KOFTA CHALAO
Steps:
- For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
- For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
- Serve with the basmati rice.
FAMOUS CHALLAH
Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!
Provided by Tante B
Categories Yeast Breads
Time 3h35m
Yield 2 Challahs, 2 serving(s)
Number Of Ingredients 10
Steps:
- First measure out all your ingredients.
- Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
- I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
- After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
- Mix well (I use the bread hook).
- Add egg (already beaten) & oil.
- Slowly start mixing in most of the remaining 3 1/2 cups of flour.
- The dough will become quite thick.
- When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
- Add only enough additional flour to make dough manageable.
- Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
- Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
- Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
- Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
- After the 2 hours, turn your dough onto your working surface.
- Now comes the forming part.
- For Shabbos I always make a 2 level braided challah which looks great & is really easy.
- Prepare your baking sheet lining it with parchment paper.
- Preheat oven to 375°F.
- First, take a large knife & cut the dough in half.
- Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
- Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
- Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
- Place on baking sheet.
- Repeat the same for other half.
- Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
- Repeat same for other third.
- Now let the challah rise for 1/2 an hour.
- After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
- Almost done!
- Put in preheated oven & let bake for exactly 25 minutes!
- Turn off oven & leave Challahs in for exactly another 10 minutes!
- Remove from oven.
- Enjoy--you deserve every compliment you get!
AFGHANISTAN: KOFTA CHALLOW
This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kofta Challow is basically lamb meatballs cooked in a flavorful onion-tomato based sauce. It is traditionally served with basmati rice.
Provided by GiddyUpGo
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
- Shape the mixture into 2-inch meatballs and set aside.
- Mix the tomato paste and remaining spices with the water until everything is dissolved.
- Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
- Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
- Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
- After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
- Serve with basmati rice.
Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 6.1, Cholesterol 107.4, Sodium 1865.7, Carbohydrate 14.7, Fiber 3.4, Sugar 4.7, Protein 20.8
SHRIMP CHILAU (SHRIMP CREOLE-STYLE)
Provided by Betty Fussell
Categories main course
Time 45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Rinse the shrimp, remove the shells and reserve the meat and shells separately. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce. Add the shrimp shells. Bring the liquid to a simmer, cover the pan and simmer 15 minutes. Press the liquid through a strainer and reserve.
- Chop the green peppers, celery and onions. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.
- In a separate pan, saute the shrimp quickly in the butter, two to three minutes only. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more. Serve the shrimp with rice or fried plantains.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 946 milligrams, Sugar 7 grams, TransFat 0 grams
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