Ingredients
Filling:
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, chopped
500 gms – 1 lb ground beef or lamb
3 tbsp fresh parsley, finely chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 tbsp sweet paprika
1 medium onion, finely chopped
2 garlic cloves, chopped
500 gms – 1 lb ground beef or lamb
3 tbsp fresh parsley, finely chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 tbsp sweet paprika
Burek:
1 package filo pastry
50 gms – ¼ cup butter, melted
1 tbsp sesame seeds
1 egg, lightly beaten + 1 tsp water
Plain yogurt to serve
Sogan Dolma (Stuffed Onions, Vegetarian)
Melt the butter and oil together.
Source: YouTube, posted by TASTY RECIPES, https://www.youtube.com/watch?v=493H0X-noXU
Pomegranate Molasses
In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.
Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
50 gms – ¼ cup butter, melted
1 tbsp sesame seeds
1 egg, lightly beaten + 1 tsp water
Plain yogurt to serve
Directions
Filling:
1. Heat the extra virgin olive oil in a large pan. Add the chopped onion and garlic and sauté them for a couple of minutes. Then add the ground meat and cook over medium heat until the meat is browned. Add salt, pepper and sweet paprika and mix well.
2. When ready, add the chopped parsley. Drain and discard the excess liquid and set aside.
1. Heat the extra virgin olive oil in a large pan. Add the chopped onion and garlic and sauté them for a couple of minutes. Then add the ground meat and cook over medium heat until the meat is browned. Add salt, pepper and sweet paprika and mix well.
2. When ready, add the chopped parsley. Drain and discard the excess liquid and set aside.
Burek:
1. Line a large baking sheet with baking paper.
2. On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly over the first layer. Complete this process one last time to create a third and final layer.
3. Brush the filo with melted butter. Arrange the meat mixture in a long line across one long edge of the filo dough and begin to roll it up, tightly but gently. The filo may crack, but keep going. Roll the filo up so that it forms one very long “snake”.
4. Roll the tube of filo up on itself to from a spiral disc shape. Place the spiral onto the lined baking sheet.
5. Brush with egg wash and sprinkle liberally with sesame seeds.
6. Bake in a pre-heated oven at 190°C – 375°F for 20-30 minutes, or until the dough is golden brown.
7. Serve with some yogurt on the side.
1. Line a large baking sheet with baking paper.
2. On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly over the first layer. Complete this process one last time to create a third and final layer.
3. Brush the filo with melted butter. Arrange the meat mixture in a long line across one long edge of the filo dough and begin to roll it up, tightly but gently. The filo may crack, but keep going. Roll the filo up so that it forms one very long “snake”.
4. Roll the tube of filo up on itself to from a spiral disc shape. Place the spiral onto the lined baking sheet.
5. Brush with egg wash and sprinkle liberally with sesame seeds.
6. Bake in a pre-heated oven at 190°C – 375°F for 20-30 minutes, or until the dough is golden brown.
7. Serve with some yogurt on the side.
Sogan Dolma (Stuffed Onions, Vegetarian)
Ingredients
6-7 large onions, peeled
1 onion, finely chopped
1 tbs butter
1 tbs olive oil
4 cloves minced garlic
2 tomatoes, finely chopped
1 tbs tomato paste
1 tsp allspice
1 tsp salt
Pepper to taste
2 cups uncooked rice
1 cup water
1 handful chopped cilantro
1 cup chopped parsley
1 tbs chopped mint
3 cups water
Juice of 1 lemon
1 tbs pomegranate molasses (see recipe below)
1/2 cup olive oil
1-1/2 tsp salt
1 8oz can tomato sauce
1 tsp Italian seasoning
Directions
Remove the tops and bottoms from the whole onions.
Cut a slit to the center of the onion.
Boil the onions for 30 minutes, drain, and let cool.
Melt the butter and oil together.
Saute the chopped onion and garlic.
Add the tomatoes and tomato paste. Stir and simmer for 5 minutes.
Add allspice, 1 tsp salt, and pepper. Stir and simmer for 5 minutes.
Add uncooked rice and mix.
Add 1 cup water, mix, cover and cook until rice is blanched.
Add cilantro, parsley, and mint then mix.
Peel the cooled onions.
Shorten the onion if needed.
Fill the onion with a spoonful of filling.
Close the onion over the filling.
Stack the filled onions in a large, deep pot.
Mix 3 cups water, lemon juice, pomegranate molasses, olive oil, 1-1/2 tsp salt, tomato sauce, and Italian seasoning and mix well.
Cover the onions with a plate to weight them down.
Pour the sauce over the onions.
Cook for 1-1/2 hours over medium-low heat.
Remove plate after boiling occurs.
Source: YouTube, posted by TASTY RECIPES, https://www.youtube.com/watch?v=493H0X-noXU
Ingredients
4 cups pomegranate juice
1/2 cup sugar
2 Tbsp lemon juice
4 cups pomegranate juice
1/2 cup sugar
2 Tbsp lemon juice
Directions
In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.
Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
Source: Simply Recipes, by Elise Bauer, http://www.simplyrecipes.com/recipes/pomegranate_molasses/
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