www.byzcath.org Forums General Discussions Town Hall Food - Recipes Eggplant and Portobello Schnitzel

All right, guys, here's why I hope would be a good Great Fast dinner for those that like Oktoberfest style food but falling into abstinence and fasting guidelines (hopefully). Now I might be playing on my huge German heritage here, but here goes:

From this site: http://www.vegetariantimes.com/recipe/eggplant-and-portobello-schnitzel/


Now I'm not sure what the best substitutes would be for the eggs and butter to abstain from the by-products and dairy from this, but...all in all, this would be a good fasting dinner, yet it would be something good to serve with sauerkraut, and maybe some potato pancakes with applesauce.

Oh my, oh my! Gotta get the stuff for William to make.

Oh this reminds me of one I saw yesterday.

Potato Kibbee
I think I would use pine nuts

Potato Kubbeh

by Shoghig Dermendjian-Nahabedian
Potato Kubbeh

by Shoghig Dermendjian-Nahabedian

Ingredients:

For the Kubbeh (Kibbeh) Dough you need:
2 Large Potatoes
1 Cup of Cracked Wheat (Bulgur) And 1 Cup of warm water to soak it with.
1/2 to 1 Cup Olive Oil
Salt, Black Pepper and Allspice to taste

For the filling you need:
1 Diced Onion
1 Cup Chopped Walnuts
Salt, Black Pepper, Allspice and Sumac. You can substitute for the Sumac with One Tablespoon of Pomegranate Molasses.

Directions:
1. Wash, peel, dice and boil the potatoes until tender. Mash and mix with salt, black pepper, and allspice.
2. Add the already soaked cracked wheat and mix with the mashed potatoes. To mix together well, use your hands, this way you will get a feel of how wet or firm the dough is. Add the olive oil gradually.
3. In a pan sauté the chopped onions until translucent. Add the chopped walnuts and mix. Add the spices. At this point you can decide if you want to add the Sumac OR the Pomegranate Molasses.


To make the Potato Kubbeh in a pan ( Kubbeh bil Senieh):

Grease baking pan with oil. Flatten half of the potatoes and wheat dough in the baking pan. Spread the onion and walnut mixture. Add the top layer by flattening the dough into hand size pieces, add on top. At the end smooth the top layer by wetting your hand in little water. Cut into squares or diamond shape before baking. You may drizzle with oil on top.
Bake in a preheated oven at 450 degrees F for about 15-20 minutes or until the edges are brownish in color . Make sure the top layers has a nice golden color.

I don't know if I would like this or not.


Vegan Kubbe in tomato sauce

by Shoghig Dermendjian-Nahabedian
Vegan Kubbe in tomato sauce

by Shoghig Dermendjian-Nahabedian

For the Kubbeh:
2/3 cup coarse semolina
1/3 cup fine semolina
1 cup fine bulgur
1 tablespoon mint powder
Salt to taste
1 tablespoon pepper paste
1-2 tablespoon tomato paste
1 cup water

Sauce:
4 tablespoon vegetable oil
1 onion chopped finely
3 tablespoon tomato paste
1 tablespoon pepper paste
Salt
1 can chickpeas or ½ cup macaroni (cooked)
2 ½ tablespoon water
1 tablespoon mint powder
Juice of a lemon
1 garlic mashed

Method:
Mix all the dry ingredients. Add pepper and tomato paste. Add water mix and let it rest for ½ hour. Knead the mixture (it should have the consistency of kubbeh, add water if needed). Shape into marble sized balls and set aside.
Fill 2/3 of a saucepan with water. Drop the kubbeh in the water. Bring back to boil and simmer for 15-20 minutes.
Meanwhile prepare the sauce. In another saucepan fry the onions in vegetable oil till translucent. Add the chickpeas the tomato and pepper paste adjust the salt and add the water. Bring to boil. Let simmer 8-10 minutess. Add the kufta, lemon juice, garlic and mint and boil for another 5 mins.

Now this is a healthy brownie


"NO-BAKE BROWNIE WITH DATES & PINE NUTS "

INGREDIENTS:

2 cups shelled walnuts
½ cup natural cocoa powder
¼ teaspoon salt
Seeds scraped from ½ of a vanilla bean
2 ½ cups dates, pitted
½ cup pine nuts

PREPARATION:

Blend walnuts in food processor on high until finely ground.

Scrape down sides of bowl; add cocoa, salt and vanilla seeds, pulsing until combined.

Add dates and process on high speed until mixture comes together.

In a 9” round cake pan, fold pine nuts into brownie “batter” until evenly distributed.

Press “batter” into cake pan with the flat side of a rubber spatula, or the bottom of a dry measuring cup.

Freeze for thirty minutes, sparsely sprinkle top of brownies with cocoa powder and cut into 8 or 12 triangular shaped pieces. They’re ready to eat, straight out of the freezer!

Published by Kristin Sorensen via myspicesage.com

Yummy!


" LENTEN APPLE CAKE "

INGREDIENTS:


6 medium apples, peeled, cored, sliced
1 1/2 cups sugar
3 cups flour
1 tsp salt
1 tsp baking soda
2 teaspoons apple pie spice
1 teaspoon vanilla
1 cup oil
powdered sugar, for sprinkling
(You can also add 1 cup of nuts or raisins if desired)


PREPARATION:


Pre-heat oven to 350 degrees.
Place apples and sugar in pot and simmer until sugar begins to melt. Do not boil apples. Remove from heat.
Combine, flour, spices, salt, (and nuts & raisins if using).
Add oil and vanilla to apples sugar mixture and blend well.
Add to flour mixture and mix until well blended. Batter will be thick.
Spread evenly in a greased pan (I prefer bundt pans for this cake).
Bake for 45-50 minutes.
When completely cooled, sprinkle with powdered sugar.
See Translation

This is the one I started looking for fir Neil . I bet it is so good.



THE ART OF ARMENIAN & MIDDLE EASTERN COOKING shared THE ART OF ARMENIAN & MIDDLE EASTERN COOKING's photo.
February 15
" PUMPKIN KIBBEH "
" PUMPKIN KIBBEH "

Recipe + Photo by MAG @ Hommus 'w Tabbouli

This recipe can be made into Kibbeh balls and fried too. This time I decided to bake it in the oven. This vegetarian recipe is healthy and full of nutrients.

Makes about 5 servings (in a 9x9 inch baking pan):

For the kibbeh:
2 cups of cooked pumpkin ( I used the ready spiced canned pumpkin)
2 cups of fine bulgur wheat
1 cups of wheat flour
1 egg
Salt & pepper to taste
1 teaspoon of allspice

For the filling:
2 cups of cooked spinach
2 cups of cooked chickpeas
1 chopped onion
1/2 cup of pine nuts or chopped almonds
Some olive oil (about 2-3 tablespoons)

1 tablespoon of vegetable oil to rub the bottom of the pan (even if it's non-stick)

- Mix all the ingredients of the kibbeh and refrigerate for half an hour. Meanwhile, prepare the filling. In a skillet, add olive oil and onions and nuts let all cook for a couple of minutes or until the nuts start to brown a bit, then add the cooked spinach, then chickpeas, spices, salt & pepper. Cook until the ingredients combine together for like another couple of minutes.
- Get the kibbeh mix and divide in 2 parts and spread the first part in the baking pan, add the filling then add the second layer, making sure that the same thickness is applied, same as any kind of pie made.

Bake in a 400F oven until it's fully cooked and golden browned on top, which is from 30-40 minutes depending on the oven.

Serve with any green salad of your choice.

As soon as I can get up and out, I wan't to try Bob's recipe with the egg plant and mushroom!

If you are on FB here is a link to the page those recipes are on.
https://www.facebook.com/ARMENIANANDMIDDLEEASTERNCOOKING