Tuesday, 19 November 2013

Dolmeh-yeh Barg-e Mow

Dolmeh Felfel

Ingredients: (4 servings)

    4 large green or red peppers
    250 grams ground lamb or beef
    100 grams of long-grain or basmati rice
    2 medium onions, finely chopped
    cooking oil
    3-4 teaspoons of tomato paste
    black pepper
    2-3 teaspoons of sugar
    3-4 spoonfuls of fresh lime juice
    1/3 cup parsley, finely chopped
    1/3 cup mint, finely chopped
    1/2 cup spring onions, finely chopped
    1/3 cup garlic chives, finely chopped
    1/3 cup tarragon, finely chopped (optional)


Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and most of tomato paste. Mix and cook further until water boils off.

Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Cut a circle at the top of the peppers and remove seeds. Boil 2 cups of water in a large pot. Add 1 teaspoon of salt and the peppers. They should be placed side by side (make sure not to stack them). Cook until they soften slightly. Take care not to overcook or they might fall apart later on. Drain the water and let cool.

Mix well prepared meat, vegetables, most of lime juice, most of sugar, and rice. Sprinkle some salt inside peppers, fill them with the mix and close the tops. Again place the peppers side by side (avoid stacking them) in a large pot. Prepare sauce by mixing 1/2 cup of hot water with the rest of sugar, lime juice and tomato paste. Pour the sauce in over the peppers and simmer for 5-10 minutes. Serve this wonderful dolmeh hot with the sauce.

Naaz Khaatoon

Ingredients: (4 servings)

    small eggplants, 6
    medium tomatoes, 4
    pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)
    sour grape juice, 1/2 cup
    medium onions, 2
    marjoram, one teaspoon
    dried mint, 1/2 teaspoon
    black pepper


Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Peel onions and grate them.

Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available, use pomegranate paste mixed with 2 cups of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.

Sunday, 17 November 2013

Chinese omelette

Ingredients Nutrition
50g snow peas, trimmed, thinly sliced
50g beansprouts, trimmed
1 green onion, thinly sliced
1 long red chilli, thinly sliced
1cm piece ginger, finely grated
1 garlic clove, crushed
2 tablespoons oyster sauce
4 eggs
olive oil cooking spray
Step 1
Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
Step 2
Combine snow peas, beansprouts, onion and chilli in a bowl.
Step 3
Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.
Step 4
Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.
Step 5
Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.
Step 6
Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.