Note: Items that are highlighted are items we carry.
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.
Escargots À 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 ~
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.
Chee Kufta, Armenian
(Raw Meat
Patties)
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.
[Co. Bio] [Banners] [Links] [Guestbook] [Recipes] [Bible Verses] [Info] [Search]
Web site Manager: 
[email protected]
[TOP]
