Masheh (Bean Stew)
This is a hearty dish that’s a snap to make – perfect on a cool Fall day served alongside crusty bread and pickled hot peppers.
Ingredients:
1 16-oz. bag of dried kidney beans, washed and drained thoroughly
1 lb. chuck roast, cubed into 3″ pieces
1 large onion, chopped
3 cloves garlic, minced
1 large can of diced, stewed tomatoes
2 tsp. salt
freshly ground black pepper, to taste
Instructions:
Put all ingredients into a crock pot or dutch oven. Let it cook all day on low heat if using a crock pot, or simmer for about an hour and 30 minutes on low heat if using the stove top. Add water as needed if you are cooking on the stove as the beans absorb quite a bit. It’s done when the beans become very tender and the meat is falling apart. Serve with homemade yogurt (mestah).
Dolma
Dolma are basically stuffed cabbage, vegetables or grape leaves in a tomato sauce. The flavor is similar to Chipti (see previously posted recipe), but even better. When I think of dolma, I am reminded of family gatherings where my dad would mix the meat by hand and the rest of us would all crowd around the kitchen table wrapping the meat neatly in briny grape leaves or tender cabbage. When the dolma starts to cook, the heavenly aroma circulates the whole house and makes me feel like it’s Easter Sunday.
Ingredients:
2 medium heads of cabbage / 1 can grape leaves, rinsed / assorted veggies (zucchini, tomato, green pepper)*
1 large can of whole tomatoes
Lamb bone (optional)
Filling:
2-3 lbs. ground lamb or beef (or a mixture of the two)
1 cup long grain rice (uncooked – NOT instant), washed and drained thoroughly
1 large onion, finely chopped
1 c. celery, finely chopped (do NOT add to grape leaf filling)
2 cloves garlic, minced
1/2 c. fresh dill, chopped (substitute 2 Tbsp. dried dill if desired)
1 c. cilantro (fresh coriander), chopped
2 Tbsp. ground coriander
1/2 c. parsley, chopped
1 Tbsp. paprika
2 tsp. salt, to taste
1 tsp. freshly ground pepper, to taste
Instructions:
Preheat oven to 350 degrees (skip this step if you prefer to cook the dolma on the stove top). In a large bowl, thoroughly mix all the filling ingredients together. The meat should be well incorporated with the spices, but do not over-mix. The meat should appear to be well seasoned – add more seasoning if desired. Set out a large roasting pan/dutch oven, and if desired place lamb bones on the bottom (they add flavor to the dolma). Gather several willing volunteers to stuff the dolma.
Stuffing Cabbage:
Core the cabbage carefully with a potato peeler and blanch in boiling water for about 5 minutes, until the leaves are pliable but not fully cooked. Remove leaves from stem – cut the larger leaves in half and cut away any heavy thick centers. Put one heaping teaspoonfull of the filling in the center of each cabbage leaf and roll up to cover stuffing. In a large roasting pan, place each stuffed cabbage in rows and layer them on top of one another.
Stuffing Grape Leaves:
Place grape leaf on a plate or in your hand, vein side up. Put one heaping teaspoonful of filling in the widest part of the leaf, leaving about an inch of room on the bottom. put the leaf on a place or in the palm of your hand, take a spoonful or so of meat (be generous, but not so much that you can’t wrap it). Wrap the dolma from the four ends (north/south/east/west) and place them in the pot, wrapped side down. Layer on top of each other neatly.
Stuffing Vegetables:
Cut the tops off the vegetables and set aside. Then, hollow out the vegetables. Stuff the filling inside each vegetable lightly. Place the tops back on the vegetables, pinning it to the bottoms with a couple toothpicks. Arrange in a large roasting pan along with cabbage/grape leave dolma or on its own.
Cooking the Dolma:
When all the stuffing has been used, pour the canned tomatoes on top of the dolma, making sure not to unravel any rolls. Then, pour boiling water into the roaster – just enough to reach (but not cover) the top layer of dolma. (Tip: place an upside-down dinner plate over the top of the dolma before pouring the water in so the water doesn’t disturb the rolls). Season the top of the dolma with additional salt & pepper and paprika. Cover, and cook on the stovetop or in oven for about 1 hour, or until the meat is cooked through and the rice is done.
Serve with “Grandma’s” rice and homemade yogurt, if desired. Hot (or cold) leftovers are great the next day and can be made into sandwiches.
*Note: Stuffed vegetables (particularly tomatoes) are often cooked along with grape leaves or cabbage dolma, so feel free to mix and match.
Glossary of dolma terms:
- Cusarta – large pot
- Toili – coriander
- Shibit – dill
- Baudumjioni – tomatoes
- Biebauri – peppers
- Torpi – grapeleaves
- Chalami – cabbage
- Mestah – home-made plain yogurt
Yogurt Soup (Bushala)
Yield: 4-5 quarts (recipe can be halved)
1/4 c. rice or pearl barley
1 gallon mesta (homemade yogurt)
1/2 gallon water
1 tsp. salt
1 tsp. ground coriander
2 Tbsp. flour
2 eggs, beaten
1 green pepper, chopped
1 1/2 c. celery, chopped
1 large bunch swiss chard, chopped
1 hot pepper, chopped (optional)
1 small bunch cilantro (fresh coriander), chopped
Instructions:
Combine rice/barley, mesta, water, flour, ground coriander and salt in a large pot and whisk until mixed well. Put on low heat and stir constantly. Make sure to keep stirring it, otherwise it will become lumpy. Meanwhile, put swiss chard in a heatproof bowl and pour boiling water over it – enough to cover the leaves. Let sit for 5 minutes and drain thoroughly. When the yogurt mixture comes to a simmer, it’s time to add the eggs. First, temper them in a separate bowl by adding a little of the liquid and stirring vigerously. When the eggs come up to temperature, add them to the yogurt mixture and whisk until the egg is incorporated. Then, add the rest of the ingredients. Turn up heat to medium and keep stirring constantly until it comes to a boil. When the veggies are tender, the soup is ready to eat. Can be served hot or cold.
Canning the soup (optional):
Put about 5-6 quart size clean canning jars (make sure they don’t have any chips in the rims) and their tops in boiling water along with a pair of tongs, a metal ladle and canning funnel (optional). Once the jars have boiled for a few minutes, remove them using the tongs and place them on a towel so they don’t slip. Carefully pour the hot soup in the jars using the ladle and funnel, if desired. Make sure not to put your hands or any unsanitized utensils in the soup or in/on the top of the jars. Fill the jars until you have about 1/2 inch of room on the top. Once the jars are filled, wipe off the rims with a clean towel/paper towel and carefully place on the tops using the tongs. Screw on the rings and let sit. When you hear the popping sound and when you press down on the top and it doesn’t pop back up, they are sealed. Allow to cool and store in a cool dry place until you want to enjoy your lovely bushala!
Assyrian Hamburgers
Made very similarly to the Chipti meatballs, these flavorful burgers were a dinner staple when we were growing up. The meat is mixed with onions and spices prior to cooking.
Ingredients:
- Ground Turkey or Beef, 1 to 1.5 pounds
- Small White Onion or 3 stalks Green Onion
- 2 Tbsp. Dill Weed
- 2 Tbsp. Ground Coriander
- Salt & Pepper (to taste)
Directions:
- Dice onions.
- Mix ingredients in a medium-sized bowl.
- Shape meat into patties.
- Cook in greased pan until no longer pink on the inside.
- Serve!
Churrush
Assyrian beef stew with a tomato base.
Ingredients:
- 1 pound English cut Roast, cubed
- 1 medium Onion, diced
- 2 stalks Celery
- 1 12 oz. can Tomato Sauce
- 1 12 oz. can Stewed Tomatoes
- 1 lb. Green Beans
- Salt (to taste)
- Pepper (to taste)
- Garlic (to taste)
Directions:
- Cube the roast, brown in a large pot with diced onion, garlic and oil or butter.
- Add celery and stir until tender.
- Add tomato sauce and stewed tomatoes, as well as enough water to cover the meat.
- Cook on low heat until the meat is almost done.
- Add green beans over the meat, also salt and pepper to taste.
- Cook until tender and serve.
Chipti
Chipti are Assyrian meatballs in a tomato base. The meatballs themselves are mixed with rice, onion, and spices prior to cooking.
Ingredients:
- 3 Onions (medium size)
- 2 or 3 cloves Garlic
- ¼ – ½ cup of White Rice (not instant or quick cooking)
- 1 large can of diced Tomatoes
- 1 pkg. (1½ lbs.) of ground Turkey or ground Sirloin
- Cilantro (to taste)
- Dill (to taste)
- Salt (to taste)
- Pepper (to taste)
Directions:
- Finely chop 2 onions and 2 cloves of garlic. Using a large pot, sauté the onions and garlic in a small amount of cooking or olive oil. Add the can of tomatoes and about 2 handfuls of rice. Cook on medium heat and stir occasionally.
- Finely chop 1 onion and 1 clove of garlic and combine with turkey (or beef), cilantro, dill, salt, pepper, and ¼ – ½ cup of rice in a bowl. Mix well and roll the meat into balls about 2 inches in diameter.
- Drop the meatballs into the cooking tomato mixture and add about 1 cup or so of water to the mixture. Cover and simmer for about an hour. Stir occasionally, as the rice may stick. Make sure the liquid is about ¾ of the way from the top and covers about ¾ of the meatballs. If necessary, you may add hot water.
- Serve hot, preferably with Grandma’s Rice and Mestah!
