I know, I had to finish all my medical test....... I had a troubled mind. Tomorrow I will meet the cardiologist once again and we'll see
Egyptian Bean Cakes
1 lb. (450 gr.) pea beans or chickpeas
1 Tbsp. salt 1/4 cup parsley, minced
2 Tbsp. onion, minced
2 - 3 cloves garlic, minced
2 Tbsp. flour
2 eggs, beaten lightly
olive or corn oil for frying
Soak the beans overnight in cold water. Drain, cover with cold water, add the salt and simmer until the beans are done but still firm (about 45 minutes). Drain, reserving the water.
Mix the beans together w parsley, onion and garlic and puree through a strainer, adding just enough of the reserved water to prevent sticking. Blend the flour together with the eggs and blend these into the bean mixture.
In a heavy skillet heat about 1" (2 1/2 cm) of the oil and into this drop the mixture by heaping tablespoonfuls. Fry, turning occasionally until both sides are golden and crusty. Drain on paper toweling and serve hot as an appetizer, side dish or snack.
The secret of good rice is to place it in a sieve and wash it thoroughly under the cold tap, rubbing with the fingers until all the excess starch has gone and the water runs clear. Allow the rice to drain, then put it in a pot; 1 cup rice to 1-1/5 cups water; varying the amount of water slightly depending on its origin - American rice requires a little more water; Asian rice a little less. Do not salt. One cup of raw rice makes 2-1/2 cups of cooked rice, which will feed two people, so adjust the amount accordingly
CHICKEN WITH FIGS
Preheat oven to 375 degrees Fahrenheit.
Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour.
This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours
Mint & ouzo flavored meatballs
Soak the bread in the ouzo for at least 5 minutes.
Heat 3 tablespoons of the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown. Remove the onions with a slotted spoon, placing them in a large mixing bowl.
Squeeze the bread dry (discard the ouzo) and add the bread to the onions. Also add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy .
Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly. Place the meatballs on a cookie sheet and refrigerate for at least one hour.
Add the remaining 4 tablespoons of olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time. As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
Keep them warm in a 200 degrees Fahrenheit (100 C) oven while you finish cooking the rest
Next e-blog ..... how I tried to make greek huge cookies and end up with bagels......now, that's a laugh.
Enjoy as always