Text 289, 81 rader
Skriven 2010-08-17 07:03:00 av Dave Drum (43970.cooking)
Ärende: SF Gate 220
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hunkar Begendili Kofte (Meatballs W/Smoky Eggplant Puree)
 Categories: Beef, Vegetables, Chilies
      Yield: 5 servings
 
  1 1/2 lb Ground beef; not too lean
    1/2 c  Grated yellow onion
      2 cl Garlic; very fine minced
    1/2 ts Ground allspice
      1 ts Sweet paprika
    1/4 ts Cayenne
           +=OR=+
    1/2 ts Aleppo pepper
      1 ts Ground cumin
      4 tb Chopped fresh parsley + more
           - for garnish
  1 1/2 ts Salt
    1/2 ts Black pepper
           Flour for dredging
           Olive oil
      3 c  Plain tomato sauce (canned
           - is just fine) or Parmalat
           - brand strained tomatoes
      1 c  Beef broth
           Smoky Eggplant Puree
 
  The meatballs, tomato sauce and eggplant puree for this dish
  can be prepared ahead of time. Some cooks add some sauteed
  chopped onion or green onions to the tomato sauce. Others
  add a touch of hot pepper, either a fresh hot green pepper
  like a poblano or hot pepper flakes. The heat intensifies
  the alcohol in the wine, so I'd avoid that addition. For
  best balance with the wine, be sure to take a good mouthful
  of eggplant along with each bite of meatball. The eggplant
  is the key ingredient in this food and wine pairing.
  
  In a mixing bowl combine the ground beef, onion, garlic,
  spices, parsley, salt and pepper with your hands. Fry a
  sample meatball and taste it to make sure the seasoning
  is balanced. Then form all of the meat mixture into balls
  that are the size of a walnut. You should have about 30
  meatballs.
  
  Dip meatballs in flour. Film a large saute pan with olive
  oil over high heat. Brown the meatballs, in batches, turning
  to brown evenly, and set them aside on a plate in or a bowl.
  (Leave them a bit rare as they are going to simmer in the
  tomato sauce.)
  
  In another large saute pan, warm the tomato sauce and thin
  with beef broth. Just before serving, add the meatballs to
  the tomato sauce and simmer on low heat for 10 minutes to
  warm the meatballs through.
  
  To serve, place a large mound of eggplant puree in the
  center of the platter. Pile the meatballs in the tomato
  sauce around the eggplant puree. Sprinkle with a little
  chopped parsley.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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