Text 21607, 89 rader
Skriven 2007-10-21 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: chopped liver 321
=========================
 ML> The following is pretty much as I do it, except I omit
 ML> or use much less egg and sometimes cheat by adding a
 ML> tablespoon of sherry. I also sometimes add pepper.
 JW> Pepper is good. Sherry? Hmmm. Must try that.

Caveat about the sherry. You have to be very judicious
about this, just a hint, not nearly enough to make it
taste like the sherried chicken livers you might get in
a fancy restaurant.

 ML> M's note 2007 - some people like the livers and eggs mixed together.
 JW> No, no no. The chopped egg is sprinkled on top of the chopped liver,
 JW> along with the onions, not mixed into it. Wanna start another food
 JW> war? [g]

As I said, some people like the livers and eggs mixed together.
The first time I had it at a real old-country deli, it was served
that way, so I presume it's authentic. I can take it either style,
slightly preferring the more concentrated flavor of the unadulterated
version.

 JW> chicken livers. You can add some long life cream to the rice before
 JW> mixing in the turtle liver & tripe.

Long life cream? I shudder to think.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Egyptian Baked Sambusak
 Categories: Pastry, Beef, Egyptian
      Yield: 20 Servings

MMMMM---------------------------DOUGH--------------------------------
    1/4 c  Margarine
    1/2 c  Corn Oil
    1/2 c  Water
      1 ts Salt
  2 1/2 c  Flour

MMMMM--------------------------FILLING-------------------------------
  2 1/4 lb Lean Ground Beef
      1    Onion, Big, Finely Chopped
      1    Clove Garlic, Minced
    1/3 c  Pine Nuts
      1 ds Nutmeg
      1 ds Allspice
           Salt, To Taste
           Freshly Ground Black Pepper,
           -To Taste
           Oil, For Frying
      1    Egg Yolk

  In a small pot, over a small flame, mix all the Dough ingredients -
  except the flour. cook until the Margarine melts. pour into a bowl

  Add the flour, one tablespoon at a time. mix well until you get a
  smooth dough. shape the dough into a ball, wrap in plastic sheet and
  set aside.

  In a pan fry the onion and garlic to golden brown, add Pine Nuts and
  fry for 2 min. more. add the meat and spices, and cook on medium
  flame, while stirring, until the meat changes color (about 10 min.).
  it is vital to stir the meat to avoid the formation of big lamps of
  meat.

  Heat oven to 180C (350F)

  Roll out the dough to 3mm (1/8") and cut 10cm (4") circles.

  Put a tablespoon of filling in the middle of each circle and fold
  into half a circle. pinch the edges tightly.

  Put sambusaks in oiled and floured pan (or just use a cooking
  parchment) brush a little egg yolk on each sambusak. bake for 30 min.
  or until golden brown.

  Serving Ideas: Serve with pickles or vegetables salad.

  NOTES: Although the recipe calls for only one onion, I'd use more,
  about three. And defiantly more garlic.

  Recipe by: Al Hashulchan August 1996
  Posted to JEWISH-FOOD by Eyal Adelman

MMMMM

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