MINCED MEAT KEBAB
SERVES: 8
It is quite a sight to see these flavoursome kebabs being prepared in the Gulf States, with many shops and food stalls specialising in them.
Lightning-quick hands shape the herbed and spiced meat paste onto long, flat skewers. Iron troughs running the length of the shop glow hotly with their charcoal fires ready to cook the kebabs quickly to juicy tenderness. The skewers sit across the top of the troughs in neat formation, with the cooks working their way up and down the passageway between, turning the skewers or removing them when cooked.
The finished kebab is deftly slid off the skewer onto soft, flat khoubiz; shredded lettuce, sliced tomato, chopped onion and cucumber are added and it is handed to the waiting customer. Hamburger Gulf style!
1 kg (2 lb 3 oz) minced (ground) lamb or beef
1 handful coarsely chopped flat-leaf parsley
2 large onions, chopped
2 teaspoons salt
2 teaspoons Baharat
oil, for brushing Continue reading
BRAISED MEAT AND POTATOES
1 kg (2 lb 3 oz) boneless lamb or beef stewing meat
40 g (1½ oz) ghee, or 2 tablespoons oil
2 large onions, chopped
2 teaspoons Baharat
1 garlic clove, crushed
500 g (1 lb 2 oz/2 cups) chopped, peeled tomatoes
60 g (2 oz/¼ cup) tomato paste (concentrated purée)
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 teaspoons chopped flat-leaf parsley, plus extra to garnish
750 g (1 lb 10 oz) potatoes
Khoubiz Continue reading
SERVES: 3–6
500 g (1 lb 2 oz) minced (ground) lamb
1 small onion, chopped
3 tablespoons finely chopped flat-leaf parsley
40 g (1½ oz/½ cup) soft breadcrumbs
salt and freshly ground black pepper, to taste Continue reading
STUFFED ONIONS
SERVES: 6–8 AS A MAIN COURSE, 12 AS AN APPETISER
1 walnut-sized piece of tamarind paste
5 large onions
1 tablespoon oil or melted ghee
salt, for sprinkling
2 teaspoons sugar
Stuffing
750 g (1 lb 10 oz) minced (ground) beef or lamb
100 g (3½ oz/½ cup) long-grain white rice, rinsed
1½ teaspoons Baharat
½ teaspoon ground turmeric
125 g (4 oz/½ cup) chopped, peeled tomatoes
2 tablespoons tomato paste (concentrated purée)
2 tablespoons chopped flat-leaf parsley
1 tablespoon oil
salt and freshly ground black pepper, to season Continue reading
STUFFED MEAT ROLLS
SERVES: 4
500 g (1 lb 2 oz) lean lamb or mutton
280 g (10 oz/1½ cups) boiled and strained short-grain white rice
2 garlic cloves, chopped
1½ teaspoons Baharat
1½ teaspoons salt
1 egg, beaten
oil, for pan-frying Continue reading
Posted in Italian / Greek / Portugese, Pasteie en Pasteitjies / Pies Large and Small
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SPANAKOPITA – SPINASIE
Die enigste vereiste met filodeeg is dat jou filling nie te souserig moet wees nie. Ek braai gekapte uie of leeks in botter tot sag, dan stoom ek net die gekapte spinasie vinnig, meng met die uie, sout en peper en ook knippie fyn neut asook gekapte vars fennel (dit gee daai wow smaak), dan klam ek dit aan met geklitste eier, en meng met fyngemaakte Fetakaas.
Gebruik 4 – 5 lae filodeeg. Continue reading
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