Serves 4-6 Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cusine on Albania is apparent both in the use of squashes and fresh parsley. Ingredients: 2 medium onions 2 zucchini 1 yellow squash 1 white potato 1 can diced tomatoes (in the summer use 2 fresh tomatoes) 1/2 cup chopped fresh parsley 1 cup water olive oil Method: 1. Dice all vegetables in 1 inch cubes. 2. Heat oil in a large skillet over medium high. Add onion and saute until translucent. 3. Add zucchini and squash, browning lightly. 4. Add potato, tomatoes, parsley, and water. 5. Cover and simmer for 15 minutes or until all vegetables are tender and water has absorbed. Serve immediately. Turli Perimesh (Albanian Vegetables) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cuisine on Albania is apparent both in the use of squashes and fresh parsley. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food TypePotatoes, Vegetables Servings Prep Time 4-6 people 15 minutes Cook Time 20 minutes Servings …
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Serves 6-8 The cheese and green onion make this cornbread unique. Dense and flavorful, the cornbread makes a great accompaniment to stews. Ingredients: 1-1/2 cups cornmeal 16 ounces cottage cheese 4 eggs 1 cup chopped scallions, plus 1 Tbsp for garnish 1/2 cup butter (1 stick), melted 1/4 tsp paprika 1/2 tsp thyme 4 ounces feta cheese, chunked 1/4 tsp salt Method: 1. Preheat oven to 400 degrees. Grease an 8″ square casserole. 2. In a large bowl, combine all ingredients (cornmeal, cottage cheese, eggs, scallions, melted butter, paprika, thyme, feta, and salt. 3. Pour into prepared casserole and spread evenly. 4. Bake at 400F until lightly browned and an inserted toothpick comes out clean, about 35 minutes. 5. Garnish with remaining scallions. Serve warm. NOTE: This dish was excellent warm, but dries out quickly. On 3/27/12 I adjusted the recipe for more moisture. The first time we gave the little we had leftover to the birds. After the adjustments, even leftovers were moist and yummy. Adapted from Home Cooking Around the World, by David Ricketts and Mark Thomas Albanian Cornbread Votes: 1 Rating: …
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This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce). Ingredients: 1 large eggplant (about 8″ long) 1/2 can diced tomatoes 4 cloves garlic, crushed or minced 4-6 Tbs vegetable oil 1 Tbs dried cilantro (use fresh for garnish if you have it) 1 tsp turmeric 1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne) Salt & Pepper, to taste Method: 1. Slice eggplant lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry. 2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container. 3. Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done. …
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When cooked gently over medium heat Noni Afghani is soft and chewy. The yogurt keeps the bread moist, while the cumin seeds add an earthy flavor. This comforting flatbread is ideal for sopping up Afghan dips and curries. Ingredients: 3 cups all-purpose flour, plus extra as needed 1/4 cup whole wheat flour 2 1/4 tsp instant yeast (1 package) 2 tsp sugar 1 1/2 tsp salt 1 cup water 1/4 cup plain yogurt, low-fat or whole milk 1 Tbsp olive oil, plus extra for bowl 2 Tbsp whole cumin seeds 4 Tbsp ghee or butter, melted Method: 1. In a large mixer with paddle attachment, combine flours, yeast, sugar, salt, water, yogurt, and olive oil. 2. Switch to dough hook. Mix for about 10 minutes, or until the dough comes away from the sides of the bowl. The dough will be moist but not overly sticky. Add extra flour a little at a time, if necessary. 2. Shape dough into a ball and transfer to a clean, oiled bowl. Cover and place in a warm spot until the dough has doubled in size, …
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