| Dolmas - Main
(Stuffed Grape Leaves)
Cooking Recipes Ingredients:
1 lb ground lamb
2 stalks fresh rosemary
1 8-oz jar of grape leaves
3 tbls olive oil
2 cups cooked rice
3 tbls vinegar (optional)
1 garlic clove, minced
salt and pepper to taste
1/4 cup chicken stock or water
1/4 cup chopped onion
Cooking Recipes Directions
Combine lamb, rice, onion, garlic, salt and pepper. Prepare
in walnut-sized balls, or vary the size as appropriate for
the size of the grape leaves, and wrap each ball with a leaf.
Place the leaf balls in a 2 quart casserole. Add the rosemary
stalks after the first layer is completed. Cover with stock
and vinegar.
Bake in a 350°F oven for about an hour. Excellent dish
to prepare a day ahead and reheat.
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Moussaka - Dessert
Cooking Recipes Ingredients:
1 large eggplant (about 1 1/2 lbs)
Salt as needed
1/3 cup olive or vegetable oil
1 lb ground lamb, crumbled
1 large onion, finely chopped
1 clove garlic, minced
1/4 tsp ground cinnamon
1 tsp salt
1/8 tsp grated nutmeg
1/8 tsp white pepper
1/4 tsp dried oregano
1/4 cup chopped parsley
2 tbls tomato paste
1/2 cup dry red wine or Beef Stock
1/2 cup grated Parmesan cheese
2 tbls butter or margarine
2 tbls flour
1 tsp nutmeg
1/2 tsp pepper
2 cups milk
2 eggs
1 egg yolk
Cooking Recipes Directions
Preheat oven to 350°F. Cut off stem end of eggplant and cut
unpeeled eggplant in half lengthwise. Cut crosswise in 1/2-inch
slices and liberally sprinkle both sides with salt. Set in a single
layer between sheets of paper towel and weight with a heavy plate.
Set aside for 1 hour to drain. In a large frying pan, heat 1 tablespoon
oil and cook lamb, stirring, until browned. Spoon off excess fat.
Mix in onion and cook, stirring occasionally, until onion is tender.
Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley,
tomato, paste, and wine or beef stock. Bring to a boil, reduce heat,
and simmer, covered, for 15 minutes.
Uncover and continue simmering for about 5 minutes or until sauce
is thick.
Pat eggplant dry with paper towels. arrange slices in a single layer
in a large shallow pan. Brush with some of the remaining oil. Broil,
about 4 inches from heat, for about 5 minutes or until lightly browned.
Turn, brush second sides with oil, and broil for about 5 minutes
longer or until browned. To make the cream sauce, melt butter in
a medium saucepan; stir in flour, salt, nutmeg, and pepper. Remove
from heat and gradually stir in milk. Return to heat and cook, stirring,
until thickened. In a small bowl beat eggs and egg yolk. Mix in
a little of the hot sauce. Over low heat, blend egg mixture gradually
into sauce and mix well.
To assemble, place half the eggplant slices in a single layer in
an un-greased square or oval casserole of about 2-quart capacity.
Top with meat sauce; sprinkle with 2 tablespoons of Parmesan cheese.
Cover with remaining eggplant; sprinkle with 2 more tablespoons
cheese. Pour on Cream Sauce; sprinkle with remaining cheese. At
this point, casserole can be covered and refrigerated overnight.
When ready to serve, bake for 45 minutes to 1 hours or until top
is lightly browned. |
