STUFFED CABBAGE LEAVES WITH GROUND BEEF
Ingredients:
- 1 head of green cabbage ( ~3,5 lb )
- 1/2 lb of ground beef
- 15 tbsp of rice ( 1tbsp of rice for every three piece of cabbage leaves )
- 2 tbsp of extra fine bulgur
- 2 tbsp of tomato paste
- 1 tbsp of red pepper paste
- 1 medium size of onion
- 1 fresh banana pepper
- 6 cloves of garlic
- 4 tbsp of lemon juice
- 1 tsp of black pepper
- salt
Put the cabbage in a large pot and cover it with cold water. Turn the heat on high, bring it to boil and turn the heat down to medium high. Boil it for three to four minutes until the outer leaves start to loosen. Remove the soft leaves from the core.
Return the cabbage head to the pot.
Repeat the first step until all leaves are removed.
Place all of the leaves on a large tray. Let them cool for ten minutes.
Once all leaves cool down, remove the center stalks from the leaves. Cut the large leaves into three triangular parts.
Cut the small leaves into two equal parts.
Place all of them on a large plate and set a side. (
It will be around 55 pieces.)
Meanwhile, take onion, banana pepper, and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, bulgur, beef, tomato paste, red pepper paste, lemon juice, black pepper, and salt) into the mixing bowl and mix it until well combined.
Take one piece of leaves. Place one tbsp of filling on the larger side of it and fold the sides inside and roll it. Repeat this step for all off the pieces.
Place them in a large pot and cover with boiling water. Take the pot to the stove top and turn the heat on high and bring it to the boil. Once it starts to boil, turn the heat down to low and cover the lid. Let it simmer for one hour and turn the heat off. Let it rest for half an hour and serve it warm.
MEAT BALLS WITH RICE
Ingredients:
- 1 lb ground beef
- 4 tbsp of rice
- 1 cup of cold water
- 1/2 of bunch parsley (chopped )
- 1 medium size of onion (chopped )
- 3 eggs
- 1/2 tsp of black pepper
- salt
- 1 cup of all purpose flour
- 3/4 cup of vegetable oil
Take the rice in a small pot and add 1 cup of cold water on it. Turn the heat on medium high, bring it to the boil and turn the heat down to low. Turn the heat off when rice is cooked. Drain the rice well and let it cool. Take rice, ground beef,parsley, onion, 1 egg, black pepper, and salt into the mixing bowl. Knead them all until well combined. Cover the bowl with plastic wrap and let it rest for 1 hour in the refrigerator.
Take the bowl from refrigerator and take small parts ( about the size of an egg ) of mixing and give them a shape of egg and make them flat with your palms.
Place vegetable oil on frying pan and turn the heat on medium high. Place flour in a bowl and take the other two eggs into another bowl and beat it.
Take one meatball, dip it first flour then dip it into egg and place it frying pan. Fry both side of meatball. Repeat this step for all of the meatballs.
MEAT BALLS WITH BULGUR
Ingredients:
- 1 lb fatty ground beef
- 1/2 cup of extra fine bulgur
- 1 medium size onion
- 5 cloves of garlic
- 1 tbsp of dried mint
- 1 tbsp of ground red pepper
- 1/3 cups of boiling water
Take bulgur in a large mixing bowl and pour the boiling water on it and mix. Cover the lid and let it rest for 15 minutes. Take bulgur and the other ingredients in a bowl of food processor and process it for 15 minutes or until it is well combined.
Take small part ( about the size of an egg ) of mixing and give them a shape of small ball and make it flat with your palms.Preheat the grill to medium-high. Place them on the grill and cook both side until they are golden brown.
ORZO SOUP WITH GROUND BEEF
Ingredients:
- 1/3 lb ground beef
- 1/2 cup of orzo pasta
- 1 tbsp of tomato paste
- 1/2 tbsp of red pepper paste
- 2 tbsp of chopped parsley
- 2 tbsp of vegetable oil
- 5 cups of boiling water
- salt
Take vegetable oil and beef in a medium pot and turn the heat to medium high. Cook it until the beef absorbs all of its juice, stirring occasionally. Add tomato and pepper paste. Stir and cook for 5 minutes. Add boiling water and orzo in to the pot and bring it to the boil. Turn the heat down to low. Cover the lid and simmer it for 25 minutes and turn the heat off. Add chopped parsley and salt. Stir and cover the lid. Let it rest for 10 minutes before serving.
Put the cabbage in a large pot and cover it with cold water. Turn the heat on high, bring it to boil and turn the heat down to medium high. Boil it for three to four minutes until the outer leaves start to loosen. Remove the soft leaves from the core.
Return the cabbage head to the pot. Repeat the first step until all leaves are removed. Place all of the leaves on a large tray. Let them cool for ten minutes.
Once all leaves cool down, remove the center stalks from the leaves. Cut the large leaves into three triangular parts.
Cut the small leaves into two equal parts.
Meanwhile, take onion, banana pepper, and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, bulgur, beef, tomato paste, red pepper paste, lemon juice, black pepper, and salt) into the mixing bowl and mix it until well combined.
Take one piece of leaves. Place one tbsp of filling on the larger side of it and fold the sides inside and roll it. Repeat this step for all off the pieces.
Place them in a large pot and cover with boiling water. Take the pot to the stove top and turn the heat on high and bring it to the boil. Once it starts to boil, turn the heat down to low and cover the lid. Let it simmer for one hour and turn the heat off. Let it rest for half an hour and serve it warm.
