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1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed 12 cups water 2 carrots cut in half 2 celery stalks, cut in half 1 large onion, peeled and cut in half 2 bay leaves 5 whole black peppercorns 2 tsp. salt 1/2 cup orzo pasta, or rice 3 eggs, at room temperature 1 tsp. fresh lemon zest Juice of two lemons, strained Salt and freshly ground black pepper
Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil. Add the orzo pasta and cook, uncovered for approximately 10 – 12 minutes until tender. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk. When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth. Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper and add more as desired.
Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer.
1 (3 pound) free range chicken 2 quarts water 2 tablespoons olive oil 1 onion, finely diced 2 bay leaves 1 leek, cleaned and quartered 1 carrot, peeled and quartered 2/3 cup aborio rice 2 large eggs 1/2 cup fresh lemon juice 1 tablespoon salt 1 teaspoon ground pepper
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary. In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside. When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside. Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed. In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Thursday, September 4, 2008
Kibbe Nayeh (Raw Kibbe) shares with tabbouleh the position of national Lebanese dish. Try the delicious taste kibbe using this version of Kibbe Nayeh Recipe. Ingredients - Kibbe Nayeh:
600g mutton leg 1 big cup of bourghoul (ground wheat) 1 onion 1 teaspoon salt pepper to taste
Preparation - Kibbe Nayeh:
Wash the bourghoul well by rinsing it in a deep dish so that the scraps float and are evacuated with the water. Cover the bourghoul with water and let it soak for half an hour. In the meanwhile, very finely chop the meat and onion together -- they must take the consistency of a dough. Add salt and pepper. Press the bourghoul between your hands to squeeze out the water and add it to the meat and onion. Knead at length with the palm of the hand, often dipping your fingers in cold water. Spread in a dish, not too thickly. Decorate with fresh mint leaves and store about 15 minutes in the fridge before serving. Serve with olive oil on the side for the guests to pour on their plate if they wish.
Tip: kibbe Nayeh is often eaten with pita bread and green onions.
3/8 cup bulgar wheat 1 lb lean high quality lamb 1 lime finely grated zest 1/2 onion finely chopped 1 1/2 tsp. freshly ground black pepper 1 1/2 tsp. ground cinnamon 2 Tbl. finely chopped basil leaves 1/4 cup pine nuts lightly toasted in butter coarsely chopped mint leaves for garnish
1. Bring a kettle of water to a boil. Place bulgar wheat in a medium bowl, cover with boiling water and allow to sit for 30 minutes. Meanwhile fill large bowl with water and ice and et aside.
2. Place bulgar wheat in a fine mesh sieve, rinse with cold water and allow to drain. Place meat in a deep bowl. Dip hands in ice water, then knead the meat for about two mintues. Add bulgar to meat a handful at a time, first squeezing out excess water.
3. Add lime zest and grated onions to bowl. Chill hands and knead again. Cover mixture and refrigeratae fo 15 minutes.
4. Shape meat into an oval mound on a serving platter. Use tip of a knife to incise a decorative pattern into meat. Seve cold (but drizzle with pine nut/warm butter mixture). Garnish platter with mint leaves.
3 cups uncooked white rice 1 teaspoon minced fresh parsley 1 pound ground beef 1/2 teaspoon ground allspice 1/2 teaspoon ground black pepper 1/4 teaspoon curry powder (optional) 1 (16 ounce) jar grape leaves, drained and rinsed 2 tablespoons vegetable oil 1 potato, sliced into rounds 1 cup canned tomato sauce 2 cups water, or as needed
1. In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended. 2. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan. 3. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full. 4. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
The Dolmas recipe produces one of the more perfect party finger foods: flavorful, rice-and-pine-nutstuffed grape leaves.
Dolmas are worth a trip to Greece but you only have to go as far as the kitchen.
A welcome addition to a Mediterranean theme party or any party, they pair naturally with Tzatziki (Cucumber) Dip.
8 ounces grape leaves, in brine (about 40-45 leaves) 1/2 cup olive oil, divided 2 cups cooked long grain rice 4 green onions or scallions, finely chopped 1 small red or white onion, finely chopped 1/4 cup fresh chopped mint 1 tablespoon zest of lemon Salt to taste 1/2 cup pine nuts, finely chopped Juice of 1 lemon Preparation: The Dolmas Recipe is not difficult but it does take a little time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water. In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly, making sure the rice is well-coated with oil. Assembling the Dolmas: To stuff the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used. Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter. Serve at room temperature. Makes 40 to 45 appetizers.
Moussaka a la Grecque
3 medium eggplants 8 tablespoons extra-virgin olive oil 3 onions, chopped 2 pounds ground lamb 3 tablespoons tomato paste 1 1/2 cup red wine 1/2 cup chopped parsley Pinch cinnamon 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 quart whole milk, heated 4 large eggs, beaten Pinch nutmeg 2 cups ricotta 1 cup fresh bread crumbs 1 cup freshly grated Parmesan
Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.
Moussaka A La Grecque Recipe
3 medium-size eggplants 1/2 cup vegetable oil 3 large onions, finely chopped 2 pounds ground lamb or beef 3 tablespoons tomato paste 1/2 cup chopped parsley Salt and freshly ground pepper to taste 1/4 pound butter 6 tablespoons flour 1 quart milk 4 eggs, beaten until frothy Grated nutmeg 2 cups ricotta or cottage cheese 1 cup fine bread crumbs 1 cup grated Parmesan cheese
1 Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. 2 Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. 3 Preheat the oven to 375°F. 4 Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg and ricotta. 5 Grease an 11 x 16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve.
Baba Ganoush Recipe (Eggplant Hummus)
1 large eggplant 1 can chickpeas, drained (garbanzo beans) 3 cloves garlic 1/4 cup lemon juice 3 tbsp tahini dash sea salt 1/4 cup olive oil 2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight. Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap. Baba Ghanoush - also known as Baba Ghanouj and Baba Ganoush - is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients:
1 large eggplant 2 cloves garlic, minced 2 Tbsp. extra-virgin olive oil 2 Tbsp. lemon juice
2 Tbsp. Tahini 1 Tbsp. fresh parsley 1/2 tsp. salt
1. Preheat oven to 400° Fahrenheit (200° Celcius). 2. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven. 3. Roast the eggplant for about 40 minutes or until very soft inside. 4. Cool completely. 5. Scoop out the eggplant's pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until pureed, but still has some texture. 6. Refrigerate. Serve chilled with fresh pita bread.
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