Posted by Jeff from d14-69-37-23.try.wideopenwest.com (69.14.23.37) on Friday, September 19, 2003 at 0:14AM :
In Reply to: SYLVIA RECTOR: Chaldeans collect beloved reci posted by Jeff from d14-69-37-23.try.wideopenwest.com (69.14.23.37) on Friday, September 19, 2003 at 0:11AM :
Two authentic Chaldeans recipes
September 16, 2003
MAKLOUBI
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# SYLVIA RECTOR: Chaldeans collect beloved recipes
Serves: 8 / Preparation time: 1 hour / Total time: 3 to 4 hours
This recipe has several preparation steps; the total time depends on how long it takes to cook all the components.
3 medium eggplants
Salt
Oil for frying
6 cloves garlic, peeled, chopped
3 medium onion, peeled, cut into thin slivers
3 tablespoons baharat spice mix (see note) or allspice, divided
1 1/2 pounds boneless beef chuck, cut into long thin pieces about 1/2-inch-by-2-inches
6 cups water
3 cups white rice
1 can (6 ounces) tomato paste
Shortening for greasing pot, optional
Cut the ends off the eggplant. Shave stripes into the eggplants about 2 inches apart. Cut the eggplants into circles about 1/2-inch thick. Place the eggplant slices in a large colander and salt them heavily. Take 2 to 3 pieces of eggplant and squeeze together until most of the liquid is removed. Continue until all the eggplant is done.
In a large skillet, heat the oil over medium-high heat. Working in batches, quickly fry the eggplant pieces on both sides. Remove and place on paper towels to drain. Set aside.
In the same skillet (add more oil if needed), saute the garlic for 2 minutes. Add the onion slivers and 1 tablespoon baharat spice mix and cook until the onions are very limp. Remove and set aside.
In the same skillet, add the meat strips and remaining 2 tablespoons of the baharat. Cook until the meat is tender, about 1 hour.
Meanwhile, cook the rice. Bring water and rice to a boil (add butter and salt according to package directions). Mix the tomato paste with enough water until it is a thick soup consistency. When the rice-water boils, add the tomato paste mixture. Reduce the heat to low, cover and cook until moisture is absorbed, about 20 to 25 minutes.
To make the makloubi layers: Grease the bottom of a lidded pot about 8-inches in diameter and 8- to 10-inches deep with shortening (or line the pot with a layer of the cooked onions and garlic mixture). Start with a layer of rice, about 1 to 1 1/2 inches deep. Next, layer the eggplant, then the meat and finally the onions. Repeat layering until all the cooked ingredients are used. While layering, press down and compact the layers. Be sure to layer all the way to the top rim of the pot so the makloubi holds its shape when it is unmolded. When done layering, place the pot over low heat, cover and cook for 10 minutes. Remove from the heat and allow to stand a few minutes. Carefully turn the pot over a large serving dish. You can use a cold cloth on the bottom of the pot to help ensure nothing gets stuck. Cook's note: Look for baharat spice at Middle Eastern food stores or specialty spice stores.
From Beth Boji-Kelly, Grosse Pointe Farms. Tested by Susan Selasky for the Free Press Test Kitchen.
604 calories (32% from fat),22 grams fat (8 grams sat. fat), 80 grams carbohydrate, 24 grams protein, 535 mg sodium, 63 mg cholesterol, 81 mg calcium, 9 grams fiber.
TASHREEB
Serves: 8 / Preparation time: 1 hour / Total time: 3 to 4 hours
This recipe has several preparation steps; the total time depends on how long it takes to cook all the components.
4 large lamb shanks (have the butcher cut each into 3 pieces)
Water for boiling
7 cloves garlic, peeled, chopped
3 medium onions, peeled, cut lengthwise into 1/2-inch thick pieces
Juice of 3 lemons
2 medium tomatoes, skin removed, chopped
2 tablespoons salt
1 tablespoon allspice
1/2 teaspoon hot curry powder
1/2 teaspoon fresh ground black pepper
10 ounces tomato paste
1 can (16 ounces) tomato sauce
1 to 1 1/2 cans (15 ounces) chickpeas
Clean the lamb shanks and boil them in water in a large, uncovered, pot for 5 minutes.
Add fresh water and boil for 15 minutes, remove shanks and rinse them in fresh water and transfer them to a clean pot. Add fresh water to cover the shanks by 3 inches.. Bring the water to a boil and reduce the heat to medium and continue cooking for another 20 minutes.
Add the garlic, onions, lemon, tomatoes, salt, allspice, curry powder and black pepper. Cover the pot and cook over medium heat for another 20 minutes. Add the tomato paste and tomato sauce and continue to cook on medium heat for 30 minutes. Add the chickpeas along with the liquid in the can and continue to cook for 15 minutes or until lamb is tender.
Always make sure that there is enough water in the pot, so the tashreeb does not thicken too much and burn. Serve with pita bread and/or basmati white rice and hot sauce.From Najla Yono, Novi. Tested by Susan Selasky for the Free Press Test Kitchen.
437 calories (38% from fat),19 grams fat (7 grams sat. fat), 28 grams carbohydrate, 41 grams protein, 3,044 mg sodium, 121 mg cholesterol, 77 mg calcium, 6 grams fiber.
-- Jeff
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