kurdish food

Kurdish foos recipes
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Kurdish Fried Kubeh Print
Ingredients:
Dough:
2 cups fine burghul
1 cup flour
1/2 tsp salt
Water
Filling:
1/2 lb ground beef
1 chopped onion
1/2 cup pine nuts
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tsp salt
4 tbsp water
Frying oil
Directions:
Filling:
Fry onion to golden
Add the beef and the pine nuts and fry for 10 minutes until
cooked
Add the spices and 4 tbsp water, mix and cook for 10 more
minutes
Set aside to cool down
Dough:
Wash the burghul and squeeze to drain all liquids
Mix all ingredients adding water as needed until a non sticky
smooth dough is achieved
With wet hands pick some dough and make a ball about time
and a half than a golf ball
Poke a finger in the ball and using the other hand press the
dough around the finger to create an oval pocket (make sure
the dough does not break, if it does, use water to glue it)
Fill with filling and close the opening to create mini football
shape
Deep fry until brown and serve

Bluetons (Blue Cheese Croutons) – Trademark Pending

As promised, here are the blue cheese croutons you saw floating on top of the roasted apple and parsnip soup we posted yesterday. They were just perfect together, and as I ate my soup, dozens of other, “perfect togethers,” easily came to mind.

We only use three ingredients here, which is why this works so well. Try to resist the temptation to add salt, pepper, or other spices, as the blue cheese will provide all the punch you need. We’re going for pure blue cheese flavor in a buttery, crunchy package, and anything else would just get in the way.

Another tip here is to use bread that’s not too stale. I find that dry bread makes a crispy-hard crouton; verses fresher bread, which has more crispy-brittle texture. You can file that one under theories I can’t prove, but don’t need to.

The type of blue cheese really doesn’t matter to the technique, but the sharper, and more intense the flavor, the better. Like I always say, you're the boss, so use whatever you like. Speaking of which, Michele gets credit for the, "Louis Vuitton of your blue cheese crouton" line. I was going to go with "the Chef John of..." but hers was much better.

I guessed at some amounts below, but you don’t need those, since this is simply as much butter and cheese as you feel comfortable with. I hope you give these blue cheese croutons a try soon. Enjoy!

Ingredients for 8 portions Blue Cheese Croutons:

1/2 loaf fresh or day old bread (try to use something not already dry and hard)

5-6 tbsp hot melted unsalted butter

2-3 ounces strong blue cheese, placed in freezer until firm
*bake at 350 F. until browned and crisp. 

Roasted Apple and Parsnip Soup – A Creamy Lesson in Seasoning

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it’s the perfect vehicle for tasting the effects of salt on food.

As I mentioned in the video, most “bad” soups are the result of under-seasoning. Nothing makes me sadder than reading an online recipe review, where someone is complaining that a soup recipe was too bland. Hey, Captain “Two Stars,” did ya' ever think about putting a little more salt in?

When you make this, salt the vegetables when you roast them, but then wait until the soup is done before adding any more. Once the soup is finished, and you’ve achieved your desired texture, then taste and add salt, a pinch at a time. As you do, take a minute in between samples, along with a sip of water, and you’ll really notice how small additions of salt amplify the flavors. Continue until it sings.

Speaking of seasoning, one reason I chose blue cheese croutons for the garnish was their sharp, salty finish, and it was a beautiful combination. I look forward to showing you how to make those in the next video. Stay tuned for that, and in the meantime, I hope you give this delicious roasted apple and parsnip soup try soon.  Enjoy!

Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks

2 green apples, peeled, cut in thick slices

Note: a diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.

2 tbsp olive oil

salt to taste

1 russet potato, peeled, cut in 8 pieces

6 cups chicken broth (or combo with water)

1/2 cup heavy cream

pinch of cayenne

- Garnish with croutons, crumbled blue cheese, and chives

Cauliflower!!!!!

When was the last time you were really excited about cauliflower in a recipe? Never? That is correct. We would have also accepted, “Are you kidding?” and, “What?” However, my friend Carl Hanson put together a great collection called, “Undercover Cauliflower…Dressed Up In 10 Delicious Disguises,” which may change all that.

Several of these ideas, including our own Cauliflower Pizza Crust, could generate actual excitement, or at the very least a raised eyebrow. If you think your heart can handle it, click here and all will be revealed. Enjoy!

Crispy Fried Boudin Balls – De-Casing A Cajun Classic

The first time I had Cajun-style boudin sausage, I was confused. I’d ordered something called “sausage,” but that’s not what I got. Instead of the firm, meaty tube I was used to, I was served a tough, rubbery casing filled with a soft, wet, paste-like meat and rice mixture.

It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I’d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.

I’ve come to understand how and why it’s done that way, and it’s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein.

The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.

Just don’t leave out the liver! I know you “hate” it, but I don’t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!

Ingredients for about 48 Boudin Balls, depending on the size:

1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes

6 ounces chicken livers, cut in 1-inch pieces

1 yellow onion, diced

2 celery ribs, diced

1/2 cup diced poblano chili or green bell pepper

1/2 cup diced jalapenos (seeded first)

6 garlic cloves, minced

3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)

1 1/2 tablespoons black pepper

1 teaspoon chili powder

1 teaspoon cayenne

4 or 5 cups fully-cooked white rice,

1/2 cup fresh chopped parsley

1/2 cup fresh chopped green onion

Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls

- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.

Next Up: Boudin

Hello, it’s Chef Dijon, from Foodwishes.com!

Instead of New Year’s resolutions like, “lose weight,” or “learn French,” I decided to knock a few items off the video recipe bucket list, and “making Dijon mustard” was first on the agenda. I’m not sure if I’ve ever kept a New Year’s resolution before, so this is a new and strange experience. It’s also great on hot dogs.

This recipe comes from my friend, and About.com’s Food Preservation Expert, Sean Timberlake. Since I’m a newbie, I wanted to use a recipe from someone I could harass in person if need be. That won’t be necessary, as this came out pretty well for a first attempt.

By the way, Sean says you can start to taste the final flavor profile after three days, but I recommended a week in the video, just to play it safe. It really does take some time for the rawness to wear off, and that familiar mustard flavor to emerge.

In hindsight, I should have used a real blender to grind the soaked seeds. I opted for the hand-held for a better shot, but I don’t think I extracted as much flavor as I could have. I really enjoyed the texture, but I think I will try another batch in the blender, and go for something smoother, and even stronger.

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn’t contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Speaking of acidity, I just canned mine using the hot mustard to seal the sterilized jars. This is not a product that will spoil easily, but for any kind of long-term storage, you’ll want to can in a hot water bath (see instructions here).

So, if you were looking for a totally doable, and completely edible New Year’s resolution, then this might be for you. Thank you to Mr. Timberlake for sharing his recipe, and I hope you give it a try soon. Enjoy!

Recipe adapted ever so slightly from this one by Sean Timberlake/About.com.
Ingredients for four (8-ounce) jars of Dijon:

1 1/2 cups white wine

2/3 cup white wine vinegar (original recipe calls for 1/2 cup)

1 cup water, plus more as needed

1 yellow onion, chopped

2 garlic cloves, minced

1 cup yellow mustard seeds

1/4 cup dry mustard

1 tablespoon garlic powder

1 teaspoon salt