Feast fit for the dance- part 2

collected by Krista Gettle

part 1-Mezas -please use your back button to return here

"Split Tummies" (Meat-Stuffed Eggplant)


Dish from Syria and Turkey, plump fried eggplants are pulled upen and
filled with spiced ground meat.

Ingredients:
Filling:
11/2 tbl olive oil
1/4 c pine nuts
6 ounces lean, ground beef, lamb, or turkey
1 small onion, chopped finely
2 tbl water
½ tsp ground allspice
1/8 tsp cinnamon
Pinch ground cloves
Pinch nutmeg
1 tsp tomato paste
1/4 c chopped parsley
Salt and pepper to taste

Eggplant and Sauce
12 small eggplants (about 2 pounds total)
21/2 tbl olive oil
Salt to taste
1 c chopped onion
1 small bay leaf
2 tsp minced garlic
2 tsp minced green chile
½ c minced green bell pepper
2 tsp tomato paste, dissolved in ½ c water
ground pepper to taste
pinch sugar
1 large ripe tomato, seeded and thinly sliced
2 tbl chopped parsley

Instructions: The filling: Heat oil in a large skillet over moderate
heat.  Add pine nuts; cook, stirring, until golden brown.  Transfer with
a slotted spoon to paper towels.  Add meat; cook, breaking it up with a
fork, until it loses its pink color, 1 to 2 minutes.  Add onion and
water; sautee for 2 minutes.  Add spices, tomato paste, parsley, pine
nuts and salt and pepper.  Let cool.
For the eggplants: Using a vegetable peeler, remove three ½ inch wide
strips of peel lengthwise from each eggplant.  Heat 2 tsp oil in a large
skillet over moderate heat.  Add 6 eggplants; season with salt.  Cover
and cook, turning occasionally, until eggplants are tender and browned
on all sides, 12 to 15 minutes.  Transfer to a rack to cool.  Repeat,
using 2 tsp olive oil and remaining eggplants.
The sauce: Add remaining 2 tbl of oil to skillet, then add onion, bay
leaf, garlic, chile, and bell pepper.  Cook for 5 minutes, stirring.
Add tomato paste/water; cook for 1 minute longer.  Season with salt,
pepper, and sugar.
Using your fingers, pry open each eggplant on one side to make a cavity
for the filling.  Divide filling among eggplants.
Preheat oven to 375 degrees.  Spread pepper sauce evenly in a baking
dish just large enough to hold eggplants, arranging them side by side.
Top with tomato slices. Cover and bake for 45 minutes, then uncover and
bake for 15 minutes.
Serve warm with sprinkling of chopped parsley.  Serves 4.

HIMAYAG'S SHISH KEBAB Monug Piligian


1 leg of lamb, boned and cubed (l"-l½" cubes)
6 - 8 whole green peppers, cut in half and deseeded
6 -8 whole red tomatoes
1 med. eggplant, cut in 1½" cubes
2 lge. onions, sliced and coarsely chopped
½ bunch fresh parsley, cleaned and chopped
salt, pepper to taste
1 tsp. red pepper (opt.)
juice of 1 lemon

When cubing lamb, cut out all gristle, leaving a little bit of fat (not
skin). Mix meat with parsley,
onions and pepper. Cover bowl and refrigerate overnight.

Three or four hours prior to barbecuing, add lemon juice and mix well.
The salt is added just before
skewering meat.

Place meat on skewer (not too tight) . Green peppers, tomatoes, and
eggplant are placed on
separate skewers. Do not combine vegetables on same skewers because each
one cooks at a
different rate. Remaining onions and parsley may be used as garnish.

Place all skewers on a hot charcoal grill turning often to cook evenly.
Lightly oil all vegetables with a pastry brush while cooking to prevent
them from burning. After 15 minutes remove one piece of
meat from skewer and cut in half so as to test to see if well done.

After shish kebab and vegetables are cooked, remove from skewers into
large roasting pan. Serve
immediately to insure the utmost of quality and flavor.

                     1 pound of bone-in lamb will serve one adult.

Chicken Tikka Kebab


Ingredients:
2 tbl plain yogurt
2 tbl tomato paste
1 tbl tamarind paste
1 tbl paprika
1 small chopped onion
2 garlic cloves, minced
1 tsp powdered ginger
½ tsp salt
½ tsp cumin
Pinch cayenne pepper
Pinch nutmeg

11/2 lbs bonless skinless chicken breast, cubed
Vegetable oil

Combine the yogurt, tomato paste, tamarind paste, paprika, onion,
garlic, salt, cumin, cayenne, and nutmeg in a plastic container.  Blend
well.  Add chicken cubes and toss until the chicken is well coated.
Cover and refridgerate overnight.

When ready to grill, remove the chicken from the marinade and skewer.
Brush with a little oil and grill until chicken is cooked through, about
3 minutes per side.

Moussaka


Ingredients

2 kg large round aubergines
1 kg mince meat
1/2 c oil
2 large onions, finely chopped
1 can tomatoes, pureed
2 tbsp ginger garlic paste
1/2 c dry white wine
salt, pepper, dried mixed herbs
grated kefalotiri or cheddar cheese
2-3 portions white (bechamel) sauce
oil for frying

Method

Wash and cut aubergines into large thin slices. Salt, place a weight on
top and leave them to drain
for 1/2 hr. Heat oil in a frying pan and fry the aubergines. Drain on
paper.

Heat a little oil in a pan. Saute onions till brown. Add ginger garlic
paste and after a few seconds,
add the mince. Brown the mince.

Add wine. Add tomatoes, salt, pepper and herbs. Cook till moisture has
evaporated and mince has
cooked.

Grease a roasting tin or an oven-proof dish. Make 1 layer of aubergines,
then grated cheese, then
mince, then aubergines, then grated cheese, then white sauce and then
cheese again. You can
increase the number of layers in the same order.

Bake in a moderate oven (180C) for 20-30 min, till the cheese has melted
and the top is bubbling
and golden brown.

Cut into squares and serve.

Note : As a variation, sliced and fried potatoes can be used in place of
aubergines.

Moroccan Cornish Hens


Make the paste and marinade the day before; marinate the hens the day of
the meal.

Ingredients:
4 large oranges, sliced
2 c. whole pitted dates (approx 8 oz)
4 Cornish Hens

Paste
2 c cilantro sprigs
½ tsp ground cardamom
2 tsp ground cumin
1/4 tsp ground coriander
12 garlic cloves
½ c pimento-stuffed olives

Marinade
½ c balsamic vinegar
½ c dry Marsala
1/4 c honey

Arrange orange slices in 2 baking sihes, and sprinkle evenly with dates.

Remove and discard giblets and necks from hens.  Rinse hens with cold
water, pat dry.  Remove skin and trim excess fat.  Split hens in half
lengthwise.  Place hen halves, meaty side up, on top of dates.

Prepare paste: place cilantro in a food processor, pulse 4 times or
until coarsely chopped.  Add cardamom, cumin, coriander, and garlic,
process until finely chopped.  Pat cilantro mixture onto hens; arrange
olives around hens.

Prepare marinade: Combine vinegar, wine, and honey. Stir well with a
whisk until well-blended.  Place in refridgerator for up to two days if
desired.

Marinate the hens for 4 - 6 hours.  Cook at 350 degrees until meat is
tender and easily pulls from the bone, approximately 45 minutes to an
hour.

Moroccan Chicken Tagine


5 tsp cumin seed
5 tsp coriander seeds
2 ½ tsp whole allspice
5 tsp ground nutmeg
1 1/4 tsp ground cinnamon
1 tsp olive oil
8 c. sliced onion
½ tsp salt
1 ½ tsp sugar
½ tsp black pepper
1 ½ c chicken broth
1/4 c raisins
4 chicken thighs, skinned
1 can garbanzo beans
4 c hot cooked couscous

Preheat oven to 375 degrees.  Place first three ingredients in a food
processer, process until finely ground.  Combine cumin mixture, nutmeg,
ginger, red pepper, and cinnamon; set aside.

Heat oil in a cast iron skillet over medium heat.  Add onion and salt.
Cover and cook 10 minutes.  Add 1 tsp cumin mixture, sugar, and black
pepper.  Cover and cook 15 minutes.

Add broth and cook uncovered, 30 minutes.  Add raisins, chicken, and
chickpeas; cover and bake chicken mixture for 30 minutes.  Serve with
Couscous.


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