Kurdish Spices Recipes

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EPRAX (KURDISH STUFFED VEGETABLES AND LAMB)



Eprax (Kurdish Stuffed Vegetables and Lamb) image

This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares a gently spiced lamb and rice filling, and uses it to stuff a mixture of vegetables, such as squash, tomatoes, potatoes and cabbage. Carefully layered in a pot with a little liquid, the vegetables simmer and steam together on the stove until they're tender. Then the whole dish is tipped out into a messy, delicious pile to be eaten with flatbread, pickles, hummus or a cucumber sauce. It may seem like a complex process, but once all the vegetables are prepped and the filling is ready, things go quickly. The dish is flexible, and what Ms. Tayyar provides is a blueprint: You can stuff any vegetables you have on hand, as long as you remember to stuff them loosely.

Provided by Tejal Rao

Categories     dinner, project, main course

Time 3h

Yield 4 main course servings, up to 10 as part of a larger meal

Number Of Ingredients 27

3 cups Basmati rice
1 pound ground lamb or beef
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons minced yellow onion
1 (6-ounce) can tomato paste
1 cup diced celery
1 small tomato, diced
3 tablespoons lemon juice
1 tablespoon garam masala
2 teaspoons paprika
2 teaspoons curry powder
2 tablespoons vegetable oil
1 tablespoon fresh finely chopped parsley
1 large yellow onion, trimmed and peeled
1 (3-pound) head green cabbage
20 roughly hand-size grape leaves (from an 8-ounce jar)
2 bell peppers or large tomatoes, or a combination
1 large eggplant
1 russet potato
4 (3/4-inch-thick) lamb loin chops
Salt and black pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch-thick half-moons or semicircles
1 tablespoon lemon juice
1 Kurdish flatbread or 4 Indian naan, for serving (optional)

Steps:

  • Make the filling: Rinse rice in colander until water runs clear. Transfer to large bowl, add water to cover, and let soak for 30 minutes.
  • Heat a large skillet over medium-high heat. Add ground meat, salt and pepper and sauté over medium-high heat for 2 to 3 minutes, breaking up meat with a spoon. Stir in garlic and onions and sauté for 1 minute, stirring.
  • Reduce heat to low and mix in tomato paste, celery, tomato, lemon juice, spices, oil and parsley. Remove from heat. Drain rice. Add meat mixture to rice, mix well to combine, cover, and set aside to cool.
  • Prepare the vegetables: Fill a microwave-safe bowl with an inch of water. Using a knife, make a cut halfway from the side just into the center of the onion (so it is not fully cut in half). Place onion in bowl and microwave for 3 to 5 minutes, until onion has swelled and become soft, and layers are pliable. Remove from water, drain and let cool. Repeat with cabbage, making a cut into its core and placing in a bowl with water. Microwave for 5 to 10 minutes, until leaves become pliable, and can be easily separated from the head. (Remove outer layers as they soften while cooking.) Cut leaves into pieces about the size of your palm. (Alternatively, bring a pot of water to a boil and cook onion for 5 minutes, and cabbage for 10 minutes.)
  • Soak grape leaves in cold water in a mixing bowl until ready to use. Cut any leaves bigger than the palm of your hand in half.
  • Cut a 1/2-inch-thick lid off each bell pepper or tomato, or both, reserving lids. Core and seed each, so the center of each piece can be stuffed.
  • Cut off stem end of eggplant, then cut in half so you have two short cylinders about the height of a bell pepper, and use a knife to cut out the middle of each piece of eggplant, leaving a roughly 1/2-inch wall, so there is a cavity you can stuff.
  • Peel potato. Halve and carve out the center with a spoon so there is room to stuff each half.
  • To assemble: Heat a large heavy skillet over medium-high heat. Season lamb chops with salt and pepper, then add to skillet. Sear 2 to 3 minutes per side, until evenly brown. Set aside.
  • Lightly grease bottom of a large pot with a lid (10 to 12 quarts) with 1 teaspoon oil. Arrange squash pieces in a circle on the bottom of the pot. Place lamb chops on top.
  • Fill about 20 grape leaves: Place a grape leaf (with the bumpier veined side of the leaf up) on a surface, with the stem closest to you. Place 1 scant tablespoon rice mixture near the stem. Roll up leaf to form a roughly 2-inch cigar shape, folding ends over halfway through rolling. Repeat with remaining leaves, and fit into pot between and over chops. Season with salt and pepper.
  • Loosely stuff peppers or tomatoes or both, cover with their lids, and place in pot on their sides. Loosely stuff eggplant and potatoes, and place in pot on their sides.
  • Separate cooled onion into its individual layers, so you have 6 to 8 individual curved pieces whose ends meet to form little tubes. (Don't use the smallest pieces.) Loosely fill onion layers, as if you were stuffing Italian-style pasta shells, and fit them in between the other vegetables to fill gaps. Season with salt and pepper.
  • Use remaining rice mixture to stuff as many cabbage leaves as you can, then use stuffed leaves to create a top layer in the pot. (If you don't have enough stuffing to make a full layer of stuffed leaves, cover the stuffed vegetables by draping them with leftover cabbage leaves.) Season with salt and pepper, then drizzle lemon juice over top.
  • Add water to pot until it comes about halfway up the sides of the vegetables (about 2 inches below the top layer). Cover pot and bring to a boil over high heat. Cook at a hard simmer for 10 minutes.
  • Drizzle vegetables with 2 tablespoons oil, then cover pot again, lower heat to a simmer, and cook for 35 to 45 minutes more, or until rice is cooked and much of the liquid has been absorbed. To check for doneness, cut into one of the leaf bundles on top and check to see that the rice inside is fully cooked; to check the liquid, tilt the pot so you can get a sense of the water level. If there is more than 1/2 inch water, carefully drain off excess.
  • Place a large circular platter or tray on top of pot and carefully invert the pot onto platter, tapping bottom of pot to loosen any remaining ingredients before removing it. (If you'd like, line tray with flatbread first before turning out dolmas, or serve flatbread on the side. The bread absorbs the excess water.) Pat any stray vegetables back into a big pile. Serve in the center of the table.

TURKISH BAHARAT SPICE MIX



Turkish Baharat Spice Mix image

Used for lamb,fish,chicken,beef and for soups as well.Sprinkle some just before serving for extra flavor.There are many kinds of mixes in the Middle East,each one can be different as it depends on the region,on the chef,etc.The Turkish one has mint in it.All ingredients should be freshly grounded.

Provided by littlemafia

Categories     Turkish

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons black pepper
2 tablespoons cumin
1 tablespoon coriander seed
1 tablespoon dried mint
1 tablespoon clove
1 tablespoon nutmeg
1 tablespoon green cardamom
1 pinch cinnamon

Steps:

  • Mix all the ingredients and keep in a sealed jar away from light or heat.

Nutrition Facts : Calories 173.5, Fat 8.3, SaturatedFat 2.6, Sodium 51.3, Carbohydrate 28.7, Fiber 12.6, Sugar 2.5, Protein 5.9

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE



Dolma (Stuffed Grape Leaves), Iraqi-Style image

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.

Provided by AngieInMichigan

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 20

1 (16 ounce) jar grape leaves
2 lbs beef or 2 lbs lamb, minced
1 cup long-grain uncooked rice (basmati rice works best)
3/4 cup tomato sauce
2 tablespoons tomato paste
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 pinch ground cardamom
1/2 cup fresh-squeezed lemon juice
2/3 cup canola oil
4 -5 carrots
water

Steps:

  • Soak grape leaves in water for 20 minutes. Drain.
  • Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
  • Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
  • Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
  • Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
  • Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
  • Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
  • Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
  • Serve with lemon wedges or Greek yogurt. Enjoy!

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