3 - eggs
5 - tablespoons lemon juice
1 - cup chicken stock
In small saucepan, beat eggs with lemon juice. Gradually whisk in stock. Heat, stirring constantley, until warmed through and thickened, about 15 minutes.
3 - eggplants, large
3 - cloves garlic
salt, to taste
1/2 - cup Tahini
3 - whole lemons, sliced and juice extracted
2 - tablespoons parsley, finely chopped
12 - whole black olives or a tomato, thinly sliced
1/2 - teaspoon cumin, ground
Cook the eggplants over charcoal or under a gas or electric broiler as described in the recipe for eggplant puree sear them until skins are black and start to blister, and flesh is soft and juicy. Peel and wash the eggplants, and squeeze out as much of the bitter juice as possible.
Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
Add the tahini and lemon juice alternately, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic or tahini if you think it necessary, and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.
1 cup rice, uncooked
1/2 cup olive oil
1 cup onions chopped
1/3 cup parsley
1 teaspoon mint, dried
1/2 pound lamb, ground
1/2 pound ground beef, lean
1 tablespoon Oregano or Tarragion
1 teaspoon cinnamon
3 lemons, juice, divided or1/3 cup
2 cups chicken broth
1 quart Grape Leaves
Separate grape leaves and rinse very well. Cut out any tough stem ends from leaves.
Mix together rice, oil, onion, parsley, mint, lamb, beef, oregano, garlic and the juices of 1 lemon. With shiny side of grape leaves down, place 1 to 11/2 tablespoons rice mixture at stem end and roll like a burrito, folding sides in. Do not roll too tightly, as filling will expand when cooked.
Place dolmas in a single layer, packing tightly, in a large pot on top of the stove. Add chicken broth and remaining lemon juice. Put a plate on top of leaves to weigh them down. Cover and simmer lightly for 1 hour; Lower heat and allow to stand for 1 more hour; do not remove lid.
2 chicken drumsticks or 1 large breast
8 dry red chillies
1 teaspoon Szechwan peppercorns
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 teaspoon Chinese rice wine
1 teaspoon sugar
1/3 teaspoon pepper
1 teaspoon cornstarch
a dash of sesame oil
Marinate
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water
Debone chicken. Beat lightly and cut into cubes. Marinate for 10 minurtes. Run chicken through oil to remove marinate and set aside. Cut chillies into length size and remove the seeds. Using wok or pan fry Szechwan peppercorns in 2 tablespoons oil until fragrant remove peppercorn. Add in dry chillies, ginger and chicken cubes. Stir fry quickly. Add in 2 tablespoons soy sauce, wine, sugar, pepper, cornstarch and a dash of sesame oil and stir well. Then serve goes well with rice.
12 oz. Shrimp
1 cup fruit balls
4 tablespoons Salad Cream(Mayo)
1 tablespoon milk
1/2 cup cornstarch
Marinate
1 teaspoon Chinese rice wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cornstarch
1/2 egg white
1 teaspoon spring onion, chopped
1/2 teaspoon chopped ginger
Devein shrimp. Rub shrimp with 1 teaspoon salt then rinse under cold water. Drain and place in marinate for 15 minutes. Dradge shrimp with cornstarch. Mix salad cream and milk and set aside. Heat 4 cups of oil in wok. Deep fry shrimp in oil until golden. Put salad cream in another clean pot. Add shrimp to heated cream and mix well. Remove from heat and stir in fruit balls mixing lightly and serve.
