Total Time:
1 hrs 20 mins
Prep Time: 20 mins
Cook Time: 1 hrs
Prep Time: 20 mins
Cook Time: 1 hrs
Ingredients:
Serves: 4
Yield: 10
stuffed ...
Units: US | Metric
1 small onion, diced
1 1/2 tablespoons butter
1 lb ground lamb (I use lean ground beef adding olive oil if I feel more fat is needed)
1/2 tablespoon baharat, spice mix
1 tablespoon tomato paste
sea salt, to taste
fresh ground black pepper, to taste
1/4 cup pine nuts
10 medium yellow potatoes (for best flavour, you can use white)
1 (15 ounce) can tomato sauce (If you want more sauce add more but we like to serve it with Balkan thick yogurt)
1 cup chicken stock (I use my own homemade)
balkan yogurt, to serve
Directions:
1In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.
2Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. Mix well and cook until the pine nuts turn golden.
3Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.
4 Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
5 You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.
Serves: 4
Yield: 10
stuffed ...
Units: US | Metric
1 small onion, diced
1 1/2 tablespoons butter
1 lb ground lamb (I use lean ground beef adding olive oil if I feel more fat is needed)
1/2 tablespoon baharat, spice mix
1 tablespoon tomato paste
sea salt, to taste
fresh ground black pepper, to taste
1/4 cup pine nuts
10 medium yellow potatoes (for best flavour, you can use white)
1 (15 ounce) can tomato sauce (If you want more sauce add more but we like to serve it with Balkan thick yogurt)
1 cup chicken stock (I use my own homemade)
balkan yogurt, to serve
Directions:
1In a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef. Cook until it is no longer pink, drain any remaining fat.
2Add the the baharat, tomato paste, sea salt, freshly ground black pepper and pine nuts. Mix well and cook until the pine nuts turn golden.
3Wash and peel the potatoes. Carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together. Set aside.
4 Carefully fill the potatoes with the meat mixture. Stuff until the top but not extremely tightly. In a pan on medium heat add the tomato sauce and chicken stock. Carefully place the potatoes into the pan and cover. Raise heat to come to a full boil and then reduce to medium-low. Cook for 1 hour or more until tender when pricked with a fork, carefully switching sides half way through.
5 You may serve this over white Basmati rice, with a fresh salad and Balkan (thick) yogurt on the side if you don't add extra sauce.
Our Arab Breakfast (With Gluten Free Option)
Total Time:
25 mins
Prep Time: 15 mins
Cook Time: 10 mins
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients:
Serves: 3-4
Yield: 3.0
Serves: 3-4
Yield: 3.0
Units: US | Metric
BREAKFAST TEA
3 orange pekoe tea bags (I use Tetley tea bags)
2 1/2 cups water
heavy cream (or half-and half)
6 teaspoons white sugar (to taste)
7 cardamom pods, crushed slightly
CHEESE PREPARATION
1 tablespoon olive oil (A good quality please!)
halloumi cheese (Haloom, Arabic, hellim -Turkish)
1/4 cup all-purpose flour (to be gluten free I use white rice flour or a mix with tapioca starch in 1/2 the amount)
1 lemon, cut in half
THE REST
1 large pita bread (1 bag, Do NOT use if gluten free)
rice crackers (optional, for the gluten free)
1/4 cup butter, sliced
cream cheese (not sliced!!! Called Puck, Buck in Arabic, Danish cream cheese, no substitute) or yogurt cheese balls in oil or goat feta cheese, sliced
assorted gourmet olive
hummus (homemade or store bought, ours tends to be the later)
assortment fresh fruit, cut up into chunks (lovely sprinkled with orange blossom water & sugar if needed)
Directions:
1 Heat water & cardamom pods covered in a pot until boiling.
2 Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :) This is called breakfast tea or you could use, Afghan Tea - an Authentic Family Recipe. Serve in regular tea cup/mugs.
3 Now slice the haloumi cheese into thick slices and rinse with water. Do not dry.
4 Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package.
5 Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed.
6 Remove to a plate and place halved lemon around it to squeeze on top while eating.
7 Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished) on their own plates or in bowls.
8 Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating.
9 Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving.
10 Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally) I serve rice crackers to as we are gluten free.
BREAKFAST TEA
3 orange pekoe tea bags (I use Tetley tea bags)
2 1/2 cups water
heavy cream (or half-and half)
6 teaspoons white sugar (to taste)
7 cardamom pods, crushed slightly
CHEESE PREPARATION
1 tablespoon olive oil (A good quality please!)
halloumi cheese (Haloom, Arabic, hellim -Turkish)
1/4 cup all-purpose flour (to be gluten free I use white rice flour or a mix with tapioca starch in 1/2 the amount)
1 lemon, cut in half
THE REST
1 large pita bread (1 bag, Do NOT use if gluten free)
rice crackers (optional, for the gluten free)
1/4 cup butter, sliced
cream cheese (not sliced!!! Called Puck, Buck in Arabic, Danish cream cheese, no substitute) or yogurt cheese balls in oil or goat feta cheese, sliced
assorted gourmet olive
hummus (homemade or store bought, ours tends to be the later)
assortment fresh fruit, cut up into chunks (lovely sprinkled with orange blossom water & sugar if needed)
Directions:
1 Heat water & cardamom pods covered in a pot until boiling.
2 Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :) This is called breakfast tea or you could use, Afghan Tea - an Authentic Family Recipe. Serve in regular tea cup/mugs.
3 Now slice the haloumi cheese into thick slices and rinse with water. Do not dry.
4 Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package.
5 Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed.
6 Remove to a plate and place halved lemon around it to squeeze on top while eating.
7 Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished) on their own plates or in bowls.
8 Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating.
9 Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving.
10 Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally) I serve rice crackers to as we are gluten free.
