DOLMEIH KALAM
(Stuffed Cabbage Rolls)
INGREDIENTS:
Cabbage leaves (separated)…….10
Minced beef or lamb ……..250 gm
Cooked rice……....…..1/2 cup
Chopped coriander....…….2 tbsp
Onion (finely chopped)………..1
Turmeric…...……....…1 tsp
Olive oil....…….. 2 tbsp
Black pepper……..1/2 tsp
METHOD:
Blanch the separated cabbage leaves in boiling water for 5 minutes. Drain.
Cut out and discard the thick section (ribs) of the leaves which is in the lower portion of the cabbage leaves. Heat oil. Add onions and the mince. Stir-fry for about 5 minutes. Add turmeric, black pepper, coriander and rice. Mix well. Keep aside. Spread a cabbage leaf on the work surface. Place portion of the filling on the base of the leaf. Roll once. Fold in the sides and then roll up again into a firm package. Complete the same procedure, for the rest of the leaves. Place the rolls on a steamer. Steam for 10 minutes or microwave for 3-4 minutes. Served best with tangy sweet-sour tomato sauce.
BABA GANOUCH
(Eggplant Dip)
INGREDIENTS:
Eggplant …………..1 large
Garlic cloves (minced)……………..2
Lemon juice……………….. 4 tbsp
Tahini paste (sesame paste)…………4 tbsp
Paprika (alternatively, use Kashmiri mirchi)……….. 1 tbsp
Parsley (chopped)…………. 2 tbsp
Olive oil…………… 2 tbsp
Olives………… 3-4
Salt and pepper
METHOD:
Place the eggplant on a baking tray. Bake in the oven at 180o C for 30-40 minutes. Cool. Peel off the skin of the eggplant. Cut the flesh into cubes. Place eggplant cubes in a food processor. Add paprika, lime juice, salt, pepper, tahini paste and garlic to make a puree. Put the puree in a bowl. Add parsley, a drizzle of olive oil and olives. Served best with warm pita bread.
