mediterranean-cookbook.com

INGREDIENTS

* 2 cups flour
* 1/2 teaspoon salt
* 2 eggs
* 1/2 teaspoon water, or as needed
* 2 onions, peeled
* 1/2 pound ground beef
* salt and pepper to taste
* 3 tablespoons vegetable oil
* 1 tablespoon red pepper flakes
* 1 tablespoon minced garlic
* 1 (8 ounce) container plain yogurt

DIRECTIONS

1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
4. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
5. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don’t let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
6. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

February 1st, 2009 | Tags: turkish recipe | Category: Beef, Entres, Turkish | Leave a comment

Ingredients:
2     large     eggplants
1/2     each     lemon
1     cup     water
1/4     cup     butter
1     tablespoon     flour, all-purpose
1     cup     milk
1/4     cup     mozzarella cheese     shredded
1     x     nutmeg
1     x     salt

Directions:

Smoke whole eggplants in covered barbecue, or bake at 350′F 20-30 minutes, until tender.
Add lemon half to water in shallow dish.
Place eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds.
Cut flesh into 1/4 inch cubes.
Melt butter in skillet.
Add flour and cook and stir until light brown.
Stir in milk.
Add cheeses, eggplant, dash nutmeg and season to taste with salt.
Cook over very low heat 5 minutes.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Entres, Turkish, Vegetarian | Leave a comment

Ingredients:
1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Directions:
Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese..

December 12th, 2008 | Tags: greek recipes, mediterranean cookbook, vegetarian recipe | Category: Entres, Greek, Side Dishes, Vegetarian | Leave a comment

Ingredients:
500g instant couscous
300ml boiling chickens or vegetable stock
65g melted butter
80g raisins
1 grated lemon, rind of
50g roasted sliced almonds
80g pistachio nuts
salt & freshly ground black pepper

Instructions:
Place the couscous in a bowl and add the boiling stock.
Leave for 5 minutes until couscous has softened and liquid is absorbed.
Stir in melted butter, raisins, lemon rind and nuts.
Season to taste.

December 12th, 2008 | Tags: egyptian recipes, mediterranean cookbook, vegetarian recipe | Category: Egyptian, Entres, Side Dishes, Vegetarian | Leave a comment

Serves 4

Ingredients:
1     pound     green beans     fresh
4     cups     water     salted
3     tablespoons     peanut oil
1     clove     garlic     mashed
1/2     teaspoon     cumin     ground
1/4     teaspoon     paprika
1/4     teaspoon     cloves     ground
1     tablespoon     almonds     slivered

Directions:

Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.

Add the almonds and stir briefly to coat.

Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated.

Serve warm.

November 14th, 2008 | Category: Algerian, Entres, Side Dishes, Vegetarian | Leave a comment

Ingredients:

1 lbs. semi-fat ground meat
2 Tbls. uncooked rice
5 eggs
3/4 cup olive oil
1/4 bunch parsley
2 onions
3 Tbls. flour
3-4 Tbls. margarine
salt and black pepper to taste

Directions:

Saute the chopped onions  half of the ground meat with 1 Tbls. margarine. Boil the rice in lots of water till soft, drain and allow to cool.
Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well.

Take egg-sized pieces of the mixture and form into oval shapes. Put half of the flour on a tray. Place meatballs on the tray and sprinkle the rest of the flour over them.
Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal and fry them in a pan containing 3/4 glass of heated olive oil, till golden.
Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate.

November 7th, 2008 | Category: Beef, Entres, Turkish | Leave a comment

Ingredients:

1 1/2 lbs boneless pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine (Sweeter, the better, the dry wine drys it out)
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
salt
black pepper

Directions:

Combine olive oil, red wine , garlic, onion, oregano, parsley, and black pepper in a bowl& mix well.

Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.

Cook in a skillet on medium heat until done.

Serve on pita bread with tzatziki sauce.

November 7th, 2008 | Category: Entres, Greek, Pork | Leave a comment

6 servings, 120 calories each

Ingredients:

3 whole chicken breasts, skinned & halved
1 tsp. salt
Dash of pepper
1 tbsp. dry onion flakes
1 green pepper, finely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes, mashed
1 (4 oz.) can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tbsp. finely chopped pimiento

Directions:

Wash chicken pieces well and pat dry. Combine remaining ingredients in slow cooker. Add chicken, pushing down into liquid too thoroughly moisten and coat. Cover and bake in roasting pan in oven at 350 degrees for 2 hours or until chicken is tender

November 6th, 2008 | Tags: Low calorie | Category: Chicken, Entres, Italian | Leave a comment

Serves 4

Ingredients:
8 fillets of sea bass about 2 lbs total
1 soup spoon butter
1 and 1/2 cups of water
1 small onion, finely chopped
1/2 cup of whipped cream
1/2 cup of white wine

Directions:

Fry the onions in the butter and the fillets on both sides until brown in a deep frying pan or saucepan . Add the salt and white wine and cook covered for 5 minutes on low heat.

Place the fish on the serving plate. Let the sauce in which the fish was cooked boil. Once boiled, turn the heat off and add the fresh cream, mix and pour over the filets. Serve immediately.

November 6th, 2008 | Tags: Cook, Cookware and bakeware, Cream, Fish, Frying pan, Home, Onion, Recipe, Wine | Category: Entres, Fish, Turkish | Leave a comment