To all those who are hungry...
In preparation for your assignment due on Monday (see the syllabus), your thought provoker for tonight asks you to do a little preliminary research into the food of the novel.
Why are we focusing on food?
First of all, because food forms an important motif in the novel: from the chapter titles to the processed American foods in the Arizona supermarket to the pretentious haute cuisine that Armanoush eats on her date to the variety of ethnic delicacies on the tables of both the Kazanci and Tchakhmakhchian households, Elif Shafak ensures that the flavors of these worlds are embedded within the prose of her work.
Second of all, because later in the year, you're going to run Middle Eastern themed cafes where your intricate knowledge of Turkish and other Mediterranean cuisine will come in handy.
Third of all, because it gives you a chance to collaborate in a completely different context and with a completely different purpose.
And finally, because eating brings people together...as you have already seen in the novel. And we're going to begin class on Monday with a FEAST! Prepared by you!
SO...tonight, your thought provoker is as follows: find at least TWO (if not more) important dishes that Shafak describes in her novel; research the dish, and find a recipe for it online. Post the recipe in the comments section below.
Make sure that you read the posts that already exist, so that we have as much variety in our "menu" as possible. Also, try to find dishes that are radically different from one another: a sweet dish and a salty one; a meat dish and a vegetarian one; a Turkish dish and an Armenian one; etc.
Good luck!
Here oare some Turkish/ Armenian recipes
ReplyDelete1. Baba ganoush
3 medium-sized eggplants
1/2 cup (130g) tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
2. Churek
Ingredients
1 package active dry yeast (2 1/2 teaspoons)
3 teaspoons sugar
2 1/2 cups lukewarm water
6 cups all-purpose flour
1/2 cup melted butter (1 stick)
1 teaspoon salt
2-3 Tablespoons sesame seeds
Directions
In a mixing bowl, combine yeast, sugar and water. Let rest while gathering the remaining ingredients. (Get the flour, melt the butter...) Add the flour, butter, then salt. Mix until a soft, spongy dough is formed. (I mixed until it wasn't sticking to the sides of my mixing bowl.) Cover and let rise until double.
Preheat oven to 350. Place dough on lightly greased (or floured) surface. Divide into 10 equal pieces. Shape into balls and using lightly greased (or floured) rolling pin, roll each ball into a disk as thin as possible. Place 2-3 disks on a nonstick baking sheet (I just sprayed mine with cooking spray.) Using a spray bottle filled with cold water, lightly mist each disk with water and sprinkle with sesame seeds. (I actually used a spray butter. I also could definitely only fit 2 as thin as I rolled them, but I would leave them a little thicker next time.)
Bake for 20-25 minutes until loaves are golden brown. Allow to firm up for 10 minutes before transferring to wire rack. Continue baking remaining loaves in batches.
3. Tursu
1lt glass jar or plastic container
1/3 cup distilled white vinegar or apple cider vinegar (%5 acidity)
10-12 baby carrots or 2 carrots, sliced in bite sizes or larger (as you like)
¼ bunch of cauliflower, separated in small pieces (as you like)
¼ cabbage, cut into bite sizes or larger (as you like)
1-2 green tomatoes, sliced (cut a tomato in 6-8 slices)
2 cloves garlic
1 tbsp salt
6-8 coriander to taste
8-10 ungrounded whole black pepper to taste
1-2 slice celery heart for taste and to be firm
1lt purified water
Put all the vegetables including the garlic and celery, in the glass jar or container. Try to fill as much as you can by pushing from the top. Add the salt, coriander and black pepper and vinegar. Finally add the water till it covers the vegetables. Close the cap tightly and turn the jar or container upside down for a while to let the salt dissolve and mix the water and vinegar.
You can use the same procedure for pickled gherkins and pickled chili peppers. You can make it less spicy by adding 1-2 tsp sugar.
Place them in a dark and cool place. Leave for fermentation for about 2-3 weeks. When it’s done, the vegetables will change in color, they will be crispy.
Tursu goes well with the meat dishes and especially kidney beans (kuru fasulye).
ENJOY
1) Burma is an Armenian dessert with walnuts, lemony syrup, and cinnamon. It's taste and texture are similar to baklava.
ReplyDeleteINGREDIENTS: Makes 2 dozen
1 box frozen fillo dough
Corn starch (separating medium for fillo) optional
1 lbs. clarified butter
¼ cup sugar
1½ cups grated walnuts
Pinch of cinnamon
Couple of drops of rose water
DIRECTIONS:
1. Warm the clarified butter and then set aside until ready to bake burma. Take a cookie sheet and butter or cooking spray.
2. Mix nuts, sugar and cinnamon together and set aside.
3. Take 2 phyllo sheets and place one sheet on the table and brush with butter. Place a second sheet on the first and brush with butter.
4. Evenly spread 1-2 tablespoons of filling mixture across the center ⅓ of the sheet. Take another sheet of phyllo dough and place over the filling. Butter it and place another sheet on top of it. (Four sheets in all)
5. Take a 5/16 inch wooden dowel (Dusted with corn starch) and "loosely" roll up the phyllo dough onto the dowel. Holding the dowel from each end, gently push your hands together to give the roll a crinkled texture. (About an inch on each end to gently pucker up the dough)
6. Gently slip the dough off the dowel onto the cookie sheet. Repeat this process until the cookie sheet is full [one layer only].
7. Brush the butter over the dough and then bake in a 350°F degree oven until light golden brown on top. Remove from the oven and let cool.
8. Take the burma and cut into 3 in. pieces.
9. To serve, drizzle warm sugar-lemon-honey syrup over the top.
SYRUP:
1½ cups sugar
½ cup honey
1 cup water
¼ cup lemon juice
1. Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.
2) Ayran is a Turkish yogurt beverage mixed with salt that Zeliha drinks in the first chapter.
Ingredients:
2 cups yogurt
½ cup cold water
Salt to taste
A handful of ice cubes
Instructions:
Put all ingredients in blender and mix until smooth.
Serve cold with ice cubes.
3) Borek is a baked pastry filled with cheese, meat or vegetables that Asya eats for breakfast.
Ingredients:
7 sheets Phyllo Pastry
2-3 tbsp extra virgin olive oil
1/2 cup milk
2 eggs
1 pinch salt
2L pyrex casserole dish
For this recipe, choose one of the following fillings:
Spinach Filling:
1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water.
1/3 cup crumbled feta
1 onion, chopped
1 tbsp extra virgin olive oil
Salt
Black pepper
Beef Filling:
250 gr medium ground beef
1 onion, sliced
2 tomatoes, diced
1 small cubanelle pepper, chopped
Salt
Black pepper
For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cookingfor about 1-2 minutes. Put aside and add the feta cheese, stir.
For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes. Put aside.
Main ingredients: In a bowl, mix the eggs, olive oil and milk with a whisk. This liquid mix will go between every two layers of the pastry, and will complement your choice of filling. The spinach or beef filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown
1. Fassouli Pilaki is an Armenian dish generally served as a main course. It is a mixture of white beans, onions, olive oil, and vegetables.
ReplyDeleteRECIPE:
1 can white/butter beans
1 medium onion, sliced in half moon shape
1 medium carrot, sliced in circular shapes
1 small potato, cut in cubes
1/3 cup olive oil
4 cloves garlic, cut into slices
½ bunch of fresh parsley (or dill), chopped
½ lemon
1 cup water
1 tsp salt
¼ tsp black pepper
Place onion and carrot to a pot with olive oil. Sauté them for 5 minutes with 3 tbsp water. Add potatoes and garlic and sauté for 2-3 minutes. Add white/butter beans and 1 cup of water and cook for half an hour over low heat. Add salt when it is close to be cooked.
Cool White Beans with Olive Oil at its pot and then place on a serving plate. Add chopped parsley (or dill) and lemon slices for garnish.
2. Vanilla Biscuits are the snack that the Dipsomaniac cartoonists nibbles on in Cafe Kundera. They are generally a sweet snack or dessert.
RECIPE:
125g unsalted butter, cubed, at room temperature
80g (1/3 cup) caster sugar
1 teaspoon vanilla essence
115g (3/4 cup) self-raising flour
100g (2/3 cup) plain flour
2 tablespoons milk
-Line 2 baking trays with non-stick baking paper or use non-stick trays. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl, scraping down the side of the bowl when necessary, until just combined.
-Sift the self-raising and plain flours together into a bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add the milk and mix well.
-Add the remaining sifted flours and, when the mixture becomes difficult to mix with the wooden spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand. If the mixture is a little dry, add an extra 1 tablespoon of milk. (There should be no dry bits of dough in the bottom of the bowl.)
-Roll tablespoonfuls of the dough into balls and then place the balls about 4cm apart on the lined trays.
-Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. (You can also flatten the balls with a lightly floured hand or fingers, the base of a glass or the side of a grater. Any decorative edge can be used to press a pattern into the top of them.) Place the trays in the fridge for 20 minutes to chill.
-Meanwhile, preheat oven to 160°C. Bake the biscuits, swapping the trays halfway through, cooking for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a wire rack to cool completely.
Karniyarik: Turkish stuffed eggplant
ReplyDeleteingredience:
1 lb eggplant, peeled in stripes lengthwise
1/2 ground meat
2 onions, cubed
1/2 bunch parsley, finely choppped
1 tomato, petite diced (for the stuffing)
1 tomato, sliced in half moons (for the top)
green banana peppers, as many as eggplants
ground pepper
salt
2 tbs olive oil
frying oil
1 cup hot water
-Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot with canola or corn or vegetable oil, whichever you're comfortable with. (Make sure oil is really hot before you place eggplants, otherwise eggplants will soak tons of oil)
-Once they're fried, first soak the excessive oil by resting them on a paper towel, and then place eggplants on an oven dish.
-In a deep frying pan, heat olive oil. Add onions and stir for 3-4 minutes.
-Add ground meat. Cook until ground meat soaks all the juice it lets out.
-Add diced tomato. Stir until cooked. Turn it off.
-Add chopped parsley, salt, and pepper. Mix well.
-With the help of two spoons, slit eggplants into two. But leave the tops and bottoms attached.
-Stuff eggplants with ground meat mixture.
-Place a slice of half moon shaped tomato and a green pepper on top of each split belly eggplant.
-Pour 1 cup of hot water on top and bake them in preheated oven at 400F until green peppers are nicely baked.
Serve with rice and yogurt.
......................................................
2. Manti: an Armenian "dumpling"
ingredience:
Filling
• 1 lb ground Lamb
• 6 oz. onion – diced fine
• 1 clove garlic (about ¼ oz) – chopped fine
• 2 heaping T Chopped Parsley
• 2 Tsp kosher salt
• 1 Tsp ground black pepper
• 1 Tsp ground Allspice or Sumac or Cumin or Fennel seed
Dough
• 3¼ c flour (and a little extra for bench flour)
• 1 whole egg
• 1 oz melted butter
• ½ c warm water
• ½ c milk
• ½ Tsp kosher salt
• 2 oz melted butter set aside for baking
• Chicken Broth (recipe follows)
• Yogurt for serving
• Fresh Parsley – chopped for serving
Chicken Broth
• 2qt chicken stock
• 2 T extra virgin olive oil
• 2 oz shallot – sliced
• 3 cloves garlic – sliced
• 4 fresh bay leaves
• 6 sprigs thyme
• ¾ oz parsley stem – chopped coarse
• 1 T whole black peppercorns
• ½ c white wine
• Salt and pepper to taste
Yogurt-Butter Sauce
• 1/2 stick (1 cup) unsalted butter
• 3/4 teaspoon sweet paprika
• Kosher salt to taste
• 4 dashes Franks® red pepper sauce
• 1 cup yogurt cheese (yogurt drained in a fine sieve for 1 hour)(Discard whey)
• 1 clove garlic, mashed
Make the sauce
Melt the butter and add the crushed garlic and saute for 2 minutes. Add the rest of the ingredients and
the yogurt cheese. Set aside to cool and place a dollop on the serving dish with the manti and broth.
METHOD:
Lamb Filling
Mix all together and refrigerate until needed.
Dough
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and
cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of
about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat in
the center of each square and pinch the ends together (around the meat leaving the top exposed) to
resemble a boat shape. Continue until dough/meat mixture is gone.
To bake brush the 2 oz melted butter on the baking pan, place the manti on the buttered pan and
brush the tops with the remaining butter. Bake at 375º for 20 - 30 minutes, until Manti are lightly
browned. Remove and allow to cool slightly. Serve in chicken broth with Yogurt-Butter sauce and
mint chiffonade and parsley.
Chicken Broth
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze
and reduce until about dry. Add chicken stock and reduce again by about a quarter (down to 5-6 cups).
Strain in a fine sieve and adjust seasoning to taste
Can use square won ton wrappers and skip the dough step.
Makes 4 -12 servings depending on whether used as a course or a main dish.
1. Kadin Budu Kofte: "lady thigh" meatballs
ReplyDeleteIngredients:
½ pound ground beef
½ cup cooked plain rice
2 tsp. salt
½ tsp. black pepper
2 tsp. ground allspice
¼ cup chopped fresh dill weed or 2 tsp. dried mint leaves
1 egg
About 1 cup of flour
2 eggs beaten
vegetable oil for frying
Prep:
1.knead together the ground beef, cooked rice, spices and egg for several minutes until uniform. Set the meat aside for a few minutes to rest. Then, break off large pieces to make plump, flat oval meatballs that fit in the palm of your hand.
2. Spread the flour on a plate. In a bowl, beat the eggs with a fork and add a few dashes of salt.
3. Pour oil in a deep skillet about one inch deep. While the oil is heating, roll each raw meatball in the flour. Make sure it is coated evenly. Shake off the excess flour. Turn the floured meatball in the beaten egg to coat it thoroughly, then immediately place it in the hot oil. Repeat this with several meatballs until the frying pan is full.
4. Let the meatballs fry until one side is golden brown. Flip them over using a fork or strainer and cook them equally on the other side. Drain them on paper towels. Repeat until all your meatballs are cooked.
2. Stuffed Green Peppers
Ingredients:
small green bell peppers (approximately 18-20 peppers)
2 cups white rice
4 medium size onions, finely chopped
3 tomatoes, grated
1 tomato (this one is for covering the tops of bell peppers after stuffing)
1/3 cup pine nuts
1/3 cup currants
1 tbsp all spice
1 tsp ground black pepper
1 tbsp mint flakes or ¼ cup fresh mint, chopped finely
1 tsp white sugar
salt
juice of 1/2 lemon
1 cup olives
Prep:
1. Mix well all the ingredients (except for peppers and 1 tomato) in a bowl.
2. Wash peppers and take out the top part and the seeds.
3. Stuff the peppers with the rice mix with a spoon or your hand.
4. Cut small pieces from 1 tomato to cover the top part of peppers. Press tomato slice down a bit so it won’t come out.
5. Place dolmas in an oven dish which is as tall as dolmas. Pour on top 2 cups of boiling water.
6. let it boil for 5 minutes on stove. Then bake it in a preheated oven at 400F for 35-40 minutes until rice is cooked and tops are browned. Check regularly
Dolmas Recipe: Dolmas are stuffed grape leaves, that can often be purchased at greek restaurants in our areas. They are commonly stuffed with rice, but can also be served with meat or other vegetables.
ReplyDeleteIngredients:
1 16-ounce jar grape leaves
2 T. olive oil, plus more for drizzling
1 medium-sized yellow onion, finely diced
4 cloves garlic, finely minced
1 T. dried parsley
1 T. dried basil
1 1/2 cups uncooked long-grain white rice, such as basmati
1/2 cup raw pine nuts (optional)
8 cups vegetable broth, divided
2/3 cups fresh lemon juice, divided, plus more for drizzling
Water, as needed
Preparation:
1. Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board. Using a small, sharp paring knife, remove the stems from the leaves. Cover with a paper towel and set aside.
2. Prepare the filling. In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once hot. Stir continuously until the onion is soft and fragrant, about 6 minutes. Add the rice and pine nuts and saute, stirring often, for 3-4 minutes longer. Add 4 cups of the vegetable broth, and bring to a low boil. Turn down the heat to low and simmer for 10-15 minutes, or until the rice is cooked, adding water if necessary. Add half of the lemon juice, stirring well to combine, and cook for 2-3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.
3. Assemble the dolmas. Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1-2 T. of filling on the lower-middle portion of the leaf, right above where the stem used to be. Fold in the sides of the leaves over the center, then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible. Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer. Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between.
4. Drizzle another 1-2 T. of olive oil over the dolmas, followed by the remaining lemon juice. Pour the remaining 4 cups vegetable broth over the grape leaves to cover. Cover the pot and simmer over medium-low heat for 1 hour, adding water as necessary to keep. Remove the pan from heat, uncover, and let the dolmas cool in the liquid for 20-30 minutes. Using a slotted spoon, gently transfer the dolmas to a serving dish. Drizzle with olive oil and lemon juice and serve at room temperature or cold.
Mombar is a a stuffed lamb sauges dish, that can be made with many other meats according to preference.
ReplyDeleteIngredients
Basmati rice 3 1⁄2 Ounce (100 Gram)
Minced lamb 2 Pound (900 Gram)
Onion 1 Small, finely chopped
Garlic 4 Clove (20 gm), crushed
Fresh flat leaf parsley 1 Bunch (100 gm), finely chopped
Fresh coriander 1 Bunch (100 gm), finely chopped
Tomato ketchup 3 Tablespoon
Vegetable oil 1 Tablespoon
Lime 1 , pared for rind and juice extracted
Lime 1 , rind pared and juice extracted
Lamb stock 1 1⁄4 Pint (700 Milliliter, Use Hot)
FOR BAHARAT
Black peppercorns 2 Tablespoon
Coriander seeds 1 Tablespoon
Cloves 2 Teaspoon
Cumin seeds 1 1⁄2 Teaspoon
Cardamom seeds 1 Teaspoon
Cinnamon stick 1 , broken into small pieces
Nutmeg To Taste
Hot paprika 2 Tablespoon
Salt To Taste
Pepper To Taste
Nutrition Facts
Serving size
Calories 401 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.5%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 256.6 mg10.7%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.1 g16.3%
Sugars 3.2 g
Protein 23 g46.3%
Vitamin A 77.8% Vitamin C 43.9%
Calcium 7.9% Iron 18.6%
*Based on a 2000 Calorie diet
Directions
1. To make the baharat, grind the first 6 ingredients into a fine powder. Grate the whole nutmeg into the mix and stir in the paprika. Store in an airtight jar.
2. Bring a pan of salted water to the boil. Pour in the rice, return to the boil, then simmer until the rice is tender but still firm to the bite. Drain and rinse.
3. Place the lamb in a large bowl and break up with a fork. Add the onion, garlic, parsley, coriander, ketchup and 1 teaspoon of the baharat. Stir in the cooked rice and season to taste. Squeeze the mixture to make it paste-like.
4. Divide into 4-6 pieces and roll each into a sausage 2.5 cm/1 inch thick. Brush a 25-cm/10-inch frying pan with the oil. Starting in the centre of the pan, coil the sausage pieces, joining each piece, to form 1 long coiled sausage.
5. Press lightly to make an even layer, then tuck the lime rind between the spaces of the coil. Add the lime juice, pour in the hot stock and then cover with a heatproof plate to keep in place.
6. Bring to the boil, then simmer for about 10 minutes. Cover and cook for another 15 minutes. Drain and slide the sausage onto a serving plate. Sprinkle with a little more of the baharat and serve.
Read more at http://www.ifood.tv/recipe/mumbar#d5TRVB0om5Ea2BLv.99
Sarma is the Serbian version of stuffed cabbage- http://easteuropeanfood.about.com/od/holidaysfestivals/r/sarma.htm
ReplyDeleteMakes 12 Sarma or Cabbage Rolls
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Ingredients:
1 large head cabbage, 3 to 4 pounds
1 pound ground chuck
1/2 pound ground pork
1 cup raw rice, rinsed
1 (1.4-ounce) package dehydrated onion soup mix
1 (32-ounce) jar sauerkraut , rinsed and drained
6 smoked ribs or ham hock or other smoked meat
1 (8-ounce) can tomato sauce
1 (10-3/4-ounce) can tomato soup
Preparation:
Steam cabbage until outer leaves are limp. Remove leaves, and continue.
With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don't use for rolling.
Mix ground chuck, ground pork, rice and onion soup mix. Adding a little water will make mixture easier to handle. Heap 2 tablespoons on each leaf, fold top of the cabbbage leaf up over meat, then fold sides to the center, and roll away from yourself to encase completely. Repeat until meat filling is gone.
Heat oven to 350 degrees. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.
Layer on the cabbage rolls, seam side down. Cut the smoked ribs into pieces, if using, otherwise space the smoked meat of choice between the cabbage rolls.
Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls but not over the top.
Cover casserole dish and bake 1 hour. Then reduce temperature to 325 degrees and bake for 2 more hours. Let sit 20 to 30 minutes before serving. Freezes well.
HAVOURMA - AN ARMENIAN BRAISED CONFIT OF BEEF AND LAMB
ReplyDeletehttp://www.thegutsygourmet.net/khavourma.html
INGREDIENTS:The number of servings in this recipe depends on how the meat is used.
● 5 lbs. beef chuck, round or sirloin, cut in 1" cubes ● 5 lbs. lamb leg, boned, cut in 1" cubes (leg of lamb) ● ½ lb. white beef fat (suet), cut up
● ½ lb. white lamb fat, cut up ● 3 Tablespoon(s) coarse Kosher salt
● 1 Tablespoon(s) fresh ground black pepper
DIRECTIONS:
1. In large pot, melt cut-up pieces of beef and lamb fat, then add beef cubes. Cook 45 minutes.
2. Add the lamb cubes and cook, stirring occasionally to prevent the meat from scorching.
3. Cover and cook together another 45 minutes to an hour.
COOKS NOTE*
**This meat should be cooked in fat only. Do not add any water.
4. When the meat is very tender, put in Corning Ware or Pyrex bowl.
5. Press down on the meat. When fat comes to top, drain it off.
6. This meat keeps well.
7. Serve hot or cold.
Lokum: http://www.grouprecipes.com/97747/turkish-delight---lokum.html
ReplyDeleteIngredients
• 4 cups granulated sugar
• 1 1/4 cups cornstarch
• 1 teaspoon cream of tartar
• 4 1/4 cups water
• 1 tablespoon lemon juice
• 1 cup confectioners sugar
• almond oil
In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.
Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
Kadayif- http://www.grouprecipes.com/98566/kadayif.html
ingredients
4cups sugar
1 stick and 1/2 stick butter
2 cups crushed or ground hazelnuts
2 lb tel kadayif
4 -1/2 cups water
the juice of 1 lemon (or a coffee spoon of lemon salt)
Melt half the butter in a round, high-sided cake pan. Spread half the "tel kadayif" on the bottom of the pan. Spread the crushed nuts over this layer and spread the rest of the kadayif over the nuts. Put small pieces of the remaining butter evenly over the top of the dough. Bake for about 25 minutes in a medium oven, until the top of the kadayif turns golden brown.
While the kadayif is baking, prepare a syrup with the water, sugar and lemon juice. When the kadayif has become a rich golden color, remove from the oven, place on a serving dish and cover with the boiling syrup. Serve when cooled.
NOTE: A second way to prepare this dessert: Prepare the kadayif as explained above, then place it in the oven for 15 minutes. Invert the kadayif on a plate and return it to the mold. Bake the inverted kadayif for 10 minutes. Prepare the syrup the same as indicated above, and pour it boiling hot over the kadayif as soon as you take it out of the oven.