"FOOD FOR THOUGHT
My favorite recipe's and links to great culinary resources.
I have been a Chef for 20 years and love to cook and share my favorite recipe's. This page will be updated with a new recipe every week. I hope you enjoy this page and find somethng you like......Please sign my Guestbook and let me know what you think..........
"THIS WEEK'S RECIPE"
SAVORY MIDDLE EASTERN EGGPLANT STEW
If you favor the flavors of the Middle East, you'll enjoy this recipe. It's filled with exotic spices and tastes, and will intrigue your family and friends. If you prefer, you can substitute squash for the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes) are available at many Middle Eastern food stores. Serves 6-8.
1 lb stewing meat (lamb, veal, or beef) cut in 1" cubes with 1/2 lb marrow bone
OR 3-lb frying chicken, cut up
2 onions, finely sliced
1 clove garlic, crushed
1/2 c oil
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp turmeric
1 tsp salt
1/4 tsp freshly ground black pepper
2 med eggplants, peeled and quartered lengthwise 2 tbsp tomato paste
2 tbsp powdered or 2 whole limou-omani, OR 1/4 c goureh, OR juice of 2 lemons
1 lg tomato, peeled and sliced
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In a Dutch oven, brown meat and bone, or chicken, with onions and garlic in 3 tbsp oil. Add nutmeg, cinnamon, turmeric, salt, and pepper.
Pour in 3 cups water with meat or 2 cups water with chicken; bring to a boil and cover. Reduce heat and simmer 1 hour for meat or 45 minutes for chicken.
Sprinkle both sides of eggplant pieces with salt; let stand 20 minutes. Rinse and pat dry. Saute in a skillet in 1 tbsp oil; set aside.
Add tomato paste and limou-omani, goureh, or lemon juice to the meat or chicken; mix well and taste. Adjust seasoning if necessary.
Preheat oven to 350 degrees. Pour meat or chicken and sauce into a deep ovenproof casserole; arrange eggplant and tomato slices on top. Cover and bake 45 minutes. Either serve immediately from the same dish or keep warm in oven until ready to serve. Serve hot with rice.
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I received this recipe from "tipworld.com" The author is unknown.
SAVORY MIDDLE EASTERN EGGPLANT STEW
If you favor the flavors of the Middle East, you'll enjoy this recipe. It's filled with exotic spices and tastes, and will intrigue your family and friends. If you prefer, you can substitute squash for the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes) are available at many Middle Eastern food stores. Serves 6-8.
1 lb stewing meat (lamb, veal, or beef) cut in 1" cubes with 1/2 lb marrow bone
OR 3-lb frying chicken, cut up
2 onions, finely sliced
1 clove garlic, crushed
1/2 c oil
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp turmeric
1 tsp salt
1/4 tsp freshly ground black pepper
2 med eggplants, peeled and quartered lengthwise 2 tbsp tomato paste
2 tbsp powdered or 2 whole limou-omani, OR 1/4 c goureh, OR juice of 2 lemons
1 lg tomato, peeled and sliced
----------------------------------
In a Dutch oven, brown meat and bone, or chicken, with onions and garlic in 3 tbsp oil. Add nutmeg, cinnamon, turmeric, salt, and pepper.
Pour in 3 cups water with meat or 2 cups water with chicken; bring to a boil and cover. Reduce heat and simmer 1 hour for meat or 45 minutes for chicken.
Sprinkle both sides of eggplant pieces with salt; let stand 20 minutes. Rinse and pat dry. Saute in a skillet in 1 tbsp oil; set aside.
Add tomato paste and limou-omani, goureh, or lemon juice to the meat or chicken; mix well and taste. Adjust seasoning if necessary.
Preheat oven to 350 degrees. Pour meat or chicken and sauce into a deep ovenproof casserole; arrange eggplant and tomato slices on top. Cover and bake 45 minutes. Either serve immediately from the same dish or keep warm in oven until ready to serve. Serve hot with rice.
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I received this recipe from "tipworld.com" The author is unknown.
Would you like your recipe on this page? Just E-Mail me with your recipe and I will post it here for one week.It might take a little time for me to post it, so please be patient.Limit recipes to 10 ingredients so I have room to post it completely....Thanx...John
"Everything About Cooking"
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