RE: [CH] Turkish heat:)
bedwellm@WellsFargo.COM
Fri, 5 Jan 2001 08:56:16 -0800
Thanks, Ron!
Micah Bedwell
Technical Service Specialist, Level IV
Private Client Services
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-----Original Message-----
From: Ron Hay [mailto:ronhay@pacbell.net]
Sent: Friday, January 05, 2001 8:33 AM
To: chile-heads@globalgarden.com
Subject: [CH] Turkish heat:)
CABBAGE STEW WITH LAMB AND JALAPENOS
1 # lamb neck cut into chunks (I used nicely trimmed leg, cut up)
3-4 Tbs. of unsalted butter
3 c. chopped onions
1/2 tsp. crushed red pepper flakes
1 Tbsp. Hungarian paprika (I used the hot version)
1 Tbsp. red pepper paste (available in Middle Eastern markets)*
2 c. chopped tomatoes
1.5 cups of meat stock or water (I used a couple of quick melting beef
bullion cubes.)
Salt and freshly ground pepper
1 medium cabbage, shredded
3 or 4 red or green jalapenos (I used 1 serrano, out of deference to my
wife)
Heat a wide heavy pan over medium heat. Add meat and butter and cook,
uncovered, stirring occasionally, about 10 minutes, until the meat
gradually loses all its moisture and turns reddish brown. Stir in the
onions and cook them about 5 minutes, or until they begin to brown
around the edges. (I used red onions, which, as I have discovered, most
shoppers in my M.E. market prefer). Stir in the pepper flakes, paprika,
pepper paste (if you like), and tomatoes; cook 1 or 2 minutes. Add 3/4
c. meat stock or water,season with salt and pepper, cover.
In the meantime, wash, quarter and core the cabbage. Shred it coarsely.
When the meat is cooked, stir in the cabbage and jalapenos, cover and
cook 5 minutes, or until the cabbage is cooked. As it cooks, check the
liquid level and add small amounts of liquid if necessary (I never had
to add any.). The dish should not be watery, but should have an ample
amount of sauce. Serve hot with crusty bread. (I served it over rice
with toasted pitas.)
If you, perchance, do not live near a good Middle Eastern market, here
is a recipe for red pepper paste:
5# sweet, red peppers and/or pimentos
red jalapenos (optional)
Salt (2 tbsp. for each 5 # of peppers)
{This sounds like a lot of pepper paste, but the Turks and Armenians use
it in just about everything except sweets, it seems.)
Remove tops, ribs and seeds from peppers (for a very hot paste leave
jalapeno seeds), and chop them with a meat grinder or food processor.
Simmer for 15 minutes with just enough water to keep them from burning.
Mix in the salt and put the pepper pulp in large, shallow noncorroding
trays or containers, cover with cheesecloth to keep out the insects and
dirt, and set in direct sunlight for several days until reduced to a
paste, stirring every day. Spoon into clean jars, cover with a film of
olive oil, tie cheesecloth over jars, and store. The pepper paste will
keep several months at room temperatures.
I don't know how many of you are familiar with Turkish cooking, but it
was a real revelation to me and my wife. It is savory, often spicy, and
always delicious.
Both of these recipes may be found int Ayla Algar's wonderful book,
_Classical Turkish Cooking: Traditional Turkish Food for the American
Kitchen, HarperPerrenial, N.Y., 1999; first, hardcover edition, 1991.
About $15.00.
The recipe for Cabbage Stew is on p. 140; the recipe for Red Pepper
Paste is found on p. 156.
Enjoy! It will bring sweat to your brow and a smile to your face on any
winter day...or any time of year.
If you serve it to non-chileheads, be sure to have a bowl of sour cream
or plain yogurt on hand to temper the heat. I found, on its reheating
the following day, that the sour cream which Vivian preferred, made a
lovely addition when stirred in after reheating.
You might even stir some plain yogurt into the dish if you are
reheating, being sure to mix in some egg yolk and a pinch of salt into
the beaten yogurt to prevent it from curdling when cooked.
Ron, usually lurking, in Van Nuys, CA