О вкусной и мистической пище

[kopernick]

Отсюда - Poetry in every plate
http://www.latimes.com/features/food/la-fo-sufi22mar22,1,2581419,full.story?coll=la-headlines-food

Рецепты блюд, упоминаемых в поэзии Руми.


O God, I am your spinach — cook me sour or sweet, however you wish

Rumi

**

Sour spinach

Total time: 1 hour, 25 minutes

Servings: 4

Note: From "Sufi Cuisine" by Nevin Halici. Pomegranate molasses is available in Middle Eastern markets.

1 1/4 pounds spinach (about 2 bunches), stemmed

3 tablespoons butter

1 onion, minced

1/2 pound boneless lamb, cut into 1/2 -inch pieces

1/4 cup bulgur

1 teaspoon salt

1/4 cup pomegranate molasses or to taste

1. Wash, drain and chop the spinach. Set aside.

2. Melt the butter in a large saucepan over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the lamb and brown with the onions, about 5 minutes. Add 2 1/4 cups water and simmer until the lamb is quite tender, 30 to 40 minutes.

3. Stir in the bulgur and salt and add the spinach. Cover and cook over low heat until the spinach is done, 8 to 10 minutes.

4. Stir in the pomegranate molasses. Bring the mixture to a boil, remove from the heat and let stand 10 minutes before serving. Serve with rice.




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Each serving: 289 calories; 15 grams protein; 22 grams carbohydrates; 4 grams fiber; 16 grams fat; 9 grams saturated fat; 60 mg. cholesterol; 698 mg. sodium.

*

Sweet spinach

Total time: 50 minutes

Servings: 4

Note: From "Sufi Cuisine" by Nevin Halici. Pekmez is available at Middle Eastern markets.



1/2 pound fatty lamb ribs

(riblets)

2 tablespoons garbanzos, soaked overnight

3/4 teaspoon salt

1 1/4 pounds spinach (about 2 bunches), stemmed

2 tablespoons butter

1/4 cup red wine vinegar

1/2 cup pekmez (grape molasses)

1. Cut each riblet in half. Put the meat and garbanzos in a medium pot; add 2 1/4 cups water. Bring to a boil, reduce the heat to low and simmer until tender, about 30 to 40 minutes, removing any scum that comes to the top. Add the salt and cook 5 minutes more. Remove the meat and beans from the water. Strain the cooking liquid and skim excess fat from the surface. Reserve 1 cup and discard the rest.

2. Wash, drain and chop the spinach. Put the spinach in a large pot with the reserved 1 cup cooking liquid, butter, vinegar and pekmez. Bring to a boil; reduce the heat to simmer and cook, covered, until the spinach is soft, 8 to 10 minutes.

3. Stir in the meat and garbanzos and cook over medium heat until warmed through. Serve with rice.


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Each serving: 233 calories; 11 grams protein; 25 grams carbohydrates; 3 grams fiber; 10 grams fat; 5 grams saturated fat; 37 mg. cholesterol; 323 mg. sodium.

**

Hassaten pilaf

Total time: 1 hour, 50 minutes

Servings: 5 or more

Note: From "Sufi Cuisine" by Nevin Halici.

Meat stock

1/2 pound lamb scraps or 1 pound lamb bones

1/4 onion

1/4 carrot

1 peppercorn

1/2 teaspoon salt



Put 2 1/2 cups water, the lamb, onion, carrot, peppercorn and salt in a saucepan. Bring to a boil, reduce the heat to simmer and cook, covered, 1 hour. Strain. Makes 2 1/4 cups.

Pilaf

1 1/2 cups long grain rice

Salt

1 1/2 pounds boneless lamb, cut into 1-inch chunks

1/2 cup butter (1 stick)

3 onions, sliced

1 tablespoon pine nuts

2 cups julienned carrots

1 cup cooked garbanzos

1 tablespoon currants, soaked in water 30 minutes

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground cardamom

1 1/2 cups peeled grilled chestnuts, in season (optional)

2 1/4 cups meat stock

1. Soak the rice in 2 cups hand-hot water salted with 1 tablespoon salt until the water is cool. Drain.

2. Wash the meat, pat dry. Sprinkle with one-half teaspoon salt. Fry it in a pan without grease until the juices it exudes dry up. Set aside.

3. In a separate saucepan, melt the butter, add the onions and pine nuts and fry until the onions are golden brown. Add the carrots and fry until they soften. Add the garbanzos, currants, cinnamon, cloves, cardamom and one-fourth teaspoon salt. Remove from the heat. Stir in the optional chestnuts and reserved meat.

4. Wash the rice in several changes of water until the water runs clear. Ladle a layer of the carrot-meat mixture into the bottom of a saucepan. Cover it with a layer of rice, and repeat with layers until the ingredients are used up; the last layer should be meat and carrots. Place a plate or flat lid slightly smaller than the diameter of the pot on top of the meat to keep the layers separate as they cook.

5. Bring the meat stock to a boil and trickle it over the plate or lid. Bring the pot to a boil, then reduce the heat to medium-low, cover the pot, keeping the plate or flat lid in place, and cook, checking occasionally, until all the liquid has been absorbed and small craters appear in the rice, about 12 to 14 minutes. Remove the plate or flat lid.

6. Cover the pot lid with a clean dishtowel and replace firmly on the pot. Lower the heat to lowest setting and continue to cook for 15 minutes.

7. To serve, place a serving dish upside down over the top of the pot. Holding the pot and dish firmly together, turn the whole thing over so that the pilaf comes out on the plate.


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Each of 5 servings: 579 calories; 19 grams protein; 71 grams carbohydrates; 6 grams fiber; 24 grams fat; 13 grams saturated fat; 75 mg. cholesterol; 913 mg. sodium.