500g aubergine
250g chopped walnuts
2 cloves garlic
Spices: ground coriander (1 tsp), ground fenugreek (½ tsp), chilli (1 tsp), fresh parsley, pomegranate seeds as garnish and vinegar
1. Cut aubergines on the long edge so that you get 4-5 slices and season them. Traditionally, slices are seasoned and fried in oil on a medium heat but baking aubergines in the oven is a much healthier alternative. If you decide to fry them, when both sides have turned a deep golden brown, remove the slices onto kitchen towels so that the extra oil is absorbed.
2. Combine walnuts, garlic, vinegar, spices and a little bit of water and blend together until you get a paste.
3. Place the aubergines on a board and wait until they have cooled before smoothing them with paste. You can fold them or roll them into parcels and put seeds of pomegranate on top of the aubergines.
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Stew meet – 400 g
3 Onions
4 tablespoons of rice
Tomatoes – 500 g
Garlic – 1 clove
Parsley, dill, coriander
1 Bay Leaf
1. In a large saucepan bring water to the boil, and put the whole piece of beef in it. Boil for a couple of hours until you get broth.
2. Take beef out of the broth, remove all bones, and cut into pieces.
3. Saute chopped onions in oil and add meat. Peel tomatos, cut into small cubes and add to the onions and meat.
4. Add the vegetables and meat back into the broth, add a bay leaf and rice. Cover and simmer until rice is tender and rice is tender.
5. Add garlic, parsley, dill and coriander. Season to taste with salt and pepper.
]]>Chicken breasts - 300 g
Onion
2 eggs
1 table spoons flour
3-4 cloves of garlic
Fresh coriander and dill
1. Place chicken breasts in a pot and pour water over them. Bring the liquid to simmer until the chicken is cooked.
2. Sauté in deep pan chopped onion in fat skimmed from broth. Sprinkle flour, salt and over the onions, stirring well. Slowly pour in the chicken broth.
3. Separate egg white and yolks. Add some water to the yolks and mix well.
Add to the mixed eggs wheat flour and spices. Sprinkle vinegar. Mix well to dissolve the ingredients. Sieve the mixed eggs and add to the broth.
4. Leave the broth on heat for about 5 minutes, to let the eggs and flour cook. Sprinkle Chikhirtma with dill and coriander and serve hot.
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