1 1/2 lbs. vegetables of choice (cauliflower, cabbage, spinach, fresh peas or beans,
eggplant, squash, etc.)
Cut vegetables into 1-inch cubes.
Heat olive oil in a kettle. Add and brown lightly the cubed vegetables, onion slices, and minced garlic.
Add salt, black pepper, and red pepper. Cook slowly until vegetables are browned lightly.
Then, to complete the cooking of the vegetables, add 1/2 cup water to sauce and simmer 5 to 10 minutes. Serve over rice.
Fried Eggplant with Yogurt
1 cup yogurt, drained at least 1 hour
Combine and mix well the yogurt, garlic, and 1 teaspoon salt. Set aside. (This mixture is used in a number of meat and vegetable dishes.)
Wash and peel eggplants and slice widthwise. Score slices lightly with a knife. Spread slices on board or counter top on paper or doth towels. Sprinkle with 1 teaspoon salt.
Allow to stand 10-15 minutes to draw out some of the bitter juices. Wipe tops of eggplant with cloth or paper towel.
Heat 1 cup vegetable oil in kettle or deep frying pan. Fry eggplant slices until lightly browned. You will have to keep adding more oil as you put fresh eggplant slices in. Remove and set aside.
Dice 1 medium onion very finely and add to oil. Fry until browned.
Add eggplant slices, 1 teaspoon salt, tomato sauce, red pepper, and chopped green pepper. Make layers, alternating eggplant, green pepper, and sauce, so that the whole contents of the kettle are covered. Add salt, sprinkle red pepper over top, and add water to top of eggplant. Cook slowly until eggplant is tender, about 1 hour.
The sauce will become thick. Do not stir much, or the eggplant will break up when tender.
To serve, use a tablespoon to spread out half the garlic-yogurt mixture on a platter. Use a large spatula to place the eggplant on the platter. Top with remaining yogurt mixture, and spoon some of the tomato sauce over the top. Serve with naun bread.
Fried Turnovers with Stuffing
6 cups sifted white flour
Stir flour and 2 teaspoons salt together in a mixing bowl. Mix in 13/4 to 2 cups water, and knead to form a stiff, elastic bread dough. Cover dough and set aside.
Sort 1 lb. leeks or green onion tops and wash carefully. (Other filings can be used, such as steamed, mashed vegetable, meats, potatoes, etc.) Cut into 1/4-inch pieces (there should be 4 cups after chopping or mashing).
Put leeks or other filling into a bowl and add 1 1/2 teaspoons salt and 1/2 teaspoon red pepper. Add olive oil, mix, and set aside.
To prepare dough, divide and shape into balls the size of walnuts. Roll them out the same way as for making chapati bread. This recipe should yield about 18 or 20 of this size. Roll each circle out very thin on a floured board to not more than 1/16 inch. The diameter of the circles can be from 6 to 9 inches. If they are tough after cooking, it is because the dough was not rolled out thin enough at this stage.
On each half-circle spread 3 to 4 tablespoons of filling. Moisten edges of dough, fold over in half, and seal. In a shallow pan, heat 1/2 cup vegetable oil for frying. When oil is hot, add turnovers two at a time and cook until well browned on both sides. Serve warm. This dish is specially suitable for birthdays, picnics, and other parties. Serves 6-8
This recipe can be used to make stuffed cabbage leaves, grape leaves, lettuce leaves, eggplant, or green peppers.
1/2 cup vegetable oil
Heat vegetable oil in a kettle. Add diced onion and brown lightly. Remove from flame and cool a little.
To the oil and onion, add 5 cups water, l/, teaspoon salt, and tomato sauce. Boil gently for 15 minutes to develop flavor.
For the filling, mix in a bowl the ground lamb or beef, cooked rice, black pepper, 1 teaspoon salt, and ground coriander.
Cut off the stem and remove the seeds of four large green peppers (or similarly prepare leaves). Fill with meat filling, fasten tops with toothpicks, and place in sauce. Cover and cook slowly, turning frequently, until meat is done and water evaporated (usually about 30 to 45 minutes). Serve on a warm platter with some of the sauce spooned over top.