Meat Pastry Published
4 cups flour
1 cup lukewarm water
¼ cup olive oil
2 medium potato boiled and mashed
2 teaspoons yeast
¼ cup lukewarm water
½ teaspoon salt
In a large pan mix all ingredients above except the water should be added slowly then knead-together until you get very smooth dough. Leave it to rise 10 to 15 minutes or until become double in size.
5 medium chopped tomatoes seeds removed
500g ground meat
4 large chopped onions
2 tablespoons vinegar
2 tablespoons tahini
1 teaspoon salt or less
½ cup ghee or olive oil
½ cup pine nut
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon black pepper
¾ cup yogurt
3 tablespoons milk mix it together
In a large skillet sauté chopped onions with oil onion translucent, add meat stir it together for 3 to 4 minutes more then add the spices and salt.
In a large bowl add tahini, vinegar and yogurt, tomatoes mix them together. Then add meat and onions to the mixture.
Knead the dough to a large sheet ¼ inches thick then cut them to a small circle shape, or any shapes and size you like, larger or smaller. Take one circle and put 2 tablespoons of the meat mixtures and spread it on the top of the circle fold the dough of the circle over each other from top to the middle and seal it together the take the bottom and fold it over the two sides and you will get the shape of triangle. Do the same thing to the rest of the circles. Brush a baking tray with oil, then arrange the triangles on the tray, brush the top of each triangle with oil.
Bake at 450°F or until golden brown.
You can just put the mixture on the top of the circles without folding.
Omit the Oil on the top and the Egg Wash if you want to use this method.
1 kg truffle
1/2 kg ground meat
1 chopped onion
3 tablespoons pine nuts
3 tablespoons chopped finely parsley
6 slices lemons
1 teaspoon lemon juice to mix with the inside of truffles
3 teaspoons lemon juice to soak the truffle
3 tablespoons olive oil for stuffing
2 teaspoons olive oil for water mixture
1 teaspoon oregano
1/2 teaspoon spices
1/4 teaspoon dry mint
12 mint leaves
Salt and fresh ground pepper to taste
Wash truffle (3-4) times to remove soil from truffle. Cut the tops of the truffles remove the inside. Reserve the inside of the truffles then add t 1 teaspoon of lemon juice and mix it together for discoloration.
In a large pot, add about (6) cups of water and 3 tablespoons of lemon juice, then put the washed truffles in the pot and set aside.
In a large skillet add oil and pine nuts fry for 5 minutes or until the pine nut become light brown then add onions, meat, spices salt, pepper, continue the cooking for 10-15 minutes or until done. Add parsley and oregano and cook for few minutes more. Remove from heat. Drain the water from truffles and dry them then fill each truffle with the stuffing mixture until you finish all.
Put water in the tray depends on the size of the tray. Add 3-4 tablespoons less or more lemon juice and 2 teaspoons olive oil and 1/4 teaspoon dry mint. Mix them together then pour over the truffle tray.
Bake at 350°F for 30-40 minutes. Serve with rice and salad. Garnish with lemon slices and fresh mint leaves.
Stuffed Cauliflower with Béchamel-Sauce
1 large head cauliflower
In a large saucepan put the cauliflower and fill the pot with 8 – 10 cups of water or to cover the cauliflower head.
Boil for 20 to 30 minutes or until done then drain and removed from the pan and set aside.
1 lb extra ground beef
1 large very fine chopped onion
1/2 cup pine nut
3 tablespoons olive oil
Salt and pepper to taste
In a large skillet add oil, onion, meat, salt and pepper. Cook them until done and set aside.
4 tablespoons butter
2 tablespoons oil
2 tablespoons parmesan
4 tablespoons flour
2 cups milk
1 inch cinnamon sticks (optional)
1 bay leaf (optional)
Melt butter, oil then add flour cook on low heat for 3 to 5 minutes add milk, cinnamon stick and bay leaf stirring constantly until the sauce thickens remove from heat discard the cinnamon and bay leaf, and set aside.
In large tray spread 2 to 3 spoons Béchamel-Sauce. Put the cauliflower head on the tray make many hole around the cauliflower head using a wooden spoon hand then fill each hole with meat stuffing then spread the remaining Béchamel Sauce on top of the cauliflower head then add the parmesan on top of Béchamel-Sauce.
Put the Béchamel-sauce on the top of the cauliflower and Bake at (350°F) Oven until the top is light brown.
½ kg large shrimp
4 cups water
3 tablespoons lemon juice
2 chopped green or red jalapeno seeds and fibrous removed
3 tablespoons parsley
2 tablespoon vinegar
1 bay leaf
½ teaspoon or less hot sauce
½ cup chopped onion
¼ cup chopped green pepper
¼ cup finely chopped pine nut
Lemon slices, green pepper pieces.
Wash shrimp under running water then grasp the middle tail fin; give a long firm twist and pull to remove the stomach and the intestinal vein.
Wash them for second times. Have ready a large pot of water bring it to a boiling point then add vinegar, lemon juice, salt, bay leaf, chopped onion and shrimps leave them to boil for 15 minutes or less then drain the shrimp and set aside. Put the shrimp in a bowl add garlic, salt to taste. Add chopped parsley and chopped jalapeno pepper or any kind of hot peppers, hot sauce pine nut and lemon juice, olive oil mix all together. Transfer to serving dish and Garnish with green pepper pieces and lemon slices.
Hot sauce (optional)