Stuffed Leeks ( Pırasa Dolması)

Stuffed Leeks

Ingredients:

1 whole chicken breast

1 onion

1 egg

2-3 stalks leeks

2 tomatoes

2 green peppers

2-3 tbsps.half-cooked rice

salt and pepper

Preparations:

Wash and cut the leek stalks into 5-6 cms. long and submerge them in a bowl with cold water for around 5 minutes. this helps in loosening up the stalks.

Remove the core of the stalk and forming them into tubes.

This is now ready for filling. For the other remaining leeks we will be using that for the sauce.

Filling preparation:

Mince the chicken breast well  and transfer into a clean bowl.

With the minced chicken breast, add in the cooked rice, egg, minced onion, salt and pepper. Mix well.

With the ready tubes, stuff in the filling and set aside.

heat up a casserole with olive oil. Add in the remaining chopped leeks and saute till they become soft.

Add in now the sliced green peppers, and continue to saute till it softens.

Stir in the diced tomatoes and cook for 5 minutes.

After 5 minutes this must be the result. this is our vegetable sauce.. turn off the heat.

Arrange the stuffed leeks in one layer, with some vegetable sauce under and some sauce on top.

Add in 2 cups of water or just till the leeks are covered with water., sprinkle seasonings and cover the casserole. Cook in medium heat till the leeks are soft.

Serve! :)

Breaded fish with Mushrooms and Cheese

Hello  2013 and hello everyone!! I wish all of you a Happy happy Prosperous New year!! To start with my 2013 series.. got a new recipe for you to enjoy!! :)

Breaded Fish with mushrooms and Cheese

Ingredients:

2  levrek ( Bass) fish

Filling: 

100 gr. mushrooms sliced

1 medium carrot diced

1 onion  minced

1 egg beaten

parsley

2 tbsps. grated cheese

salt and pepper to taste

20 gr. butter for sauteeing

Dough:

1/2 cup   milk at room temperature                          2 tbsps. sugar

1 tsp. dry yeast                                                        1 tsp. salt                          

1 egg                                                                       about 2  1/2 cups sifted flour

2 tbsps. vegetable oil

Procedure:

First and foremost, we have to wash and clean the fish, removing their scales and gills. Slice open the side and remove the back bone of the fish as shown in the picture.

Wipe the outside of the fish with a paper towel, then season the fish with salt and pepper. When the filling is cold, stuff in to the fish and set aside.

Filling:

 Step 1. Make an omelet with the egg and slice in strips and set aside.

Step 2. In a cooking pan, melt butter for sauteeing.

Step 3. Add in the minced onions and diced carrots. Cook for at least 5 minutes or till onions turn translucent.

Step 4. Add in the sliced mushrooms and cook till carrots and mushrooms are tender. Season with salt and pepper.  Turn off the heat.

Step 5.  Mix the strips of omelet, minced parsley and grated cheese. Set aside to cool.

Dough:

Step 1. In a clean bowl, mix together dry yeast, 2 tsp. lukewarm water and pinch of granulated sugar, wait for 5 minutes for the yeast to ferment.

Step 2. To the fermented yeast, add milk, egg, oil, sugar. Beat with a wooden spoon or a whisk till well combined.

Step 3. Mix salt to the sifted flour and add in to the yeast mixture.

Step 4. Mix and knead till you get a clean and elastic dough. Cover with a clean dishcloth and let it rest in a warm place for 30 minutes.

Assembly:

Step 1. Roll out the dough and flatten with a rolling pin. The flatten dough must be about 1 cm. thick. Place the stuffed dish to the center of your dough.

Step 2. here's the fun part... Make slits parallel to each side in the dough as shown in the picture. Starting at the bottom of the fish, leave the one slit and start braiding at the 2nd slit till you reach at the top. To braid ...lift one slit from the right side and pass it to the left side of the fish then lift a parallel slit from the left side overlapping over the previous braid... and so on.  Reaching at the top of the fish, wrap the head of the fish with the top dough then do the last strip on top of the wrapped head. For the tail, going back to the tail, braid DOWN the skipped slits that we had at 

                                                      start. With an extra dough, make a small round dough for the eye.

Step 3. Hope this picture will help you out in braiding. Swipe with an eggyolk on top of the braided fish. Bake in a preheated 200C for about 20 mins., or till the crust turns golden brown.

To serve:  Cut slices at the CENTER of the fish leaving out part of the tail as for the presentation... ENJOY!! :)