Foods Recipes

Karen Mintzias 1 kg Beef or lamb stew meat

2 tb Oil or butter

1 lg Onion; finely chopped

2 Garlic cloves

1/2 c Chopped celery

1 c Chopped, peeled tomatoes

1/4 c Tomato paste

1/4 c Dry red wine

3 Cloves

1/4 c Chopped parsley

Salt Freshly ground black pepper 1/2 ts Sugar

500 g Very young broad beans

Serves: 5-6 Cooking time: 2 to 2-1/2 hours Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat half the oil or butter in a heavy pan and brown meat quickly on each side, adding a single layer of meat to pan at a time. Remove to a plate when browned. Reduce heat, add remaining oil and onion and fry onion gently until transparent. Add garlic, celery and carrot and fry for a few minutes longer. Add tomato paste, wine, water, cloves, bay leaf and most of parsley. Return meat to pan and add salt and pepper to taste and the sugar. Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours for beef. Wash broad beans well, top and tail, pulling off strings at the same time. Cut into 8 cm (3-inch) lengths. Add to yahni, cover pan and simmer for further 30-45 minutes or until meat is tender. Put yahni in a serving dish and sprinkle with remaining parsley. Serve hot with a tossed salad and crusty bread. Note: Other vegetables may replace the broad beans; use same quantity unless otherwise specified. GREEN BEANS: Top, tail and string if necessary. Slit down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas and add; 2 cups frozen peas may be used instead of fresh peas. CELERY: Omit celery from basic recipe. Cut 1/2 bunch celery into 8 cm (3-inch) lengths and blanch in boiling, salted water for 5 minutes. Drain and add. ZUCCHINI (COURGETTES): Top and tail and cut into 1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small head cauliflower into florets, soak in salted water, drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb) medium-sized potatoes, quarter and add. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

------------------------------------SOUP------------------------------------ 2 tb Light-tasting olive oil

1 c Chopped celery

1 c Chopped onion

2 ts Minced garlic

2 ts Dried sage

6 c Chicken stock or broth

2 c Water

1 lb Lamb shanks

1 lb Dried navy beans

2 ts Fresh lemon juice

Salt Freshly ground pepper ----------------------------------GARNISH---------------------------------- 3 lg Plum tomatoes; shells only,

- cut into 1/4-in dice 1/4 c Fresh basil leaves

- cut into fine julienne HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and sage. Cook until onion is softened, about 5 minutes. Add stock or broth and water. Bring to a boil. Add lamb and beans. Bring to boil again. Simmer, covered, 2 hours, stirring occasionally. Use slotted spoon to remove lamb. When cool

enough to handle, remove meat from bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup liquid until smooth. Return meat and pureed

mixture to pot. Stir well to combine. Add lemon juice and season to taste with salt and pepper. Can be made ahead and refrigerated as long as 3 days or frozen. Reheat gently, thinning with water as needed. Adjust seasoning and lemon juice. To serve, garnish with tomato and basil.

4 lb Leg of lamb

1 Small onion, chopped

1 T Parsley

2 T Butter

1 Bay leaf

1 c Buttermilk

1 T Flour

1/2 t Salt

1/8 t Black pepper

1 T Cornstarch

2 T Cold water

Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.

Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.

Stephen Ceideburg 4 tb Unsalted butter

1/4 c Sliced almonds

1/4 c Slivered pistachios

6 lg Garlic cloves

1 One-inch piece fresh ginger

1 ts Coriander

5 Green cardamom pods,husked

1 Fresh hot green chile

1/4 ts Black peppercorns

5 Whole cloves

1/2 ts Royal cumin, or regular

-cumin seeds (see note) 1/4 ts Ground mace

1/4 c Water

3 Lamb rib chops, 4 ounces

-each, trimmed of all fat 1/2 c Water

1/2 ts Saffron threads, dissolved

-in 2 tablespoons hot water Salt (optional) 1/2 c Peas, fresh or frozen

2 tb Minced fresh cilantro or

-parsley This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

Stephen Ceideburg 4 tb Unsalted butter

1/4 c Sliced almonds

1/4 c Slivered pistachios

6 lg Garlic cloves

1 One-inch piece fresh ginger

1 ts Coriander

5 Green cardamom pods,husked

1 Fresh hot green chile

1/4 ts Black peppercorns

5 Whole cloves

1/2 ts Royal cumin, or regular

-cumin seeds (see note) 1/4 ts Ground mace

1/4 c Water

3 Lamb rib chops, 4 ounces

-each, trimmed of all fat 1/2 c Water

1/2 ts Saffron threads, dissolved

-in 2 tablespoons hot water Salt (optional) 1/2 c Peas, fresh or frozen

2 tb Minced fresh cilantro or

-parsley This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.