International Gourmet Hor D'Oeuvres Recipes

Dolma, Mediterranean
(Stuffed Grape Leaves)

1 pt. grape leaves	2 tsp. crushed mint leaves
1 lb. ground lamb	Water
1 cup rice	1 lb. lamb bones, cut in pieces
1/2 tsp. pepper	1/2 cup lemon juice
2 tsp. salt

Drain, separate and rinse leaves. Combine lamb, uncooked rice, 1 tsp. salt, pepper, mint, and 1/2 cup water. Mix well. Spread leaves flat, stems down on board. Using largest leaves first, heap a teaspoonful of stuffing on each leaf in a narrow strip, leaving space at ends to tuck. Roll up each leaf securely but loosely. Repeat until all filling is used.

Place lamb bones in kettle and cover with the remaining leaves to make a bed for the rolls. Arrange rolls in snug rows, placing the second layer in opposite directions from the first. Repeat layers of vine rows until all are packed into the kettle. Invert plate on rolls to hold them securely. Add enough water to reach the level of the plate. Add remaining 1 tsp. salt. Cover and simmer 35 minutes. Remove plate and add lemon juice. Let simmer 10 minutes longer or until rice is tender. ~ Makes 4 dozen and can also be served as a main dish hot or cold.

Gourmet Recipe Escargots a la Bourguignonne, French (Snails in Garlic Buttter)

Escargots � La Bourguignonne, French
Snails in Garlic Butter

36 Snails	1 teaspoon salt
1/3 pound butter	1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped shallots	1/2 cup dry white wine
1 tablespoon minced garlic	1/4 cup dry bread crumbs
3 tablespoons minced parsley

Cream the butter and blend with the shallots, garlic, parsley, salt and pepper. Place a little of this butter in each shell and press a snail into it. Fill shells with remaining butter, packing in firmly. Arrange, filled side up, in 6 snail pans or a baking dish. Pour a little wine over them and sprinkle with bread crumbs. Bake 10 minutes in a 425 oven.
~ Serves 6

Gourmet Recipe Lahmajoon, Middle Eastern

Lahmajoon, Middle Eastern
(We call them Hot Josie's)

5 lbs. shoulder of lamb, ground fine	1 tablespoon salt
2 large sized green peppers - chopped fine	2 small cloves garlic (optional)
1 large bunch of parsley - chopped very fine	1 can tomato paste, small size
1 teaspoon black pepper	1 quart of canned tomatoes
1 teaspoon paprika	3 lbs. onions, chopped fine
1/2 teaspoon chili pepper	2 teaspoons of dry mint
50 - 60 large flour tortillas

Mix all above ingredients thoroughly by hand. Take about a tablespoon of meat mixture and spread evenly on each individual tortilla in thin layers. When finished, bake for 15 minutes at 450 degrees. To serve, roll up and eat. You can add a few dollops of yogurt, sour cream, pickled turnips, hot sauce, or whatever combination you think will be tasty. Freeze uneaten portions in well wrapped cellophane separating each tortilla. Keeps forever and makes for easy microwavable snacks. Great for lunches.

Note: As a child, my American friends gave it the name "Hot Josie's", after my mom. It was easier for them to say and so the name stuck.

Gourmet Recipe Chee Kufta, Armenian (Raw Meat Patties)

Chee Kufta, Armenian
(Raw Meat Patties)

1 cup lean lamb ground 3 times	3 stalks green onion, chopped fine
1 cup bulgur #1	1/4 cup olive oil
1small onion, chopped fine	Salt and pepper to taste
1 bunch parsley, chopped fine	Allepo hot red pepper or ceyenne (optional)

First salt the meat and blend well. Add bulgur and knead all together like dough, adding water a little at a time, until meat and bulgur stick together forming a smooth mixture. Knead about 10 minutes. Flatten mixture on serving tray, cut in diagonal diamond shapes. Drizzle olive oil, sprinkle Allepo hot red pepper or ceyenne and garnish with parsley and onions. Chill and serve as immediately.

In a small bowl, stir in softened cream cheese, shallot, capers, chopped dill, and lemon juice until well blended. Add the chopped salmon and a little pepper to taste. Blend very well. You can also serve as a spread with some bread slices (wheat or pumpernickel bread). Spread evenly on each slice and if you want, place a teaspoon of caviar on each sandwich.

International Dips

Aioli- A garlic-mayonnaise sauce or dip; a favorite in Southern France & the whole Mediterranean region. In France it's served with poached fish, hard boiled eggs, salads, snails and cold meats; in the Middle East with B.B.Q. chicken & cold meats as a dip.

Recipe for Aioli- (French) Skin 4 large cloves of garlic, pound the garlic with one egg yolk in a mortar or blender. Add salt and pepper while pounding very gradually. Add 1 cup oil. The sauce is ready when it reaches a homogeneous consistency.

Recipe for Aioli- (Middle Eastern Style)

4 cloves crushed garlic, or equal amount in powder form -

1/2 teaspoon salt, 1 cup mayonnaise 1 tsp.olive oil

Mix all ingredients together et voila you have a fantastic dip.

Gourmet Recipe Canard a l'Orange, French Recipe (Orange Duck)

Chicken Shawarma

Pita bread 1/4 tsp. allspice

Garlic dip (recipe follows) 1/4 tsp. ground cinnamon

Sliced dill pickles 1/4 tsp. ground cloves

2 whole deboned chickens or about 2.2 lb. boneless chicken without skin 1/4 tsp. ground red pepper

1 1/2 tsp. salt or to taste 1 tsp. ground cardamom

1/4 tsp. black pepper 2 tbsp. lemon juice

Rub spices and lemon juice into meat. Marinate 1-2 hours.

Arrange meat in 2 layers in shallow baking pan. Bake at 450 degrees until top is light brown, about, 15-20 min. Turn chicken and brown other side. Let chicken cool slightly. Cut in thin strips and return to pan with
drippings. Mix well.

Spread a piece of warm pita bread with a small amount of garlic dip. Add some chopped chicken and
sliced pickle (and French fries). Roll into a sandwich.

Garlic Dip:

2 heads garlic 2 tbsp. fresh lemon juice (more or less may be needed)

1 1/4 cups vegetable oil Salt

Mash the garlic very well with mortar and pestle (this is the secret to garlic dip-all fibers in garlic must be
crushed). Add to food processor bowl. Process and add oil through feed tube in thin stream. Add lemon juice until mixture thickens. Process until mixture is the same consistency as mayonnaise. This makes enough for an army, but it is worth the trouble.

1 package cream cheese, 3 oz.	6 oz. smoked salmon, chopped
1 tbs. minced shallot	1 teaspoon lemon juice
1 tbs. chopped fresh dill	pepper to taste

Pita bread	1/4 tsp. allspice
Garlic dip (recipe follows)	1/4 tsp. ground cinnamon
Sliced dill pickles	1/4 tsp. ground cloves
2 whole deboned chickens or about 2.2 lb. boneless chicken without skin	1/4 tsp. ground red pepper
1 1/2 tsp. salt or to taste	1 tsp. ground cardamom
1/4 tsp. black pepper	2 tbsp. lemon juice

2 heads garlic	2 tbsp. fresh lemon juice (more or less may be needed)
1 1/4 cups vegetable oil	Salt
Mash the garlic very well with mortar and pestle (this is the secret to garlic dip-all fibers in garlic must be crushed). Add to food processor bowl. Process and add oil through feed tube in thin stream. Add lemon juice until mixture thickens. Process until mixture is the same consistency as mayonnaise. This makes enough for an army, but it is worth the trouble.