INTERNATIONAL WEDDING RECIPES
EZO GELIN / TURKISH WEDDING SOUP
Ingredients
1 lb red lentils
8 Cups water
6 Tbs. butter
2 large onions, chopped
6-8 cloves garlic, crushed
1/2 tsp. cayenne
1 tsp. paprika
1 tsp. ground coriander
salt to taste
2 Cups fresh tomatoes, peeled & chopped or you may use canned tomatoes
2 Tbs. tomato paste
1 Tbs. lemon juice
1 Tbs. chopped fesh mint
Directions
Rinse lentils in cold water and drain well.
Place lentils in a large pot of water, bring to boil, and let boil for one minute.
Drain lentils and return them to the pot.
Add the 8 Cups of water and cook for about 15 minutes until the lentils are very soft.
Remove the pot from heat and set aside.
Put 2 Tbs. of butter in a large saucepan and saute the onions and garlic with the cayenne, paprika and coriander until the onions are soft but not browned.
Add the tomatoes and the tomato paste and continue to cook for 20 minutes.
Just before you are ready to serve, add to the lentils pot.
Add the lemon juice and salt to taste.
Bring the soup to a boil.
After the soup comes to a boil, reduce the flame and cook for about 15 minutes.
Taste and adjust seasonings.
Melt the remaining 4 T. butter and mix in the mint.
Dribble mint butter over individual servings.
Serve with fresh crusty bread.
This redipe makes 8 servings.
EGGPLANT AND POTATO MOUSSAKA
This dish is great for weddings because it tastes better if cooked ahead of time, and refrigerated.
Ingredients
4-5 egg plants
4-5 boiled potatoes, sliced
Oil for frying eggplants
1/2 cup grated parmesan cheese
Ingredients for meat sauce
The meat sauce may be prepared ahead of time and refrigerated until needed for assembling and baking.
1 lb. ground beef
2-3 ripe tomatoes may use 1-16 oz. canned chopped tomatoes
1 cup olive oil
2 finely chopped medium onions >LI?
1 bay leaf>LI?
1 whole garlic chopped, skins removed
pinch of dried oregano
1/2 teaspoon cinnamon
salt and pepper to taste
1 cup of beef stock or 1/2 cup of red wine and 1/2 cup of beef stock
Ingredients for bechamel sauce
1 cup flour
2 cups milk
1 cup melted butter or margarine
2 large eggs
1 cup grated parmesan cheese
salt and pepper to taste
1/2 tbs. grated nutmeg
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Assembling and baking Directions
Pre-heat oven to 350f
Slice eggplants and soak them in salted water for about an hour to remove the bitter taste
In a large pan heat 1 cup of oil
Saute the onions in it
Add meat and continue to cook for 10mins
Add tomatoes, garlic ,1 bay leaf, dried oregano, cinnamon, salt and pepper and liquid
Cook for 1 hour
Drain eggplant slices
Coat each slice with flour and fry in very hot oil
Place a layer of potato slices, in a baking dish and season with salt and pepper
Place a layer of egplant slices on top of the potato slices and season with salt and pepper
Drained meat sauce of excess liquid
Place a layer of drained meat sauce
Continue layering until all ingredients have been used
Make the bechamel sauce as follows:
Keep stirring through out the entire process
Melt butter in a large saucepan
Add flour,
Cook for 5 mins over a medium heat
Gradually add warm milk and remove from heat
Set aside to cool slightly
Beat eggs in a separate bowl and slowly add to pan, stirring constantly
Add salt, pepper, nutmeg and cheese
Pour over moussaka
Sprinkle with cheese
Bake for about 30-40mins, until bechamel turns light brown
Let cool for 30 minutes before serving
Cut into squares
Serve warm- NOT HOT
This redipe makes 8 servings.
WEDDING PUNCH Coctel de Champán y Piña
Ingredients
1 bottle Champagne
16 FL 0z Pineapple Juice
1 cup crushed pineapple
Directions
Stir the two liquids together.
fill champagne glasses with crushed pineapple
Serve
Copyrights © 2002 -2003 All Rights Reserved Nily Glaser/ Gan Publishing
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