Text 30440, 68 rader
Skriven 2009-10-27 20:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heavy food 314
======================
 ML> Now I have to get off my duff
 RH> That's one of our rules of operation.

The hardest part of the project sometimes.

 ML> It was pretty easy. If one doesn't want to take that
 ML> time, one can just layer the cabbage leaves alternating
 ML> with the filling, ending with leaves, in a casserole.
 RH> Easy enough, and saves time which can be vital some days.
 
It's nice to save the more elaborate recipes for days
when you can devote the appropriate time and attention
to them, so you can get the full experience. Cabbage-leaf
casserole is I'd say 80 or 90 percent as nice as real
stuffed cabbage, but there are times when one really
deserves that 100 percent.

Eggplant, cheese, and ground meat casserole
cat: Armenian, main
servings: 8 to 10

3 md eggplants
1 c butter or marg. divided
3 lg onions, finely chopped
2 lb ground beef or lamb
3 Tb tomato paste
1/2 c dry red wine
1/2 c chopped parsley
1/4 ts cinnamon
salt, pepper to taste
6 Tb flour
1 qt milk
4 eggs, beaten until frothy
nutmeg to taste
2 c ricotta cheese
1 c fine bread crumbs
1 c freshly grated parmesan cheese

MEESOV PATLIJAN/SEMPOOC BANIR TAVA

Peel eggplants and slice 1/2" thick. Brown slices quickly in
a large heavy skillet in 4 Tb butter (more as needed). Set aside.
Heat 4 Tb butter in same skillet. Cook onions until lightly
browned. Add ground meat and cook 10 min. Combine tomato paste
with wine, parsley, cinnamon, salt, and pepper. Stir into meat
and simmer, stirring frequently until all liquid has been
absorbed. Remove from heat.

Preheat oven to 375F. Melt 8 Tb butter in a large saucepan and
blend in flour with wire whisk. Meanwhile, bring milk to a boil.
Add gradually to butter-flour mixture, stirring constantly. When
mixture is thickened and smooth, remove from heat. Cool slightly.
Stir in beaten eggs, nutmeg and ricotta cheese.

Grease an ll"xl6" oven proof pan (at least 2 1/2" deep). Sprinkle
bottom lightly with bread crumbs. Arrange alternate layers of
eggplant and meat in the pan. Sprinkle each layer with parmesan
cheese and bread crumbs (about two layers each of meat and
eggplant). Pour ricotta cheese sauce over the top. Bake 1 hr or
until golden. Remove from oven. Cool slightly before cutting
into squares to serve.

by Grace Barnagian
from Armeniapedia.org

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