Text 5937, 75 rader
Skriven 2013-10-20 07:07:44 av Dave Drum (1:261/38)
Ärende: Chile 4340
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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

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... Comfort me with apples: for I am sick of love. - Song of Solomon 2:5

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