Hello ladies and gents its sunday that means another european cuisine this week is Albania
Albanian Cuisine (Albanian: Kuzhina shqiptare) is the national cuisine of the Albanian people. Albanian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. It is Mediterranean, influenced by many including Italian, Greek and Turkish cooking. It is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.
Ingredients
75g Pickled Grape Leaves
50g Lamb Mince
0.62 Diced Onions
9.38g Rice
0.12 Tsp Pepper
0.12 Tsp Paprika
0.12 Tsp Dried Vegetable Stock
3.12g Chopped Parsley
0.12 Tsp Basil
Olive Oil
Optional Salt
0.26 Litres Boiling Water
Albanian Cuisine (Albanian: Kuzhina shqiptare) is the national cuisine of the Albanian people. Albanian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs and fruit. It is Mediterranean, influenced by many including Italian, Greek and Turkish cooking. It is characterized by the use of Mediterranean herbs such as oregano, mint, basil, rosemary and more in cooking meat and fish, but also chilli pepper and garlic. Vegetables are used in almost every dish.
Dolma Japrak STUFFED VINE LEAVES
Ingredients75g Pickled Grape Leaves
50g Lamb Mince
0.62 Diced Onions
9.38g Rice
0.12 Tsp Pepper
0.12 Tsp Paprika
0.12 Tsp Dried Vegetable Stock
3.12g Chopped Parsley
0.12 Tsp Basil
Olive Oil
Optional Salt
0.26 Litres Boiling Water
PREPERATION
1. Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.
2Turn off the heat and add the meat, rice, pepper, paprika, vegetable stock, parsley and basil. Mix all the ingredients together.
3 Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred.
4 Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.
5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.
6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top.
7 COOKING
Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.
8 SERVING
Remove from the saucepan and leave to cool for 10 minutes before serving.
Comments
Post a Comment