Christmas 2005 - Iraq

Shorbat Rumman
[Pomengranate Soup]

---------- Recipe via Meal-Master (tm) v8.00Title: Shorbat Rumman [Pomegranate Soup]Categories: Soups, Irag

      Yield: 6 servings

      8 c  Water                                    ;into the green

      1 lb Lamb shanks                         2 T  Sugar

    1/2 c  Yellow split peas                   3 T  Lime juice

      1 c  Onion; chopped                    1/2 c  Parsley

      3 ea Beets, with greens                  2 T  Pomegranate concentrate

    1/2 c  Rice                              1/4 c  Cilantro; chopped fine

      1 bn Scallions; sliced well down       1/4 c  Spinach; chopped fine

----------------------------------GARNISH----------------------------------

      1 T  Mint, dried; crumbled             1/4 t  Pepper, black

    1/4 t  Cinnamon                       

    Bring water to boil, stir in lamb, split peas and onion. Skim, reduce

  heat, cover and simmer for 1 hour.

    Meanwhile, wash beet tops and spinach. Slice finely and chop, wrap in

  paper towels and keep crisp until needed.

    Peel beets and chop into small dice. Prepare garnish with mint, cinnamon

  and pepper mixed together in seperate bowl.

    When lamb broth is ready, add beets and rice and cook another 30

  minutes.

    Pick out lamb, cut away bones and fat and return meat to stock. Add

  scallions, sugar, 2 tablespoons of lime juice, parsley and pomegranate

  concentrate. Simmer for 10 minutes.

    To serve, bring soup to a boil, stir in beet greens and spinach. Let

  wilt, stirring a minute or two, then stir in cilantro, remaining lime

  juice, and seasonings. Ladle into bowls and sprinkle with garnish mixture.

Shorbat Rumman

Mix thoroughly the meat, onion, breadcrumbs, salt, pepper, cumin, and cayenne. Form into small balls. In a saucepan, saute the meatballs in the oil over medium heat, gently turning them over until they begin to brown.

Stir in the coriander leaves and garlic and saute for a further few minutes; then add the remaining ingredients and bring to a boil. Cover the saucepan, and cook over medium heat for about 1 hour. Serve immediately.

A literal translation: "Tongue of the Judge"
Makes about 20 pieces

this was very good - MW

2 large eggplants
1/2 - 1 cup corn oil (if frying eggplant)

Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp blackpepper

 

Sauce:
2 tbsp corn oil
1 large onion diced
1 large tomato sliced (optional)
1 large tomato peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric

Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.

Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels.

Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway. I didn't turn them and it was a disaster. I thought sauteing wasn't so bad.

Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.

Place the rolls in a baking dish and layer the tomato slices on top (optional).

In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes.

Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.

ENJOY!!!

Turkish Style Green Beans with Leeks and Carrots

 

4	med	Leeks
2	tbl	Olive oil
1	med	Onion, cut into 1/2-in. thick semicircles
3	med	Carrots, 1/4" slices
1/2	cup	Water
1 1/2	tbl	Lemon juice
2	tbl	Finely chopped fresh parsley
1/4	tsp	Sugar
1/8	tsp	Salt
10	oz	Package frozen Italian green beans, slightly thawed

Method :

To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops. Slit the top of each in half lengthwise down to the point where the green part meets the white. Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit.

Drain them well. Slice the cleaned leeks crosswise into 1/2-in. long pieces and set them aside. In a medium-sized saucepan, over medium-high heat, heat the oil. Add the onion and cook, breaking up the slices. When the onion is tender but not browned, add the reserved leeks and cook, stirring often, about 5 minutes longer. Then add all the remaining ingredients, except the green beans, and stir gently to combine. Bring the mixture to a boil; then lower the heat, cover, and simmer for 20 minutes. Gently stir in the green beans; then simmer, covered, for 10 minutes longer, or until all the vegetables are tender. Serve warm. Or, to serve in the Turkish manner, chill completely (several hours or overnight), and serve chilled or at room temperature.

Hamad: Iraqi Braised Lamb with Beets and Tomatoes

From Jewish Cooking in America, by Joan Nathan.

Yield: 8 servings

Hamad, which means sweet and sour, is often served at Rosh Hashanah. "Iraqi meat dishes are always braised in chopped tomatoes with turmeric," said Shoshanna Sofaer, who prepared this dish at a family gathering in Washington. You can add carrots, turnips, zucchini, and parsnips to it.

• 3 1/2 to 4 pounds shoulder of lamb, diced in one-inch cubes
• 1 28-ounce can plum tomatoes, drained and diced, juice reserved
• Salt and freshly ground pepper to taste
• 1 clove garlic, mashed
• 1 teaspoon turmeric
• 2 teaspoons sugar
• 2 pounds beets
• Juice of 1/2 lemon
• Cooked rice

1. In a heavy saucepan, mix together the lamb with the tomatoes, salt, pepper, garlic, turmeric, and sugar. Cook on a high flame, stirring, until the meat is brown. Then simmer, covered, on top of the stove for about 2 hours, adding more juice from the tomatoes if necessary.

2. Meanwhile, cook the beets in water to cover for about 20 minutes. When cool enough to handle, peel, and dice.

3. Add the beets to the stew and simmer, covered, about 20 minutes more. Just before serving, add the lemon juice and adjust the seasonings. Serve with white rice.

Laham Ajeen (Flat Lamb Pies) #61918

recipe by Missy Wombat

 

Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer.

24 servings, 2 hours 15 minutes 1 hr 30 mins prep

Yeast dough

5-6   cups plain flour

1     envelope active dry yeast

2     cups water

2     teaspoons sugar

2     teaspoons salt

2     tablespoons oil

Lamb topping

1     large onion, finely chopped

2     tablespoons oil

2     cloves garlic, finely chopped

500   g finely ground lamb

1 1/2 cups tomatoes, chopped and peeled

1 1/2 cups zucchini, grated

2     tablespoons chopped parsley

1/2   teaspoon dried thyme

1     small chili, seeded and finely chopped

salt, fresh ground black pepper

 

Sift flour into a large mixing bowl and warm in a low oven.

Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt.

Remove about 2 cups flour from bowl and keep aside.

Make a well and pour the yeast mixture into the left and blend in a little of the flour to thicken the liquid.

Cover with a cloth and leave until frothy.

Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.

Beat by hand for 10 minutes.

Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.

Shape into a ball.

Oil bowl, put dough in and turn over to oil top.

Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.

Meanwhile make the topping.

Gently fry the onion inoil until transparent, add garlic and increase heat.

Add lamb and stir over high heat until juices evaporate and meat starts to brown.

Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.

The mixture should be thick.

Allow to cool.

Punch down the dough and turn onto a floured board.

Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.

Roll out each ball to a 12 cm round and place on greased baking sheets.

spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked.  Serve hot or cold.

shorbat adas, jajeek, baba ghanouj, and pita


laham ajeen


Larsa's Combo Plate feat. shish tavouk, kefta, and shawerma

Kibbe Hammoud(serves 4-6 people)

This is a typical Iraqi dish not found in any other Arab country. The Kibbe are made with rice and meat cooked in a sauce of tomato garlic and lemon. It is eaten in a soup plate with the sauce as a soup.

Ingredients

• 1½ lb. of minced lamb with fat
• 6 medium chopped onions
• 1 lb. lean beef with no fat, minced very fine
• 1 lb. washed and soaked rice
• a pinch of saffron in a few drops of rose water in 2 tablespoons of hot water
• salt and mixed spice

Method

1. Mix chopped onions with minced lamb, in a food processor, then add spices, salt, and saffron with rose water. Keep aside as the filling.
2. Grind the soaked rice to powder.
3. Add the mince beef and salt, mix and put twice in food processor.
4. Fill the beef mixture with the lamb and onions mixture, make a torpedo shape with moist hands.
5. If not using it the same day, freeze them.

To cook Kibbe Hammoud

Ingredients

• 6 cloves garlic chopped
• 2 peeled and chopped tomatoes
• 2 tablespoons of tomato paste
• 1 lamb stock cube
• 3 lemon juice
• one cucumber, peeled and cut into thin finger shapes
• salt, pepper and handful of mint
• corn oil to fry

Method

1. Fry tomatoes and garlic and tomato paste, in a little oil, add water, lemon cube, salt and pepper.
2. When boiling put the Kibbe inside one by one and let them cook for ½ hour.
3. Add the cucumber and cook for further 20-30 minutes, till the cucumber is cooked but still firm and the Kibbe are cooked inside (test one). Sprinkle the dry mint and serve with the soup.

Chicken Machboos (Spiced Chicken With Rice)

Ingredients: 

4 ½ cups water
650 g (3 cups ) Basmati rice
3 tomatoes, quartered
1 - 1.5 kg chicken
3 onions, finely chopped
¼ cup coriander leaves, chopped
1 green hot pepper, as desired
2 black dried limes,
2 tsp. Buharat
1 ½ tsp. turmeric powder
1 tsp. Cumin powder
2 tsp. Cinnamon powder
1 tsp. Cardamom powder
1 clove of garlic a slice of ginger, cut into small pieces
3 tbs. Butter
¼ cup lemon juice
3 tbs. Rose water
3 tbs. Oil
3 tsp. Salt

 

Directions:

Cut the chicken in half.  Heat the water and leave aside
In a small bowl mix the spices (garam masala, turmeric, cumin and cardamom) together and add to the mixture one teaspoon of salt.
Sprinkle half of the spices mixture on the chicken halves.
Heat oil in a large cooking pan , fry the onions till golden brown the add to it the pepper and the black lime but make sure that u make a hole in the limes.
Add the chicken to onion mixture and turn it over a few times in the pan.
Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices, turn the contents all together so the chicken get coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger and tomato cubes to the pan and turn the ingredients in the pan a few time, and cover again for 3 minutes on medium heat.
Sprinkle with the rest of the salt and pour on it water while it’s still hot, cover the pan and let it cook for about 1 hour, or till the chicken is cooked.
Add the chopped coriander 5 minutes before u remove the chicken from the stock in the pan.
While the chicken is cooking, wash the rice nicely and soak for 10 minutes in cold water, then drain.
Remove the chicken from the pan and put on an oven tray , brush with some oil and sprinkle with the rest of the
cinnamon powder and grill in the oven till the chicken is golden brown.
Add the rice to the chicken stock, stir , then let it cook on low heat till the rice absorbs the stock and almost done.
Sprinkle on the rice the rose water and lemon juice, and place the butter pieces on the top.
Cover the pan and cook on low heat for 30-40 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top.

Servings: 6

Chicken Mechbous - also see above recipe

Chicken:
1 whole fryer*
Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
Flour
3 cups basmati rice (or other short-grained rice)

Onion-spice topping (hashu):
2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
¼ tsp. ground black pepper
½ tsp. sugar

Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste


Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth.
Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.

While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.

For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.

When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

BA'BA BEH TAMUR (Iraqi Filled Pastries)
1 package active dry yeast
1 cup lukewarm water (105 to 115 degrees)
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon ground fennel
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted
Cheese, almond or date filling (see recipes)
1 egg white, beaten (if using date filling)
Sesame seeds (if using date filling)

Combine yeast and water; set aside 10 minutes.

Yield: About 48 cheese- or almond-filled pastries; about 30 date-filled pastries.

CHEESE FILLING:

1/2 cup shredded Jarlsberg cheese
1/2 cup shredded Muenster cheese
1 egg

Combine cheeses and egg in medium bowl; mix well. Use as directed for Iraqui filled pastries.
Yield: 1 cup; enough for about 24 pastries.

ALMOND FILLING:

1 cup ground almonds (or walnuts)
1/3 cup granulated sugar
1 tablespoon rose water (see note)
1 tablespoon orange blossom water (see note)
1 teaspoon ground cardamom (if using walnuts)

Mix almonds with sugar, rose water and orange blossom water in small bowl. Add cardamom if using walnuts. Use as directed for Iraqi filled pastries.
Yield: 1 1/4 cups, or enough for about 30 pastries.
Note: Rose and orange blossom waters are available at pharmacies.

DATE FILLING:
8 ounces pitted dates, cut into small pieces
2 tablespoons unsalted butter
1 tablespoon milk

Place dates, butter and milk in top of double boiler; set over simmering water. Cook 5 minutes, stirring occasionally, until mixture is soft and doughy. Let cool. Form into small balls.
Use as directed in Iraqi filled pastries.
Yield: About 1 1/4 cups; or enough for about 30 pastries.