Goreme Recipes

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GOREME



Goreme image

From: "The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.

Provided by Engrossed

Categories     Spreads

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups feta cheese, crumbled
1 1/2 cups plain yogurt
2 garlic cloves, minced
1 teaspoon paprika, plus extra
paprika, to garnish
1/2 teaspoon red pepper flakes or 1/2 teaspoon ground black pepper
salt and pepper, to taste
1 tablespoon olive oil
kalamata olive, to garnish

Steps:

  • Place the feta cheese and yogurt in a bowl and using a fork, mash them together to form a paste.
  • Add the garlic, paprika, cayenne and a little salt and pepper to taste.
  • Spoon mixture into a serving bowl.
  • Drizzle the goreme with olive oil and garnish with some Kalamata olives and paprika before serving.

Nutrition Facts : Calories 154.9, Fat 12.2, SaturatedFat 7.7, Cholesterol 44.8, Sodium 519.3, Carbohydrate 3.9, Fiber 0.1, Sugar 3.6, Protein 7.8

GHORMEH SABZI (PERSIAN HERB STEW)



Ghormeh Sabzi (Persian Herb Stew) image

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Provided by marybakes

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h9m

Yield 6

Number Of Ingredients 15

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Steps:

  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  • Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  • Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  • Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g

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