILLING INGREDIENTS
6 cooked, peeled and diced potatoes
3 jalapenos, diced
1/2 cp chopped cilantro
1/2 cp frozen but defrosted green peas
1 1/4 tsp garam masala or chat masala
1 tsp sugar
2 tsp salt or more to taste
a big pinch of hing(asafoetida)
1 1/2 tsp black mustard seeds
a teaspoon heaped up high of minced ginger
some ghee (clarified butter)oil for deep frying
OK! Now put some ghee.about 2 tbsp into a frying pan or skillet. Heat it up and throw in the mustard seeds. (watch out they start popping and will jump right out of the pan and go allllll over your kitchen!)When they start jumping out, add the chopped jalapenos, ginger and the hing. Fry a bit. When you see the mustard seeds turning greyish color then add the potatoes,the peas, the garam masala or chat masala, salt, sugar, and sautee a few minutes. This is the time to taste it. Add more salt if necessary or masala or whatever. Then stir in the cilantro and take it off the stove.Then make about 14 balls out of the dough. Roll them flat like tortillas(about 6 inch rounds).Cut each in half so you have 28 semicircles. (Yes i know this is very annoying and i dont like it either but it sure tastes better than shortcuts like using flour tortillas or wonton skins! GOOD GRIEF---better to do it the ORIGINAL WAY!!!!)Then take a spoonfull of the filling and place in center of one semicircle..and wet the edges with a bit of water(to make it sticky). Then ..here is the hardest part.you have to manage to make a sort of cone shape out of this thing, by folding the triangular edges together,,and sealing it, and then sealing the top. It should look like a triangle. Its nice if you can ruffle the top edge but most ppl cannot do it ! I notice the indian stores dont even bother with this at all LOL but still..try it, it looks pretty. Just make sure its crimped well so filling doesnt seep out during frying. OK now if you aren't totally disheartened with this process, then do same with all of the semicircles, stuffing and sealing. Then deep fry in oil, till they are cute and golden brown. Drain of course...and eat with CHUTNEY OOOH MMMMMMMMMMMMMMMMMMMMMMMMM I can eat TONS OF THESE!!!!!
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