SABANIKHIYAT (TURNOVERS, WITH SPINACH FILLING) PASTRY 1 kg flour 1 tablespoon active dried yeast ½ cup oil FILLING 1 kg spinach 2 onions 2 tablespoons lemon...
Esther Westerveld
westher@...
Oct 8, 2001 1:28 pm
48
PASTA E FAGIOLI (PASTA AND BEANS) The origins of this dish are in the thick, rustic macaroni and bean soup made with dried beans and a ham bone or salt pork....
Esther Westerveld
westher@...
Oct 8, 2001 1:28 pm
49
SPANAKOPITTA (SPINACH AND CHEESE PIE) The recipe for this Greek pie comes from an Athenian cookery writer, June Marinos. 1 kg (2 lb 2 oz) spinach 1 onion,...
PILAFF WITH APRICOTS AND ALMONDS Over half Turkey’s workforce is involved in farming, the mainstay of the economy. Another source of wealth comes from the...
LAHMACUN (Middle Eastern MEAT PIZZA) A kind of meat pizza is made in Turkey by bakers and in restaurants. There are many regional versions in different shapes...
PIDE (BREAD TOPPED WITH SESAME AND FENNEL SEEDS) This bread is related to the famed bread of the Franks and Armenians which is mentioned in the great...
AUBERGINE DOLMAS 8 small round aubergines (or 4 large ones) a cupful of cooked rice ¼ lb of minced mutton (either raw or cooked) 2 tomatoes salt pepper onions...
HODRA MECHWYA (GRILLED VEGETABLE KEBOBS WITH CHARMOULA MARINADE) The versatile charmoula serves as a sauce and a marinade in a wide variety of Moroccan dishes....
MOROCCAN-STYLE VEGETABLE TAGINE A colourful blend of vegetables scented with saffron, lemon and parsley work beautifully served with a honey sweet couscous. 2...
CONSERVE DE LÉGUMES (VEGETABLE PRESERVE) half a stick of celery 6 artichoke hearts, cut into quarters 4 carrots, sliced 200 g / 7 oz green olives half a...
TAGINE OF LAMB WITH PUMPKIN, VEGETABLES AND FRUIT The Sahara forms a kind of culinary barrier as well as a physical one. North of the desert it is common to...
HONEY COUSCOUS 2 tbsp clear honey a pinch of salt 850 ml / 1½ pints boiling water 450 g / 1 lb couscous 85 g / 3 oz pine nuts 85 g / 3 oz raisins 2 tbsp olive...
GREEK OCTOPUS AND RED WINE STEW This rich, dark red wine and octopus stew begins with the slow cooking of octopus in its own juices, progressing on to simmer...
FATMA’S ALGERIAN ESCABECHE "From Fatma Charif who in 1974 spent a lot of time furthering my culinary education in Algiers. You can use any small fillet you...
ESCUDILLA 2½ qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions ½ Stewing...
SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD) Recipe of the chef of the restaurant “Le Mrabet”. 250 g tomatoes 200 g green peppers 200 g cucumbers 50 g...
SALATAT BATATA WA JIBAN (POTATO AND CHEESE SALAD) The red-hot embers barely kept us warm as we huddled around a Tunisian earthenware kanoun (a small stove) on...
