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 Posted: Wed Apr 29, 2009 9:45 am
Personally, I don't think they're strange at all. Very Middle Eastern flare to them. And I hope you all like them. He says that they can be changed around and played with easily, but I haven't had the chance to make them yet.
Still, I know some of our members will adore these, so I'm posting them. (Pictures hopefully soon to follow.)
And thanks Bill! You rock. (I've given him our guild link, I figure he's our uber secret ninja chef guy!)
Cacik (Chilled Yogurt Soup)
4 cups yogurt
1 medium sized cucumber, peeled and seeded
2 tbs. dried mint
2-3 tbs. olive oil
pinch of salt
1 tbs. dried dill weed
1 tbs. distilled vinegar
Smooth the yogurt by stirring with a spoon. If you prefer thinner texture, add water. Grate the cucumber (a cheese grater is fine for this) into the yogurt. Add the mint (don't be shy with the amount) and oil. The dill, vinegar and salt are all optional items. Stir until even. Chill before serving.
Yummy Jello Layers of Hoopiness
2 pkgs. (small) cranberry or raspberry jello
4oz. cream cheese
1/2 can whole cranberry sauce
boil 2/3 cup of water and add 1 box of jello, stir until mixed. add 2/3 cup of cold water and mix. add 4oz. of cream cheese and beat on low with a hand mixer until smooth (high will make a big mess!). pour into the mold and refrigerate until set. after the first layer is set boil 1/2 cup of water and add 1 box of jello, stir until mixed. add 1/2 cup cold water and mix. stir in 1/2 can of whole cranberry sauce and mix thoroughly. pour on top of cream cheese layer and refrigerate until set. to unmold place mold in cool water in a sink about 1/2 way up the side of the mold. run a butter knife around the mold. place plate on top of mold and invert. if it does not come out let the mold set in the water a little longer. it should plop out easily.
Dolma (Derevapatat)
*This is for stuffed grape leaves, but Bills says you can stuff peppers too!
3/4 - 1 lb. ground lamb or beef
2 or 3 medium size beefsteak or 4 to 5 plum tomatos
2 or 3 bell peppers
parsley (flat leafed)
1 to 1 1/2 onions
small or medium can of tomato paste
2 to 3 lemons
salt & pepper
allspice (optional)
mint
1/2 cup long grain rice
grape leaves
Can be used to stuff grape leaves or green peppers. Finely chop tomatoes, peppers, onions and parsley. Combine with meat, paste (hold some paste back for later) and rice and mix very well. Add spices and squeezed lemon and mix very well. Stuff the leaves by placing a small amount of the mixture in the center of the veined side of the leaf, then folding the sides over, then roll the leaf up from the stem side up to the tip. The leaf should be wrapped fairly. Arrange the dolma in a pot very close together (crowded) in rows. Fill with water to just below the topmost layer of dolma. Put some of the held back paste in the water, along with more lemon juice and mint, if desired. Place a heavy, bakeable plate on top of the dolma (you may want to place something on the plate as well, to increase the weight). The water level may now be above the top level of the dolma. This is OK. Simmer for at least 45 minutes and as long as 90 minutes (it is done when the rice is soft). Serve with yogurt and eat like starved animals.
Lubia (meat & beans)
1 lb. diced lamb
1 lb. green beans
2 chopped onions
1 clove garlic
1/2 teaspoon cinnamon
salt & pepper
8 oz. tomato sauce
Fry onions & garlic in oil. Add lamb & saute. Add cinnamon, salt, pepper and 1/2 cup water and simmer 10 min. Add tomato sauce & green beans; simmer 45 min.
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Posted: Wed Apr 29, 2009 3:28 pm
God, I wish we could get lamb, here. *Drools all over page*
This sounds amazing.
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Posted: Sat May 02, 2009 7:17 am
Damn.. this is going to be hell on my willpower...
You can't get lamb there Asia? That sucks.. well just to rub it in a little bit.. I grew up on a sheep ranch.. we had between 30 or 40 at a given time. My parents have mutton up the.. whole freezer..
Hmm.. dolma using peppers huh? That sounds fantastic!
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