Albanianwhitebeansoupjanimefasule Recipes

ALBANIAN MEAT PIE

Albanian Meat Pie image

Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika.

Provided by My Albanian Food

Categories Savory Pies

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 homemade discs phyllo pastry or 12 -16 sheets of premade phyllo pastry
750 g beef mince
1 diced onion
2 finely diced potatoes
3 tablespoons tomato puree
1/2 pint beef stock
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil
220 ml water

Steps:

In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.
Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.
If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.
For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.
Put a thin layer of oil over the top.
Bake in the oven at 180 degrees for 1 hour or until golden brown.
Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.

Nutrition Facts : Calories 243.2, Fat 13.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 298, Carbohydrate 16.4, Fiber 1.4, Sugar 0.9, Protein 13.1

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

Albanian White Bean Soup (Jani Me Fasule) image

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories Beans

Time 15h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dry white beans, washed, picked over, soaked over night, and rinsed
4 cups water
1 medium chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1 tablespoon sweet paprika
sea salt, to taste
1/2 teaspoon chili powder (the mixed one)

Steps:

In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

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