I know I am late:) It's been 8 days since we've had our 1st class but I didn't have any time to post the recipes until now. So, here we go, along with some pics of course :
Ezogelin (Ezo the Bride) Soup:
Ingredients:
1/2 cup red lentils
1/4 cup rice
1/4 cup bulgur wheat
2 tablespoons tomato paste
1 1/2 tablespoon flour
1 tablespoon butter
2 tablespoons dried crushed mint leaves
red pepper to taste
salt pepper to taste
black pepper to taste
Preperation:
In a pot, saute flour in butter until golden brown add tomato paste. Add 5 cups of water, put lentils, rice and bulgur wheat into boiling water boil for 20-30 minutes until well cooked. Add dried mints, pepper and salt. If the soup is thick , add boiling water until desired consistency.
Hasanpasa Kofte (Hasan Pasha Meatballs)
Ingredients:
For the meatball:
2 lb of ground beef (20% fat)
1 small size of onion ( finely chopped )
1 tsp of black pepper
1 tsp cumin
1/2 cup finely chopped parsley
1tsp red pepper
2 slices Italian bread, throw away the crusts, soak in water and squeeze the water out (or you can use bread crumbs)
1 egg
salt
For the puree:
We prepared the puree by using potato flakes.
Sauce:
1 tsp of ground red pepper
1 tsp black pepper
2 tbsp tomato paste
2 cup boiled water
preparation:
Preheat the oven to 400 F (205 C). Knead all the meatball ingredients. Take small parts ( about the size of lime ) and make them into ball shapes. Make a hole in the middle of each meatball with your thumb. Fill it in with the mashed potatoes using a teaspoon.
Place them on a large casserole dish. Prepared the sauce by mixing all the sauce ingredients Pour the sauce between the meatballs. Cook for about 25 minutes in the oven.
Place them on a large casserole dish. Prepared the sauce by mixing all the sauce ingredients Pour the sauce between the meatballs. Cook for about 25 minutes in the oven.
Take the casserole dish out, put the mozzarella cheese on top of the meatballs.
Put back in the oven for another 10 minutes or until the cheese is golden brown.
Put back in the oven for another 10 minutes or until the cheese is golden brown.
Revani with coconut flakes:
You need to make the syrup first. Because syrup should be completely cool and cake should be hot.
In a saucepan, combine 1.5 cups sugar and 2 cups water over medium high heat. Stir sugar until dissolved. When it starts to boil add a couple of drops lemon juice. Remove from heat and allow to cool.
In a saucepan, combine 1.5 cups sugar and 2 cups water over medium high heat. Stir sugar until dissolved. When it starts to boil add a couple of drops lemon juice. Remove from heat and allow to cool.
For the cake:
Start with 3 eggs, add a cup of sugar, and beat it about 3-5 minutes with your hand mixer or with a kitchen aid stand mixer if you are lucky and have one:)
Start with 3 eggs, add a cup of sugar, and beat it about 3-5 minutes with your hand mixer or with a kitchen aid stand mixer if you are lucky and have one:)
Add 1/2 cup of oil (I use corn, but you can use whatever you have) and 1/2 milk. (whole or reduced fat, doesn't matter) Beat for another minute.
Sift a cup of flour and a tablespoon of baking powder and add it to your mixture, mix it just until it is blended together.
Add a cup of coconut flakes and add 1/2 cup chopped walnuts. Walnuts are optional, you don't have to add them. Stir it with a spoon.
Grease a deep pan, (I usually use a pyrex) and pour the mix. Then bake the cake at 350 degrees for 40 to 45 minutes, or until no longer jiggly. Wait for 5 minutes then pour the syrup. Allow it to cool and refrigerate it before serving.
And that's it! I hope everyone enjoyed it, see you next week..!
