Thursday, 16 August 2012

recipes: Stuffed long sweet peppers

Ingredients: minced meat 250 gr (beef or lamb), 5 small red onions, butter 2 tbsp, 2 long sweet peppers, Cumin 1 tesp, tomato puree 2 tbsp, parsley 2 tbsp, 2 dried chili peppers, cayenne pepper 1/2 tsp, pepper & salt, 3 tomatoes, plain flour 150 gr, lukewarm water, olive oil 2 tbsp, juice of half a lemon.
Turkish salad: slice 4 onions in very thin rings and cover with salt. Leave for 30 minutes and rinse with water. Slice the tomatoes, dry the onion rings with some kitchen paper. Put the tomatoes and onions in a bowl add the lemon juice, olive oil and some pepper & salt. Mix and put in the fridge.

Stuffed peppers: prick the peppers with a fork and blanch them for 2 or 3 minutes, drain. Take a bowl and add meat, tomato puree, 1 finely chopped onion, finely chopped parsley, chilies, cayenne pepper, cumin, 1 tbsp butter and some pepper & salt. Mix very well. Cut the top of the pepper and take out the seeds carefully. Fill the peppers with the meat mixture. Pre heat the oven on 200 °c. Take an oven plate and butter it. Lay the peppers on the plate and cover them with olive oil. Put into the oven for about 30 minutes. Turn on the other side after 15 minutes. Serve hot, you can put the peppers on a BBQ if you like.

Paratha: sift the plain flour add some salt and luke warm water and make a firm dough. Leaf for 15 minutes. Divide the dough into 4 balls. Flatten the balls and roll with a rolling pin until 2 mm thick. brush with melted butter and fold in halve, butter again and fold. roll very flat again and bake in a dry non stick frying pan for 2 minutes each side. Until they start blistering and turning brown.

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