Irak//Iraq
Bonjour !
Nous revoilà partis dans ce tour du monde culinaire ! Notre arrêt cette semaine se fait en Irak. Pour la semaine prochaine, Carol-Ann a commenté que nous devrions retourner en Afrique. J'ai tiré le Cap Vert. Ecrivez-moi sur quel continent vous voulez partir pour la semaine suivante :) Dites-moi aussi si vous voulez que je fasses des recette précises du Cap Vert !
- Sandwich irakien : https://www.latendresseencuisine.com/sandwich-aubergines-et-oeufs/
Je n’ai pas mis les 2 oeufs durs.
- Salade irakienne : https://www.196flavors.com/fr/irak-kubbahs-au-boulghour-et-salade-irakienne/
- Kubbah de boulgour : https://www.196flavors.com/fr/irak-kubbahs-au-boulghour-et-salade-irakienne/ J’ai remplacé la viande hachée d’agneau par du haché végétal, le blanc d’oeuf par 2 cuillère à soupe d’eau et 10 g de fécule de maïs.
//Hello !
Here we are, going on our cooking world tour again ! Our stop this week is in Irak. For next week, Carol-Ann told us to go back to Africa. I picked Cabo Verde from my little bottle. Tell me on which continent you want to go next week :) Tell me also if you want me to make precise recipes from this country !
Iraqi sandwich
Preparation Time : 20 minutes
Cooking Time : 10 minutes
For 2 people
Ingredients :
Pitas : 2 or Baguette : 1
Eggplant : 1 small one
Olive oil : 2 tablespoons
Tomato : 1 small one
Cucumber : a 7 cm one
Fresh onion : 1 or Red onion : ¼
Tahini : 2 tablespoons
Water : 3 tablespoons
Lemon juice : 1 small lemon
Garlic powder : 2 pinches
Salt : 1 pinch
Preparation :
Step 1
Wash the eggplant and remove the tail then cut in slices in the length. The slices should be around 1-2 cm thick. Put the eggplant slices on a microwave safe plate with a teaspoon of water and cover it. Put the plate in the microwave during 4 minutes on high power and let it cool down.
Step 2
Pour the oil in a pan and sauté the eggplant slices until they and gold on both sides. Salt lightly.
Step 3
Pour 2 tablespoons of tahini in a very small bowl and add the lemon juice and garlic powder. Add salt and 3 tablespoons of water. Mix together, your sauce is ready.
Step 4
Cut the tomato in cubes. Pell the cucumber and cut it in cubes too. Put the tomato and cucumber in a bowl then pour the sauce on top of it and mix everything.
Step 5
On a pita bread, pour half of the eggplant slices. If you choose the baguette, cut it in two halves and put half of the eggplants slices in each.
Step 6
Add 4 tablespoons of the tomato and cucumber salad. Add a little of parsley and some onion rings. Pour some more sauce on top of it.
Step 7
Roll the sandwich and enjoy ! :)
Iraqi salad
For 6 people
Ingredients :
Tomatoes : 3
Celery : 1 branche
Shallots : 2
Romaine leaves : 4
Fresh mint leaves : 4
Parsley : 2 branches
Black olives : some
Curry : 2 pinches
Lime juice : 1 lime
Olive oil : 3 tablespoons
Salt and pepper
Preparation :
Step 1
Cut the tomatoes, celery, romaine and shallots in tiny pieces. Chop the parsley and mint with scissors.
Step 2
Add the curry and black olives. Add salt and pepper.
Step 3
Season with lime juice and olive oil.
Bulgur kubbah
For 6 people
Ingredients :
Crust :
Thin bulgur : 250 g
Thin semolina : 50 g
Veggie ground : 100 g
Water : 2 tablespoons
Cornstarch : 10 g
Cumin : 1 teaspoon
Salt : ½ teaspoon
Pepper
Stuffing :
Veggie ground : 250 g
Fresh onions : 2
Parsley : 1 bunch
Ground cardamom : ¼ teaspoon
Cumin : ½ teaspoon
Cinnamon : ¼ teaspoon (optional)
Pine nuts : 30 g
Oil : 3 tablespoons
Salt
Ground hot chili
Preparation :
Step 1
Stuffing : Chop the onions and sauté them over low heat in some oil. Add the veggie ground and cook for 3 minutes over high heat and 15 minutes over medium heat without cover, stiring from time to time. Add the spices, mix well then remove from the heat. Let it cool down.
Step 2
Roast the pine nuts on a pan. Chop the parsley with scissors. Add both of those to the stuffing?
Step 3
Crust : In a bowl, pour the bulgur and semolina. Pour 200 mL of boiling water on top of it, stir quickly and let it expand during 10 minutes.
Step 4
With wet hands, add the veggie ground, salt, pepper, spices, water and cornstarch. Use a hand-held blender to mix everything together to get a thin and malleable dough.
Step 5
Shape the kubbahs : Put all your bowls close to you before beginning the shaping process : dough, stuffing and a big bowl of water to have wet hands at all time. Form first some dough piles which have the shape and size of an egg.
Step 6
With a thumb, dig and flatten the dough to get a conical shape. Put the stuffing in it. Close by rolling the kubbah between your hands to get a stick whose ends are a little pointy.
Step 7
Fry the kubbahs in a depp pan and a big oil bath.
Step 8
Remove the kubbahs from the oil and put them in a metal strainer on top of a small bowl to get rid of the oil.
