Dalia's Kitchen: May 2010

This recipe takes more time than my usual dishes, so you can keep it for a w-e when you have a few hours to spare :) I just came back from Damascus, where I visited my granny Megdo.. This post is for her..

Megdo is famous in Damascus for being an incredible cook.. And believe me that when you're renowned for being an amazing cook in Syria, it really means something! I remember that she always looked so classy in the kitchen, wearing the most elegant outfits, high heels and making everything look so simple while chopping, stirring and cooking.. Today my mother and aunt are great cooks due to Megdo, and I hope I have a little something of her’s too.. This is Megdo’s Yalanji recipe (stuffed vegetables), a classic Syrian dish..

Serves about 4 persons

4 medium green peppers
8 small eggplants
2 thinly diced onions
2 thinly chopped tomatoes
2 crushed garlic cloves
1/3 cup of rinsed Egyptian (short grain) rice
1 tsp dried mint
1 cup chopped parsley
¼ cup debs reman (pomegranate molasses)
juice of one lemon
1/3 cup olive oil
bottled water
¼ cup sunflower oil and some to cook
salt & pepper to taste

In a large pot that fits all ingredients heat some sunflower oil and cook the onions, then add garlic, tomato, parsley, mint, salt & pepper to taste.. Add the rice & molasses and cook for a few minutes then transfer to a bowl and cool the mixture down.. Add the olive oil, knead everything with your hands and set aside..

Cut the heads of the peppers & eggplants and remove the insides.. Be careful not to pierce the skin.. Now gently stuff the veggies with the filling and place in the pot.. Use a chunk of the filling to seal the stuffed eggplants.. Fill with water (covering veggies x2 as they will absorb a lot), add the sunflower oil & lemon juice, bring to a boil and reduce heat to low.. Rest a plate on top of the veggies as a lid, and place something heavy to keep everything in place, then gently cook until veggies are soft (about 2 hours), adding more water if necessary.. Once they are ready, let it cool for an hour then gently remove the peppers & eggplants, and serve warm or cold.. Sahten! Megdo’s famous Yalanji..

Poached Pears with Vanilla Mascarpone

Langoustine and Prawn Tagliolini

Green Pea Risotto & Rosemary Lamb Loins

Yummy Banana & Pecan Muffins

Blanquette de Boeuf a la D

It's the w-e and my hubby and I are in the mood for something yummy and hearty.. I have some beef loins for a stew in the fridge, so will prepare a Blanquette, which can be served with rice, potatoes or whatever tickles your tummy! Also this meal can be made with veal, chicken or rabbit.. It's quite quickly prepared but needs about 1hr30 on the stove..

Serves 4 persons

2 1/2 pounds of beef loin, cut into pieces

1 carrot cut into big slices

1 onion cut into four

1 onion cut into thin wedges

1 pack of brown mushrooms, sliced

1 TBL of thyme

1 bay leaf

1 TBL chopped parsley

about 3-4 cups of bottled water

2 egg yolks

juice of one lemon

100 ml of cooking cream

nut oil

"butter, butter and more butter"

salt and pepper to taste

some flour for drenching

In a large pot, (I use my cocotte, a cast iron pot which I luv!), heat a large knob of butter and some nut oil.. Drench your meat in some flour and brown the pieces nicely on all sides, in small batches.. Then remove the meat and brown the 4 pieces of onion and the carrots.. Place the meat back in the pot, with the thyme and bay leaf.. Add the water (it needs to cover the meat), salt & pepper to taste, and bring to a boil.. Reduce the heat, cover and simmer for about 1hr15 or until the meat is tender..

In the mean time, in a bowl whisk together egg yolks, cream, lemon juice and about 1/4 cup of the stock that is cooking up in your pot.. Set aside.. Now heat a little butter and nut oil in a pan, add the onion wedges and mushrooms.. Cook until nicely browned, salt & pepper and set this aside also..

Once your meat is ready, remove it from the pot and place on a plate, adding the mushroom onion mix, and keeping it warm.. Remove the bay leaf from your pot and slowly stir in your egg mixture, whisking constantly.. Do not to bring it to a boil, but cook it until it thickens a little.. Then pour this over your meat, sprinkle with the parsley and serve immediately! Voila