Mezza recipes

August 19, 1997

Mezza recipes

Warak Einab(Stuffed Vine Leaves)

2 medium onions, finely chopped

2 carrots, grated

5 tomatoes, peeled and diced

2 cups rice

1/2 cup parsley, finely chopped

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh coriander, finely chopped

salt and freshly ground white pepper, to taste


2 tablespoons lemon juice

1/2 cup sunflower oil

1 pound vine leaves

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

Tagen Bamia(Oven-baked Okra/Lady Fingers)

2 tablespoons butter

1 small onion, finely chopped

1 garlic clove, finely chopped

1 1/2 pound okra, cleaned, blanched

2 cups tomato sauce

1 bay leaf

1 pinch ground nutmeg

1/2 teaspoon cardamon, ground

2 medium tomatoes, peeled, seeded and cubed

1 tablespoon fresh coriander, finely chopped

salt and freshly ground black pepper, to taste

Heat butter in a pot. Saute the onion and garlic quickly in the hot butter. Add the okra, tomato sauce and spices and bring to a boil. Simmer for 15 minutes. Add the tomato cubes and chopped coriander and bring to a boil again. Season to taste.

Dawood Basha Salsa Hara

(Meatballs with Spicy Sauce)

1 pound ground beef

2 tablespoons fresh coriander, chopped

2 tablespoons parsley, chopped

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 onion, chopped

2 tablespoons white flour

2 tablespoons peanut oil

2 cups tomato sauce

2 tablespoons pine kernels

1 tablespoon parsley

salt and white pepper, to taste

Mix beef with herbs and chopped onions. Form into small balls of 1/2 ounce, dust with flour and fry in peanut oil until golden-yellow. Heat the tomato sauce and spread evenly in a shallow dish. Add the meatballs and sprinkle with the pine kernels and parsley leaves. (Note: The meatballs also can be deep-fried.)

Masalikia (Chicken livers with peppers, onion and tomatoes)

3 tablespoons butter

1 onion, cut into 1-inch pieces

1 garlic clove, chopped

1 red pepper, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

1 chili pod, finely chopped

1 pound chicken livers, cut into large pieces

salt and ground white pepper, to taste

2 tomatoes, peeled, seeded, diced

Heat the butter in a large Teflon pan. Saute the onion, garlic, peppers and chili. Add chicken livers and season. Saute well. Add pieces of tomato and toss with the liver. Season to taste and arrange on serving platter.

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