Extreme Cuisine

———————————AUSH DOUGH———————————
2 c Plain flour

1 ts Salt

2/3 c Cold water

Additional flour
————————–PULSE AND NOODLE MIXTURE————————–
1/2 c Yellow split peas

- (daul nakhud) Cold water 1 c Canned kidney beans w/liquid

Salt 1 tb Oil

2 c Finely chopped spinach

———————————MEAT SAUCE———————————
1/2 c Oil

1 Medium onion; finely chopped

750 g Ground lamb or beef

Salt Freshly ground black pepper 1/2 c Tomato puree

1/2 c Water

—————————-CHAKAH (YOGURT SAUCE—————————-
1 1/2 c Drained yogurt

3 ts Dried mint; rubbed

1/4 ts Hot chili pepper (or more)

1/4 c Finely chopped coriander

Salt to taste Serves: 6 Cooking time: 1 to 1-1/4 hours Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary.
Divide into 2 balls and wrap in plastic.
Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly.
Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife.
Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.
Wash split peas well and place in a pan with 1-1/2 cups cold water.
Bring to the boil and boil gently for 30 minutes or until tender.
Add red beans and liquid and keep warm.
In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles.
Put noodles in gradually, stirring after each addition.
Return to the boil and cook uncovered for 5 minutes.
Add spinach and cook for further 5 minutes.
Drain in a colander and return to the pot.
Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.
In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat.
Stir over high heat until juices evaporate and meat browns lightly.
Add salt and pepper to taste, tomato puree and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate.
Sauce should be oily.
Combine chakah ingredients, add to noodles and toss well.
Mixture should be moist. Place noodle mixture in a deep dish and top with keema.
Stir at the table and serve in deep plates.

Karen Mintzias 1 Leg lamb (2 kg), boned

1/2 c Olive oil

1/2 c Dry white wine

1 Lemon (juice only)

2 ts Dried rigani or oregano

2 Garlic cloves; crushed

3 Bay leaves; broken in pieces

Salt and pepper Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish.
Add remaining ingredients to lamb, mix well to coat meat, and cover.
Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers.
Pieces of bay leaf may be placed between lamb cubes.
Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade.
Grill for 15 minutes or until cooked to taste.
Place on a platter and garnish with parsley and lemon wedges.
Serve hot.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

1 lb Beef plate brisket

2 lb Carrots

1/2 ts Salt

3 tb Brown sugar

EINBREN or THICKENING: 2 tb Flour

2 tb Schmaltz (rendered chicken

-fat) or shortening 1 c Carrot stock

From “Love and Knishes”.
“Tzimmes” is a word impossible to translate.
Ask anyone, “What is a tzimmes?” and you get the answer, “You don’t know what a tzimmes is?” This is not very satisfactory as you can see.
The closest I have come to an answer is that a tzimmes is a mishmash.
Now a mishmash is a hodgepodge and a hodgepodge is…not a tzimmes, believe me…it’s a big thing in anyone’s life.
A Gahntze Tsimmes is really somethig to boast about–a big production! For instance, from a good tzimmes, a cook is entitled to make a gahntze tzimmes.
(Some people think of a tzimmes as a dessert).
In my opinion is a one dish meal usually served as the fourth course in a six-course dinner.
A Tzimmes can be made from almost any ingredient.
From my wall-to-wall carpeting I could make a tzimmes, and from my new mink coat I am justified in making a gahntze tzimmes.
Of course, there are some people who think not.
You will find people who will begrudge you anything. They will say, “She’s got a mink coat so she’s making from it a gahntze tsimmes.
I knew her when she only had a Persian lamb.” From all these things you can make a tzimmes, but most tzimmeses are made from carrots.
Carrot Tzimmes Simmer brisket in water to cover till almost tender (about 1 1/2 hours).
By this time the water will have boiled down to about half the original amount.
Peel carrots and slice in half-inch rounds.
Add carrots, salt and sugar to meat. Bring to a boil, reduce heat and simmer till carrots are very tender (about 45 minutes).
Brown flour in a very small skillet, stirring constantly to prevent burning.
When flour is very light brown, remove from burner.
Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste.
Add this paste to the carrots, stirring it carefully.
Continue to simmer till stock has thickened (10 to 15 minutes.

1 Leg of lamb (5 to 7 lbs.)

– butterflied 1/2 c Burgundy or other dry red

-wine 1/2 c Vegetable oil

1/3 c Fresh ginger root; grated

1/4 c Soy sauce

1/4 c Onion; minced

2 Garlic cloves; minced

1 Lemon; juice of

1 tb + 1 1/2 tsp.
honey

1 1/2 ts Salt

1/2 ts Pepper

1/8 ts Ground red pepper

1 c Canned beef broth; diluted

Trim all visible fat from lamb.
Place lamb in a large shallow dish; set aside.
Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
Remove lamb from marinade, reserving marinade.
Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F.
(rare) or 150 F.
(medium rare), basting frequently with reserved marinade. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute.
Serve with lamb.
From _Gatherings_ by The Junior League of Milwaukee, WI.
In _America’s Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989.
Pp.
190-191.
ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.

1 1/2 ts Ground turmeric

1 1/4 ts White pepper

1 t Ground fenugreek, Optional

1 t Ground ginger

1 t Ground red cayenne pepper

3/4 ts Ground coriander

1/2 ts Ground cumin

1/2 ts Black pepper

1/2 ts Dried sweet basil leaves

15 oz Coconut cream — =A5

1 c Pecan nuts dry roasted ##

1 c Raisins

6 c Hot basic cooked rice

2 tb Ground red pepper, (Cayenne)

1 tb Ground ginger

1 t Ground cumin

1 t Ground coriander

1 c Green bell peppers, chopped

1/4 c Curry powder

1/2 lb Unsalted butter, softened

1 Large, overripe banana ##

1 Medium unpeeled apple,

1/2 lb Unsalted butter, melted

4 1/2 c Chopped onions in all

1/4 lb Margarine, melted

1/2 c Jalapeno peppers, minced #

2 large onions — chopped or sliced

5 teaspoons butter

1 large fryer chicken or 5 whole chicken breasts

1 can beef bouillon or consomme

1 cup water

2 1/2 cups finely ground walnuts

4 1/2 teaspoons pomegranate syrup (substitute sour cranberry

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon saffron (or turmeric)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon pepper

2 teaspoons lemon juice

Saut the onions in 2 tbsp.
of the butter until golden brown. Remove from the pan.
Add 3 more tbsp.
of butter and saut the chicken pieces until light brown.
Add the bouillon and sauted onions.
cover and simmer gently for 30 minutes.
Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour.
Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.

1/4 c Apricot jam

2 tb Honey mustard

2 Garlic cloves; chopped

2 tb Soy sauce

2 tb Olive oil

1 ts Dried rosemary

3 lb Lamb leg; butterflied

1/2 c Red wine

1 c Beef stock; canned/homemade

Salt Ground pepper; to taste The crisp coating keeps the lamb succulent and juicy.
Bake 10 minutes longer for medium-done.
If you use frozen lamb, defrost in the refrigerator overnight.
1.
Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
Reserve 2 tb of marinade for sauce.
Brush remainder all over lamb.
Season well with salt and pepper.
2.
Marinate for 30 minutes.
3.
Broil lamb for 3 minutes per side.
Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink.
Remove from oven and let rest on a serving dish for 10 minutes.
Pour off any fat in pan.
4.
Add red wine to pan and reduce to 1 tb.
Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
Bring to boil and hoil for 2 minutes.
5.
Slice lamb in thin slices against the grain.
Serve with some sauce poured over.
Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion.
A chianti is another fine match.

1 lb Lamb stewing meat, cubed

1/4 c Butter

12 sm Onions (walnut-sized)

2 1/2 c Water

1/2 c Dried garbanzos, soaked

-overnight 2 c Bulgur, coarse grade

1 1/2 ts Salt

1/2 ts Cinnamon

Yogurt Wheat, onions, garbanzos, lamb and yogurt.
This easy and fast, filling stew has an indescribably wholesome, earthy flavor.
Choose the onions to be as similar in size as possible.
In skillet, saute meat in 2 tablespoons butter until browned.
Remove meat.
In same skillet, saute whole onions in butter until pale-yellow.
Return meat to skillet.
Add water and dried garbanzos.
Cook until meat and garbanzos are tender.
Remove some of meat and onions.
Add bulgur and cook over low heat until done.
Return meat, onions and garbanzos and stir in remaining butter.
Add salt and cinnamon. Serve with yogurt.

3 lb Lamb; rib or shoulder chops

6 md Potatoes; peeled; sliced

3 ts Parsley; chopped & mixed w/

1 1/2 ts Thyme; dried (mix w/parsley)

3 lg Onions; peeled; sliced

2 c Water

2 tb Parsley, chopped (or 3 tbs)

x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones.
Butter a 2 or 2-1/2 quart casserole dish.
Preheat the oven to 300dF.

In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture.
Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs.
Season well with salt and pepper and add the water.
Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft.
Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you’d like.
Irish stew always benefits from being cooked the day before and allowed to cool thoroughly.
You may refrigerate.
Skim off any fat and reheat the stew before serving.

2 lb Fresh mussels

1 Lemon

3 tb Fish sauce Nuc-Mam

Vietnamese (or Thai) 1 ts Sugar

2 Dried hot red pepper

Grind to pasteor 1t powder 2 Cloves garlic

2 tb Water

1.
Clean and scrub the mussels as shown in class.

2.
While mussels are draining, prepare sauce: Blend garlic and red peppers

into a paste.
Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb water.
3.
Preheat broiler.

4.
Place clean, dry mussels in a single layer on a baking sheet.

5.
Broil mussels just until they are all open and aromatic.

6.
Remove from broiler and serve with rice.
Dip mussels into sauce to eat.

for yogurt sauce: 1 12 ounce con plain yogurt

1 garlic clove — minced and mashed

– to a paste with — 1/4 teaspoon salt 3 tablespoons shredded fresh mint leaves — or to taste

for burgers: 1 1/2 pound fresh ground lamb from the shoulder

1 garlic clove — minced

1 tablespoon minced fresh rosemary or 1 teaspoon

– crumbled dried rosemary 1 tablespoon minced fresh parsley leaves or 1 teaspoon

– dried thyme salt and freshly ground black pepper chopped salad: 1/3 cup coarsely chopped pitted kalamata olives

2 ripe medium tomatoes — seeded and

– coarsely chopped 3 tablespoons minced fresh parsley

2 tablespoons olive oil

2 teaspoons red wine vinegar

1/2 cup crumbled goat cheese

6 pita — each split halfway

– around edge to — form a pocket

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes.
Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare grill.
In a bowl gently but thoroughly combine the lamb, garlic, rosemary, parsley, salt and pepper.
Grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare.

In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar.
Season with salt and pepper.

Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad.
Serve burgers with yogurt sauce.

1 Leg of lamb

2 Lemons

Plain flour 3 Cloves garlic

12 Small sprigs rosemary

500 g Potatoes peeled

200 g Brown onions

100 g Unsalted butter

750 ml Beef stock

15 Mint leaves

Salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to maximum temperature.
Trim lamb of all fat and sinew.
Rub with juice of 1-1.1/2 lemons, then with flour.
Season and make 12 small cuts into the lamb, 1cm deep.
Peel garlic and cut into 12 long slivers.
Insert one of these slivers into each cut along with a sprig of rosemary.
Push in with top of knife.
Set aside.
Slice potatoes and onion into 1/4cm slices.
Melt half the butter in a roasting tray and toss vegetables in it.
Add 500ml of the stock.
Put rack in roasting tray and put lamb on top.
Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare).
Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter.
When lamb is redy let it rest, loosely covered, in a warm place for 10 mins.
Strain pan juices carefully into pan and set vegetables aside in a warm place.
Add the remaining stock to the pan, degrease and boil over a high heat until thickened.
Whisk in mint butter bit by bit.
Season.
Slice lamb.
Put vegetables on plates, top with lamb and spoon sauce over. Garnish with chopped parsley.