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Here are those recipes. Good luck on your cookbook search.
In the meantime I hope these fill the void.
Enjoy
Mike
AUSHAK
(Scallion Dumplings)
20 Scallions or Green Onions
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 tablespoons corn or peanut oil
32 prepared dumpling wrappers
(Goyza skins) available in most
oriental markets
1 cup yogurt & garlic sauce
(recipe follows)
2 teaspoons crushed dried mint
2 cups meat sauce (recipe follows)
1. Cut off the white part off the scallions and set it aside for
another use. chop the green tops finely;there should be about
two cups. Add the salt,pepper and garlic powder to the oil and
blend well. Stir in scallion tops.
2. Lay out the dumpling skins one at a time on flat surface and wet
around the edges with a little water. Spoon a heaping teaspoon of
the scallion mixture into the center of the skin and fold into a
half moon shape. Press the edges together to seal.
3. Bring about three quarts of water to a boil in a large kettle. Add
the dumplings and cook for 3 to 5 minutes and drain well when cooked.
4. Spoon about 1/4 cup of the yogurt sauce in the bottom of a serving
dish. Cover with the dumplings and pour the rest of the yougert sauce
over them. Sprinkle with the crushed mint. Spoon the hot meat sauce
over this and serve immediately.
CHAKKAH YEH SEEDOR
(Yougert and Garlic Sauce)
1 cup of plain yogurt
2 tablespoons mashed garlic
Blend garlic and yougert together and chill for a few hours.
KOFTA KEEMA
( MEAT SAUCE )
1/4 cup corn or peanut oil
1 cup chopped scallion bottoms from dumpling filling
1/2 pound ground beef or lamb
1/2 cup water
2 tablespoons tomato paste
1 tablespoon minced garlic
salt and pepper to taste
1. Heat oil in a sauce pan and brown scallion bottoms. Add meat stir
to break up and cook until it no longer is pink. Add wated and cook
water is reduced by half.
2. Add tomato paste and continue cooking about 5 more minutes. Add
garlic ,salt and pepper and cook another 5 minutes. Keep hot
until ready to put on dumplings.
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SAMBOSA GHOUSTI
(Ground Meat And Chickpea Turnovers)
2 tablespoons corn or peanut oil
1/2 cup chopped onion
1/4 pound ground beef or lamb
1/3 cup water
1 cup canned or freshly cooked and drained chickpeas
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon ground coriander seeds
12 won ton wrappers
oil for deep frying
1. Heat the 2 tablespoons of oil in a sauce pan and brown the onions
in it. Add the meat stir to break it up and cook until no longer pink.
Add the water cook until it is almost evaporated. Put meat mixture in
sieve and drain well. Put chickpeas is a bleander or food processor and
puree them. Put them in bowl and blend with meat,garlic powder,pepper,
and coriander. Lay out won ton skins and wet the edges. Spoon some of
filling into the center of the wrapper and fold in half to form
triangle. Press edges together to seal.
2. Heat oil for deep frying to 350 deg. F. Add a few turnovers at a
fry until golden brown (about 1 minute). Drain on paper towels.
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BULANEE KACHALOU
(Ground Meat And Green Pepper Turnovers)
1 large potato
1/2 cup corn or peanut oil
1/2 cup chopped onion
1/2 pound ground beef of lamb
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 boiling water
1/2 cup chopped green pepper
4 egg roll skins
yogurt and garlic sauce(see recipe above)
1. Peel and boil potato until tender. Heat 3 tablespoons of oil
in a sauce pan add half onions add cook until brown. Add meat
stir to break it up and cook until no longer pink. Add pepper,garlic
powder and boiling water cook until water has evaporated. Place meat
mixture in a sieve and drain well. Grate potato into a bowl and add
the remaining onion and the green pepper and meat mixture, mix well.
2. Lay out the egg roll skins and wet edges. Place 1/4 of the filling on
the skin. Fold over into a triangle shape and press edges to seal.
3. Heat the remaining oil in a skillet. Fry the turnovers about 2 minutes
on each side. Drain on paper towels. To serve,cut each turnover in half
into two smaller triangles and spoon some yogurt & garlic sauce over
them
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| Noshe Djan - Afghan Food and Cookery
Noshe Djan means something like "Bon Appetit" in French. The book
is available in either hardback (�8.30) or paperback (�5.95) through
retail shops in the UK or from:
18 Charing Cross Road
London WC2H 0LT
Here is a recipe...
QABILI PILAU UZBEKI
(Uzbek rice with carrots and raisins)
1lb (450 g) long grain rice, preferably basmati
4 fl oz (110 ml) vegetable oil
2 medium onions, chopped
1�-2lbs (700-900 g) lamb on the bone or
1 chicken, cut in pieces
water
2 large carrots
4 oz (110 g) raisins
1 tsp black pepper
2 tsp cumin
salt
Rinse the rice several times until the water remains clear, then
leave it to soak in fresh water for at least half an hour.
Heat the oil in a flame-proof casserole over a medium to high heat
and add the chopped onions. Fry until golden brown and soft. Add
the meat (if lamb, trimmed of excess fat) and fry until well browned.
Then add enough water to cover the meat and salt, bring to the boil,
and turn down the heat and cook gently until the meat is tender.
While the meat is cooking, wash, peel and cut up the carrots into
pieces like matchsticks.
When the meat is done and you are ready to cook the rice, add the
carrots and the raisins to the top of the meat, sprinkle with 1
teaspoon each of cumin and black pepper, and salt.
Drain the rice, place it on top of the carrots and raisins and add
enough water to cover it by about � inch (1 cm). Add the other
teaspoon of cumin and a little salt, bring to the boil, turn down
the heat, cover and boil gently for about 10 minutes until the rice
is tender and the water absorbed. It is important that you listen
carefully while cooking this rice for a ticking noise. When you
hear it, remove the pan immediately from the heat. Place the
casserole, which should have a tightly fitting lid, in a preheated
oven at 150�C (300�F, mark 2) for about 45 minutes. Or you can
finish the cooking by leaving it over a very low heat.
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