Download Cooking The Mediterranean Way: Culturally Authentic Foods by Alison Behnke, Anna Christoforides, Lazaros Christoforides PDF

By Alison Behnke, Anna Christoforides, Lazaros Christoforides

From delectable Lebanese meze (appetizers), flavored with garlic, lemon, and mint, to Italy's pastas and pizzas, to the wealthy lamb dishes of Morocco, the Mediterranean is actually a diner's satisfaction.

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Additional info for Cooking The Mediterranean Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Return chicken to pot and heat through. 5. ** Preparation time: 10 minutes (plus overnight soaking time) Cooking time: 11⁄2 to 13⁄4 hours Serves 4 to 6 Stuffed Grape Leaves/ Dolmádes (Albania, Greece, Turkey, Middle East) In the eastern Mediterranean, grape leaves for this recipe are usually picked right off the vine and used that same day. Even if you use bottled grape leaves, you can still enjoy a plate of these delectable little packets, which can be served as a main course or as an appetizer for a larger group of people.

Preparation time: 20 minutes Cooking time: 1 hour Serves 4 to 6 45 Norma’s Pasta/ Pasta alla Norma (Italy) This classic Sicilian dish is a specialty in Catania, a city on the island’s northeastern coast. It is said to have been named in honor of Vincenzo Bellini, a Catania native who composed the famous opera Norma in about 1831. 2 eggplants, cut into slices ø-inch thick 1 tbsp. plus æ tsp. plus 1 tbsp. salt 3 tbsp. plus 1¥ tbsp. olive oil 1 small yellow onion, chopped 3 cloves garlic, minced 6 to 8 fresh tomatoes, peeled* and diced, or 28 oz.

Using a ladle, place about ø c. batter into pan. Swirl pan to cover surface with a thin, even layer of batter. Cook 2 to 3 minutes, or until the blintz looks dry and the surface begins to bubble. 3. Use a spatula to remove blintz to a paper towel. Continue with remaining batter. If batter begins sticking, melt a bit more butter in the pan. 4. When finished, lay a blintz on a flat work surface. Place about 2 tbsp. filling in the blintz’s center and roll it up, tucking the open ends underneath the roll.

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