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tag:blogger.com,1999:blog-16928789639524868142018-01-03T15:50:34.439-08:00Carrabba's Italian Grill Copycat RecipesBoppnoreply@blogger.comBlogger199125tag:blogger.com,1999:blog-1692878963952486814.post-36069437466762849422017-12-28T10:05:00.001-08:002017-12-28T10:05:09.510-08:00Carrabba's New Winter Feast Carrabba's is offering these comforting, hearty dishes for the winter season favorites. Product availability and participation may vary by location. TUSCAN BONE-IN RIBEYE   18 ounce Bone-in Ribeye wood-grilled with our signature grill baste, olive oil and herbs. Served with roasted garlic aioli and your choice of side                       FONTINA CAVATAPPI CREAM WITH CHICKEN   Wood-grilled chicken, pancetta, sun-dried tomatoes, and caramelized onions, tossed with cavatappi in a sun-dried tomato cream sauce with fontina cheese                    MAHI WULFE WITH SAUTÉED SHRIMP   Lightly breaded, wood-grilled, topped with artichokes, sun-dried tomatoes, basil, lemon butter sauce and sautéed shrimp. Served with your choice of side                    CINNAMON APPLE CROSTATA   A light and crispy open-faced cinnamon apple tart with a thin layer of hazelnut filling, baked in our wood-fired oven, topped with a scoop of vanilla ice cream and our caramel sauce prepared to order     Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-62498719220007664532017-05-24T08:31:00.005-07:002017-05-24T08:31:54.914-07:00Carrabbas New Pasta Trios          ENJOY THREE INCREDIBLE PASTAS ON ONE PLATE      Carrabba’s Italian Grill has a new “Pasta Trios” special starting at $14.99. Every Trio dinner comes with these two signature classic pastas: Lasagna & Manicotti. Then, add a third pasta from these selections:            CHOOSE ONE NEW FAMILY RECIPE:      Grilled Chicken Spaghetti con Pesto $14.99     Shrimp & Scallop Linguine alla Vodka $17.99     Short Rib Pappardelle $19.99  Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-28007373520859665492017-03-09T06:17:00.001-08:002017-03-09T06:17:29.564-08:00Fusilli With Zucchini, Sausage And Goat Cheese  Fusilli With Zucchini, Sausage And Goat Cheese    Carrabba's Restaurant Recipe    Serves 6-8  2 tablespoons extra-virgin olive oil 12 ounces Italian fennel sausage, sliced into 1/2-inch-thick rounds 1 small red onion, chopped 1 teaspoon crushed hot red pepper, or to taste 6 garlic cloves, minced 1 pound Fusilli ( corkscrew pasta ) 4 large ripe Roma tomatoes, ( about 1 pound ), seeded and diced 3 small zucchini, ( about 1/2 pound ), trimmed and sliced very thinly 6 ounces Fresh goat cheese, cut into 1/2 inch chunks, at room temperature 1 teaspoon fresh oregano 1/2 cup freshly chopped, fresh Italian parsley 1 cup freshly grated Parmigiano Reggiano cheese Salt and freshly ground black pepper   To prepare:  In a large saute pan, heat the olive oil over medium heat. Add the sausage and cook, stirring, until the sausage starts to brown, about 3 minutes. Add the onion and the red pepper and continue to cook until the sausage is cooked through and the onion is soft, another 3 to 5 minutes. Add the garlic and cook 1 minute more. In a large pot of boiling salted water, cook the pasta until al dente, drain well, saving 1 cup of the pasta cooking water. Return the sausage pan back to a medium heat. Add the drained pasta, the tomatoes, zucchini, goat cheese and the herbs and toss well. Add enough of the pasta water to moisten and make a nice sauce. The goat cheese should totally melt, become creamy and coat the pasta. Add half of the grated Parmigiano cheese and toss again. Season to taste with salt and pepper. To serve:   Transfer the pasta to a warm serving bowl or pasta platter. Serve, passing the remaining grated Parmigiano Reggiano cheese.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-7321017918574824732017-03-09T06:13:00.003-08:002017-03-09T06:13:43.050-08:00Oranges With Wine Sauce  Oranges With Wine Sauce    Carrabba's Restaurant Recipe    Serves 12  8 navel oranges 1 tangerine and/or 1 lemon, sliced and unpeeled 3 cups full-bodied red wine 1/2 cup hot water 1 cup granulated sugar 2 tablespoons whole cloves 4 sticks cinnamon 1/2 cup slivered or crushed almonds optional  Peel two oranges with a vegetable peeler removing just the peel and leaving the white membrane attached. Slice this thin peel into narrow julienne strips, and set aside. Peel all the oranges with a sharp knife removing all the white membrane. Cut into 1/4 inch slices and set aside in a glass bowl. In enamel, Pyrex or other non-reactive saucepan, combine the wine, water, and sugar. Add all but 1/4 cup of the julienned peel, tangerine or lemon slices, cloves, and cinnamon. Bring to a boil, immediately lower the heat, and simmer until reduced by half and sauce has become syrupy, about 35 to 45 minutes. Strain out the spices and fruit peel-through you may wish to reserve the cinnamon for garnish. Serve by pouring the warm, or chilled, wine sauce over individual portions of the sliced oranges. Then, garnish with a cinnamon stick, a sprinkle of almonds, a few curls of julienned orange peel, and optionally another glass of your favorite red wine    Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-15095996841159365182017-03-07T09:37:00.001-08:002017-03-07T09:37:16.128-08:00Rigatoni with Eggplant            Rigatoni with Eggplant    Carrabba's Restaurant Recipe    Serves 4-6  2 medium firm eggplant, ends trimmed and sliced from stem to end, 1 inch thick kosher salt 3/4 cup extra-virgin olive oil 1 medium red onion, peeled, finely chopped 4 large cloves garlic, peeled and lightly crushed 6 anchovy fillets, preferably salt-packed and rinsed or packed in oil, drained, finely chopped 1 1/2 pounds canned whole peeled Italian tomatoes, de-seeded and crushed fine by hand 2 teaspoons sugar kosher salt and freshly ground black pepper to taste 1/2 teaspoon crushed red pepper flakes 2 tablespoons capers, preferably salt-packed, rinsed of salt or capers in brine, rinsed 4 large fresh basil leaves, each torn into 2-3 pieces 8-10 fresh mint leaves, torn in half 1 pound rigatoni 1/2 cup caciocavallo cheese, cut in shards or roughly chopped ( can substitute imported Provolone ) grated caciocavallo or Romano cheese  To Prepare: Salt eggplant slices lightly on both sides with kosher salt. Place slices in a colander. Put a plate on top of the eggplant. Place a heavy weight on the plate. Let the eggplant sit for 30 minutes. Rinse eggplant with cold water. Pat dry with paper towels. Cut eggplant slices into 1-inch cubes. Heat 1/2 cup of the olive oil in a large skillet over high heat, until very hot. Add the eggplant and cook until golden brown and cooked through. Drain eggplant on paper towel lined pan. Set aside. Place a large pot with 6 quarts of water on the stove to boil. In a large skillet, heat remaining 1/4 cup of olive oil over medium heat. Add the onion, stirring frequently until the onion is very soft and starting to caramelize. Add the garlic and saute for 5 minutes, then remove the garlic and add the chopped anchovy. Cook another minute to let anchovy dissolve. Add the tomatoes and sugar. Raise the heat and bring sauce to a boil. Reduce heat, add salt and pepper to taste, and the red pepper, and let simmer 10 minutes, stirring frequently. Stir in the carpers, eggplant, and herbs. Add 2 tablespoons of kosher salt to the now boiling water. Drop the pasta in the pot. To Serve:  When pasta is al dente, drain and add to the skillet with the sauce, over a low heat. Toss, add the shards of caciocavallo ( or Provolone ). Toss for 1 to 2 minutes or until the cheese is soft and gooey. Transfer pasta to a warm serving platter. Sprinkle over with grated caciocavallo or Romano. Serve, passing extra grated cheese.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-58719987424197723532017-03-07T09:24:00.006-08:002017-03-07T09:24:54.647-08:00Baked Pasta  Baked Pasta    Carrabba's Restaurant Recipe    Serves 8-10   Ragu:  1/2 cup extra-virgin olive oil 1 pound boneless pork butt, cut into 1 inch cubes 1 pound boneless veal round, cut into 1 inch cubes 2 medium yellow onions, chopped medium 4 large garlic cloves, finely chopped 1/2 cup red wine 6 tablespoons tomato paste 4 cups canned Italian tomatoes, passed through a food mill fitted with its smallest holes 5 cups water kosher salt and freshly ground black pepper to taste red pepper flakes to taste 1 pound Italian sausage   Filling:  6 tablespoons of extra-virgin olive oil 4 cloves garlic 2 medium zucchini, washed, ends trimmed, sliced into 1/4 inch rounds kosher salt and freshly ground black pepper to taste 1/4 cup finely-chopped Italian parsley 1 pound fresh mushrooms, shiitake, cremini, or white domestic or mix of these, wiped clean, sliced 1/4 inch ( shiitake stems discarded ) 1 pound fresh or frozen peas   Assembly:  4 tablespoons kosher salt 2 pounds pasta tubes, such as anelletti, ditali or ditalini 2 tablespoons butter 1/2 cup homemade breadcrumbs 2 ounces sliced salami, 1/16 inch thick, coarsely chopped 2 tablespoons softened butter for dotting extra Romano cheese, grated   To Prepare The Ragu:  In a large pot, heat oil over medium heat. Season the pork and veal with salt and pepper and, when the oil is very hot, add to the pot and brown meat well on all sides. Add the onions to the meat and cook, stirring often, until onions are soft and start to brown. Add garlic and cook 1 minute more. Deglaze the pan with the red wine, scraping up all of the browned bits on the bottom of the pan. Add the tomato paste and cook 2 to 3 minutes stirring constantly. Add the pureed tomatoes and the water, bring the contents to a boil and then reduce to a simmer. Season ragu with salt, black pepper, and red pepper and simmer sauce partially covered for 1 hour. Remove the sausage from it's casing and break into 1-inch pieces. Add the sausage to the simmering ragu and cook 30 more minutes. Turn off heat and set ragu aside. To Prepare The Filling:   When ragu is in the last 30 minutes of simmering place 3 tablespoons of the olive oil and 2 cloves of garlic, crushed lightly, over medium heat in a large skillet. When the oil is very hot and the garlic starts to brown, remove and discard garlic and add the zucchini. Season with salt and pepper and saute, stirring occasionally, until the zucchini is browned and cooked through. Add half the parsley. Transfer cooked zucchini to a plate or pan and set aside. Add the remaining oil and the others 2 cloves of garlic lightly crushed, over medium heat. When the oil is very hot and the garlic starts to brown, remove and discard garlic and add the mushrooms, season with salt and pepper and saute, stirring occasionally, until the mushrooms are browned and cooked through. Add the remaining parsley. Transfer the cooked mushrooms to a plate or pan. If using fresh peas, boil in lightly salted water until tender. Drain and submerge in ice water immediately, drain and set aside. If using frozen peas, thaw and set aside. To Assemble:   Preheat the oven to 350 degrees  Bring 10 quarts of water to a boil in a large pot and add the salt. Cook the pasta in the water until 2 minutes from al dente. Meanwhile, butter a large deep casserole and coat with 1 to 2 tablespoons of the breadcrumbs. When the pasta is done , drain and toss it in a bowl with 1/2 the ragu. Transfer 1/4 of the pasta to the bottom of the casserole. Top with a little of the extra ragu. Distribute the zucchini over the pasta and cover with 1/3 of the grated Romano and 1/3 of the mozzarella. Top with another 1/4 of the pasta, a little sauce, the mushrooms, and remaining Romano and Mozzarella cheeses. Cover with the last 1/4 of the pasta, a little sauce, top with bread crumbs and dot with butter. Bake for 30 minutes at 350 degrees. Remove from the oven and let rest 15 to 20 minutes. Serve, passing extra Romano cheese.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-62992212187862887092017-03-07T09:00:00.002-08:002017-03-07T09:00:33.574-08:00Pasta With Pesto            Pasta With Pesto    Carrabba's Restaurant Recipe    Serves 4-6  1 cup basil leaves 6 large cloves garlic, peeled 1 cup balanced almonds, roughly chopped 6 very ripe, Roma tomatoes, peeled, seeded and chopped medium 1/2 cup extra-virgin olive oil kosher salt and freshly ground black pepper 1 pound imported Italian dried linguine, or spaghetti   To Prepare:  In a food processor,blend together the basil and the garlic, then add the almonds and blend to a rough chop. Add the tomatoes and olive oil and puree. Season with salt and pepper to taste, then blend again. Bring 6 quarts of water to a boil. Add 3 tablespoons kosher salt. Add the pasta and cook until al dente. Drain the pasta, saving some of the water to thin the pesto sauce. Mix enough of the water with the pesto sauce to get the desired consistency. To Serve:  Spread about 1/2 of the presto sauce on the bottom of a warm serving platter, and transfer the pasta on top, then pour the remaining pesto on the pasta and toss, then serve immediately. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-40474449578223271092017-03-07T08:55:00.001-08:002017-03-07T08:55:50.681-08:00Saint Joseph's Day Soup  Saint Joseph's Day Soup    Carrabba's Restaurant Recipe    Serves 6-8  1/2 pound dried fava beans, shelled 1/2 cup dried mushrooms 1/2 cup dried beans ( kidney, cranberry or barlotti ) 1/2 cup dried chick peas 1/2 cup dried lentils 1 medium yellow onion, sliced medium 2 celery ribs, chopped medium 1 large head escarole, chopped medium 2 sun dried tomatoes, cut into small peices 1 teaspoon fennel seeds, toasted and lightly crushed 2 tablespoons finely chopped fresh fennel fronds 1 tablespoon dill weed, finely chopped kosher salt and freshly ground black pepper to taste 1/4 cup extra-virgin olive oil   To Prepare:  Soak the fava beans, chestnuts, dried beans, and chickpeas, overnight in a pot of cold water. Drain and place in a large stockpot with 10 cups of water. Bring to a boil, reduce heat and simmer for about 1 hour. Add the split peas, lentils, onion, celery, escarole, tomatoes, fennel seeds, fennel, and dill weed. Season with salt and pepper. Simmer another 1 1/2 to 2 hours or until beans are tender. Add more water if needed to thin to a soup consistency. To Serve:   Turn off heat, taste and re-season, if needed. Add olive oil. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-69000069477825427732017-03-07T08:51:00.002-08:002017-03-07T08:51:26.383-08:00Orange Scallops        Orange Scallops    Carrabba's Restaurant Recipe    Serves 4  16 sea scallops 1/2 cup all purpose flour kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 shallots, minced 1/2 fennel bulb, thinly sliced, save fronds for garnish 1 clove garlic, thinly sliced 1/4 cup Sambuca liqueur 1 tablespoon orange zest 1/3 cup orange juice 1/2 cup white wine 1 tablespoon unsalted butter, chopped into pieces 2 tablespoons chopped fresh chives   To Prepare:   Clean and rinse the scallops and set aside. Combine the flour with the salt and pepper. In a large skillet, heat oil over medium-high heat. Dredge the scallops in the flour mixture, shaking off any excess. Cook the scallops until they are golden on both sides, being careful not to overcook-it makes them tough. Remove scallops and set aside. Add the scallops and fennel to the saute pan and cook over medium heat for about 2 minutes. Add the garlic and cook 1 minute more. Remove the pan from the heat and add the Sambuca. Return the pan to the heat and ad the orange zest, the orange juice, and the wine and simmer until slightly thickened, 3 to 5 minutes. Whisk in the butter and chives and ad back the scallops long enough to heat through. Turn onto a platter and serve immediately. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-29252239940379791842017-03-07T08:16:00.004-08:002017-03-07T08:16:48.876-08:00Grilled Tuna With Sauce Of Green Herbs        Grilled Tuna With Sauce Of Green Herbs    Carrabba's Restaurant Recipe    Serves 4   Tuna:  2 anchovy fillets, salt or oil packed, rinsed 2 tablespoons extra-virgin olive oil 2 pounds tuna steaks, 3/4 to 1 inch thick   Sauce:  1/2 cup extra-virgin olive oil 5-6 garlic cloves, minced 2 bay leaves 1 tablespoon lemon zest 5-6 tablespoons finely chopped fresh herbs, any combination of Italian parsley, rosemary, oregano, thyme, and mint 1 tablespoon capers, salt or brine packed, and rinsed juice of one lemon kosher salt and freshly ground black pepper to taste   To Prepare:  Mash the anchovies in the olive oil until smooth. Spoon the anchovy oil over the tuna steaks. Let marinate for at least an hour or overnight in the refrigerator. To make the Sauce , warm the olive oil, garlic, and bay leaves in a small saucepan over low heat for 2-3 minutes. Remove the saucepan from the heat, add the remaining ingredients, and mix well. Adjust salt and pepper to taste. Set aside. Over a preheated grill, grill the tuna steaks to desired doneness. To Serve:  Serve the tuna with the green herb sauce. Note: This sauce is good with most any grilled seafood, shellfish, poultry, or meat.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-80692269734659131312017-03-07T08:06:00.006-08:002017-03-07T08:06:58.048-08:00Pork Chops With Caper Sauce        Pork Chops With Caper Sauce    Carrabba's Restaurant Recipe    Serves 4  4 lean center-cut pork chops, 1 1/4 inches thick kosher salt an freshly ground pepper to taste 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped yellow onions 2 teaspoons red wine vinegar 1 cup chicken broth 4 tablespoons capers, drained and rinsed 1 tablespoon Dijon mustard 1 tablespoon tomato paste 1 tablespoon finely chopped fresh rosemary 1 tablespoon butter 4 tablespoons finely chopped fresh parsley   To Prepare:  Sprinkle the chops with salt and pepper. In a skillet large enough to hold the chops in one layer, heat the olive oil over medium-high flame. Add the chops and cook till lightly browned, about 7 minutes, then turn and cook the other side. Remove chops, set aside and keep warm. Pour off the excess fat from the skillet. Add the onions and garlic to the skillet and cook until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste, and rosemary. Cook and reduce by half. Remove the sauce from the heat and add any juices that may have accumulated around the pork chops. Swirl the butter with the sauce and adjust salt and pepper according to taste. To Serve:  Spoon the sauce over the meat and sprinkle with parsley.Boppnoreply@blogger.com1tag:blogger.com,1999:blog-1692878963952486814.post-68129387907337770472017-03-07T08:02:00.001-08:002017-03-07T08:03:15.896-08:00Pork Lion Roasted With Garlic, Rosemary And Fennel            Pork Lion Roasted With Garlic, Rosemary And Fennel    Carrabba's Restaurant Recipe    Serves 8-10  12 large cloves garlic 3 tablespoons rosemary leaves 2 teaspoons fennel seeds, toasted and lightly crushed 1 1/2 tablespoons kosher salt 1 1/2 tablespoons freshly-ground black pepper 2 pounds russet potatoes, peeled and cut into 1-inch cubes 3 tablespoons extra-virgin olive oil 4 pounds center cut pork loin, boned with a little fat left on the loin, reserve the rib rack    To Prepare:  Preheat the oven to 375 degrees. Chop the garlic, rosemary, and fennel together on a cutting board, remove to a bowl and combine with the salt and ground pepper. In a separate bowl, toss the potatoes with the 2 tablespoons of the olive oil and 2 table spoons of the herb mixture. Place the loin on a cutting board and butterfly open. Rub 1 tablespoon of the herb mixture over the inside surface. Fold the loin over the herb mixture length wise and tie every 2 inches with butcher string. Make a few punctures in the outside of the loin with a small knife, about 1/2 inch deep, and stuff the holes with a little of the herb mixture. Rub the remaining herb mixture over the outside of the loin and rib rack. Place the loin in a roasting pan and cover the loin with the rib rack. Roast about 30 minutes. Remove the loin from the oven and set the rib rack to the side of the loin, curved side up. Add the potatoes to the pan, return to the oven and continue roasting for another 30 minutes, then increase heat to 450 degrees and roast for another 10 20 minutes or until the internal temperature is 145 degrees. Remove from the oven and let rest 10 minutes before slicing. Remove the strings and slice loin and cut the rack into ribs. To Serve:  Arrange individual plates with 3 slices of loin, 2 ribs and some potatoes. Pour the roasting juices over the loin and serve.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-41009300385531294702017-03-07T07:47:00.002-08:002017-03-07T07:47:55.748-08:00Pistachio Cake  Pistachio Cake    Carrabba's Restaurant Recipe    Serves 6-10   Cake:  8 ounces of pistachios 3/4 cup granulated sugar 2 tablespoons water 1 teaspoon of vanilla 2 tablespoons unsalted butter, room temperature 2 whole eggs 4 large eggs, separated 1 large orange 1 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder   Glaze:  8 ounces powdered sugar 3-4 tablespoons orange juice A large pinch of saffron threads   To prepare the Cake:  Preheat the oven to 350 degrees Shell and blanch nuts for 1 minute in salted boiling water. Dry them on a cookie sheet in preheated oven for 10 minutes. ( leave the oven on afterwards ) In a food processor, place the pistachios and 1/4 cup sugar, and process until smooth. Add the water and vanilla and process until mixture becomes a paste. In an electric mixer, cream butter, and the remaining 1/2 cup sugar. Add the 2 whole eggs and the 4 large egg yolks, one at a time, mixing well with each addition. Add ground pistachio mixture, as well as, the juice and zest of the orange. Combine flour, baking powder and salt and ad to the batter. Then, stir until completely blended. Beat the egg whites in a separate bowl until soft peaks form. Then, fold into the batter. Pour into a loaf pan that has been lined with parchment paper. Bake for 50 minutes. Remove from the oven. Transfer to a cooling rack, and cool for 15 minutes. Turn pan over and take cake out of pan. Peel off the parchment paper and turn back over and place on a large plate. Peel and slice oranges into 1/4-inch thick slices. Remove the seeds and set aside in a glass bowl. To prepare the Glaze:  Sift powdered sugar into a small saucepan. Then, add 3 tablespoons reserved orange juice and saffron, and mix well. Set pan over very low heat, and stir constantly, until sugar and and saffron are completely melted and texture is smooth. To Serve:  Pour the glaze over the cake, and let it cool for at least 15 minutes. Then, slice and serve warm with orange slices and pistachios.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-63082732882800088972017-03-07T07:43:00.002-08:002017-03-07T07:43:11.598-08:00Chocolate Hazelnut Cake         CHOCOLATE HAZELNUT CAKE  Carrabba's Restaurant Recipe  Serves 12   Syrup:  1/2 cup granulated sugar 1/2 cup water 6 tablespoons dark rum   Filling:  1 (13 oz.) jar Nutella 1 1/2 cups heavy cream 1 teaspoon vanilla   Cake:  6 eggs, separated 3/4 cup granulated sugar 1 tablespoon hot water 1 teaspoon vanilla zest of 1 lemon 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups cake flour   Glaze:  2 tablespoons butter 12 ounces semisweet chocolate chips 1 cup heavy cream    To make the Syrup:  Combine the sugar and water in a small saucepan, bring to a boil and boil until the sugar is dissolved and the mixture is reduced by 1/4. Cool and stir in the rum. Set aside. To prepare the Filling:  Preheat the oven to 350 degrees. In a large bowl, with an electric mixer, whip the egg yolks with 1/2 cup of the sugar. Add the water, vanilla, an lemon zest and beat until light yellow. Add the baking powder and salt and mix thoroughly. Sift in the flour and stir. In a separate bowl, clean the beaters, whip the egg whites until soft peaks form. Whip the remaining 1/4 cup of sugar until stiff peaks form. Take one large spoonful of the egg whites and fold it into the egg yolk mixture thoroughly. Then add the rest of the egg whites, folding gently. Spread the batter evenly in the prepared 9 inch cake pan and bake for 35 minutes. Set upside down on a cooling rack and cool completely before removing from the pan. When the cake is cooled cut the cake into three 1/2 inch layers. To Assemble:   Put one layer on the cake plate. Spread a thin layer of syrup evenly over the cake. Then spread half of the filling mixture over the cake. Let cool for 10 minutes. Add the second layer and repeat the process. Now add the third layer of cake to the top and spread with the final amount of syrup. Cover with plastic and put in the refrigerator for 2 to 4 hours. To make the Glaze:   Put the butter and chocolate in a double boiler. Melt the butter and chocolate together until you have a smooth mixture. Slowly stir in the cream keeping the mixture smooth. To Serve:  Take the cake from the refrigerator and remove the plastic. Using a spatula smooth the glaze evenly around the sides of the cake and then spread over the top of the cake. Let the glaze set before serving. Serve with a few roasted hazelnuts on top and a dollop of whipped cream. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-66375758948587225342017-03-07T07:36:00.001-08:002017-03-07T07:36:15.815-08:00Double Crust Pizza With Roasted Red Bell Peppers  Double Crust Pizza With Roasted Red Bell Peppers    Carrabba's Restaurant Recipe    Serves 8   Pizza Dough:  2 teaspoons dry yeast 1 1/2 cups water at 100 degrees 4 cups unbleached all-purpose flour 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil   Filling:  2 cups whole milk ricotta cheese 3 large eggs 3 tablespoons grated Pecorino Romano cheese 3/4 cup finely grated Parmesan cheese 3/4 cup coarsely grated mozzarella cheese 1/2 pound prosciutto, shredded 1/4 cup chopped fresh parsley 1 roasted red pepper, diced kosher salt and freshly ground black pepper to taste   To prepare the Dough:  Put the dry yeast in a large mixing bowl and stir in the warm water. Let the yeast rest in the water for 10 minutes. Add 1 cup of the flour and mix thoroughly. Add the rest of the flour and salt and knead to a smooth consistency. Brush the dough lightly with olive oil and cover the bowl with a cotton dish towel and set aside to rise for 2 hours or until doubled in size. Place a rack at the lowest setting in the oven and preheat the oven to 350 degrees. For the Filling:  Put ricotta in a large mixing bowl and stir until smooth. Add the eggs and beat until fluffy. Mix in each additional ingredient until blended into an even mixture. Season to taste with salt and pepper. Put filling mixture in the refrigerator until dough is ready for assembly. To Assemble:  After the dough is finished rising, punch it down but be careful not to knead it any further so that it will be 'relaxed' to work with. Divide the dough into two balls. Place the first ball on floured surface and roll out in a circle. Prepare a 9-inch pie pan by rubbing it with olive oil. Lay the first circle of dough on the bottom of the pie pan and trim the edges of the dough to the edge of the pan. Spoon the filling into the pan and smooth it evenly in the shell. Roll out the second ball of dough to about a 10 inch circle. Lay the circle over the top of the pie and pinch the edges of the dough together. Bake the pie for 45 minutes. The top should be a golden color. Cool the pie on a rack for 10 to 15 minutes. Cut the pie into wedges and serve. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-50272787943467289742017-03-07T07:30:00.001-08:002017-03-07T07:30:31.767-08:00Marinated Zucchini            Marinated Zucchini  Carrabba's Restaurant Recipe  Serves 8  12 small tender zucchini 3/4 cup extra-virgin olive oil 2 medium garlic cloves, peeled 1/2 small red onion 10 fresh mint leaves 2 tablespoons red wine vinegar kosher salt and freshly-ground black pepper crushed red pepper flakes to taste  To prepare: Wash zucchini thoroughly, then cut off both ends. Slice the zucchini into 1/4-inch thick rounds. Line a sheet pan with paper towels. Heat 1/2 cup of the oil in a large skillet over a high heat until very hot. When oil is hot, fry zucchini slices in batches without crowding a pan, until golden brown. Remove zucchini and drain on paper towels. When all zucchini are cooked and drained, transfer them to serving platter. Sprinkle them with salt and pepper. Finely chop garlic, red onion and mint together on a cutting board. Place in a small mixing bowl. Add remaining 1/4 cup of olive oil and vinegar, salt pepper and red pepper. Pour mixture over zucchini and let marinate for 1 hour.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-44294843403319674402017-03-07T07:26:00.006-08:002017-03-07T07:26:57.330-08:00Orange Salad        Orange Salad    Carrabba's Restaurant Recipe    Serves 6  6 oranges several sprigs of fresh mint or 1/2 cup mint leaves 1/4 cup extra-virgin olive oil kosher salt and freshly-ground black pepper to taste  Peel the oranges, removing all the white pith beneath the skin as well. Cut the oranges into 1/2-inch rounds, removing any seeds, and place the slices on a platter. Wash mint leaves and cut into ribbons with scissors, or tear each leaf into 2 or 3 pieces. Sprinkle the mint leaves over the orange slices. Add olive oil to small bowl and season with salt and pepper. Mix well. Pour the olive oil mixture over the oranges. To serve: Allow oranges to marinate for 30 minutes before serving.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-42577483261541339592017-03-07T07:23:00.002-08:002017-03-07T07:23:56.195-08:00Rolled Stuffed Flank Steak            Rolled Stuffed Flank Steak    Carrabba's Restaurant Recipe    Serves 8-10  4 pounds beef flank steak kosher salt and freshly-ground black pepper to taste 1/2 pound prosciutto, thinly sliced 1/4 pound provolone, thinly sliced 1/2 pound ground beef 1/2 pound Italian sausage, removed from casings 1 egg, beaten 1/2 cup grated Pecorino Romano cheese 1/2 cup fresh or frozen peas 1/4 cup finely-chopped Italian parsley 2 cloves garlic, finely diced 1 small onion, finely diced 1/4 cup plus 2 tablespoons extra-virgin olive oil 8 eggs, hard boiled 1/4 cup flour 1 cup dry red wine 5 tablespoons tomato paste 1 1/2 cups chicken or beef stock   To Prepare: Preheat the oven to 350 degrees. Place the flank steak between two pieces of plastic wrap and gently pound the meat, being careful to keep the rectangular shape and to avoid tearing the meat. Spread the meat on a flat working surface, grain running left to right. Season lightly with salt and pepper. Put the slices of prosciutto and provolone on top of the meat, overlaping the slices down the length of the meat and leaving a 1-inch border. In a large mixing bowl combine the ground beef, sausage, egg, grated Pecorino Romano cheese, peas, parsley, garlic, onion, salt, pepper, and 2 tablespoons of the olive oil and combine well. Spread the mixture over the prosciutto and provolone. Remove the shells from the hardboiled eggs. Trim the tips of the eggs to reveal the yolks and lay the eggs lengthwise on top of the prosciutto, provolone and spread mixture, near the end closest to you. Roll meat carefully,, tucking in the edges burrito style. Tie together with kitchen string. Heat the remaining olive oil in a large saute pan until very hot. Dust the meat roll with flour and add to the saute pan, searing on all sides about 2 minutes a side. Remove the meat from the saute pan and set aside. Add the wine to the pan and cook for 10 minutes or so, scraping the browned bits from the pan and allowing the wine to reduce. Combine the tomatoe paste and the stock and add to the wine reduction, cooking for 2-3 minutes. Put the meat in a roasting pan and add enough sauce to reach about halfway up the side of the meat roll. Save the remaining sauce for possible later use. Cover the pan with foil and place in the oven and cook for 1-1-1/2 hours or until done, turning and blasting the meat with the sauce every 30 minutes. Add additional sauce if needed. Remove from the oven, cool to room temperature, cover and refridgerate overnight. To Serve: Preheat the oven to 350 degrees  Cut the twine and slice the meat, 1/2-inch thick and arrange in a casserole. Remove any congealed fat from the sauce and spoon over steak slices. Warm in oven cover for 30 minutes and serve. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-60143300829649246932017-03-07T07:18:00.001-08:002017-03-07T07:18:49.325-08:00Citrus Chicken            Citrus Chicken    Carrabba's Restaurant Recipe    Serves 4-6  1 whole chicken, cut into 8 pieces kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh rosemary 2 cloves garlic, thinly sliced 2 tablespoons olive oil 2 bay leaves 5 oranges 1 lemon   To Prepare:  Season the chicken with salt, pepper, and rosemary. Zest 2 oranges and the lemon. Juice the oranges and the seeds. Set zest and juice aside until needed. In a large skillet over medium heat, add the chicken, skin-side down, making sure not to overcrowd. When the skin-side is browned, about 5 to 6 minutes, turn and cook the other side, for 3 to 4 minutes. Add the garlic and bay leaves, and cook for 1 minute. Add the orange and lemon zest and juice. Cover and continue to cook another 15 minutes or until chicken is cooked through. To Serve:  Discard the bay leaves and use a slotted spoon to transfer the chick to a warm platter. Pour the sauce over the chicken and serve. Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-78959148054347959472017-03-07T07:14:00.001-08:002017-03-07T07:14:56.708-08:00Chicken Breast Stuffed With Italian Sausage            Chicken Breast Stuffed With Italian Sausage    Carrabba's Restaurant Recipe    Serves 4   Chicken Breast:  2 bunches fresh baby spinach, stems removed, washed in 2 or 3 changes of cold water 1 small yellow onion, finely chopped 2 cloves garlic, finely chopped 1/4 cup extra-virgin olive oil 3/4 pound Italian sausage, removed from casing 1/2 cup grated Parmigiano Reggiano cheese 1 egg kosher salt and freshly ground black pepper to taste 8 chicken breast halves, with skin, bones and cartilage removed   For Cooking:  1/2 cup flour 2 tablespoons unsalted butter 1/4 cup olive oil 1/2 cup dry Marsala wine 1/4 cup chicken stock 1 stick (4 ounces) cold butter, cut into 8 pieces kosher salt and freshly ground black pepper to taste   To Prepare The Chicken:  Place washed spinach, with leaves still wet, in a large pot over medium heat. Cover pot and steam spinach. When wilted, drain the spinach, and run under cold water to cool completely. Squeeze out as much liquid as possible. Chop fine. Saute the onion and garlic in the olive oil in a medium-sized pan over medium heat. When the onions are translucent, add the sausage and stir well to break up the sausage meat. Cook until the meat loses its pink color. Add the chopped spinach to the sausage and cook, stirring for 2 more minutes. Season to taste with salt and pepper. Remove mixture from heat, transfer to a mixing bowl and let cool. Stir in the grated cheese and the egg and mix well. Taste and adjust seasoning if necessary. Butterfly each chicken breast half by cutting almost in half horizontally. Lightly pound each breast between sheets of plastic wrap to a level degree of flatness. Lightly season the chicken with salt and pepper. Place about 2 tablespoons of the filling near the wildest side of each breast half and roll tightly to enclose the filling, tucking in the edges burrito-style as you go. Place the chicken on a sheet pan, cover an refrigerate for 2 to 3 hours or overnight to help hold their shape while cooking. To Cook:   Heat the butter and the olive oil in large skillet over medium heat. Lightly season the chicken with salt and pepper and dredge the rolls in flour, shaking off any excess. Saute the chicken for 8-10 minutes until it is lightly browned on all sides. Tilt the skillet an drain out all but 2 tablespoons of the fat. Add the Marsala and the chicken stock to the skillet and cook, stirring and scraping the pan to deglaze. Let liquid reduce until all but about 1/4 cup remains. Reduce heat to low. Add cold butter 2 pieces at a time and shake and swirl pan, adding 2 more pieces of butter as the previously added butter melts and the sauce becomes creamy. Do not raise heat and boil sauce or the sauce will "break." When all of the butter has been incorporated and the sauce is creamy, taste and adjust seasoning. To Serve:  Place the chicken on a serving platter. pour sauce over the chicken and serve.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-1835564046024733152016-11-11T06:45:00.001-08:002016-11-11T06:45:13.149-08:00Carrabba's Grill Seasoning Spice Mix GRILL SEASONING SPICE MIX  Carrabba's Restaurant Recipe  1/4 cup kosher salt 2 tablespoons freshly ground black pepper 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons granulated onion 1 1/2 teaspoons dry oregano 1/4 teaspoon crushed red peppers  In a small bowl mix together all of the ingredients. Transfer & store in an airtight container. Notes: Add this signature spice blend to chicken, steaks or chops before placing the meat on a grill to make a great Carrabba's copycat meal.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-9053169066188640022016-11-11T06:31:00.001-08:002016-11-11T06:31:22.781-08:00Carrabba's Italian Stuffer's Menu            MEATBALL MAGNIFICO "GIANT STUFFED MEATBALL ": An oversized homemade meatball, hand breaded and stuffed with mozzarella cheese. Served over a bed of Spaghetti Pomodoro, topped with a rich parmesan cream sauce. Served with your choice of side. PROSCUITTO & FONTINA STUFFED PORK CHOPS:  Two center-cut, wood-grilled pork chops stuffed with fontina and prosciutto, topped with our Lombardo Marsala wine sauce. Served with your choice of side. LOBSTER RAVIOLI:  Ravioli stuffed with lobster and romano in our white wine cream sauce topped with diced tomatoes. CHOCOLATE HAZELNUT BANANA CROSTATA:  A light and crispy open-faced banana tart freshly baked in our wood-fired oven and topped with chocolate hazelnut spread, salted caramel sauce, vanilla ice cream and fresh mint.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-52809523572893808332016-09-20T09:37:00.001-07:002016-09-20T09:37:33.523-07:00Marinated Prawns            MARINATED PRAWNS  Carrabba's Restaurant Recipe  Serves 6  juice of 1 lemon 1/3 cup extra virgin olive oil 3 cloves garlic kosher salt and freshly ground black pepper 2 pounds prawns or large shrimp ( heads on for the most flavor ) 1 tablespoon chopped fresh Italian parsley  In a bowl, combine and lemon juice, olive oil and garlic. Season to taste with salt and pepper, then pour the liquid over the shrimp in a baking dish. Let marinate at room temperature for about 30 minutes. For the shrimp in the marinade into a large skillet and cook over medium-high heat, just until the shrimp are pink, about 5 minutes.Boppnoreply@blogger.com1tag:blogger.com,1999:blog-1692878963952486814.post-83275728264056920832016-09-20T09:30:00.000-07:002016-09-20T09:30:39.275-07:00Chocolate Ricotta Cheesecake CHOCOLATE RICOTTA CHEESECAKE  Carrabba's Restaurant Recipe  1 Rich Pie Crust (see page 169) 1/2 cup golden raisins, chopped 8 ounces semisweet chocolate 4 tablespoons spiced rum 1 pound ricotta cheese 1/2 cup sugar 1 tablespoon flour 4 eggs, separated 1/4 cup whipping cream 1/4 cup sour cream 1 teaspoon vanilla extract 1 teaspoon grated orange zest 1/4 teaspoon salt  Prepare the crust and chill for one hour. Right before you mix the filling, roll out the chilled dough and line a buttered, 2 inch deep spring form cake pan. Press the crust evenly into the bottom of the cake pan and 3/4 of the way up the sides. Return to the refrigerator until you are ready to fill the shell. Preheat the oven to 350 degrees. Soak the raisins in the rum for at least a half an hour. Drain the liquor and reserve. Melt the chocolate over a double boiler gently. Set aside to cool slightly. Beat the ricotta cheese until smooth. Add the sugar and flour and continue to mix until creamy. Then add the egg yolks, whipped cream, sour cream, vanilla, orange zest and reserved rum. Mix until well incorporated. Add the melted chocolate and the drained raisins. Set aside. In a mixer, beat the egg whites and salt to stiff peaks. Fold 1/3 of the egg whites at a time, into the cheese mixture, being careful not to overmix the filling. Pour the filling into the crust shell and smooth out the top. Bake for 50 to 60 minutes. Turn off the oven and let the cake cool inside the oven with the door ajar for another 30 minutes. Continue to let the cake cool well before cutting. Refrigerate after cooling. To serve, dip a slender knife first into hot water before cutting. Place the slices on individual serving plates. Rich Pie Crust:  2 1/4 cups all purpose flour a pinch of salt 1/2 cup sugar 1 3/4 stick unsalted butter, cold and cubed 1 egg 1 egg yolk 1 teaspoon grated orange zest 1 teaspoon vanilla extract  Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to blend. Add the cold butter and pulse five to six times, until the mixture resembles a coarse meal. In a small bowl, mix the egg, yolk, zest and vanilla. Add this to the food processor while it is running. Stop mixing once the ingredients are incorporated. It is important not to overmix, as the dough will be less tender. Empty the dough onto a lightly floured work surface and gently knead until it is no longer sticky. Cut the dough into two equal chunks, and pat them into floured rounds. Makes 2 (10 inch) pie crusts.Boppnoreply@blogger.com0tag:blogger.com,1999:blog-1692878963952486814.post-84771530771465686562016-09-20T08:46:00.001-07:002016-09-20T08:46:29.732-07:00Rocky Road Cake                ROCKY ROAD CAKE   Carrabba's Restaurant Recipe  Serves 10-12   Cake:  1 1/2 cups flour 4 tablespoons cocoa powder 1 teaspoon baking powder 2 sticks butter, softened 2 cups sugar 2 teaspoons vanilla extract 1 tablespoon butter flavoring extract 4 eggs 2 cups pecans, coarsely chopped   Icing:  1 (4 oz.) stick butter, melted 4 tablespoons cocoa powder 1/2 cup canned evaporated milk 1 (16 oz.) box powdered sugar 1 (10 oz.) bag mini marshmallows   To make the Cake:   Preheat the oven to 350 degrees. Butter and flour a 9 by 13 inch cake pan. Combine the flour, cocoa powder and baking powder. Set aside. Cream together the butter, sugar, vanilla extract and butter flavoring extract. Beat in one egg at a time until fully incorporated. Add the flour mixture, a little at a time, and fold the pecans in at the end. Pour the batter into the prepared cake pan. Bake for 25 to 35 minutes. To Prepare the Icing:   In a medium saucepan, combine the melted butter, cocoa powder, canned evaporated milk and powdered sugar. Cook on the stove top for about 10 to 15 minutes. The icing is ready when you can drop a small amount of it in a cup of cold water, swirl it with your finger and a ball will form. When it's reached the softball stage, stir in the marshmallows until smooth. Pour on top of the cake, spreading evenly to cover.Boppnoreply@blogger.com1
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Recepti Ako imate želju i volju učiti i isprobavati nove recepte, na pravom ste mjestu :). Slobodno prolistajete ispod, a nakon toga isprobajte neke od navedenih recepata koje Vam od srca preporučamo. Dobar Vam tek! SEBZI Evo jednog vrhunskog tradicionalnog i ukusnog jela (safta) iz Mezopotamije (točnije iz grada Najefa, današnji Irak). SASTOJCI(4 OSOBE): 1kg špinata 3 vezice peršina 2 vezice celera 3 vezice kopra(ako nema svježi, može i suhi) 2 vezice mladog luka(poriluk ako nema luka) 2 glavice kapule 1kg janjetine (može teletina i junetina) sa kostima Basmati riža 3 suha limuna (mljevenog) maslinovo ulje sol voda curry kurkuma blitva po želji PRIPREMA: Dinstati kapulu, dodati meso i dinstati zajedno. Nakon dinstanja dodati 1.5l vode (da prekrije meso za 5cm) i pustiti da se kuha kao juha, dodati curry-a, kurkume, i soli. Oprati povrće, cijediti, sitno narezati (sve povrće), staviti malo ulja u lonac(zasebni lonac) i na laganoj vatri dinstati sve povrće dok se ne smekša (5-10min.) Kada je meso kuhano, dodati lagano dinstano povrće, suhi limun(mljeveni) i pustiti da se zajedno kuhaju još 20-30 min. na laganoj vatri. Skuhati basmati rižu posebno kao prilog. RIŽA S BOBOM I ŠPINATOM Ovo ukusno jelo napuniti će Vaše tijelo proteinima, folnom kiselinom i željezom. SASTOJCI(za 4 osobe) 1 ¼ šalice Basmati riže soli po želji 1 žlica maslinovog ulja 2 režnja češnjaka 1 zelena paprika (narezana) 1 šalica špinata (narezanog) ½ šalice suhog boba ½ šalica sitnog kumina PRIPREMA: Bob treba namakati preko noći. Oprati rižu i namakati je 15 minuta. Kuhati rižu, kada je gotovo procijediti i staviti sa strane. Kuhati bob, kada je gotovo staviti sa strane. Zagrijati ulje na tavi, dodati češnjak i zelenu papriku, dinstati nekoliko sekundi. Dodati špinat, bob i sol pa dinstati 3 do 4 minute. Dodati rižu i kumin, dobro promiješati. Servirati toplo LIBANONSKA RIŽA S LEĆOM SASTOJCI(za 6 osoba) 3 žlice maslinovog ulja 1 srednje velika kapula (nasjeckana) 2 žlice narezanog češnjaka 1 žlica usitnjenog korijandera 1 žlica kurkume ½ žlica klinčića 3 šalice mixa povrća (po želji) ¾ šalice crvene leće ¾ šalice basmati riže 3 velike kapule (narezane) 5 pomidora (narezanih na pola) 1 krastavac salatar (sitno narezan) 1 jogurt suhe mente (po želji) peršin grožđice (zlatne, zelene ili smeđe) PRIPREMA: Zagrijati 1 žlicu maslinovog ulja u tavi na srednje jakoj vatri. Dodati nasjeckanu kapulu, češnjak i začine, pirjati dok kapula ne omekša, oko 4 minute. Dodati mix povrća i crvenu leću, zakuhati, zatim smanjiti vatru na srednje jaku i pirjati poklopljeno 10 minuta. Dodati rižu, ponovno zakuhati, nakon toga smanjiti vatru na srednje jaku, staviti poklopac i kuhati dok se tekućina ne apsorbira i dok riža i leća ne omekšaju, oko 20 minuta. U međuvremenu zagrijati ostatak maslinovog ulja u velikoj tavi na srednje jakoj vatri. Dodati narezani luk i pirjati dok luk ne omekša i dok se smjesa ne počne lagano karamelizirati, oko 20 minuta3. Preliti rižu i leću sa maslinovim uljem i lukom, po želji. ĆUFTE OD POVRĆA Evo jednog pravog zimskog recepta. Ako ne jedete meso, možete ga izostaviti i zamijeniti sojinim ljuskicama, crvenom lećom, heljdom, kvinojom, seitanom (poželjno dimljenim)… Za koju god varijantu se odlučili (mesnatu ili ne) garantirano će te uživati u okusima. SASTOJCI(ZA 4-5 OSOBA) – 2 velike žlice riže – 3 velike žlice žutog graška ili 1 i ½ velika žlica brašna od slanutka – 4 i ½ čaše vode – 500 g mljevene janjetine ili junetine – 1 čaša narezanog mladog luka – 2 čaše sitno narezanog peršina – 1 jaje – ½ male žlice papra – ¼ male žlice cimeta – 3 velike žlice maslaca – 1 velika glavica sitno narezanog luka – 2 velike žlice limunova soka – 1 mala žlica soli PRIPREMA: Rižu kuhajte dok ne omekša. U posudu stavite meso, dodajte mladi luk, peršin, jaje, žuti grašak ili brašno od slanutka te začine. Ocijedite rižu i dodajte je mesnoj mješavini. Sve dobro izmiješajte. Smjesu oblikujte u loptice (ćufte) srednje veličine. Rastopite maslac i na njemu propržite ćufte. Dodajte luk i koncentrat rajčice, a zatim vodu i limunov sok. Sve zajedno kuhajte na laganoj vatri. ARAPSKI RAVIOLI (Shushbarak) Evo jednog vrhunskog tradicionalng Arapskog jela koje je jako popularno u Iraku, Siriji, Jordanu i Palestini. Ako niste ljubitelj mesa, umjesto mesa u tijesto možete staviti mix povrća, a svi ostali postupci ostaju isti. SASTOJCI: Tijesto 2 šalice brašna 1/2 šalice vode 1 žličica soli Punjenje mljeveno meso(teletina, junjetina, janjetina…) ili mix povrća 1 srednja glavica luka, sitno nasjeckana 1 žličica. crnog papra 2 žličice 7 arapskih začina 1/4 žličice muškatnog oraščića(po želji) Sol, po želji Jogurt umak 2 jogurta 2 žlice kukuruznog škroba 1 šalica vode 3 žlice mljevenog češnjaka 3 žlice sušene metvica 1 žlica maslinovog ulja PRIPREMA: 1.Napravite tijesto: U zdjelu pomiješati brašno, sol i postepeno dodavati vodu dok mijesite. Pokrijte i ostavite da odstoji 30 minuta do 1 sat. Pripremite punjenje: U tavi dinstati meso, posoliti, popapriti, dodati sve začine i muškatne orašćiće. Dodaj sjeckani luk i kuhajte dok luk ne omekša. Ostaviti sa strane da se ohladi. Napravite Shushbarak: Na čistoj pobrašnjenoj površini, razvaljajte pola tijesta na tanko. Izrežite u krugove. Stavite jednu žlicu smjese za punjenje u središte svakog kruga, presavite na pola i spojite obje strane u oblik „šešira“. Stavite na lim za pečenje. Ponovite sa ostatkom tijesta. Ispeći shushbarak u pečnici na 120 stupnjeva oko 15 – 20 minuta. Napravite Jogurt umak: Otopiti kukuruzni škrob s hladnom vodom i dodati u jogurt. Zakuhati jogurt stalno miješajući. Smanjite vatru i kuhajte još nekoliko minuta. Začiniti sa soli, po želji. 5.Dodajte pečeni shushbarak u jogurt umak i pirjati. Zagrijte maslinovo ulje u tavi, dodajte mljeveni češnjak i sušenu metvicu, kuhati dok češnjak ne dobije zlatnu boju. Ulijte smjesu češnjaka u jogurt umak i pirjati još 10 – 15 minuta. LIBANONSKI PUDING OD RIŽE I PISTACIJA( može i orah ili lješnjak) SASTOJCI: 4 šalice mlijeka 10-12 čajnih žličica šećera (ili meda) ½ šalice riže 2-4 žlice gustina 2 čajne žličice vode od narančinog cvijeta Smrvljeni pistacio za dekoraciju(orah ili lješnjak) PRIPREMA: Isperite rižu pa pustite da se posuši. 2.Kuhati mlijeko sa šećerom(ili medom) i rižom na laganoj vatri oko 15 minuta ili dok se riža ne smekša, svih 15 minuta treba neprestalno miješati. Kako se riža smekšava, dodajte vodicu od narančinog cvijeta i gustin, miješati još 5 minuta ili dok se puding ne stvrdne. Pazite da ne dodate previše gustina jer što je više gustina smjesa će imati oblik želea, a ako dodate premalo biti će vodenastija, tako da ovisno o svojim željama dodajte gustina, počnite sa dvije žličice. Kada je puding po vašoj želji prelite ga u vatrostalne šalice ili tanjure i pustite da tako odstoji, dodajte pistacije (orahe ili lješnjake) pa stavite u frižider. Poslužite hladno PEČENA RIBA SA ZAČINIMA SUMAK I ORIGANO Egzotično i zdravo jelo koje je jednostavno pripremiti SASTOJCI: 1.5 kg orade (može i neka druga riba po Vašem ukusu) 1 narezana zelena paprika 1 narezana slatka crvena paprika 1 nasjeckan režanj češnjaka 2 iscijeđena limuna 7 čajnih žličica origana 7 čajnih žličica sumak začina 5 čajnih žličica maslinovog ulja 1 čajna žličica soli (ili po ukusu) PRIPREMA: Isperite ribu i stavite ju u tavu za pečenje, protrljajte ribu sa malo soli i 2 žličice origana, stavite nekoliko polovica limuna unutar tave. Pecite 20 minuta na 180* U mešuvremenu nasjeckajte crvenu i zelenu papriku na male kockice. Pomiješatje nasjeckani češnjak sa limunovim sokom, sa 5 žličica origana, sa sumakom, maslinovim uljem i sa soli (po želji). Dobivenu smijesu pomiješajte sa nasjeckanim paprikama. I dobili ste neku vrstu paste koja će Vam uskoro trebati. 3.Kada je riba pečena i dok je još topla treba odstraniti kosti i kožu, a njeno meso staviti u tavu za pečenje. Na riblje meso potom stavljamo prije napravljenu pastu, ne trebate miješati jer će se pasta sama prilagoditi. Ponovno pečemo ribu i pastu, 10 minuta na 180* i onda smo gotovi. Jelo poslužite toplo ili hladno uz salatu po vlastitom odabiru, dobar tek! JUHA OD LIMUNA I LEĆE Izuzetno ukusna i zdrava juha bogata željezom, vitaminima A,C, vlaknima u kombinaciji sa još puno zdravstvenih i nutricionističkih vrijednosti. SASTOJCI: (za 8 osoba) 1 šalica zelene leće(isprana hladnom vodom) blitva (4 velika lista sitno nasjeckana) 1 šalica limunovog soka 6-8 režnjeva češnjaka (nasjeckanog) 4 velika krumpira (narezanih na kockice) 1 žlica soli (ili po želji) 8 šalica vode ½ šalica Maslinovog ulja PRIPREMA: Kuhati leću na srednje jakoj vatri. Za 5, 6 minuta kada je leća zakuhala, dodajte sve druge sastojke, smanjite vatru na najmanje i tako kuhajte 30 minuta uz povremeno miješanje. Juha je gotova kada su leće mekane i kada su izgubile svoju hrskavost. Kušajte juhu tokom kuhanja i dodajte češnjaka, soli i limunovog soka po vlastitom ukusu. KUS-KUS S RIBOM I SALATOM OD KOMORAČA SASTOJCI Za KUS-KUS 250 g finog arapskog kus-kusa 150 ml vruće vode sol maslinovo ulje 2 žlica mekanog maslaca 75 g oguljenih badema 75 g pečenih pinjola ZA RIBU 6 glavica žutog luka maslinovo ulje 1 žlica cimeta 1 žlica šafrana 1 žlica šećera 600 g fileta brancina sol i papar 150 g bijelih grožđica 200 ml vode ZA SALATU 2 glavice komorača 1 vezica peršina sol ocat maslinovo ulje PRIPREMA: Stavite kus-kus u široki plitki lim. Pospite s 2/3 vruće vode, s malo soli i malo maslinova ulja. Lagano kus-kus promiješajte rukama, cilj je da se izbjegnu grudice. Stavite u posudu za pirjanje kus-kusa ili u lonac za kuhanje na pari (uzmite u obzir da kus-kus prolazi kroz rupe) ostatak vruće vode i dodajte kus-kus neka se pirja oko 10 minuta. Zatim ponovno stavite u tavu i promiješajte prstima. Kus-kus se u tavi triput miješa. Posljednji put ga začinite solju i dodajte maslac. Promiješajte. Ispecite orašaste plodove na suhoj tavi dok ne postanu zlaćani. Narežite ih i dodajte kus-kusu. Promiješajte. Luk narežite na sitne trake ili polumjesece. Pržite u tavi s maslinovim uljem. Čim luk omekša, dodajte začine, šećer i grožđice i promiješajte. Ribu narežite na komade i posložite po luku. Za 1 minutu okrenite ribu i zalijte vodom. Poklopite posudu i pirjajte ribu 10-15 minuta. Pirjanu ribu posložite po sredini kus-kusa, a dodajte i umak koji je nastao. Za salatu narežite tri tanke kriške komorača s pomoću ribalice. Peršin narežite na sitno. Promiješajte povrće u posudi i začinite solju, octom i maslinovim uljem. LABLABI – BEJRUTSKA JUHA OD SLANUTKA Fina i jednostavna juha koju u Beirutu prodaju ulični prodavači i tamo je svojevrsni “fast-food”.Nevjerojatna je stvar kako ovako skromna namirnica sa jednostavnim začinima postaje krepka i fina delicija. SASTOJCI (4 osobe): 250g suhog slanutka 1/2 žličice sode bikarbone 1,1/2 žličice kurkume 1,250 l pilećeg temeljca 1/2 žličice ljute paprike/manje- više po želji sol 1 limun PRIPREMA Noć prije stavite slanutak u hladnu vodu zajedno sa sodom-bikarbone.Ostavite da se sve namače preko noći. Pileći temeljac stavite u posudu ,staviti slanutak ,dodati chili papričicu i kurkumu.Pustite da se kuha nekih 45 min. na laganoj vatri. Po potrebi maknite pjenu koja se napravi u loncu kako bi vam temeljac ostao bistar. Kuhani slanutak posolite po želji. Servirajte uz krišku limuna ili naranče. RIŽA S JANJETINOM(Čelo Kebab) Čelo kebab je kralj svih kebaba i iranskih specijaliteta. Čelo u prijevodu znači „kuhanariža“, a kebab „meso s roštilja“. Za pripremanje pravog teheranskog čelo kebaba važno je odabrati dobar janjeći file. Ako ga ne uspijete nabaviti, uzmite janjeće nožice ili but. Tajna dobrog čelo kebaba leži u mariniranju mesa. Meso marinirajte dan do dva, u soku od luka ili jogurtu. Prema staroj perzijskoj tradiciji čelo kebab se servira na tanjuru s puno riže. U sredini riže napravi se udubljenje u koje se stavljaju žumanjci, komadići maslaca te ispečeni kebab. Na kraju se kebab posipa s dvije male žlice sumaka (kiselkasti začin). Sve se dobro pomiješa i jede. Sastojci(6-7 osoba) – 2 do 2 i ½ kg janjećeg mesa – 4 velike žlice limunova soka – 1 velika glavica naribanog luka – 1 mala žlica šafrana – sol i papar po želji – 1-2 male žlice sumaka Priprema: Očistite janjetinu i s nje odstranite višak masnoće. Meso narežite po dužini, na komade debljine 3 cm i dužine 10 cm. Naribanom luku dodajte šafran te u tome marinirajte meso kako bi postalo mekanije i ukusnije. Meso prekrijte s masnim papirom i ostavite preko noći da odstoji u hladnjaku. Prije pečenja posolite i popaprite prema želji, a zatim ga ispecite na roštilju. Poslužite s čelom, maslacem i jednim žumanjkom te pospite sa sumakom SARME OD VINOVE LOZE PUNJENE S RIŽOM (Jalanci Dolma) SASTOJCI: (za 4-5 osoba) 50 listova vinove loze 1 i ½ čaša mješavine običnog i maslinovog ulja 3 i ½ čaše sitno narezanog luka 1 i ½ čaša riže 1 čaša sjeckanog kopra ½ čaše suhih grožđica 2 i ½ čaše vode 1 mala žlica soli ½ male žlice papra ½ male žlice cimeta ½ male žlice mješavine začina 3 male žlice limunovog soka PRIPREMA: Listove vinove loze stavite u cjediljku. Operite ih hladnom vodom i ocijedite. Rižu prelijte hladnom vodom i ostavite je da odstoji nekoliko minuta. U tavu ulijte pola količine ulja i zagrijte ga. Dodajte narezani luk i rižu te pirjajte na srednjoj vatri oko 15 minuta, dok ne poprime zlatnu boju. Dodajte peršin, kopar, suhe grožđice i začine. Pržite još 5minuta. Potom dodajte ostatak ulja i pola čaše vode. Poklopite i ostavite da se kuha 25 minuta, ili dok riža ne omekša. Pustite da se smjesa ohladi. Uzimajte list po list I svakom otkinite peteljku. U svaki list stavite jednu veliku žlicu smjese i oblikujte sarme. Slažite ih u lonac zapremine od 4 litre, koji ste prethodno obložili lišćem vinove loze. U lonac ulijte dvije čaše vode i limunov sok. Kuhajte dok sarme ne postanu sasvim meke. Poslužite hladno s komadima limuna. RIŽA S KUPUSOM (Kalam Polo) SASTOJCI (9-10 osoba): – 350 g mljevenog junećeg ili janjećeg mesa – 1 velika glavica naribanog luka – 1 srednja glavica narezanog kupusa – 3 čaše riže -1 i ½ mala žlica soli -¼ male žlice papra -¼ male žlice šafrana – ¼ čaše maslaca ili margarina – 1 velika žlica maslaca PRIPREMA: Pomiješajte meso, začine i luk te napravite odrezak veličine tave. Pecite ga na srednjoj vatri te uz povremeno okretanje kako bi se ispekao s obje strane. Još dok je na tavi, odrezak razrežite na manje komadiće i ostavite da se grije na laganoj vatri. Kupus propržite na maslacu te ga dodajte mesu. Pripremite rižu. Na dnu velikog lonca rastopite maslac ili margarin te na to u slojevima slažite rižu i mješavinu mesa i kupusa. Složite 2-3 sloja riže i mješavine mesa i kupusa. Pokrijte lonac poklopcem koji ste prethodno umotali u krpu i sve ostavite da se kuha na srednjoj vatri oko pola sata. RIŽA S POVRĆEM I RIBOM (Sabzi Polo va Mahi) Sabzi polo va Mahi je jako poznato i ukusno Iransko jelo koje uključuje rižu, povrće i ribu. Riba koja se koristi u jelu ovisi o području gdje se nalazimo, ne mora biti isključivo jedna vrsta ribe. SASTOJCI: 3 čaše riže 2 vezice narezanog mladog luka 1 vezica narezanog peršina 1 vezica korijandra 6 velikih žlica maslaca ili margarina 1 kg ribljih filea 1 i ½ velika žlica soli 2-3 narezana poriluka 2 velike žlice ulja PRIPREMA: Skuhajte rižu. Na 5 žlica maslaca ispržite mladi luk, poriluk, peršin i korijander. Jednu veliku žlicu maslaca rastopite na dnu lonca od 4 litre. Pomiješajte rižu i povrće pa ih stavite u lonac. Posolite i popaprite ribu te je propržite na maslacu. Potom i nju stavite preko riže i povrća da se kuha zadnjih 10-15 minuta. IRAČKI MUNGO GRAH S RIŽOM – “Mash M’tubuq” SASTOJCI (za 4 osobe) ½ – ¾ – Šalice mungo graha, namakanog preko noći 1 šalica riže 1 ili ½ jušne žlice kopra 1 srednje velika kapula 2-3 jušne žlice maslinovog ulja 1 ili ½ čajne žlice soli jogurt (za serviranje) sirup od datulje(za serviranje) PRIPREMA: Pomiješati sve sastojke zajedno i prekriti sa vodom koja treba biti iznad sastojaka za širinu kažiprsta. Prekriti poklopcem, pustiti da zakuha, staviti vatru na najmanje i pustiti da se tako pari oko pola sata. Provjeravajte rižu i grah da ne postanu kaša. Tradicionalno, kada je riža napola kuhana dijeli se na dva dijela, mung grah i kapula su stavljeni na donju polovicu riže, a ostatak riže se stavlja na mung grah i kapulu. Od tuda i dolazi naziv „m’tubuq“ što znači „slojevito“. Ako želite raditi po tradicionalnom receptu, kuhajte rižu odvojeno i napraviti gore navedeni proces kada je riža napola kuhana, a potom ponovno sve poklopite poklopcem i pustite da se pari. Kada je gotovo možete poslužiti sa jogurtom ili sa sirupom od datulja, ovisno o željama. RIŽA SA KAPULOM (Mashkoul) SASTOJCI(ZA 5-6 osoba): 2 palice basmati riže hladna voda 1 žlica soli (ili začinske soli) 1 velika kapula (nasjeckana) 1/4 šalice maslaca kurkuma (po želji) PRIPREMA: Zagrijte pečnicu na 175 stupnjeva Rižu isperite hladnom vodom. Stavite šest šalica vode u lonac i stavite da prokuha, dodajte rižu i sol, povremeno miješajte, tako kuhati još 8 minuta. Zagrijte maslac na tavi pa dodajte kapulu, pržite dok ne dobije laganu prozirnost. Otopite maslac na tepsiji, potom na maslac stavite pola pržene i nasjeckane kapule, potom dodajte rižu i na vrh riže posipajte ostatak kapule, prekrijte aluminijskom folijom i pecite u pečnici oko 15 minuta. Ako mislite da je riža pre suha pošpricajte malo vode, pa vratite foliju i tepsiju u pečnicu. Dodajte kurkume po želji, za zdravlje i okus… Gotovi ste i imate jedno ukusno jelo koje možete jesti samo, sa salatom, sa mesom, sa svježim sirom, u kombinaciji sa sirupom od datulja… kako god Vama odgovara ali svakako probajte… RAJSKI SLOŽENAC OD JABUKA I DATULJA SASTOJCI: 6 jabuka PUNJENJE: 4 žlice rastopljenog kokos ulja 1 šalica nasjeckanih oraha 1 naribana jabuka 10 natopljenih datulja 1 žlica cimeta PRIPREMA: Na laganoj vatri rastopite kokos ulje.U međuvremenu u blenderu smiksajte natopljene datulje, dodajte naribanu jabuku i cimet te kokos šećer. Sve zajedno dodajte smjesi kokos ulja , dodajte sjeckane orahe te pomiješajte lagano oko 5 minuta. U međuvremenu izdubite jabuke, poškropite ih sokom limuna, u svaku jabuku stavite nadjev i pecite na 170 stupnjeva oko 30-40 min sve ovi o pećnici. Vaš složenac od jabuka je gotov. Uživajte u prefinom i jednostavnom desertu. KNAFA (KADAIF) sa Mozzarellom SASTOJCI: -500g tijesta knafa -250g maslaca -500 g sira mozzarella -100g mrvljenih pistacija, oraha ili badema SASTOJCI ZA ŠERBET: -3 šalice vode -3 šalice šećera -malo limunovog soka -po želji možete dodati malo meda zbog gustoće PRIPREMA: Maslac istopite na laganoj vatri. Za boju možete dodati listić, dva šafrana. Otopljeni maslac polijte po knafi koja je u posebnoj posudi te ih dobro zgniječite. Kadaif podijelite na dva dijela. Prvu polovicu stavite na dno protvana (koji ste prethodno namazali maslacem), nakon toga na tijesto stavite izrezanu mozzarellu te sve to pokrijte drugom polovicom knafe. Staviti u pećnicu na 180 stupnjeva dok ne dobije zlatnu boju. PRIPREMA ŠERBETA: Kuhati vodu, šećer i lumunov sok zajedno dok se ne zgusne. Nakon toga smjesu ostaviti da se hladi na sobnoj temperaturi. Hladan šerbet politi po vrućem kadaifu. Na kraju možete posuti sa mrvljenim pistacijima, bademima ili orasima POGAČA OD BUČINOG BRAŠNA SASTOJCI: 100 g zobenih posija (mekinja ili brašna, može i pirovo) 30 g kokosovog brašna (oko 3 žlice. ja umjesto toga stavljam mljeveni lan i sezam) 4 jaja 75 g bučinog brašna 150 g jogurta (ili kefir) 1 žličica sode bikarbone soli prema želji 0,5 – 1 žličica cimeta (ja stavljam kim) 30 g sezamovih sjemenki 1 žlica psyllium praška (ravna), može i prašak za pecivo PRIPREMA: Zobene mekinje i kokosovo brašno sameljite fino u mlinu ili mikseru. U posudi istucite 4 jaja, pa postepeno dodavajte ostale sastojke po redu dalje miksajući: zobene posije, kokosovo i bučino brašno, zatim jogurt, sodu, sol, cimet, cijele sezamove sjemenke i na kraju psyllium prašak. Ostavite tijesto da miruje par minuta. Zatim ga istresite na pleh obložen papirom za pečenje pa mokrim dlanovima oblikujte okruglu pogaču. Po vrhu pospite sezamovih sjemenki i stavite u prethodno zagrijanu pećnicu na 200 stupnjeva jedno 5-10 minuta, a zatim pećnicu smanjite na 175. Pecite ukupno oko pola sata, ili dok čačkalica kojom provjeravate tijesto ne ostane suha. KOLAČ OD BULGURA SASTOJCI: - Šalica i pol bulgur-a - ¾ šalice brašna - Dva kuhana krumpira - 1 crveni luk - 6 češnja češnjaka - Jedna vezica korijandera ili peršina PRIPREMA: Bulgur namočiti 15-20 min. Ocijediti,zatim dodati dva kuhana i protisnuta tj. zgnječena krumpira + brašno, sitno nasjeckan crveni luk i češnjak. Posoliti, popapriti i dodati peršin ili kolijander. Sve izmiješati. Još jedan crveni luk narezat na kolutove. Tepsiju podmazat maslinovim uljem i na to poredati crvenog luka izrezanog na kolutove. Smjesu istrest po luku i gore malo namazat s maslinovim uljem. Peći dok ne dobije boju. TABULE (salata sa bulgurom i povrćem) SASTOJCI: -1 svežanj peršina – 1 svežanj svježe metvice – 4 velike rajčice -1 glavica luka – 3 velike žlice bulgura ( sitno, srednje ili veliko zrno) – sok od 2 limuna – 2 žlice šipkovog koncentrata – ¼ šalice maslinovog ulja – po želji papra i soli PRIPREMA: Bulgur namočite cca 30min u mlakoj vodi. Nakon toga ga isperite i procijedite. Luk i paradajz izrežite na sitne komadiće. Peršin i mentu isto tako izrežite na sitne komadiće. Procijeđeni bulgur pomiješajte sa limunovim sokom i ostavite na stranu. U veliku posudu za salatu stavite bulgur, peršin, mentu, luk i rajčicu te dodajte 2 žlice šipkovog ekstrakta. Nakon toga po želji dodajte soli i papra. Na kraju dodajte maslinovo ulje i promiješajte. SAVJET: Salatu možete dekorirati tako da na tanjur stavite list zelene salate i u taj isti list stavite sadržaj salate od bulgura koju ste napravili ŠPINAT SA RIŽINIM REZANCIMA SASTOJCI(4 osobe): 50 g rižinih rezanaca(širih) 3 žlice maslinovog ulja 2 žlice soja umaka 500 g svježeg špinata 1 žličica sedam Arapskih začina 1 žličica šećera PRIPREMA: 1.Rezance namočite u toploj vodi i ostavite stajati 20 minuta. Ocijedite ih, posušite kuhinjskim ubrusom i narežite na duljinu od 6 cm. 2.Žlicu ulja zagrijte u voku, dodajte rezance i soja umak pa sve kratko popecite. 3.Rezance izvadite iz voka, a u vok dodajte 2 žlice ulja. Ulje dobro zagrijte pa dodajte špinat, opran i narezan na krupne rezance. Kratko ga popecite pa vratite rižine rezance. 4.Dodajte sedam začina i šećer, sve dobro promiješajte i kratko popecite. SAMBOUSEK sa mesom/sirom SASTOJCI: -1 žličica soli – 3 šalice brašna – 60g maslaca – ¾ šalice ulja – 1 luk – 500g mesa (goveđeg ili ovčjeg) – pola žličice papra – pola žličice cimeta -U slučaju da radite sa sirom: – 500g mozzarelle – 1 jaje – žlica soli – 60g maslaca PRIPREMA: Brašno, sol i maslac izmješajte uz dodavanje vode dok ne dobijete tijesto kao za kruh. Narežite luk na sitne komadiće. Na tavu stavite ulje i dinstajte luk. Dodajte mu meso/sir, začine i miješajte. Tijesto izvaljajte na tanko, čašom napravite kalupiće i napunite ih smjesom koju ste prethodno napravili. Preklopite kalupiće na pola i zatvorite ih na rubu da izgledaju kao školjkice. Dekorirati ih možete tako da ih rubove stisnete vilicom. Pecite ih na tavi svakog po minutu. Video uputstvo mozete pogledati na: http://www.youtube.com/watch?v=GvIC45Q80wQ FALAFEL SASTOJCI: -3 šalice suhog oguljenog boba – 1 šalica slanutka -po želji soli, đumbira, papra i mljevenog kumina -2 češnja češnjaka -pola glavice crvenog luka -malo sode bikarbone PRIPREMA: Slanutak i bob ostaviti u vodi preko noći (bob min. 12h zimi ili max. 4h ljeti da se ne pokvari). Sameljite bob, slanutak, češnjak i luk u meljilici za meso. Miješajte smjesu i dodajte preostale začine. SAVJET: smjesu miješajte rukama i što duže ju miješate, to bolje. Miješajte dok se tijesto ne počne razvlačiti. Po potrebi ga prorijedite sa vodom ako vam je pregusto. Smjesu ostavite u frižideru minimalno 2h. Zagrijte ulje na laganoj vatri te sa žlicom oblikujte i pržite falafel kuglice dok ne poprime zlatno-smeđu boju. KREM JUHA OD LEĆE -2 šalice leće – 1 glavica luka – po želji friški paradajz ili pasta od paradajza -pola male žličice curry začina – pola male žličice kurkume – pola male žličice đumbira u prahu ili malo friškog đumbira – soli i papra po želji PRIPREMA: Leću oprati i namočiti 10ak minuta. Kuhati sa malo više vode, cca 12cm iznad razine leće. Vaditi pjenu dok se kuha. Leću kuhati 25 minuta. Nakon toga ju izmiksati sa štapnim mikserom. Dok miksate po želji dodajte svježi paradajz ili pastu od paradajza. Nakon toga kuhati još 20 minuta. Na kraju dodati curry, kurkumu, đumbir, sol i papar. U posebnoj tavi izdinstajte luk da bude crvenkast i hrskav te ga nakon toga pomiješajte sa juhom. Po želji dekorirajte sa peršinom ili sa vrhnjem. RIŽOTO SA BOBOM SASTOJCI: HALWA Sastojci: KIBBEH S BULGUROM SASTOJCI:500 gr mljevenog mesa, oko 400-500 gr bulgura, 1 1/2 zlicice soli, 1 1/2 zlicica papra, 1 zlicica mjesavine zacina (djumbir,korijander,cimet,klincic,lovorov list,kim), 1 glavica crnog luka,500 gr mljevenog mesa, 1/4 zlicica mljevenog,2 glavice crnog luka,1/2 salica pinjola ( ili oguljeni badem ),2 – 3 kasike maslinovog ulja, po zelji mozete jos dodati suhe grozdzice i svjezi persin. PRIPREMA: Potopiti bulgur u hladnoj vodi oko pola sata.Dobro ocijediti.Dodati mljeveno meso, sjeckani crni luk, 1 zlicicu soli i 1 zlicicu ppra te mjesavinu zacina.Staviti u blender i dobro izmijesati dok smjesa ne pocne liciti na tijesto. PUNJENJE: Izdinstati 2 glavice crnog luka na maslinovom ulju.Ukoliko koristite pinjole(ili bademe), dodajte ih u ovoj fazi pripreme.Dodati 500 gr mljevenog mesa, 1/2 zlicice soli, papar i mljeveni kim.Kad je smjesa gotova, skloniti sa vatre.Ohladiti. Od tijesta uzimati komade velicine jajeta.Prstom napraviti mjesta za fil.Zatvoriti rupu i na oba kraja malo uvrnuti tijesto ( da lici na loptu za ragbi ).Prziti oko 10 minuta na suncokretovom ili kukuruzovom ulju. Nakon toga preostaje nam samo reci dobar tek ! PUNJENE JABUKE (Dolmeh Sib) Evo jednog interesantnog Iranskog recepta koji će Vas očarati svojim mirisom, okusom i jednostavnošću. SASTOJCI (ZA 6-8 OSOBA): – 8 – 10 jabuka – 1/3 čaše žutog graška(Chana Dhall) ili riže – 2 čaše ulja (maslinovog) – 1 glavica sitno narezanog luka – 500 g mljevenog junećeg mesa – 1 mala žlica soli – ½ male žlice cimeta – 1 mala žlica maslaca – ¼ čaše octa od datulje – ¼ čaše vode – 3 male žlice šećera PRIPREMA: Operite jabuke i odrežite kapice s gornjih dijelova kod peteljki. Kapice stavite sa strane. Iz jabuke izdubite i izvadite unutrašnjost. Potom stavite kuhati slanutak (ili rižu). Na maslacu propržite luk i ostavite ga sa strane. Propržite meso pa i njega stavite sa strane da se ohladi. Kad se meso ohladi dodajte mu luk, rižu i začine te dobro promiješajte. Ovom mješavinom napunite jabuke te ih potom poklopite kapicom koju ste ostavili sa strane, kako meso ne bi ispadalo. Jabuke poredajte na protvan i stavite ih peći na 180 stupnjeva. Prethodno zagrijte pećnicu. U loncu pomiješajte ocat, vodu, šećer i maslac te pustite da provru.Kad su jabuke napola pečene, izvadite ih iz pećnice, skinite kapicu sa svake jabuke i prelijte sa mješavinom octa i šećera. Potom jabuke vratite u pećnicu i nastavite ih peći. Jabuke poslužite sa slatko-kiselim umakom. SASTOJCI: 2 pileća prsa, 2 luka, 2 cesnjaka, 400ml pelati ili svjezih rajčica, 200g riže, 2 zlice maslaca, 3-4 zlice maslinovog ulja,1 komadic đumbira, 2 zlice korijandera,1 i pol zlicica cimeta, 2 zlicice kurkume,1 limun, 1 naribana korica limete,1 zlicica soli BAHARAT ZAČIN: 1/2 zlicice safrana,1 i pol zlicica korijandera u prahu,1 i pol zlicica kumina,1 zlicica crnog mljevenog papra,1 zlica blagi chilli u prahu,1 i pol zlicica cimeta,1 zlicica klinčića,1 zlicica kardamoma,1 zlicica muskantnih orasčića. PRIPREMA: Pripremiti Baharat mix i onda dobro pomiješati sa turmerikom. Odvojiti pola od dobivenog. Pileća prsa natrljati sa soli i sa pola začina. U dublju tavu dodati ulje i popržiti luk i papriku 4-5 minuta. Dodati pileća prsa, posuti sa pola cimeta i naribanom koricom limete i popržiti sa svih strana da piletina malo potamni. Pokriti sa poklopcem i ostaviti da se lagano prži oko 3 minute. Dodati nasjeckani česnjak, đumbir i pelate ili rajčice. Posoliti, dodati pola lišća korijandera i ostatak Buharat začina. Promijesati nekoliko puta i pirjati 3 minute. Zaliti sa vodom i kuhati na srednjoj temperaturi oko 45 minuta. Kad je gotovo izvaditi piletinu i staviti na stranu. U umak gdje se piletina kuhala dodati opranu rižu, pirjati oko 2-3 minute zatim zaliti sa vodom da prekrije rižu. Kuhati na laganoj vatri dok riža omekša i upije svu tekućinu, dobijete nesto kao rižoto. Ako je potrebno dodavati ekstra vode tokom kuhanja. Na pola kuhanja probajte ako treba dodati još soli. Zadnjih 5 minuta kuhanja riže dodati sok od limuna i maslac, promiješati i maknuti sa štednjaka. U malo maslinovog ulja umiješati ostatak cimeta i sa time premazati pileća prsa. Staviti u pećnicu da se zapeče par minuta , treba dobiti tamnu boju. Pećnica postaviti na najvišu temperaturu i ostaviti da se malo zapeče, pazite nemojte predugo da se piletina ne osuši. Nakon toga ste gotovi I na Vama je sada samo da uživate u okusima ovog vrhunskog jela. PRŽENA PILETINA S KUSKUSOM Sastojci: 1/2 kg ili 1 pakovanje pilećih prsa, 3 žlice soya sos-a, 3 žlice ulja, 2-3 mrkve, 2 paprike (zelena i crvena ako imate), 2-3 šake Žutih mahuna smrznutih Podravka, 1 šalica kus-kusa, prstohvat soli, 4 dcl vode, 1 oveću glavicu crvenog luka. Priprema: Piletinu narežite na trake te na manje komadiće (veličina zalogaja), narezanu piletinu stavimo u posudu te prelijemo soya sosom i stavimo u frižider dok pripremamo ostale sastojke. Očistimo i narežemo povrće (na manje komade). U oveću tavicu ili sl. stavimo ulje, pričekamo malo da se zagrije te frknemo piletinu i pržimo dok ne dobije zapečeni izgled (5-10 min). Kada je piletina dobila traženi izgled izvadimo je van (privremeno – na tanjur) te u tavicu stavimo luk. Kada je luk poprimio staklasti izgled dodamo preostalo povrće i sol te par minuta pirjamo. U povrće dodamo vodu (2dcl) i poklopimo (povremeno miješajući). U međuvremenu stavimo 2 dcl vode u posebni lončić da prokuha. u posebnu posudu stavimo šalicu kuskusa te ga prelijemo sa prokuhanom vodom (2 dcl) i ostavimo 5-10 min da nabubri. Kada je povrće omekšalo u njega stavimo kuskus (koji je trebao upiti svu vodu) . Sve promiješamo i po želji dodamo još soli ili soya sosa. Sada povrću i kuskusu dodamo prženu piletinu i poslužimo. KEKSIĆI KARDAMOM/BADEM Sastojci: 140 g brašna ,2 žličice praška za pecivo, prstohvat soli, 170 g mljevenih badema ,1 žlica sjemenki kardamoma (ili 1/2 žličice mljevenog) ,170 g šećera,1 žličica ruma ,2 jaja + 1 bjelanjak . Priprema: Pećnicu ugrijti na 160*, brašno pomiješati s praškom za pecivo, solju, šećerom (od kojeg ste odvojili 2 žlice), mljevenim bademima i zdrobljenim sjemenčicama kardamoma. Dodajte rum i 2 umućena jaja pa zamijesite tijesto. Oblikujte ga u valjak, lagano pritisnite da izravnate gornji dio pa položite na pleh, na papir za pečenje. Pecite 30 min. Izvadite, premažite lagano umućenim bjelanjkom i posipajte s one preostale 2 žlice šećera pa vratite u pećnicu na još 15 min. Izvadite i pustite 10-ak minuta da se ohladi pa narežite na šnitice. Šnitice vratite u pećnicu (poslagane po papiru za pečenje) i pecite još 15-20 min. Ovi keksići osvajaju divnom egzotičnom notom, a jednom kad vam se kardamom svidi, htjet ćete ga upotrijebiti opet i opet… MLIJEKO OD BADEMA Sastojci: 100 g neoljuštenih badema, 1 L vode, 3-4 datulje. Priprema: Bademe namočimo u vodi preko noći, namakanje deaktivira lagano toksične enzime iz opne – inhibitore probave, dobro namočene bademe nije potrebno ljuštiti, namočene bademe isperemo a vodu od namakanja bacamo. Takve ih stavimo u blender dodamo vode i nekoliko datulja i dobili smo izvrsno domaće bademovo mlijeko koje može biti zamjena za kravlje, a može i stajati do 3 dana u hladnjaku (1 šalica ima oko 70 kalorija). ENERGETSKE KUGLICE Sastojci: 1 šalica badema, 1 šalica datulja, mogu se dodati i grožđice, smokve ili neko drugo voće, mljeveni kokos, čokolada Priprema: jednu šalicu badema izmeljemo u blenderu, ne skroz do praha ali da bude sitno, nakon toga dodajemo jednu šalicu datulja iz kojih smo predhodno izvadili koštice i miksamo dok se ne dobije smjesa koja se može oblikovati rukama u oblik kuglica koje nakon toga stavljamo u frižider. Nakon toga preostaje nam da uživamo u poslastici za podizanje energije i raspoloženja. Zahvaljujemo Bernardi Valković što je podijelila ovaj recept sa nama. PUNJENE DATULJE PRELIVENE ČOKOLADOM SASTOJCI: 1 paket datulja 20-tak četvrtina oraha 10 dag čokolade 1 žlica ulja PRIPREMA Zarezati datulje po duljini, samo s jedne strane i izvaditi im košticu. Umjesto koštice staviti četvrtinu oraha (ili koliko stane). Stisnuti datulju oko otvora de se zatvori. Rastopiti čokoladu s uljem i umakati jednu po jednu datulju. Pustiti da se čokolada stvrdne. RIŽA S LEĆOM SASTOJCI: 50 g basmati riže 50 g crvene leće 25 g maslaca 1 maleni nasjeckan luk prstohvat zgnječenog svježeg đumbira 1,25 ml (1/4 čajne žlice) zgnječenog češnjaka maleni štapić cimeta 2 klinčića 1 lovorov list 1,25 ml (1/4 čajne žlice) mljevenog korijandra prstohvat mljevene kurkume prstohvat svježe mljevene morske soli 1 maleni zeleni čili, raspolovljen po duljini PRIPREMA: Dobro operite rižu i leću u hladnoj vodi. Ocijedite. Ocijeđenu rižu i leću stavite u zdjelu i pokrijte s 200 ml tople vode. Namačite 30 minuta, a zatim dobro ocijedite, ali spremite vodu od namakanja. Zagrijte maslac u posudi. Dodajte luk i 2 – 3 minute pržite na laganoj vatri, miješajući. Dodajte đumbir, češnjak, cimet, klinčiće i lovorov list, te nastavite pirjati još 1 minutu. U posudu stavite rižu i leću, a zatim dodajte korijandar, kurkumu, sol i čili. Miješajte nad vatrom oko 2-3 minute, dok se riža i leća ravnomjerno ne uvaljaju u maslac. U mješavinu izlijte spremljenu vodu od namakanja i pustite da provri. Smanjite temperaturu i čvrstim poklopcem pokrijte posudu. Kuhajte na laganoj vatri 8-10 minuta, bez miješanja, ili dok riža posve ne upije vodu. Promiješajte, izvadite i bacite čili, te odmah poslužite. HUMUS(NAMAZ OD SLANUTKA) SASTOJCI: 2 žlice sezama,100 ml vode u kojoj se kuhao slanutak, 200 g kuhanog slanutka,2-3 žlice limunova soka, 2 češnja češnjaka,50 ml maslinova ulja,1 žlica nasjeckanog peršina,½ žličice mljevenog papra. PRIPREMA: Sezam kratko popecite u tavi bez masnoće pa pola količine sameljite u električnoj sjeckalici. Vodu od slanutka, u koju ste dodali malo soli, kratko prokuhajte i malo ohladite. Slanutak, zajedno s vodom, limunovim sokom i češnjakom, usitnite u električnoj sjeckalici da dobijete glatku masu. Umiješajte maslinovo ulje, peršin, papar i mljeveni sezam. Pripremljeni namaz stavite u hladnjak i ostavite da se dobro ohladi. DOLME SASTOJCI: Teglica listova vinove loze u slanoj vodi,3 šalice riže, 1kg mljevenog mesa(masnijeg), sirup od šipka, 6 pomidora, peršin, celer, 2 crvena luka, 5 režnjeva češnjaka, pasata, sirup od šipka, sol, papar I kumin. PRIPREMA: Oprati listove vinove loze I namakati ih u vodi dva sata prije punjenja, kako bi se temeljito isprala slana voda. Rižu namakati pola sata, oprati I iscjediti pa staviti u posudu. Dodati sitno isjeckani crveni luk, sitno nasjeckani češnjak, peršin, celer,dva sitno narezana paradajza I mljeveno meso. Dodati, sol papar I kumin, te sve fino promješati. Napuniti listove vinove loze sa smjesom. Prije slaganja napunjenih listova vinove loze u lonac, na dno možete, po želji, postaviti rebra(junjeća, teleća, janjeća) I sviježi bob. Posložimo napunjene vinove loze u lonac (na rebra I bob). Potrebno je još posebno napraviti preljev, tako da u mikser postavimo 4 paradajza, sirup od šipka I pasatu, malo posolimo I prelijemo po napunjenim listovima vinove loze. Prije početka kuhanja treba još doliti vode, tako da voda prelazi sastav lonca za 10 cm. Na lonac staviti keramički tanjur I nešto teže na njega kako dolme nebi “plesale”. Tako poklopljeno kuhati odprilike sat vremena na laganoj vatri, nakon toga maknuti keramički tanjur I kuhati na laganoj vatri još pola sata uz povremeno drmanje lonca. Nakon toga posao je gotov I možemo poslužiti te uživati u ukusnom jelu. COUS COUS S POVRĆEM SASTOJCI (za 4-6 osoba): 200 g patlidžana 1 žličica svježe metvice sol 500 ml vode 150 g cous-cousa 150 g cherry rajčica 100 g mrkve 4 žlice sezamova ulja 250 g tofua 2 češnja češnjaka 100 g luka PRIPREMA: U većoj tavi na zagrijanom ulju popecite nasjeckani luk i češnjak. Dodajte mrkvu narezanu na kolutiće, podlijte s malo vode i kratko pirjajte. Nakon toga dodajte oprane patlidžane i tikvice narezane na kockice, a paprike na rezance. Pospite Vegetom, metvicom i pirjajte na laganoj vatri 10-ak minuta. Dodajte tofu narezan na kockice, cherry rajčice i nastavite pirjati još 10-ak minuta. Cous-cous stavite u kipuću, posoljenu vodu, kuhajte 3-4 minute, ocijedite i dodajte povrću. PATLIDŽAN U TAHINI UMAKU ( SEZAMOVA MAST) Patlidzan ogulite na trakice (jedan potez ogulite, drugi ostavite); nakon toga izrezite patlidzan na ploske debljine prsta (moze i malo deblje). Ako ima sjemenke, odstranite ih posto su gorke. Ploske patlidzana stavite u teglu sa puno soli (neka ih sol prekrije) i drzite ih tako 30-45min kako bi patlidzan dehidrirao. Nakon toga ih dobro isperite u vodi i iscijedite rukom. Patlidzan tada poprzite na grill tavi ili na rostilju te ga prebacite u posebnu teglu i zalijte tahini umakom i zacinite s malo balzamika. Red patlidzana, red tahine. Uz patlidzan, preporuca se i drugo povrce, tako da uz patlidzan mozete poprziti i papriku, rajcicu… (isto to povrce se moze posluziti i sirovo s patlidzanom). Na kraju mozete dodati malo kiselih maslina i/ili svjezeg korijandera. KOFTA S TAHINIJEM SASTOJCI: 1/2 kg mljevenog mesa (govedina) 5 krumpira 2 šalice grčkog jogurta 1/3 šalice limunovog soka 1 šalica vode 1 žlica mljevenog češnjaka 2 žličice soli 1/2 šalice tahini 1/2 šalice mljevenog luka 1 žlica 7 arapskih začina 1/2 šalice badema 1 žlica maslinovog ulja peršin PRIPREMA: Grčki jogurt – ako ga ne nađete u dućanu postoji više načina kako ga možete napraviti sami ali najlakše je uzeti čvrsti jogurt, u cjediljku staviti filter za kavu ili gazu i na to izvrnuti jogurt. Pustiti ga preko noći da se ocijedi u frižideru. Dobro pomiješati meso, 1 žličicu soli, 7 začina i luk. Rastegnuti meso u okruglu posudu i na kraju prstima napraviti rupe po cijeloj površini. Krumpir narezati na ploške i premazati ga maslinovim uljem i malo soli. Pekao sam ga u vrećici za pečenje kako se ne bi isušio. Meso i krumpir peći odvojeno 25 min. na 200°C Posebno pomiješati grčki jogurt, tahini, pola žličice soli, češnjak, limunov sok i vodu. Smjesa ne bi trebala biti gusta. Pomiješati i pirjati 5 min. Poslagati krumpir po cijelo površini mesa i zaliti sa pirjanom smjesom (smjesa treba lako pokriti cijelo meso ispod krumpira), staviti u pećnicu na dodatnih 20 min na 200°C. Kad izvadimo jelo iz pećnice dodati po površini peršin i bademe koje smo prethodno malo zapržili na maslinovom ulju.