Mediterranean Cuisine

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Showing posts with label meat. Show all posts

Ingredients:

For the dough:

1 kg semolina flour
2 tbsp extra virgin olive oil
2 eggs
15 gr brewer's yeast
water
salt

For the filling:

1 kg lamb mince
200 gr grated cheese (caciocavallo ragusano)
5 eggs
4 stalks fresh garlic
1 bunch of parsley
ground black pepper

Preparation:

Prepare the dough mixing all ingredients. Prepare the meat. Place the lamb mince in a non-stick pan and cover with a lid. The meat should cook in its own juice, add little water only if necessary. After about 10 minutes, remove the lid and let the juice evaporate, mixing every so often with a wooden spoon. Let the meat cool down, then mix in the other ingredients, the grated cheese, the fresh garlic and the parsley finely chopped, the beaten eggs and black pepper.
Then roll the dough out, cut into 10-12 cm circles and, with the help of a piece of dough previously rolled into a long thin cylinder, close and place onto a tray.
Brush with egg wash and bake in a pre-heated oven at 180° until golden brown. Serve on their own as a piatto unico with a nice salad or as antipasti.

semolina

Pastieri di Pasqua

Added on 8:08 PM

Ingredients:

2 slices dry bread
1⁄4 cup milk
1 pound ground beef (substitute turkey or chicken)
1 large onion, finely chopped
1⁄2 tsp dried dill
4 TBS chopped fresh parsley
1 tsp chopped fresh mint
1 egg, lightly beaten
1⁄2 tsp salt
1⁄4 tsp pepper
oil or fat for deep frying

Preparation:

Soak bread in milk until soft.
Mix thoroughly with all the ingredients except oil. Shape into 1-inch balls. Fry a few at a time in deep oil at 3708F until balls are golden brown. Drain on paper towels.
Serve hot.

Red meat recipes

Algerian Meat Balls (Kofte)

Added on 3:15 PM

Ingredents:

1.3 kg/3 lb lamb from a leg or forequarter
3 teaspoons salt
1 teaspoon freshly ground black pepper
2-3 teaspoons harissa
2 teaspoons ground fennel seeds
2 teaspoons ground coriander
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground allspice
4 cloves garlic, finely chopped
225 ml/8 fl oz iced water
thin sausage casings

Preparation:

Trim any fine skin from the lamb, but leave a good proportion of fat. Cut into 2.5 cm/1 in cubes; check the weight. If the lamb is not very cold, cover and refrigerate for at least 2 hours in the coldest part of the refrigerator.
Place the lamb in a large bowl, sprinkle with salt and mix well. Process in six batches in a food processor with a steel blade until finely minced. Transfer to a wide dish. Mix in the pepper, harissa to taste, spices and chopped garlic. Process again in six batches to mix the flavourings evenly into the meat, adding 2-3 tablespoons of iced water to each batch. Transfer to a large bowl and mix well by hand.
If the sausage casings are fresh, finse off the salt and soak in warm water for 30 minutes. Run cold water through each length of casing to check for holes. Fit about 1 m/3 ft of fresh casing onto the nozzle of a sausage filler or large funnel. If using dry casings, cut off a 7.5 cm/3 in length.
Pass the lamb mixture through a sausage filler or push through a funnel with the end of a wooden spoon. When the mixture appears at the end of the nozzle, stop and pull the casing over the end and tie, then continue with filling. Let the sausage curl into the dish. When the casing is filled, leave the open and untied, and fill more casings as necessary.
Stretch the sausage along the work surface and press the half-way point with a finger. Twist at this point three times. Even out the filling between the twist and the tied end, mark the half-way point and twist again. Continue to twist until the required lengths are formed. Tie off the end.
Use the sausages within 2 days, or store well wrapped in the freezer.

Sausages

Merguez

Added on 5:38 AM

Ingredients:

300-500 g beef cubed
3 tbsp oil
1 small tub tomato paste
1/2 cup pasta rinsed
2 medium onion chopped
3 medium potatoes chopped
2 sticks celery chopped
water
3 carrots chopped
2 courgettes chopped
1 turnip chopped
2 tomatoes chopped
coriander, chickpeas (optional)
salt and pepper, harissa
coriander powder
caraway, cinnamon powder

Preparation:

In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 mins. Present with some coriander leaves and orange.

Soup recipes

Algerian Chorba

Added on 11:15 PM

Ingredients:

1 (3 1/2-pound) chicken, cut into 8 parts
1 cup full-fat plain yogurt
1/2 cup all-purpose flour
1 cup milk
1/4 cup corn oil
1 medium onion, grated
2 cups chicken stock or canned low-salt chicken broth
2 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon pepper

Preparation:

In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.

In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.

In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.

In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.

To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

yoghurt

Chicken Kishk

Added on 6:08 PM

Ingredients:

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Preparation:

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

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Moroccan lamb tagine

Added on 4:55 PM

Ingredients:

1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
1 medium onion, chopped very fine
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1 teaspoon cinnamon (optional)
1 tablespoon chopped mint leaves (optional)

Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.

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Moroccan Kefta Kebab

Added on 4:43 PM

Ingredients:

1 onion, peeled and quartered

1 medium carrot, washed and halved (no need to peel)

1 small courgette/zucchini

small piece of green pepper/capsicum

a few lamb chops

6 fresh tomatoes, peeled OR 1 tin plum tomatoes

2 tablespoons tomato concentrate

salt, pepper, sprinkle cinnamon

1.5 litres water

Preparation:

Throw all the above ingredients into the pressure cooker as they are, no need for chopping or dicing. Put the lid on and pressure cook until the meat and vegetables are soft.
Carefully remove the pieces of meat and then puree the soup with a handheld blender or pour into a jug blender.
Return to a gentle heat and proceed to remove the meat from the bone and break up into fairly small pieces and return meat to pan. Add 1/2 tin of chickpeas and 2 handfuls of cracked wheat/burghul – the fine variety is better. Add more water as and when necessary.
Simmer until the chickpeas are softened and the burghul is cooked. Remember to stir occasionally so the burghul doesn’t stick to the bottom of the pan.
Just before serving stir in some chopped coriander and garnish with additional chopped coriander. Serve with quarters of lemon.

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Algerian Shorba

Added on 7:38 PM

Ingredients:

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chopped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey

to serve

50g blanched almonds , fried in butter until browned
chopped fresh coriander

Preparation:

1. Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.

2. Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.

3. Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)

4. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

tasty

Lamb shanks with chickpeas

Added on 7:09 PM

Ingredients:

Dough:

1 kg (5 cups) plain flour
1 tsp dry yeast
2 tbsp salt
2 tbsp sugar
1 1/4 cups water

Filling:

1/2 kg ground meat
1 kg firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tsp salt
A dash of: cayenne red pepper, cinnamon, ground allspice
2 tbsp butter
2 tbsp yogurt
1 tbsp sesame paste (Tahini)
5 tbsp fried pine nuts

Preparation:

For the dough, mix all the dry ingredients then add the water & knead until it forms a ball.
Put in a bowl & cover & let sit in a warm place for two hours.
For the filling, mix meat, tomatoes, onion and spices. Add yogurt & sesame paste. Mix all with fried pine nuts. Add butter & mix more.
Divide dough into walnut size balls. Roll between hand palms to smooth.
Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbsp of meat mixture on dough circle.
Bring the edges up and press to make a square.
Arrange meat pastries in a tray brushed with butter. Bake in a pre-heated moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.

yoghurt

Sfiha 'Lahm Bi Ajin'

Added on 4:52 AM

Ingredients:

For the pastry:

250g Greek strained yoghurt
1 egg
250g butter at room temperature
2 tsp baking powder
1 tsp salt
1 egg yolk beaten with 1 tbsp milk for the finish
Enough soft flour to make a pliable but non-sticky dough.

For the filling :

½ kg beef mincemeat
750 g onions
3 eggs
250g kefalograviera cheese grated – otherwise another hard cheese such as regato
3 tbsp béchamel sauce
¼ tsp cinnamon
1 tbsp crumbled rusks
2 tbsp butter
Salt & pepper to taste

Preparation :

Filling :

Slice the onions and place them in a colander.
Pour salted boiled water over them, rinse and drain well.
Melt the 2 tbsp butter in a pan, add the onions and gently fry for 2 minutes.
Add the mincemeat, cinnamon, salt and pepper and stir well.
Add 100 ml of water and let it boil until just the mixture is left.
Transfer the mixture to a mixing bowl and let it cool.
Add the 3 eggs, cheese, rusks and béchamel sauce and set aside while you prepare the pastry.

Pastry :

Combine all the pastry ingredients in a mixing bowl, except for the egg yolk/milk mixture which is for the finishing.
Knead it well into a pliable but non-sticky dough.
Separate the dough into 2 balls, with the one being slightly larger than the other.
Take the larger ball and roll it out on a floured working surface – enough to more than cover your oven dish.
Place it in a buttered oven dish, covering the bottom, sides and going slightly over the edge at the top.

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Now place the filling mixture on top of the pastry in the oven dish and level it.
Roll out the second (smaller) dough ball and cover the filling.
Butter the edge of the first pastry and fold it over inwards to cover the edge of the second pastry and make a nice border, pressing around the edge with your fingertips.
Brush the surface with the egg yolk/milk mixture.
Make a hole in the centre to allow the steam to escape and prick the rest of the pastry with a fork.
You can make some leaves with the dough and place them around the central hole for decoration.
Place in a preheated oven at 180 degrees Celsius for approx. 45 minutes until it has turned a nice golden brown.

yoghurt

Greek Meat Pie

Added on 8:20 PM

Ingredients:

• 2 slices thick, dense Bread (crusts removed) • ½ cup dry Red Wine • 1 lb ground lean Meat (beef or veal) • ½ cup finely chopped Onion • 2 Garlic Cloves (crushed) • 1 Egg • 2 tbsp chopped Parsley • 2 tbsp grated Kefalograviera/Parmesan Cheese • ½ tsp Oregano • ½ tsp ground Cumin • Salt and Pepper (to taste) • Flour (for coating) • 2 tbsp Olive Oil

For the Sauce: • 2 lbs fresh Tomatoes • 1 tbsp Vinegar • 1 Garlic Clove (chopped) • 1 Bay Leaf • Ύ tsp Sugar • ½ tsp ground Cinnamon • Ό tsp ground Cloves

Preparation:

•	Soak bread in wine. Squeeze out the bread and reserve the wine.
•	Combine the soaked bread with ground meat.
•	Mix onion, garlic, egg, parsley, cheese, oregano, cumin, salt, and pepper. Blend thoroughly.
•	Cover and refrigerate for 2 hours.
•	Divide and shape the mixture into oval shaped balls.
•	Coat the balls in flour.
•	Heat olive oil in a non-sticky mpan and fry the balls on medium-low heat until golden brown on all sides. Remove and set aside.
•	Add all the contents for preparing the sauce in the same oil along with the reserved wine.
•	Simmer on low heat until the sauce turns thick.
•	Toss in the fried balls, cover and simmer for another 10 minutes.
•	Remove from heat and serve with steamed rice.

tasty

Soutzoukakia Recipe

Added on 12:54 PM

Ingredients:

12 small eggplant (stripe peeled and stokes removed)

1 large onion (chopped)

2teaspoons minced garlic

Preparation:

1- Fry the eggplant in hot ghee until golden. Then drain on absorbing paper.

2- Fry meat, onion and garlic. Stir often until juices evaporate.

3- Add spices and seasoning, cool slightly then add pine nuts and mix.

4- Slit each eggplant length wise, stuff it with the filling. Arrange in a Pyrex.

5- Mix tomato puree, stock and seasoning then pour the mixture over the eggplant.

6- Bake in a medium hot oven for 30 min.

7- Serve with cooked rice and salad or yogurt on the side.

tasty

SHEIKH AL MAHSHI (STUFFED EGGPLANT)

Added on 10:20 PM

Take:

fresh broad beans or peas or any other (period European) fresh legume, taken out of their sheaths (optional)
salted meat or a reasonable substitute, or broth
a bunch of fresh parsley (of the broad-leaved southern european tasty variety – not a garnish!), finely chopped
a bunch of mint (I think this refers to sweeter spearmint rather than peppermint but I could be wrong), finely chopped

To make it: Cook the beans or peas or whatever either in broth or with some salted meat. When they are done add the parsley and the mint. The soup should be somewhat green to be pretty.

tasty