| Algerian Soup -
Soup
Serving Size: 6
Ingredients:
· 1/2 Cup Olive Oil
· 1 Pound Beef -- cubed
· 1 Pound Chicken -- cubed
· 1 Large Onion -- finely chopped
· 1 Large Potato -- finely chopped
· 1 Large Zucchini -- cubed
· 1 Can Chickpeas
· Salt And Pepper -- to taste
· 3 Tablespoons Dried Mint
· 6 Cups Boiling Water
· 1/2 Cup Fine Egg Noodles -- broken
· 1 Can Tomato Paste
· 1/2 Cup Peas
Directions
In a saucepan, brown the meats in oil. Add onion, potato,
zucchini, chickpeas and their liquid, salt, pepper, mint and
boiling water. Bring to a boil, then lower the heat and simmer
for 30 minutes. Add the egg noodles, cook for 5 minutes. Stir
in the tomato paste.
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Bourek - Main
Course
(Beef-Stuffed Pastry Rolls)
6 Servings
Ingredients:
· 1/4 c Vegetable oil
· 1 Egg, beaten
· 1 small Onion; chopped (1/4 cup)
· 2 tb Flat leaf parsley; chopped
· 1/2 lb Ground beef
· 6 Phyllo sheets; 12x17" ea
· 1/2 ts Salt; or to taste
· 1/4 ts Black pepper
· Lemon wedges for serving
Directions
Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry
over moderate heat for 2 minutes. Add the beef, salt and pepper
and
stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute
more.
Cool well.
Take 1 phyllo sheet and spread it out flat with a short end nearest
you.
Place 2 heaping tablespoons of the beef mixture 2 inches in from
the short edge. Fold both long sides in toward the middle, beginning
with the short end roll the phyllo to shape a packet 4 inches long
and 1 1/2 inches wide.
Repeat with all the remaining phyllo sheets and stuffing. Set aside.
Put the balance of the oil in a skillet over moderate/low heat and
add the rolls. Brown on both sides for about 3 minutes; the low
heat prevents the very thin pastry sheets from burning. Drain the
rolls on paper towels
for a minute.
Serve warm with a squeeze of lemon juice.
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