Alexandrianstyleliverkebdaeskandarani Recipes

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PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

Steps:

  • Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
  • Drop the pasta into the boiling water to start the cooking process.
  • Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
  • Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

ALEXANDRIAN STYLE LIVER (KEBDA ESKANDARANI)



Alexandrian Style Liver (Kebda Eskandarani) image

Make and share this Alexandrian Style Liver (Kebda Eskandarani) recipe from Food.com.

Provided by Nermine

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef liver
4 garlic cloves
3 teaspoons cumin powder
2 teaspoons ground coriander
2 teaspoons salt
1 teaspoon chili powder
3 green chilies
1/4 cup vegetable oil
3 limes, juice of

Steps:

  • chop up liver into small pieces.
  • combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis
  • in a food processor until they form a paste.
  • add the mixture to the liver and let it sit for 15 minutes.
  • in a medium pan heat the oil and add the liver a little bit at a time
  • add the lime juice and cook for 15 minutes.

Nutrition Facts : Calories 697.1, Fat 28.9, SaturatedFat 6.8, Cholesterol 1100, Sodium 1456.3, Carbohydrate 24.1, Fiber 1.5, Sugar 2.4, Protein 82.9

EECH (ARMENIAN BULGUR SIDE DISH)



Eech (Armenian Bulgur Side Dish) image

A tangy, savory Armenian side dish that can be served warm, room temperature or cold. I first tried it at St. Mary's Armenian Church in Florida at their food fest and became instantly hooked. It is a mixture of bulgur (cracked wheat), onions, tomatoes, peppers and parsley.

Provided by mommycook

Categories     Grains

Time 55m

Yield 1/2 cup servings, 8 serving(s)

Number Of Ingredients 11

1 large onion
1/2 red pepper
1/2 green pepper
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
2 tablespoons tomato paste
2 lemons
1 heaping tablespoon paprika
salt and pepper
1 cup fine bulgur
1/2 cup chopped parsley

Steps:

  • Chop onion and peppers into a small dice or pulse them in a food processor.
  • Heat oil in a large saute pan over medium heat and add diced vegetables.
  • Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
  • Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
  • Bring to a boil and add paprika, salt and pepper.
  • Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
  • Stir in chopped parsley.
  • Can be eaten immediately, within a couple hours, or refrigerate and eat later.

Nutrition Facts : Calories 116.7, Fat 3.8, SaturatedFat 0.5, Sodium 188.1, Carbohydrate 19.7, Fiber 4.9, Sugar 3.5, Protein 3.3

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)



Khachapuri Adjaruli (Georgian Cheese Bread Boat) image

There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.

Provided by Daniela Galarza

Categories     dinner, snack, breads, dips and spreads, finger foods, appetizer, main course

Time 45m

Yield 2 entrées or 4 appetizers

Number Of Ingredients 11

1 3/4 cups/225 grams all-purpose or bread flour
3/4 teaspoon granulated sugar
3/4 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 tablespoon olive oil
12 ounces store-bought pizza dough, or homemade pizza dough completed through Step 2
1 cup/100 grams shredded whole milk, low-moisture mozzarella (not fresh mozzarella)
1/3 cup/40 grams goat cheese, finely crumbled
1/3 cup/40 grams drained, finely crumbled brined feta (not low-fat or light)
1 tablespoon unsalted butter, melted, plus 2 tablespoons cold butter for serving (optional)
1 egg yolk from 1 large egg (optional)

Steps:

  • Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
  • Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
  • Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
  • In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
  • Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

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