Medieval & Mid-East Dinner
Posted
Fri, 07/12/13
As odd as it sounds, these two dishes went well together for dinner last night:
Hedgehogs (Medieval Meat Pudding with Almonds)
1 LB ground beef
In a large bowl, combine the ground beef, breadcrumbs, spices, seasonings and softened butter. Bind with beaten egg yolks. Using hands, form beef into a ball. Place beef ball in a buttered cooking pot or large frying pan. Cook covered for about one hour, basting with remaining 4 TBS butter melted into 4 TBS water. Spoon tomato sauce over the top of cooked hedgehog ball so that it cascades down the sides. Stick slivered almonds all over the pudding so that the ball resembles a hedgehog. Serve. Variation: Add small-chopped celery to meat mixture, or use Lawry's Seasoned Salt in place of mace, salt and black pepper.
The Iraqi recipe for Yalanchi is similar to Stuffed Tomatoes, which will appear in Arabic Cookery this autumn.
Yalanchi (Iraqi rice-stuffed tomatoes)
Preheat oven to 350-degrees F. Cut the top off of each tomato. Remove core from tops and finely chop remaining flesh; set aside. Using a spoon, carefully scoop out tomatoes; turn upside down on paper towels to drain. Discard pulp and seeds. Heat two tablespoons of olive oil in a large skillet over medium to high heat. Add chopped onion and cook until soft, about three minutes, stirring frequently. Add chopped tomato tops, raisins, pine nuts and cinnamon; mix well. Reduce heat to low and simmer, about four minutes. Remove from heat and add cooked rice. Season with salt and black pepper; mix until well blended. Fill tomatoes with mixture; place in a greased baking pan. Drizzle remaining olive oil on tomatoes. Bake until tender but still firm, about twenty-five minutes. Serve. Variation: Substitute rice with couscous, such as box-packaged Near East brand with pine nuts.
I was in one of my experimental stages yesterday, wanting a decent representation of both dishes for image purposes.
Tags: Culinary Collection;
Food Photos;
Medieval;
Middle East
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