more recipes (ne anglisht)
Ingredients: 2-3 aubergines, 4-5 peppers, 3-4 cloves garlic, parsley, vinegar, olive oil, salt. Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.
Ingredients: 2-3 cucumbers, 500g yoghurt, 1/2 walnuts, 3-4 cloves garlic, olive oil and salt. Beat the yoghurt, add the crushed garlic, ground walnuts, finely dies cucumbers (sliced into small pieces), oil and salt. Stir and dilute with cold water. Serve sprinkled with finely chopped dill or mint.
Qofte (Meat balls)
Mix 2 lbs. lean veal and beef which have been ground together with 1 t black pepper and 1 T salt. Mix thoroughly. Dip fingers in cold salted water and then shape some of the meat into finger length shapes or like small sausage-links. Place meat on a fine wire grill and grill over hot coals, turning once. Or, broil in oven about 10 min. until nicely browned.
Qofte (Meat balls)
Mix ground beef with finely chopped onion, breadcrumbs, salt and pepper, oregano, mint (If you like add 1 clove of garlic, crushed) and 1 egg. Mix thoroughly. Shape into patties, dip into flour and fry in hot fat. Fry until brown on both sides.
Take 1/2 kg (about 18 ounces) of veal from the rear part (near the tail), wash it, cut in pieces, put in cold water and place it to boil. Once it starts boiling add salt, 2-3 carrots, 1 batch of average sized celery, parsley shank, 2 onions cut in fourth. After it has boiled for about 1 hour, add 5-6 peeled potatoes. When the potatoes have boiled well and the meat has softened, take out the vegetables, cut in slices, and cut the meat in small pieces then return to the pot. The soup is served with thinly cut parsley.
Lamb soup with parsley
Cut 1/2 kg (about 18 ounces) of lamb meat in small equal pieces, wash it, put in cold water and let it boil. Once the water has boiled, add salt. When the meat is half cooked, lightly fry a batch of young onions cut in fine pieces and 1 spoon of flour in 2-3 spoons of butter, then add 2 to 3 batches of parsley, also cut very fine. Add the fried things to the soup. Continue to boil the soup, at the end serve it with 1-2 boiled eggs and 3-4 spoons of yogurt.
Pasha Qofte (Pashas Meatballs)
Mix some ground lamb (300 gr.) + 1 egg + some rice (1/3 of a cup) + some crushed dried mint + salt and pepper. Mix well and then divide into balls the size of a walnut. Fry in hot oil. Put them into a pan with some stock and let them boil for a while until they are soft to eat. In the end add the lemon sauce. Lemon sauce: 1 egg yolk and some lemon juice beaten together. Serve decorated with some mint leaves.
Take some peppers suitable for stuffing, wash and remove the seeds. Chop 1 large onion finely and fry. Add some mince meat (optional) + rice 11/2 cup + chopped dill and parsley + some tomato puree. With this stuff the peppers. Put them on a baking tray and let them bake, adding water if necessary until the rice and peppers are soft.
Clean the aubergines and peel into strips. On one side cut a hole lengthwise, removing some flesh. Keep the flesh and chop it finely. Chop 1 large onion in thin strips and fry. Add the chopped aubergine flesh and fry it too. Add chopped garlic, tomato puree and chopped parsley. With this mixture stuff the aubergines and put them in the oven to bake. Add water if necessary.
This could be a vegetarian or non-vegetarian dish. You need some cottage cheese, tomato puree, eggs, onions, garlic, corn flour, and maybe some chicken or lamb livers.
Chop the onions and garlic and fry in oil. Add chopped livers and fry. Add 1 spoon of corn flour and mix well. Add the tomato puree, some water (little) and let it boil until livers and onion are soft. Put in the oven for a while. Add some chopped parsley and 1 egg and serve hot. Should be served on an earthenware dish.
Take 1 kg of yoghurt + 3 eggs + lamb stock + 1/3 cup rice + 2 tablespoons flour + 1 large knob butter + pieces of lamb which have been boiled previously. Mix and put in the oven until it thickens and the surface looks brownish.
Comlek - Rabbit Casserole with Onions and Wine Vinegar
1 rabbit, jointed
2 tablespoons tomato puree or 4-5 fresh tomatoes, approximately 350 gr., chopped
2 bay leaves
4 tablespoons red wine vinegar
150 ml olive oil
0.25 teaspoon sugar
4 cloves garlic, peeled
300 ml hot water
small piece cinnamon stick
salt and black pepper
4 grains whole allspice
700 gr. small onions, peeled but left whole
1 sprig of rosemary
1 small glass of red wine
Instructions: The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note. Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate.
When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.
Stuffed vine leaves in olive oil
1/2 kg. vine leaves picked in brine
1/2 kg. rice
2 bunches spring onions
1 1/2 glass olive oil
4 glasses water
2 tablespoons pine nuts
1 bunch dill
1 bunch parsley
salt, black pepper and spices
Place the vine leaves in boiling water in order to remove their salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add the washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, and pine nuts.
Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks on the bottom of the pan where the cooking will be done, over these put one layer of vine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour the water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate after they have cooled down. Decorate the plate with lemon slices, serve along with the remaining lemon juice if desired. Can be served with tarator (see the recipe)
Fried eggplants, zucchini and green peppers with yoghurt
1250 gr. eggplants
1500 gr. zucchini
a piece of cucumber finely chopped
250 gr. yoghurt
2 tablespoons salt
4 cloves of garlic
Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off their bitter juices. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate. Scrape the skin of the zucchinis until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zucchini in flour-water mixture and then into the hot oil. Fry until both sides are golden. Place them with the eggplants and peppers. Mix cucumber and yoghurt, pour over the fried vegetables ( if desired, crushed garlic can be added to the yoghurt).
Meatballs with egg and lemon sauce
250 gr ground meat (lamb)
1/5 glass rice
1 tablespoon margarine
1 bunch parsley
2 1/2 glasses water
1/2 tablespoon black pepper
2 tablespoons salt
1 large onion
2 egg yolks or 1 egg
1/3 glass of water
1 lemon (the juice)
PREPARATION: Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve. Instead of parsley you can put dried mint.
Wash 5-6 peppers, take out the seeds, cut in thin circles. Wash and cut in circles 3-4 tomatoes, clean and cut in circles 1 kg (about 32 ounces) of cucumbers, mix all together and add salt to your taste. Add 2-3 spoons of oil, mix lightly. Cut 2 small onions and place on top of the salad in the shape of a net. From the top sprinkle with fine cut parsley.
Salad with filled peppers
Roast long peppers (they must have a straight shape), peel them, lie them down lengthwise and remove the seeds. Separately roast eggplants, roast well, add garlic, salt and oil. With this mass fill the inner part of the peppers, which you then must place on the salad plate and sprinkle with a little bit of oil and finely cut parsley. You embellish the plate by adding thin circle-cut tomatoes.
Take 1/2 kg (about 18 ounces) of clean trout, 1 cup of vinegar, salt, 1/2 batch of parsley, 2 spoons of butter. Leave the fish in vinegar for about 15 minutes, then take it out and place in a pot containing 2 cups of water, salt and a spoon of vinegar. After the trout has been boiled, place on a platter and sprinkle from above with melted butter, thinly cut parsley and lemon juice.
Take lamb thigh and cut in small pieces, to which you then add salt and black pepper and leave for about 2 hours. Then you place the pieces on shish-sticks and roast in light fire. After they have roasted, sprinkle them with thinly cut young onions and parsley and serve right away.