Text 24775, 93 rader
Skriven 2015-03-11 11:05:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 323
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini KĶfte w/Beet-Bulgur Pilaf
 Categories: Squash, Grains, Vegetables, Breads
      Yield: 4 servings

MMMMM---------------------------KÄûFTE--------------------------------
      1 lb Zucchini
      2 cl Garlic
    1/2 c  Packed flat-leaf parsley
           - leaves
    1/2 c  Packed cilantro sprigs
      1 c  Rinsed and drained canned
           - chickpeas
    3/4 ts Ground cumin
    1/2 ts Ground coriander
    1/2 c  Plain fine dry bread crumbs
      4 c  Oil for frying

MMMMM---------------------------BULGUR--------------------------------
      1 md Onion, chopped
      2 cl Garlic; fine chopped
      2 tb Extra-virgin olive oil
      2 tb Unsalted butter
  2 1/4 c  Bulgur
      1 lb Medium beets with greens;
           - peeled, 1/4" dice, stems
           - discarded, greens coarsely
           - chopped
      4 c  Water
    1/3 c  Slivered almonds; toasted

MMMMM---------------------------SAUCE--------------------------------
      1 c  Plain yogurt
      1    Teaspooon minced garlic
      2 tb Chopped cilantro

  MAKE KÄûFTE: Coarsely grate zucchini in a food processor
  fitted with the medium shredding disk. Toss with 1 ts salt
  in a colander. Let stand 10 minutes.

  Pulse garlic, parsley, and cilantro in food processor until
  finely chopped.

  Wrap zucchini in a kitchen towel (not terry cloth) and twist
  to wring out as much liquid as possible.

  MASH CHICKPEAS: With a fork, then toss with zucchini, garlic
  mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a
  large bowl. Roll 2-tablespoons portions into balls and chill
  kĶfte in a 4-sided sheet pan while making bulgur.

  MAKE BULGUR: Cook onion and garlic in oil and butter in a
  deep 10" heavy skillet over medium heat, stirring
  occasionally, until golden brown, 5 to 7 minutes. Stir in
  bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and
  cook, stirring, until fragrant and a shade darker, about 4
  minutes.

  Stir in beets (but not greens) and water and bring to a
  boil. Reduce heat to low and simmer, covered, until water
  is absorbed and beets are tender, about 20 minutes. Stir
  in greens and cook until just wilted, about 1 minute.
  Fluff bulgur with a fork, then sprinkle with almonds.

  FRY KÄûFTE: Heat 1" oil in a deep 12" heavy skillet over
  medium heat until it shimmers. Fry kĶfte in 2 batches,
  turning once, until golden brown, 2 to 3 minutes. Transfer
  to paper towels to drain.

  MAKE SAUCE: Stir together yogurt, garlic, cilantro, and 1/8
  teaspoon salt.

  Serve warm kĶfte and bulgur with sauce.

  by Gina Marie Miraglia Eriquez

  Gourmet | October 2008

  Yield: Makes 4 servings

  Meal Master Format by Dave Drum - 05 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... Jam on a winter took away the blue devils. It was like tasting summer.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)