Riso coi Carciofi Rice with Artichokes 2 1/4 Cups Water2 1/4 Cups Dry white wine8 Tbsp. Oil1 3/4 Cups Arborio rice14 oz. Artichoke hearts Bring water and wine to boil. In another pan, heat 4 tablespoons of oil and toast rice. Pour in water/wine, salt, pepper, and cook covered on very low heat for 20 minutes or until rice is tender but firm with a little liquid left.Cut artichoke hearts into slices and fry quickly in 4 tablespoons of oil, season with a bit of salt, stirring all the ...
Appetizers and Sides
Sheikh el Mahshi Betingan
Sheikh el Mahshi Betingan Eggplants Stuffed with Ground Meat and Pine Nuts 1 1/4 lbs. Eggplant1 Onion (chopped)1 lb. Ground lamb1/2 tsp. Allspice1/4 Cup Pine nuts2 Garlic cloves1 lb. Tomatoes (peeled and chopped)1 tsp. SugarOilSalt and pepper Peel eggplants, Cut into 3/4 inches slices. Sprinkle with salt and let drain for 1 hour.Fry onions in oil till golden. Add ground meat, salt, pepper, allspice, and cook until meat changes color. Add toasted pine nuts.Fry garlic in oil until ...
Stuffed Brinjal
Stuffed Brinjal Indian Stuffed Eggplants 1 Onion (chopped)3 Tbsp. Oil5 Garlic cloves (crushed)1/2 Cup Dried grated coconut1 Tbsp. Tamarind paste1 Tbsp. Muscovado or brown sugar1 tsp. Ground coriander1/2 tsp. Ground cumin1/2 tsp. Cayenne or red chili powder1 1/2 inch Ginger (grated or juiced)1/4 Cup Coriander (chopped)1 lb. Eggplant1 1/2 oz. Creamed coconut (or 1 1/4 cups canned coconut milk) Fry onions in oil till golden. Add garlic, grated coconut, and when lightly colored, add ...