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Archive for the ‘Stuffed Dishes’ Category

Icli Kofte (Ground Beef Stuffed Bulhur Shells)

 

Ingredients

 

2 cups fine bulgur

 

2 cups boiled and mashed potato

 

2 Tbsp pepper paste

 

1 tsp black pepper

 

1 tsp salt

 

½  cup water

½  cup flour –Stuffing—

 

1 pound ground beef(medium fat)

 

1 onion( chopped)

 

½  bunch (parsley )

½  cup walnut

 

1tsp black pepper

1 tsp salt

 

*2 cups olive oil to fry

Method

 

STEP 1

 

In a large pan or skillet, brown the onions with the beef continuously mixing over medium-high heat for about 15-20 minutes.

 

When browned and crumbly, remove from heat and add parsley, walnuts, and spices. Mix well and cover.

 

STEP 2

 

Soak the bulgur in warm water in a large bowl and cover. Let it sit for 10-15 min. Add all the shell mixture ingredients including the potatoes and start kneading. Have a small bowl of water handy, because you will need to dip your hands in the water while kneading. Keep kneading for 15-20 minutes (longer if necessary) until all the ingredients are mixed well and the shell mixture is soft enough to give a shape.

 

STEP 3

 

Take an egg size piece from the bulgur mixture, with wet hands flatten the piece so that it semi covers your palm. Fill about 2 teaspoons of meat filling in the center.

 

With wet hands close together the sides and encase the filling by molding the shell. Repeat until all the bulgur mixture is gone. STEP 4

 

Heat the oil in a large pan. When the oil is ready, add the stuffed shells and fry both sides until they are golden brown

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stuffed-mini-peppers

 

 

 

 

 

 

 

 

 

COLORFULL BELL PEPPER DOLMA

Ingredients

– 1+1/2 cup rise

– 1 tbsp salt

– 3 cups hot water

(Soak rice in hot salt  water  for 30 minutes, then rinse and drain)

– 3 cups onion (chopped)

– 1/4 cup corn oil

– 1/4 cup olive oil

– 1/2 cup hot water

– 1 tsp salt

– 1 tsp crushed  red pepper

– 1 tbsp dried mint

– 1/4 tsp black pepper

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Stuffed Artichokes

Ingredients:
5-6 artichoke bottoms
3 tbsp lemon juice
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 potatoes
1 can of carrot and peas
1 tbsp flour
Dill

Preparation:
Wash artichoke bottoms in cold water. In a pan mix water, 1 tsp salt, 1 tsp lemon juice and boil. Add artichokes and cook until softened. When artichokes are ready take them from hot water and strain in cold water. To make the stuffing mix, add cubed potatoes and add carrots and peas into the same pan with boiled water. Then add 1 tbsp flour and stir. Put onto the serving dish, fill with stuffing mix. Serve with dill.

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