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How To make Papoutsakia with Meatballs
Karen Mintzias 1/2 lb Ground beef
2 ts Fresh oregano; chopped
1 Garlic clove; finely minced
Salt to taste 1/4 c Olive oil
1 lg Onion; diced medium
8 sm Zucchini; cut in 1/2" pieces
5 Garlic cloves; finely diced
1 1/2 tb Fresh oregano; chopped
12 oz Tomato paste
12 oz Tomato sauce
2 qt Water
1 c Rice, cooked
In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1 clove of minced garlic, and the salt. Mix the ingredients together with your hands so that they are well combined. Roll the meat into 1" round meatballs. Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake them for 8 minutes, or until they are pink in the middle. Set the meatballs aside. In a large stockpot place the olive oil and heat it on medium high until it is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or until the onions are clear. Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and saute them for 2 minutes. Add the tomato paste and tomato sauce. Stir the ingredients together and cook the ingredients for 2 minutes. Add the water. Bring the liquid to a boil and then reduce the heat to low. Simmer the soup for 45 to 60 minutes, or until the desired consistency is achieved. Add the meatballs and the cooked rice. Add more salt if necessary. Source: La Rive Gauche - Palos Verdes, California. California Beach Recipe ~ by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
How To make Papoutsakia with Meatballs's Videos
How To Make Moussaka-Stuffed Eggplant (Papoutsakia) | Rachael Ray
Watch Rach prepare papoutsakia—little shoes in Greek—eggplant boats that she stuffs with ground lamb or beef, tomatoes and white sauce.
Papoutsakia: Stuffed Zucchini Boats with Béchamel
Print the recipe here:
Ingredients
2-3 baking potatoes, cut into 1/2 inch thick slices
4 zucchini
1/4 cup olive oil
salt and freshly cracked black pepper, to taste
For the Meat Filling:
1 pound ground beef
1 medium onion, finely chopped
1/4 cup olive oil
1 (15 ounces) can crushed tomatoes
4 garlic cloves grated
pinch of crushed red pepper flakes
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley, optional
For the Béchamel Sauce:
1/4 cup olive oil
1/4 cup all-purpose flour
2 cups whole milk
salt, to taste
black pepper, to taste
1/4 teaspoon ground nutmeg
2 eggs
about 2 cups shredded parmesan cheese or kefalograviera
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the zucchini in half and scoop out the pulp leaving a half-inch border. Chop up the pulp and set aside.
Place the potatoes in a 9 by 13-inch baking pan. Drizzle olive oil over them and season both sides with salt and pepper. Roast them in the preheated oven until fork-tender. About 25 minutes.
Place the zucchini boats on top of the potatoes and drizzle them with olive oil. Season lightly with salt and bake them for about 10 minutes so that they can soften a little bit.
Make the meat sauce: Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for a few seconds. Add the ground meat and season with salt and pepper. Break the meat up and cook until no longer pink. Add the zucchini pulp and cook until softened. Add the crushed tomatoes and the crushed red pepper flakes. Cook over medium heat for about 15 minutes or until the sauce thickens. Add the dried oregano and parsley. Taste and adjust the seasoning if needed.
Make the Béchamel Sauce: Combine the oil and flour in a saucepan. Cook over medium heat for a few minutes to toast the flour. Add the milk, salt, pepper, and nutmeg. Whisk together and cook until the mixture comes to a boil and thickens. In a small bowl, add the eggs and whisk them together. Add some of the hot cream mixture to the eggs a little bit at a time to temper the eggs. whisk together until smooth and add it to the saucepan. Whisk together and mix in the paresan cheese. Set aside.
Assemble the Zucchini Boats: Fill the zucchini boats with the meat sauce. Pour the bechamel on top.
Bake uncovered for 45 minutes to an hour or until the zucchini is fork tender. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Turkish Stuffed Eggplants - How to make Karniyarik
Today's dish is Karniyarik which means split belly in Turkish and as you may guess, these fried eggplants are cut and stuffed with a ragout like, rich ground beef mixture with spicy, aromatic onions, chilies and tomatoes. Finished in the oven with a tomato chili sauce, this dish is one of the favorites of many Turkish people and is usually served with (pilav) Turkish rice and cacik (yogurt with garlic, herbs and cucumber).
Hope you enjoy this 4K ASMR video with a detailed, step by step recipe of this classic vegetable soup from Turkey!
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Ingredients:
• 3 - 4 eggplants (medium to small size), approx. 1 kg
• 1 onion
• 300 g ground beef
• 4-5 green chili
• 2 cloves of garlic
• 2 tomatoes
• ½ cup parsley chopped
• 4 tbsp olive oil
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp chili flakes
• 1 tsp salt and 1 tsp black pepper to season
#stuffedeggplants #karniyarik #turkishfood
HOW TO MAKE STUFFED EGGPLANTS - PAPOUTSAKIA @therealgreekchef
Eggplant Meatballs recipe stuffed with homemade Cheese - Very easy and tasty recipe with Aubergine????
Before the eggplant season ends, I'm going to propose you a classic of Italian cuisine, but with an extra ingredient: Eggplant Meatballs with Cheese Filling ????
In this video I'm going to use the homemade Paneer, you can use the cheese you prefer ????
Ingredients:
Eggplant 3 or 850 g
Egg 1
Breadcrumbs 4 tbsp
Parmesan 4 tbsp
Flour 4 tbsp
Mint or Parsley
Salt 1 pinch
Pepper 1 pinch
Cheese that you like
Fry oil
Here, on my website, you will soon find the written recipe:
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Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Ciao a tutti! Oggi vi presento una deliziosa ricetta di melanzane, che adoro tantissimo! Melanzane ripiene di pollo e peperoni al forno con il sugo di pomodoro, sono perfette per pranzo o cena. Le adorerà tutta la famiglia! Bastano pochi semplici ingredienti per preparare un piatto sano e molto gustoso. Melanzane fatte in questo modo le preparo molto spesso e non mi stanco mai di mangiarle! Provate questa super deliziosa e facile ricetta di melanzane ripiene al forno e fatemi sapere nei commenti cosa ne pensate! Buon appetito amici!
Ingredienti:
- 5 melanzane
- 1 peperone
- 1 cipolla
- 2 spicchi d'aglio
- 300 gr di petto di pollo
- 600 ml di polpa di pomodoro
- 20 gr di parmigiano
- Sale, pepe, paprika, origano
- Olio d'oliva
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