Mediterranea II

“Mediterranea” is a collection of Mediterranean flavours and recipes …

One blog for every country overlooking the Mediterranean coast.
Last year, there were nine recipes, nine blogs from Cyprus, Turkey, Israel, Lebanon, Syria, Algeria, Morocco, France and Italy.
This is the “second edition” and blogs from Greece and Croatia will partecipate too … may be someone from Spain or Egypt will send her/his recipe in february or in june… a good reason to come back to visit Mediterranea!
Obviously, also if “Il Luppolo Selvatico” is an italian blog, neither the blogs nor the recipes are in Italian. Some are in English, others in French.
However, this should not be a problem: some blogs have a fairly faithful translation to make pleasant the “travel” from a tajine to a lebanese pesto …

Enjoy!!!

 

***Syria***

Paris-Alep Saveurs de Syrie, de France et d’ailleurs

Halawet el jeben – Douceur au fromage

Ricetta di Arwa

Je publie enfin un dessert typiquement syrien, le premier sur le blog! La Halawet el jeben [ حلاوة الجبن ], que l’on peut traduire par douceur au fromage est une spécialité du centre de la Syrie: des villes de Hama et Homs. C’est un dessert ancestral mais comme nombre de pâtisseries syriennes, il n’est pas confectionné par les maîtresses de maison mais par des pâtissiers. L’ingrédient principal de cette douceur est le fromage que l’on retrouve aussi dans d’autres spécialités syriennes sucrées. Elle se présente sous la forme de mini roulés farcis de echta (crème de lait), arrosés de sirop de sucre à l’eau de fleur d’oranger. Un cheesecake oriental!
C’est un de mes pêchés mignons! Un dessert qui me ramène à mon enfance et aux vacances d’Eté, unique période durant laquelle je pouvais le savourer (car ma mère ne le faisait pas) et je me rappelle de mon grand-père me demandant « Tu veux que je te ramène quoi en rentrant? », je lui répondais toujours »Halawet el jiben », de loin ma gourmandise préférée…
Ce dessert demande pas mal de technique (comme vous pouvez le voir sur la vidéo ci-dessous). Je vous livre ici une recette facile qui m’a été donnée par Rania, une amie syrienne (damascène) de la famille. J’ai souvent goûté la Halawet el jeben chez elle et je n’ai pas manqué de lui demander le secret de sa confection…

NB:
– Tous les fromages de la recette sont des fromages italiens que l’on trouve très facilement dans les supermarchés ici en France, c’est ce qu’il y a de plus proche de la version syrienne.
– Le sirop de sucre ne se verse qu’au moment de servir, sinon les roulés risquent de dégager de l’eau. (En Syrie, lorsque vous achetez un plateau de Halawet el jeben à emporter, on vous donne une petite boîte en plastique contenant le sirop, il n’est jamais mélangé)
– Se conserve peu de temps.

Ingredients:

Roulé

  • 400 g de mozzarella (se vend en bloc de 400g, c’est mieux que les boules qui baignent pas dans l’eau);
  • 3/4 de tasse de semoule fine (~ 150g);
  • 3/4 de tasse d’eau + eau de fleur d’oranger (50/50) (~ 200 ml).

Farce

  • 250 g de ricotta;
  • 250 g de mascarpone.

Pour servir

  • sirop de sucre à l’eau de fleur d’oranger : une tasse de sucre + une tasse d’eau + 2 c.s d’eau de fleur d’oranger + qq gouttes de jus de citron;
  • pistaches non salées moulues.

Préparation

Préparer le sirop:
dans une casserole faire chauffer le sucre, l’eau et l’eau de fleur d’oranger. Porter à ébullition et laisser bouillir plusieurs minutes jusqu’à ce que le sirop s’épaississe (il ne faut surtout pas qu’il colore). Ajouter le citron.
Préparer 2 plateaux rectangulaires (environ 25*35 cm), ou mieux une plaque de marbre et verser du sirop froid, l’étaler sur la surface.

La farce:
fouetter la ricotta et le mascarpone pour les assouplir. Réserver de côté.
Hâcher la mozzarella (au robot).
Dans une poêle/sauteuse (non adhésive c’est important!), faire revenir la semoule quelques minutes, jusqu’à ce que son odeur se sente (ne pas attendre que ça se colore), ajouter alors le fromage. Mélanger et ajouter de suite les liquides (eau + eau de fleur d’oranger).
Mélanger vigoureusement jusqu’à obtenir un bloc de pâte. Retirer du feu.
Déposer la moitié de la pâte sur le premier plateau, tremper vos mains dans du sirop froid et étaler sur toute la surface. Répéter l’opération sur le second.
Ajouter la farce sur un côté, sur toute la largeur (la pâte aura déjà eu le temps de refroidir sinon attendre un peu). Rouler (faire 2 tours), couper le premier roulé obtenu. Répéter l’opération. On obtient 4 roulés par plateau (vous pouvez au préalable couper 4 rectangles puis ensuite former vos roulés).
Réserver au frais.

Sortir les roulés quelques temps avant de servir (pour que la farce soit fondante).
Les couper (de la taille d’une bouchée), saupoudrer de pistaches et arroser de sirop de sucre (ater) au dernier moment.

Sahten ! Bon ap’ !

2010 Recipe – Kebbé me’liyyé by Paris-Alep, saveurs de Syrie, de France et d’ailleurs

 

***Cyprus***

Dreams of Cakes

Kolokassi (a traditional Cypriot dish)

Ricetta di Eftychia

According to my taste this is a delicious casserole meal. According to my father’s opinion, this is just something to fill in stomach. I think its worth trying it… Here are the ingredients and the method of preparation:

Ingredients:

  • 1kg pork cubes;
  • 1kg taro (kolokassi);
  • 5 sticks of celery, chopped;
  • 2 large onions, finely chopped;
  • 1 cup tomato juice;
  • ½ a cup of hot water;
  • Salt & pepper to taste;
  • Olive oil for frying;
  • 1 tsp lemon juice.

Preparation Method:

To prepare cut the ends of kolokassi and peel the skin.
With a wet towel clean it. Never wash kolokassi with running water.
With a sharp knife, cut across (2 cm thick) halfway then break off. Repeat to the end.

Note: if slices are cut all the way across without breaking off, the vegetable will melt while cooking.

Heat the olive oil in a saucepan and brown the meat (8 -10 minutes).
Transfer onto a dish.
Gently fry onion in olive oil until soft then add the kolokassi and celery. Fry all together for 5 – 10 minutes or until they start to change colour.
Add the lemon juice.
Pour tomato juice and hot water into the saucepan.
Add the pork cubes and season well. Ensure the food is covered in liquid (if not add some more hot water). Cover and simmer for 1-1 ½ hours until the liquid is reduced, and the meat and kolokassi becomes tender. Serve hot.

You can serve kolokassi with radishes and Greek salad.
You can also cook kolokassi with koupepia.
My grandmother, Eftychia, always cooked these two dishes together, and believe me, it was delicious!!!!

2010 Recipe – Kritharaki me Fakes kai Pasto (Orzo with Lentils and Pasto) by Kopiaste..to Greek Hospitality

 

***France***

Pâtisseries et Gourmandises – La cuisine cacher de Piroulie

Madeleines: 4 recettes testées

Ricetta di Margaret

Recette 1: Une recette de Lenôtre

J’ai trouvé cette recette sur ST où elle a remportée beaucoup succès puisqu’elle a donné lieu à 6 pages de commentaires et a été testée et réussie par plusieurs personnes, et sur Marmiton où elle a eu des commentaires dithyrambiques ainsi que chez Miam maman cuisine: c’est ma recette préférée.

Ingrédients:

  • 3 oeufs;
  • 130 g de sucre (moi j’ai mis 110 g de sucre et 2 sachets de sucre vanillé);
  • 20 g de miel doux;
  • 150 g de farine;
  • 125 g de beurre ou de margarine;
  • 1 pincée de sel;
  • 5 g de levure;
  • zeste d’1/2 citron ou d’orange ou vanille.

Réalisation:

– Faire ramollir le beurre au micro onde ou au bain-marie.
– Battre les oeufs avec le sucre, la pincée de sel et le miel jusqu’à ce que le mélange blanchisse et double de volume.
– Rajoutez la farine additionnée de levure.
– Terminez avec le beurre en pommade et éventuellement le zeste de citron, d’orange ou la vanille.
– Mettre la pâte au réfrigérateur au minimum 2 heures ou toute la nuit (c’est ce que je fais).

– Préchauffer votre four à 230° (240° dans la recette initiale) .
– Beurrer et fariner les moules (même s’ils sont en silicone).
– Remplir les alvéoles du moule à madeleines d’une cuillère à soupe de pâte sans l’étaler .
– Enfourner et baisser immédiatement à 200°( laisser 4 à 5 minutes à cette température d’après Lenôtre mais chez moi elles étaient trop cuites la première fois !).
– Au bout de 3 à 5 min, le centre de la madeleine forme une petite dépression: baisser encore le thermostat du four à environ 180° C et poursuivre la cuisson. A la place de la dépression, va se former le bombé caractéristique de la madeleine, la fameuse “bosse”.
– Lorsque les madeleines sont dorées et bombées (4 à 5 min supplémentaires), les sortir du four et les démouler immédiatement sur une grille pour les laisser refroidir.

Important: C’est le choc thermique (différence de température) qui va vous permettre d’obtenir une belle bosse donc il faut absolument laisser reposer la pâte au réfrigérateur.

Commentaires:
– La première fois elles étaient trop foncées avec une croûte trop croustillante: j’ai donc réduit les températures de cuisson de la recette initiale
– j’ai recouvert certaines brioches une fois cuite de chocolat : merci à Corinne pour cette idée (je vous conseille de visiter son blog!)
Pour cela faire fondre du chocolat et déposer 2 cuillères à soupe de chocolat (voir plus selon la taille de vos madeleines) dans chaque empreinte en l’étalant bien pour recouvrir toute l’empreinte et reposer immédiatement les madeleines cuites par dessus. Laisser prendre au frais jusqu’à ce que les coques soient bien fermes.

Recette 2: Madeleines à l’ancienne

Cette recette a obtenu d’excellents commentaires sur le site 750 gr et c’est celle qu’à adoptée mon amie Corinne.

Ingrédients:

  • 225 g de farine;
  • 160 g de sucre + 2 sachets de sucre vanillé;
  • 100 g de beurre ou de margarine;
  • 1 paquet de levure en poudre;
  • 4 oeufs (240 g environ);
  • 1 citron;
  • 1 pincée de sel;
  • beurre et farine pour les moules.

Réalisation:

– Sortir le beurre longtemps à l’avance pour le ramollir.
– Dans un bol fouetter les oeufs entiers avec le sucre, le sucre vanillé et le sel jusqu’à ce que le mélange blanchisse
– Rajouter le parfum choisi (vanille ou zeste de citron râpé) et la farine tamisée additionnée de levure et mélanger au fouet jusqu’à ce que le mélange soit homogène.
– Travailler un peu le beurre en pommade et l’incorporer délicatement au mélange précédent.
– Préchauffer le four th 8 (230°C).
– Beurrer et fariner les moules à madeleines même s’ils sont en en silicone et verser dans chaque alvéole l’équivalent d’une cuillère à soupe de pâte (l’alvéole doit être remplie aux 3/4). Enfourner et cuire environ 7 min puis baisser le thermostat à 6 (180°C) et prolonger la cuisson de 2 à 3 minutes (jusqu’à ce que les madeleines soient légèrement dorées). Attention ne les laisser pas cuire trop longtemps sinon elles seront sèches.

Remarques:

Les madeleines sont moelleuses et ce sont les plus légères mais elles n’ont pas tout à fait la consistance que je cherchais.
Par contre elles sont moins grasses et j’ai obtenu une belle bosse sur toutes les madeleines.

Recette 3: Madeleines de Commercy de SOPHIE DUDEMAINE

Ingrediénts:

  • 130 g de farine;
  • 130 g de beurre ou de margarine;
  • 3 oeufs (environ 180 g);
  • une pincée de sel;
  • 130 g de sucre semoule (j’ai mis 120 g de sucre et 2 sachets de sucre vanillé + 1 càc de miel));
  • 1/2 sachet de levure chimique;
  • Pour parfumer, au choix : une cuillerée à café de zeste de citron ou d’orange râpé ou de vanille;
  • Pour le moule : beurre et farine

Réalisation:

Tamisez la farine.
Coupez le beurre en petits morceaux dans un bol et faites-le ramollir au bain-marie.
Cassez les oeufs dans une terrine, ajoutez la pincée de sel et battez-les un instant au fouet.
Incorporez-leur ensuite la farine, le sucre et le parfum choisi.
Lorsque la pâte est bien lisse, versez-y le beurre fondu, mélangez bien.
Remplissez les cavités de la plaque à madeleines, aux trois quart
Mettre au frais (je les laisse toute la nuit!) puis cuire comme précédemment (en fait sophie ne procède pas de cette manière!)

Remarque: c’est la recette qu’à choisie Marcotte ce qui est pour moi une référence, elles sont très bonnes mais je n’ai obtenu de bosses que sur la moitié des madeleines !!! et juste un léger renflement sur les autres.

Recette 4: Madeleine de Pierre Hermé (recette tirée du livre “Secrets gourmands” de P. Hermé)

Ingrédients:

  • 100 g de farine + 3 g de levure chimique (1/2 càc pour moi);
  • 120 g de sucre semoule;
  • 100 g de beurre salé;
  • 2 oeufs;
  • le quart du zeste d’un citron biologique

pour les moules:

  • 40 g de beurre (je graisse et je farine mes moules bien qu’ils soient en silicone).

Realisation:

– Préchauffer le four à th 220°
– Faire fondre le beurre et le laisser refroidir.
– Battre les oeufs et le sucre en poudre jusqu’à ce que le mélange mousse.
– Ajouter la farine tamisée additionnée de levure en la versant en pluie puis le beurre fondu.
– Ajouter enfin le zeste de citron.
– Mettre la pâte au réfrigérateur ( je laisse toujours ma pâte 1/2 journée au moins ou même toute la nuit).
– Répartir la pâte dans les moules et faire cuire 13 à 15 min th 220° (j’ai baissé la température au bout de 4 min à 180°)

Remarques:
– Il vaut mieux consommer les madeleines le jour même, elles ne se conservent pas très bien.
– P. Hermé précise que vous pouvez préparer la pâte 48 h voir même 3 jours à l’avance et la laisser au réfrigérateur.
– P. Hermé ne rape pas le citron: à l’aide d’un petit couteau ou d’un zesteur il prélève la partie jaune de l’écorce du citron et la hache très finement car si on râpe le citron directement dans la pâte, le goût sera trop prononcé, voir un peu amer.

Pour celles ci aussi j’ai réduit la température initiale car elles étaient trop cuites la première fois. J’ai obtenu une bosse moyenne et le goût est agréable bien qu’un peu trop sucré, la consistance ne m’a pas emballée: je préfère la recette de Lenôtre.

2010 Recipe – Palet bretons by Pâtisseries et Gourmandises – La cuisine cacher de Piroulie

***Greece***

Kopiaste..to Greek Hospitality

Kotopoulo Portokalato (Chicken with oranges)

Ricetta di Ivy

On New Year’s Day I posted a list with recipes I made during 2010 and did not manage to post them and believe me there are many more I have not mentioned. If you want to see any of these recipes posted, just leave me a message and I shall try and post them the soonest.
I am starting this list with Kotopoulo Portokalato, which is a paraphrase to Kotopoulo Lemonato, a classic Greek recipe with chicken and lemon, which was a request from one of the readers of my Greek blog.
Do you believe I haven’t posted Kotopoulo Lemonato yet? Although I cook this dish quite often, I just realized that although I have prepared the above dish since early 2009, I have not posted it yet!!
The Chicken with oranges was cooked last March when my son visited our relatives in Sparta. They have orange groves and whenever we visit they fill the trunk with lots of bags of whatever they produce. See my post back then.
We ate as many as we could but also used them in a lot of recipes, most of which have not been posted yet.
This recipe is so easy to make (did I mention how healthy and delicious it is?), all you have to do is marinate the chicken in an oven bag and then bake it in the oven.
The sauce is optional and it is not recommended when you are on a diet, but it would be a pity to waste all the deliciousness from the chicken juices, so may be you can allow yourself to add just a couple of tablespoons only 🙂

Preparation time: 20 minutes; Cooking time: 1 hour; Serves: 5 – 6

Ingredients:

  • 1 chicken about 1,5 kilos (3.30 lbs);
  • 10 – 15 small potatoes;
  • Salt, pepper, oregano;
  • 2 tablespoons olive oil.

Marinade ingredients:

  • 2 cups orange juice;
  • 1 tablespoon honey;
  • 1 tablespoon mustard;
  • 1 teaspoon mustard seeds;
  • 1 teaspoon oregano;
  • ½ teaspoon thyme;
  • Salt;
  • Freshly ground black pepper.

For the sauce:

  • 2 tbsps olive oil;
  • 2 spring onions, finely cut;
  • 2 tablespoons all purpose flour;
  • 1/4 cup white dry wine;
  • Liquid from the chicken;
  • 2 tablespoons milk or single cream;
  • Salt and freshly ground black pepper.

Directions:

Mix in the orange juice all the marinade ingredients.
Wash the chicken and put it in the baking bag together with the marinade ingredients and marinate for 1 – 2 hours.
After the marinating time, peel and wash the potatoes and if you are using big ones, cut them into smaller pieces. Season with salt, pepper and oregano and wet them with the olive oil. Add the potatoes in the bag and seal them with the wire provided with the bags. Place the bag in a baking dish and make a couple of slits on the top side of the bag so that steam may escape but prevent the juices from coming out.
Preheat oven at 200oC/395oF and bake the chicken and potatoes for about 1 hour or according to directions on roasting bags.
After roasting the chicken, cut a hole in one corner of the bag and remove all the juices in a bowl.
In a non-stick frying pan heat the olive oil on medium heat and sauté the spring onions until translucent. Add the flour and mix to make the roux. Add the wine, mix then add the juices and stir until it begins to thicken.Taste and adjust with salt and pepper and finally add the milk and mix again for a few minutes.

***Lebanon***

Taste of Beirut

Cilantro Pesto (Aliyyeh)

Ricetta di Joumana

The Italians have their pesto, the French their pistou and the Lebanese have the cilantro pesto commonly called aliyyeh. It is a simple mixture of fresh garlic, cilantro and olive oil, sauteed for mere minutes till the fragrance is released and the ingredients bond together into a manageable paste. The idea is to barely cook it, then set it aside and swirl the mixture into your dish as a final step. This is the secret step that gives the dish an intoxicating kick of flavor. In addition, the alyyeh can be conveniently frozen for up to 6 months in small containers or plastic pouches and pulled out of the freezer at a moment’s notice. As a child growing up in Beirut I knew when the fragrance of alyyeh was in the air that we would be eating soon and my mouth would water…

Ingredients:
This is for a single dish and if you want to store extra, just multiply the quantities.

  • 1 Bunch of cilantro, stems removed and leaves chopped (2 ounces);
  • 8 cloves of garlic (the equivalent of one tablespoon mashed);
  • 3 Tablespoons of extra virgin olive oil
  • dash of salt.

Method:

Wash and dry cilantro (use a salad spinner for speed). Chop leaves and discard the stems.
Peel and chop garlic and mash with a teaspoon of salt in a wooden pestle or with a mini-processor.
Chop the cilantro leaves either in a mini-processor or by hand, preferably by hand.
Heat the olive oil for 3 minutes then add the cilantro and garlic. Mix it in the skillet with a spoon until it forms a compact mixture and the fragrance rises up, about 2 minutes, no more.
Set it aside and either use immediately or cool and freeze the cilantro pesto in small containers with a film of olive oil for added protection for up to 6 months.

Tip:

I strongly recommend multiplying the recipe to save time. Use a whole head of garlic and 4 bunches of cilantro and up to 1/2 cup of extra virgin olive oil to maximize your time in the kitchen; divide the remaining mixture into single servings and freeze. If you like more garlic flavor, by all means bulk up the amount of mashed garlic in this condiment. It is a matter of taste.

Note: This pesto is used to add flavor to stews, potatoes, soups, chicken, fish and any yogurt sauce, cooked or uncooked.

2010 Recipe – Grape leaves stuffed with bulgur and chick peas by Taste of Beirut

***Israel***

Baroness Tapuzina

Root Vegetable Hamin made in a Clay Pot

Ricetta di Michelle

Israeli Hamin, North African Shahina and Dafina, Iraqi Tabit, Yemenite Taris, Hungarian Solet, Kurdish Matfunia, Ladino Haminado, German Shalet and Eastern European Cholent or Chulent are all words for a Shabbat slow-cooked meal that has been made since at least the 12th century and possibly as far back as ancient Egypt in many households except my own. Whatever you choose to call it, hamin originates from the ban on lighting a fire or cooking during Shabbat, since these are considered to be forbidden forms of work. However, it’s permitted to start something cooking before Shabbat starts, so provided the heat is kept low enough, it’s possible to start cooking the hamin on Friday afternoon and have a nice tender slow-cooked meal for lunch on Saturday.
I had never heard of this dish until I moved to Israel. I remember my grandmother telling me how she and my great-grandmother would make challot at home and take them to the village baker to bake on Friday morning, but she never mentioned making this stew and my great-grandmother, who died when I was 19 years old, never made it for Shabbat, so I have to assume that this dish was as unfamiliar to my family as was gefilte fish.
Growing up in the Deep South, baked beans, pinto beans, and blackeyed peas were all readily available, but not a very popular staple in my house. My mother loved all of these, but I always thought they were disgusting. So when I saw cholent for the first time, it reminded me of refried beans or baked beans, two dishes that I really disliked. I tried it once at the house of one of my relatives in Israel, but I couldn’t bring myself to eat it again. However, one day I was discussing my dislike of cholent with Mimi of Israeli Kitchen and she told me that there are many different types of cholent, some without beans, that I should try.
I started doing some research and found that there are Sephardic versions that use chickpeas, bulgar, rice, and even couscous instead of the European versions that use white beans (also called navy beans) or barley, like the ones used in cassoulet. The Ashkenazi ones used beef, goose, and duck while the Sephardic ones used beef, lamb and chicken. This dish is supposed to be a complete main course in one pot, so it also can contain stuffed goose necks, chicken necks or stomach. If you are Ashkenazi the stuffing is likely to be some variation of flour, bread crumbs, chicken, goose or duck fat and potatoes; if you are Sephardi, it is more likely to be minced meat and rice flavored with spices such as cinnamon, cardamon and allspice.
The hamin may also may contain dumplings. Kurdish Jews make a cracked wheat and semolina dumpling that is stuffed with minced beef or lamb; Moroccan Jews serve a large fragrant dumpling made with a mixture of ground nuts, minced lamb, mince beef and bread crumbs, flavoured with sugar, black pepper, mace, ginger, cinnamon and nutmeg.
For my virgin hamin, I found an interesting recipe from the master chef of cholent, Sherry Ansky, a food writer who is passionate about this slow-cooked dish, so much so, that she devoted an entire book to the subject, punctuated by stories from her own life about the role different types of hamin and cholent had played for her. I chose to make a root vegetable hamin with asado or short ribs and goose drumsticks. This recipe does not contain the dreaded bean nor the much loved slowed eggs that I also loathe. I started by browning the meat and the vegetables in a large frying pan and then did the next stage of cooking in a large soup pot, and only after that moved all the ingredients to a very large clay pot, but if you have a large enough Dutch oven or Pojke, then you can just do the whole job in that one pot. You should cook this for about 20 hours, including the one hour it cooks on the stove top.
Since I never prepare a heavy Shabbat lunch, I decided to make this Thursday night and serve it for Shabbat dinner. It is a bit unconventional, but it worked for us. This hamin is delicious and I have been converted. I am going to wait a few weeks, but I would like to try another hamin. I see an Iraqi Tabit in our future or maybe one with pitim or maybe one with pasta……
Don’t plan any activities after lunch because you will probably be too heavy and bloated to even move from the table.

Adapted from a recipe in Hamin by Sherry Ansky
Serves: 6-8

Ingredients:

  • 2 kilos (4lbs) veal or lamb osso buco (I used short ribs);
  • 1 kilo goose drumsticks;
  • 10 whole shallots, peeled;
  • 2 heads of garlic, unpeeled, cut in half;
  • 3 to 4 celery stalks, chopped;
  • 2 celery roots;
  • 2 parsley roots;
  • 4 to 6 small turnips;
  • 1/2 (1lb) kilo Jerusalem artichokes;
  • 1 teaspoon whole black peppercorns;
  • 1/2 to 1 teaspoon cayenne;
  • 1 tablespoon sweet Hungarian paprika;
  • 2 -3 bay leaves;
  • 3 sprigs fresh thyme;
  • 2-3 fresh sage leaves;
  • 2 sprigs rosemary;
  • 3 medium tomatoes chopped or 250g crushed tomatoes;
  • 1 tablespoon tomato paste;
  • 6 to 7 potatoes, peeled and cut in half;
  • 2-3 small sweet potatoes (optional, instead of some of the potatoes), peeled and cut into thick slices;
  • Water to cover.

Peel and cut the turnips, celery root, parsley root and Jerusalem artichokes into large cubes. Place the root vegetables and celery in a bowl and set aside.
Place 1 tablespoon of oil in a large Dutch oven on medium-high heat. Brown the meat and goose drumsticks, in batches, on all sides, and set aside in a bowl.
Add 2-3 more tablespoons of oil, reduce the heat to medium and saute the whole shallots for 3-4 minutes. Add all of the root vegetables except for the potatoes. Stir occasionally with a wooden spoon to ensure that the vegetables do not stick to the bottom of the pot. Add the paprika, cayenne, black peppercorns, chopped tomatoes and tomato paste and stir a little more.
Then return all of the meat to the pot and stir everything together. Pour on enough boiling water to just cover all of the ingredients and add the thyme, bay leaf, sage, and rosemary. Reduce the temperature to a simmer and cook for one hour. Add salt and pepper to taste.
Preheat the oven to 90-100C (195 – 212F).
Add the potatoes and garlic, add a little more salt to taste, cover the pot tightly and put it in the oven until lunchtime the following day.

2010 Recipe – Chicken Hamin with Israeli Couscous and Butternut Squash by Baroness Tapuzina

***Algeria***

Douceurs d’Alger

Tajine aux olives

Ricetta di Sophie

Ingrédients:

  • blanc ou cuisse de poulet;
  • 4 pommes de terre;
  • 4 carottes;
  • 200 gr d’olives vertes dénoyautées;
  • 3 feuilles de laurier;
  • 1,5 c. à café de sel;
  • 1,5 c. à café de ras el hanout;
  • 1/2 c. à café de poivre;
  • une pincée de coriandre;
  • 1 oignon.

Préparation:

Coupez le blanc de poulet et les légumes en morceaux.
Emincez l’oignon et faites-le cuire avec le poulet dans quelques cuillères d’huile.
Rajoutez les épices.
Une fois la viande cuite, rajoutez les carottes et pommes de terre, puis versez de l’eau jusqu’à ce que les légumes soient complètement recouverts.
Faites cuire les olives dans de l’eau dans une autre casserole. Après les avoir laissées bouillir quelques minutes, les égoutez et rajoutez au tajine.
Mettre le laurier et laissez cuire jusqu’à ce que tous les légumes soient cuits.
Bonne Appétit!!

2010 Recipe – Rechta au poulet by Douceurs d’Alger

***Turkey***

Turkish Food Passion

Eggs with Turkish sausage (Sucuklu Yumurta)

Ricetta di Nihal

This simple, yet delicious egg and Turkish sausage omelet is perfect for a lazy Sunday breakfast along with warm bread, white cheese, olives and hot Turkish tea. Eggs and Turkish sausage complement each other very well creating a delicious taste. Enjoy.

Note: Turkish sausage can be found in Turkish/Mediterranean grocery stores.

Ingredients:

  • 4 eggs;
  • 8-9 slices Turkish sausage;
  • 1 tbsp olive oil;
  • ½ tsp salt;
  • ¼ tsp ground black pepper.

In a small bowl add the eggs, black pepper and salt. Mix vigorously until the eggs whites and yolks are integrated. Heat oil on medium heat and cook the sausage slices for about 1-2 minutes on each side. Pour the eggs on the sausage. Leave on heat until eggs are cooked. To cook eggs faster, cover the pan for a couple minutes.

Some informations about Turkish sausages can be found here

2010 Recipe – Turkish Baklava by Turkish Food Passion

***Italy***

Accantoalcamino’s blog

Minestra de “bobici” … ricordando Trieste…

Ricetta di Libera

La minestra de bobici è tipica triestina con derivazione istriana.
L’Istria è stata territorio italiano ed ha influenzato ed influenza tutt’ora la nostra cucina.
I bobici sono nient’altro che i chicchi del granturco.
Così scrivevo e così scrivo oggi, ieri sera ho rifatto questa minestra, la faccio spesso, per me è ritornare indietro nel tempo e lasciarmi cullare dall’onda dei ricordi.

Ingredienti:

per 6 persone, tra parentesi metto le varianti che uso per renderla più leggera.

  • 300 g. fagioli freschi,
  • 1 pannocchia di mais da latte,
  • 200 g. patate,
  • 1 pomodoro maturo (non lo metto),
  • 50 g di lardo (uso l’olio evo a crudo alla fine),
  • 1 spicchio d’aglio,
  • 1 piccola cipolla,
  • 1 gambo di sedano,
  • osso di prosciutto o ritagli (metto una fetta spessa di crudo),
  • sale,
  • pepe (peperoncino),
  • olio evo.

Procedimento:

Pulire e lavare gli ingredienti, tagliare le patate a cubetti, per chi usa il pomodoro pelarlo e privarlo dei semi, sgranare la pannocchia.
Far bollire a fiamma bassa per c.ca 40 minuti il granoturco, i fagioli, le patate, il pomodoro (se lo usate) ed il prosciutto (io aggiungo anche gli odori).
**Fare a parte un soffritto con aglio, cipolla, sedano e lardo tagliato a listarelle, far bollire ancora fino ad ottenere una buona densità.**
Aggiustare di sale e pepe e servire con olio evo.
**La parte evidenziata con gli asterischi io la ometto.
Fare questa minestra è molto semplice, fatene pure grandi quantità (senza pomodoro), la porzionate e la mettete in congelatore, nelle giornate più fresche avrete una deliziosa zuppa da gustare.
Volendo farla fresca, potete sgranare le pannocchie e mettere i chicchi nei sacchetti in congelatore, avrete mais pronto tutto l’anno.

2010 Recipe – Tortelli tricolori di farro e kamut alle ortiche by Il Luppolo Selvatico

***Croatia***

Laka Kuharica

Juha od kopra

Ricetta di

Jako volimo kopar i, kada je moguće, pripremam juhu ili umak od kopra. Ovaj mjesec izniknuo nam je kopar u tegli i odmah sam iskoristila priliku i skuhala ovu laganu, nježnu juhu. Naravno, operušala sam svaki listić, pa je na kraju bilo pomalo tužno pogledati kako tegla izgleda, ali narasti će drugi.

Vrijeme pripreme:5min+3min; Vrijeme kuhanja: 15min; Gotovo za:20min; Porcija:4
Zahtjevnost pripreme i mogućnosti: lako, brzo, unaprijed, vege.

For the English version of the recipe, scroll down!

SASTOJCI:

  • Vezica kopra;
  • 20g maslaca;
  • 1 žlica brašna;
  • ½ šalice mlijeka;
  • 2 šalice vode;
  • Sol.

Za kapance od jaja:

  • 1 jaje, umućeno;
  • Malo brašna;
  • Sol;
  • Malo kopra, sjeckanog

PRIPREMA:

1. Kopar sitno nasjeckati.
2. Maslac otopiti na srednje jakoj vatri.
3. Sjeckani kopar kratko propirjati na maslacu.
4. Brašno dodati kopru, sve promiješati.
5. Mlijeko postepeno, uz stalno miješanje, dodati kopru i brašnu.
6. Vodu dodati, posoliti juhu i ostaviti da zavrije.
7. Kada juha počne vreti, malom žličicom ukuhati kapance od jaja, smanjiti vatru i juhu kuhati oko 10 minuta.

Kapanci od jaja:

1. Jaje umutiti, posoliti i dodati malo kopra (radi dekoracije).
2. Brašno postepeno, uz miješanje dodavati dok se ne dobije gust smjesa (ako je pregusta, dodati malo vode).
3. Smjesu vaditi žličicom i ukuhati manje kapance (knedle) u kipuću juhu.

Dill soup

Preparation time: 5min+3min; Cooking time: 15min; Total time: 20mins; Serves: 4
Level: easy, quick, in advance, vege.

Ingredients:

  • A small bunch of dill;
  • 1 ½ tbs butter;
  • 1 tbs flour or cornstrach;
  • ½ cup milk;
  • 2 cups water;
  • Salt.

Egg noodles:

  • 1 egg, beaten;
  • Flour;
  • Salt;
  • Chopped dill.

Method:

1. Chop dill finely.
2. Melt butter over medium heat in a pan (your usual for cooking soups).
3. Add chopped dill, sauté it for a very short time.
4. Stir in flour.
5. Gradually stir in milk.
6. Add water, season with salt and allow the soup to boil.
7. At that point add egg noodles with a teaspoon.
8. Turn down the heat and cook the soup for another 10 minutes.

Egg noodles:

1. Beat the egg, season with salt and add some chopped dill (just for decoration).
2. Gradually add flour, mix well until the mixture becomes rather thick (if too thick, add some water).
3. With a teaspoon add the noodles to the boiling soup.

*** *** ***

Morocco 2010 recipe – Poulet au safran, coriandre et citron confit by La fleur d’oranger 

*** *** ***

Wanted recipes from: Spain, Morocco, Lybia, Egypt, Syria, Malta, Albania, Montenegro, Bosnia, Slovenia.

 

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32 thoughts on “Mediterranea II

  1. You did a great choice with the recipes Antonella. Thanks for including my recipe as well but I don’t see a recipe from Greece.
    All recipes sound delicious and your tortellini are very impressive.

    Mi piace

    • I hope someone from Greece will arrive… I know you have also a lot of great recipes from Greece on your pages but, as you know, I should like to have 1 recipe from 1 blog from 1 country…
      I’m sure Greece won’t remain without recipe in Mediterranea … Thank you for your permission!
      Ciao
      Antonella

      Mi piace

  2. Je trouve ce tour de la méditerrannée en recette très sympatique et très interressant !
    Tu propose un choix varié de recettes de tous les pays qui me plait beaucoup.
    Merci d’avoir choisi mes palets bretons
    bisous et à bientôt

    I find this méditerraneen tour in récipe, very nice and very interresting
    You propose a good recipe choice of all the countries and it’s for me a good pleasure.
    Thank you to have chosen my “Palets Bretons”
    Kisses and goodbye

    Margaret

    Mi piace

    • Many thanks to you for your recipe! I happy you’ll like this idea but I think it’s an interesting tour only because there’re bloggers like you who give me the permission to use their recipes!
      Ciao
      Antonella

      Mi piace

    • Non posso che consigliarti un giro sul blog di Joumana, Taste of Beirut: riesce a farmi venire l’acquolina tutte le volte 🙂
      La migliore forse no … la più ricca di piatti tradizionali credo di si … d’altronde, stando in mezzo al Mediterraneo, con una storia di su e giù di eserciti come la nostra e con ogni regione che sembra un piccolo stato (gastronomicamente parlando) …
      Per quanto riguarda i libri … ne ho ancora qualcuno da parte, aspetto l’occasione giusta 🙂
      Grazie per la visita e a presto!
      Ciao!

      Mi piace

  3. Pingback: Mediterranea « Il luppolo selvatico

  4. I think this is a great idea to show recipes from an area rich with beautiful and tasty fruits, vegetables, fish and seafood, and dairy products.

    The Mediterranean comprises a rich diversity of cuisines, yet many dishes we have in common. I look forward to seeing more recipes from my favorite region.

    Mille Grazie Antonella for asking me to participate.

    Mi piace

    • Hi Michelle!
      Thank you for your partecipation and for your visit … As you can see, it’s not so easy to finish this mediterranean tour but I hope someone else will arrive, above from Spain, Egypt or Turkey.
      Ciao!

      Mi piace

  5. Io li ho mangiati i tortelli tricolori……. 🙂 sublimi…… non trovo altri aggettivi….. Anto è la numero 1!!!!!!!!!!!!!!!!!!!!!!
    🙂 un bacioneeeeeeeee

    Mi piace

  6. Pingback: Numbers « Il luppolo selvatico

  7. Pingback: Kotopoulo Portokalato (Chicken with Oranges) and another Giveaway « Kopiaste..to Greek Hospitality

  8. 2011

    Here we are again after a year! I am glad that Mediterranea is growing and hope to see even more countries bathed by the Mediterranean sea are participating. Everthing looks delicious again and shall visit the participants soon.

    Mi piace

  9. Ciao Antonella, hai fatto un ottimo lavoro, preciso e dettagliato, complimenti e buon proseguimento con questo progetto che ti darà molte soddisfazioni ed allargherà gli orrizzonti di noi lettori….Libera 🙂 (non ho aggiunto “i fianchi” anche perchè sono ricette che vanno gustate e non “divorate”.
    Buona giornata.

    Mi piace

    • … per fortuna, riguardo ai fianchi, non hai detto, “perchè alla peggio vi inviterei tutte a raggiungermi alle terme in bicicletta!” 🙂
      Non sopravviverei mai … al viaggio in bicicletta intendo! 😀
      Scherzi a parte, grazie ancora per la tua ricetta! Un abbraccio!

      Mi piace

  10. Do you mind if I quote a few of your posts as long as I provide credit and sources back to your weblog?
    My blog is in the exact same area of interest as yours and my visitors
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    Please let me know if this ok with you. Many
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    Mi piace

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