Any questions about the wonderful cuisine of the Middle East
Any questions about the wonderful cuisine of the Middle East
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Post #31 - June 19th, 2010, 5:02 pmSharona wrote:I also would like to know what the green bean stew is called and what goes in it. I've had it at some Assyrian restaurants before (probably Venus) and have a craving for it from time to time.
this is called fasolya......if you like beef you will use beef stew meat I love and prefer to use lamb stew....it is much more tender once cooked you can cut the gamyness by using three to four bay leaves while boiling.(after you do the skimming is best to add the leaves)
mind you the meat needs atleast two hours to boil in order to get it to be nice and tender...beef on the other had needs atleast three to four(you might need to add water). You will also need to skim the top of the water for the "scum" that the meat releases. Once you have about a quarter inch of liquid left in the pot you will add a generous amount of salt and mince a small onion into the pot. Once the onion is translucent you can add 2 tblspns of tomato paste and let that sautee a little and add a small can of tomato sauce over that along with about a tblspn of paprika, once that starts to bubble you can add your cleaned and cut green beans and cover everything with water and allow to boil at medium covered for about an hour then uncovered to thicken for another hour or until thick enough to go over white rice without running through it.
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Post #32 - June 19th, 2010, 5:09 pmKatie wrote:Silvert121 wrote:these are kitlete served great with home made fries and samoon. yummy
Silvert121,
Sweet Baboo did not recognize that word (unlike his older siblings, he was born here in the US, so his Assyrian is limited), but I found a website for an Assyrian cookbook with a recipe for hamburger aka kitlehteh. Thanks for that tidbit.
Thanks also for posting the recipe for kipte - that is the next thing he is eager for me to try to make. I have a question about that: the recipes I have (the link I posted before) include one for kipte with "cracked wheat (medium #2) or rice" as an ingredient of the sauce, and "cracked wheat (fine #1)" as an ingredient for the meatballs. The "easy" recipe that follows that one shows uncooked rice and breadcrumbs as ingredients rather than cracked wheat. Your recipe shows bulgar wheat as the corresponding ingredient. Pardon my ignorance, but is bulgar wheat the same as cracked wheat, and how do you obtain it medium or fine? Would I find it in both finenesses at any place that sells bulk grains, such as Whole Foods, or do I need to go to an Assyrian grocery for it? Do you have any opinion about the results obtained using wheat versus rice and breadcrumbs?
While I'm on the subject, I wonder if there are any Assyrian groceries and/or restaurants that you would particularly recommend. I know some have been mentioned in other LTH threads in the past, but I'm not clear on whether ones that are identified as Iraqi are necessarily Assyrian, and I think some of the Assyrian restaurants mentioned in the past are now closed.
There are
two that i love to go to one is in skokie in a small plaza by a gas station on the corner of oakton and skokie blvd called ashtar foods i think, another is on milwaukee and close to ballard on the side of the shell gas station in the papagalino bakery called Zanders the kipte you speak of with rice is made by a different kind of assyrian...we each have our own dialects with different accents and some of our same dishes are a little different my family had always made it with wheat and i love it that way. Now the difference between cracked and bulgar is that cracked wheat is raw and needs a longer cooking or soaking time while bulgar is preboiled than cracked so it takes less time to cook with which is why i prefer it I hope that helps
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Post #33 - June 19th, 2010, 10:14 pmSweet Baboo now says don't even try kipte because you won't get it right, it's very complicated ... I say, I already have three recipes for it ... he says, there's a lot that can't be described in recipes ... I say, I'll give it a try ... he says, not even [his older sister] could do it right ... I think to myself, I know I'm a better cook than [his older sister] ... I say, I have an Assyrian friend on line on the LTH Forum who I can turn to for coaching if need be ... he is still doubtful ... let's see how it goes ..."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #34 - June 20th, 2010, 12:51 amyou know what I stuff mine with an egg......if yours fall apart with just meat.....i dunno....its just a big meatball tell sweet baboo to take it easy you can't learn unless you try and mess a few things up my friend =)
that was my mommy's saying