Albanian Lamb Casserole

 Ingredients

• 750g lean lamb, cubed
• 2-3 tbsp oil
• 1 large onion, finely chopped
• 1-2 cloves garlic, crushed
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• � tsp ground cardamom
• � tsp chilli powder (to taste)
• 2.5cm fresh root ginger, peeled and finely chipped
• 1 � cups EASIYO yogurt
• 1 tbsp flour
• 2 tbsp chopped fresh coriander to garnish

Method

Remove sinew and fat from lamb.
Heat 2 tbsp oil in a flameproof casserole, and fry lamp until well browned.
Remove meat. Lower heat and add onions to pan and cook until soft (adding more oil if necessary).
Stir in garlic, ginger, turmeric, coriander, cumin, cardamom, chilli powder, and salt.
Cook, stirring for 5 minutes.

In a small bowl blend yogurt and flour until smooth and creamy.
Add 1 tbsp of yogurt mixture to onions and spices in pan.
Stir and gently simmer for about 30 seconds until yogurt is well blended (be careful not to boil mixture).
Keep doing this until all the yogurt has been incorporated (this avoids curdling).

Add the browned meat and accumulated juices and stir well.
Cover and cook in casserole dish and cook in preheated oven at 160°C for 1½ hours or until lamb is tender.
Garnish with fresh coriander and serve with rice and cucumber raita

 

 

Tave me presh (Leek Caserole)

Ingredients:

• Leeks (chopped in thick slices), 1 kg
• Oil, 1/2 cup
• Onion (finely chopped), 3/4 cup
• Ground beef, 500gr
• Tomato sauce, 1 tbs
• Red bell pepper (finely chopped),1
• Salt
• Pepper
• Beef stock, 1 cup

Preparation:

Sauté the leeks in a little oil, lay them in a baking dish (we divide it in individul baking dishes).

Sauté the onion and ground meat on the remaining oil, add the beef stock, tomato sauce, red pepper, salt and pepper, bring it to a boil.

Pour the meat mixture over the leeks and bake on a previously pre-heated oven at 180°C for 1 hour. Serve hot.

Byrek shqiptar me perime (Albanian Vegetable Pie)

Ingredients:

• 1 cup oil, preferably olive oil
• 1 1/2 packets (or about 30) pastry leaves (Filo Dough)
• 1 1/2 pounds spinach, chopped
• 1 cup diced feta cheese
• 1/2 cup chopped green onions
• 2 eggs
• salt, half teaspoon

(NOTE: A medium-sized, round baking pan is recommended because it’s more authentic but any medium-sized baking pan will do).

Instructions:

Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. The Albanian recipe of vegetable pie is ready to serve…..Enjoy it !

Pule me arra (Chicken with Walnuts)

Servings: 4

Ingredients:

2 tablespoons flour
15 finely crushed shelled walnuts
2 beaten egg yokes
1 minced garlic clove
1/4 lb. sticks butter
2-3 lbs of Veal or Chicken meat cut up in 1″ cubes

Cooking Instructions:

Place the chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and sauté over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and sauté until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in the chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Enjoy it.

Tavë Kosi (Baked Lamb and Yogurt)

Servings: 4
Ingredients:

1-1/2 lbs lamb
4 tablespoons butter (1/2 stick)
2 tablespoons rice
Salt, pepper

For Yogurt sauce:

1 tablespoon flour
4 tablespoons butter (1/2 stick)
2 lbs. yogurt
5 eggs
Salt, pepper

Cooking Instructions:

Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:
Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
Serve hot.

Naan Bread

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

– See more at: http://travelbystove.palfreymedia.com/afghanistan-recipes-naan-bread.asp#sthash.dWg5qFyT.dpuf

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

– See more at: http://travelbystove.palfreymedia.com/afghanistan-recipes-naan-bread.asp#sthash.dWg5qFyT.dpuf

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

– See more at: http://travelbystove.palfreymedia.com/afghanistan-recipes-naan-bread.asp#sthash.dWg5qFyT.dpuf

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

– See more at: http://travelbystove.palfreymedia.com/afghanistan-recipes-naan-bread.asp#sthash.dWg5qFyT.dpuf

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg , beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter , melted

Directions:

1. Dissolve the yeast in warm water and let stand for 10 minutes, until frothy. Add the sugar, milk, egg, salt and flour. Knead for 6-8 minutes (if you are a chump) or use your bread machine.
2. Place the dough on a greased surface, cover with a damp cloth, and let rise in a warm place for one hour.
3. Punch down the dough, then cut into fist-sized pieces and roll into balls. Let rise for another 30 minutes, or until the balls double in size.
4. Melt butter in a large saucepan. Flatten each ball into a thin oval shape, then fry in the oil for 2-3 minutes, until puffy and lightly browned. Brush the top with more melted butter, then turn and cook until the other side is also lightly brown. Repeat with remaining dough balls.

– See more at: http://travelbystove.palfreymedia.com/afghanistan-recipes-naan-bread.asp#sthash.dWg5qFyT.dpuf

Aushak (Afghan Dumplings)

For the meat sauce:

3 tablespoons vegetable oil

1 medium yellow onion, finely chopped

1/2 pound ground beef

1 clove garlic, minced or pressed

1 teaspoon ground coriander

1 teaspoon freshly grated ginger

1/2 cup water

2 tablespoons tomato paste

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

-Heat the oil in a small skillet.

-Add the onion and cook until golden.

-Add the beef, garlic, coriander and ginger. Cook, continually stirring, until the meat is no longer red.

-Add the water and cook until it is reduced by half (roughly 5-8 minutes), stirring often.

-Add the tomato paste and, while stirring, cook for about 5 minutes.

-Season with salt and pepper and set aside. Sauce can be made ahead and stored in the refrigerator.

For the yogurt sauce: 

1 cup full-fat Greek yogurt

1 tablespoon minced garlic

1/2 teaspoon salt (or to taste)

 -Mix the yogurt, garlic and salt in a bowl and set aside.

For the dumplings:

2 bunches scallions, white part set aside, green tops finely chopped (should yield close to 2 cups)

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon red pepper flakes

1 teaspoon garlic, minced or pressed

25-30 wonton or Gyoza, round or square (if round, dumplings will be turned into semi-circles; if square, dumplings will be triangular)

-Combine the scallion tops, salt, pepper, red pepper flakes and garlic in a bowl. Stir to mix.

-Place a wonton wrapper on a flat surface and, using either a pastry brush or your finger, brush the edges with water.

-Spoon 1 teaspoon of the scallion mixture onto the center and fold the wrapper in half, making sure to run your finger over the filling to make sure that all the air has been removed. Then, seal the wrapper, pressing the edges tightly together.

-Repeat with the remaining wrappers.

-Heat about three quarts salted water in a 6- to 8-quart pot. Once it reaches boiling, add the dumplings and cook for about five minutes or until boiling.

-Either place the dumplings in a colander using a slotted spoon or carefully drain them in a colander.

Garnish:

2 teaspoons freshly chopped mint

-As the dumplings are draining, spoon the yogurt sauce into a large bowl.

-Once the dumplings have drained completely, place them on top of the yogurt layer.

-Then, if you have any additional yogurt sauce (I didn’t and I suggest you make twice the amount of yogurt listed above), spoon it on top of the dumplings.

-Spoon the meat sauce around the edges of the bowl, putting a small dollop in the center. Top with chopped mint and serve. Aushak is best served hot.

Shireen Palow (Afghan Orange Rice with Chicken)

Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef’s knife or cleaver to cut the chicken breasts in half.

Ingredients

• 2 chicken breast halves, skinned and cut in half (about 1 pound)
• 4 chicken thighs, skinned (about 1 pound)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter, divided
• 2 cups vertically sliced onion
• 1/4 teaspoon saffron threads, crushed
• 1 garlic clove, minced
• 1 tablespoon sugar
• 2 teaspoons grated orange rind
• 2 1/4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked basmati rice
• 2 tablespoons raisins
• 6 tablespoons chopped pistachios

Bolani

Bolani is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.

Ingredients

Aard (Flour)      3 cups
Khameer Tursh (Yeast)     1 tablespoon
Namak (Salt)     1 tablespoon
Aabb (Water)     2.5 cups

Cooking instructions and making the dough

In a mixing bowl add the 1 cup of water (warm water) add the salt and yeast to it. Mix it very well. Then slowly keep adding the flour and mixing in at the same time. As you are mixing this keep adding water to it once it is all mixed keep kneading the dough until it is all soft and firm. Remember the dough for bulani should be much more firm and easy to handle. After you are done cover it, and let it set for at least an hour.

Note: remember to use lukewarm water; if your water is very warm it will kill yeast.

Stuffings
Kachaaloo (Potatoes)     1 lb
Piaaz (Onions)      2 large
Roomi (Tomatoes)     3 large
Gashneez (Coriander)     one bunch
Salt      1 tablespoon
Pepper      to taste

Boil the potatoes until they are firm inside. Peel them and mash them using your hands or a mixer. In a frying pan add some oil and fry your onion until it is golden brown. Add it to your mashed potatoes. Chop tomatoes and coriander and add it to the mixture. Add the salt and pepper to it and mix it all very well.

Make little round balls (zughala’s) wa hamwaar mekonin. Then you fill each one with a spoon full of our potatoes mix and close all around it. In a frying pan add some oil and fry (not deep fry) your bulanies at each side. This will take a little of your precious time but it will all be worth it once you are done and ready to eat.

Enjoy bulani with some yogurt or just some chai e sheereen.

Lentil stuffed peppers

Ingredients

• 4 green peppers
•  1 packet of pre-soaked red lentils (you can soak dry lentils if you have time)
• 2 medium sized onions
• 2.5cm piece of fresh ginger grated
• 2 green chillies
• 1 teaspoon of ground cumin (although it is better to use cumin seeds if you have)
• 1 tablespoon of ground coriander
• 2 tablespoon of ground parsley
• 4 tablespoons of cooking oil or low fat alternative
• 1 and 1/4 cups of water
• Salt and pepper

Method

1. Heat 2 tablespoons of cooking oil in a frying pan then place the green peppers in the oil whole and gently fry them for around 3-5 minutes, turning them until they are crisp and golden.
2. Remove the peppers from heat and add the remaining 2 tablespoons of cooking oil to the frying pan. Once the oil is heated add the cumin (if you are using seeds cook them until they pop if you are using ground cumin continue immediatly).
3. Chop your onions in halves then slice them into thin slices and add them to the pan along with your finely chopped chillies. Cook the cumin, onions and chilli for a few minutes until the onion is translucent then add the ginger and ground coriander.
4. Next drain your lentils and add them to the frying pan with onion spice mix along with the 1 and 1/4 cups of water. Mix the contents of the pan well and cover to simmer for around 15-20 minutes until the water evaporates.
5. Then stir in a little salt and pepper and add fresh coriander if you have it or 2 tablespoons of ground parsley.
6. Next gently slice the tops of the peppers and drain any oil from the frying process. Next remove the seeds from the pepper and stuff the pepper with the lentil mix. Replace the lids on top of the stuffed peppers and place them on a baking tray in the oven for 15 minutes at 180°c (350f).
7. Serve and enjoy!