 |
 Important LinksSearchRecent PostsCategories
Feeds
Powered by
Movable Type 3.2 |
In a medium-size skillet; heat the oil. Add green onions, sweet
pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove
from heat and keep warm. In a medium-size saucepan, combine the re-
maining ingredients . Mix, cover and let stand 5 minutes, until
liquid is absorbed. Add the first mixture and fluff with a fork.
Pour the oil into a Dutch oven over medium-high heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until
liquid boils.
Reduce heat to low, cover and cook for 25 minutes.
Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.
In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.
Serve.
1. Chop walnuts to medium fine and mix with 1 cup
sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon
ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so
that each sheet fits the bottom of the Baking Pan. 4.
Generously butter the bottom and sides of the baking
pan and place the Fillo, one sheet ata a time, in the
baking pan. Generously spread butter on each sheet of
fillo as it is placed in the pan. Every 6 to 8 sheets
of Fillo sp[read a layer of walnut mix. Continue
layering Fillo sheets and walnuts until Fillo is
complete. Pour any remaining butter over top of the
Baklava. The secret to good flaky Baklava is to have
each sheet of Fillo well buttered so that the sheets
do not stick together. 5. With a sharp knife, cut the
Baklava diagonally to form diamond shaped pieces. 6.
Preheat oven to 350 degrees and bake the Baklava for
40 to 45 minutes or until golden brown on top. Remove
from oven and allow to cool completely. 7. SYRUP Mix
one cup water, two cups sugar, 1/4 teaspoon ground
cloves and either 3/4 teaspoons Cinnamon or the
Cinnamon stick in a sauce pan and bring to a bnoil.
Simmer for 20 minutes. 8. Pour the boiling syrup over
the cool Baklava and allow to cool completely again.
When cool serve individual pieces with strong
(Turkish) sweet coffee and dried apricots for an
exquisite dessert.
Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.
Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.
With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.
Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.
To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.
NOTE: Mahleb can be found at specialty food shops that sell Middle
Eastern ingredients.
Cook rice according to package directions. Cut eggplant in half
lengthwise, and scoop out the center from each half, leaving a 1/2"
shell. Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about 1/2"
boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
garlic until tender. Add cooked rice and seasonings, and stir to
combine. Stuff mixture into the eggplant shells and dot with butter.
Bake in a preheated, 350'F. oven about 35 minutes or until eggplant
shells are tender. Makes two main dish servings.
Remove all the excess fat from the duck and brown the quarters lightly
in a large casserole. Lift out the duck and fry the onions until bowned,
then add the walnuts and 2 1/2 cups of water. Season with salt and
pepper. Return the duck to the pan, adn bring the sauce to the boil.
Simmer for about an hour until the duck is almost tender. Stir the
pomegranate syrup and sugar into the lemon juice. Skim as much fat as
possible from the casserole and then stir in the juice mixture. Simmer
for another 30 minutes until the sauce is quite dark. If the sauce is too
thick, add a little more water. Serve with rice.