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Chicken with okra
½ kg fresh okra
½ kg cubed chicken
2 ripe tomatoes
1 mildly hot, long green pepper
1 onion
Juice of ½ lemon
2 tablespoons olive oil
- Cut the stem end of the okras into a cone shape.
- Slice the onions into crescents and sauté in the olive oil until their color turns slightly pink.
- To the onions add the diced tomatoes, seeded and finely chopped pepper, lemon juice and chicken pieces and cook over medium heat for 20 minutes.
- Add the chicken to the okra. Cook for 25 more minutes, shaking the pan occasionally.
- Serve hot.
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Meat stuffed chard rolls
½ kg ground meat 1 onion
1 red bell pepper ½ bunch parsley
¼ teaspoon red pepper flakes ½ bunch dill
¼ teaspoon black pepper 2 bunches large leaf chard
¼ teaspoon cumin 1 tomato
1 cup warm water
- Process the tomato, onion and red bell pepper in a food processor. Add the ground meat, finely chopped parsley, dill, black pepper, red pepper flakes and cumin knead.
- Remove the chard stems and lightly boil. Cut each boiled leaf into two equal pieces. Hold the leaf so the shiny part will be outside, stuff with a small amount of filling, and roll up tightly.
- Arrange the rolls in a pan and pour 1cup warm water over. Cook over medium heat for 50 minutes. Serve with yogurt.
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Grilled meatballs (resim MG7412)
1 kg ground veal
3 slices stale bread with crusts removed
6-7 sprigs finely chopped parsley
1 medium onion
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon cumin
1 egg
½ cup vegetable oil
- Into a deep bowl place the ground veal, crumbled bread, grated onion, parsley, thyme, black pepper and cumin and knead until homogenous.
- Place the mixture in the refrigerator and allow to sit for 1 hour.
- Form into oval rounds with the hands and brush vegetable oil on each side. Fry in a nonstick frying pan or on a grill.
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