So In Love

So In Love Je T`aime Traum-Melodien Diva Latina Casa De Amor Serenata Besos Reflection Flames Of Love Original Tangos From Argentina Portals Of Grace Nikom Nije Lepse Звезда    

Julio Iglesias

A Veces Tu, A Veces Yo
Mi Dulce Seсor (My Sweet Lord)
Dejala
A Media Luz
El Choclo
Yira, Yira
La Cumparsita
Caminito

Mamacita (Paparico)
La Empalizada
Milonga
Esos Amores
Y Aunque Te Haga Calor
Caballo Viejo,Bamboleo
Todo El Amor Que Te Hace Falta
Que No Se Rompa La Noche

Alguien
Voa Amigo, Voa Alto (Vuela Alto)
Agua Doce, Agua Do Mar (Agua Dulce, Agua Sala)
Vida (Vida)
Jogue Para Mim A Culpa (Echame A Mi La Culpa)
A Estrada (La Carretera)

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HUMMUS

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“Hummus” is an Arabic word meaning “chickpeas.”  It is extremely popular fare throughout the Middle East.  The recipe consists of cooked chickpeas blended with tahini (sesame paste), lemon juice, garlic and salt.  I occasionally buy a container of hummus for my kids to snack on after school.  It’s healthy – high in protein and fiber and low in fat.  The fat it does contain is the good kind that is being touted for having heart-healthy benefits.  I’ve always liked hummus but I can’t say I was ever excited enough about it to warrant serving it at a dinner party.  With all of the recent positive news about the Mediterranean diet, I decided to give homemade hummus a try.

I haven’t been to Lebanon to try their hummus, but if my research is correct, I’ve gotten fairly close.  Now I know what all the fuss is about.  This homemade hummus is creamy, garlicky, and has a fresh hint of lemon.  With a drizzle of olive oil and a sprinkle of paprika and warm toasted pitas, it is a beautiful, healthy and delicious dish.  And it’s definitely worthy of serving to guests!

HUMMUS

Fresh creamy homemade hummus

Ingredients

• 2 15 ounce cans chickpeas, drained and rinsed or 3 cups of cooked chickpeas, drained (soak 1 cup dried chickpeas overnight and cook per package directions, making sure to add 1 teaspoon baking soda to cooking water to soften the chickpeas)
• ⅓ cup tahini (sesame paste)
• 4 tablespoons fresh lemon juice (2 lemons)
• 2 large cloves garlic, peeled and cut into quarters
• ¼ cup cold water
• 1¼ teaspoons kosher salt
• 2 tablespoons good quality olive oil plus more for drizzling on top
• Paprika for sprinkling on top
• Optional toppings: a handful of cooked chickpeas or a handful of toasted pine nuts or a tablespoon of chopped parsley

Instructions

1. Put chickpeas, tahini, lemon juice, garlic, water and salt into the bowl of a food processor. Process for 30 seconds. Scrape down the sides of the bowl. Process 30 seconds longer. Add 2 tablespoons oil and process for another minute or so, until smooth.
2. Put hummus into a bowl. Drizzle generously with olive and sprinkle with paprika.
3. Serve with grilled or toasted pita. (I like to brush pita with olive oil and heat on a grill pan or on the barbecue grill. Then slice with a pizza cutter)
4. Enjoy!

TURKISH MANTI

Turkish manti

When in Turkey, don’t underestimate the significance of the size of your manti.   If you’re served extremely small manti, your host thinks very highly of you – apparently the smaller the manti, the more special you are.  After spending an afternoon making manti from scratch, I totally get it.  This is not a dish you can throw together casually and serve to just anyone.  Each one of these tiny, lamb-stuffed dumplings is a carefully, hand-wrapped gift.  Once shaped, they’re baked, boiled, and then topped with three different sauces – brown butter, caramelized tomato paste, and garlicky yogurt.  Making manti is definitely an undertaking, but it’s totally worth the effort. All of the time and care that goes into making them comes shining through – when served a bowl of manti, you can feel the love.

I told you about my culinary tour of Istanbul in my last post and I said that the recipes would be forthcoming.  Manti is a great one to start with because it has lots of qualities that exemplify Turkish cuisine:  wholesome fresh ingredients; lots of care in the preparation; it features yogurt and the spices – Aleppo pepper, sumac, and spearmint – very traditional in Turkish cuisine.

Manti starts with making a simple dough from flour, eggs, salt and water. The ingredients are stirred a bit with a fork and then kneaded by hand until a firm dough is formed.  It takes about ten minutes of kneading.

The ball of dough rests under a damp kitchen towel for a half hour.

Meanwhile you can prepare your meat mixture – lamb, onion, parsley and salt.  Or you can substitute beef, if you prefer.

After the dough rests, cut it into fourths and work with one piece at a time, keeping the others under the towel.

Roll the dough out as thin as you can – 1/16th of an inch is ideal.  At the Istanbul Culinary Institute they demonstrated, using a very thin rolling pin.

Then using a knife or pizza cutter, cut dough into small squares.  According to Turkish legend, if you really want to impress your guests, your manti should be small enough so that 40 of them can fit in one spoon. (I have to think they’re talking about a very big spoon)  I truly can’t imagine achieving anything close to that.  I made 1 1/2 inch squares, which are a manageable size to work with and still tiny enough to show the love – plus it’s the width of my ruler, making it really easy to measure and cut.

Pull up the four corners of dough around the meat and press the four seams firmly between your fingers to seal them shut.

Baking the manti in a 350 degree oven helps seal them and give them some bite.

There are many variations of manti – not only in size but also in how they’re sauced.  Many call for lots of butter and/or spiced oil.  But I adapted the toppings to my own tastes, upping the amount of tomato sauce and decreasing the oil and butter.  The whole milk yogurt adds a good amount of creaminess, so I don’t miss the extra fat.

It only takes 7-8 minutes to make caramelized tomato paste and it has a wonderfully rich flavor.

And rather than the traditional method of adding pepper to the oil or butter, I chose to spice up the tomato sauce with Aleppo pepper.  I have to say – the spicy caramelized tomato paste paired with the garlicky yogurt is a beyond-belief delicious combination!

One final suggestion if you decide to tackle this recipe – invite a friend or make it a family activity.  I spent the afternoon making manti with my friend Donna and we had a blast – it didn’t feel like work at all.

Print

TURKISH MANTI

Author: Panning The Globe

Recipe type: Main Course

Cuisine: Turkish

Prep time:  3 hours

Cook time:  25 mins

Total time:  3 hours 25 mins

Serves: 6

Tiny lamb-filled dumplings with butter, tomato, yogurt and Turkish spices

Ingredients

• Dough
• 3 cups flour
• 2 large eggs
• ½ cup warm water
• ½ teaspoon salt
• Filling
• ¾ pound ground lamb (or beef)
• 1 small onion, grated or finely chopped (6-8 tablespoons)
• 4 tablespoons finely chopped parsley
• 1 teaspoon salt
• Yogurt Sauce
• 2 cups whole milk Greek yogurt
• 3 large cloves garlic, pressed
• ½ teaspoon Salt
• Caramelized tomato paste
• 1 6-ounce can tomato paste (organic is best)
• 4 tablespoons extra virgin olive oil
• 1 cup water
• 1 tablespoon ground Aleppo pepper (or substitute 1½ teaspoons sweet paprika plus ½ teaspoon crushed red pepper flakes)
• Brown butter sauce
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• Kosher salt, to taste
• Spices for sprinkling on top
• Sumac (or substitute lemon zest)
• Dried spearmint (or substitute finely chopped mint leaves)

Instructions

1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!

KUVAR JNA

  KUVAR JNA

 

 

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http://kuharica.hvka.org/main/povrce.htm

SAMOSTALNA JELA I PRILOZI OD POVRĆA I VARIVA  219, 221
 

135. Boranija na ulju 222 136. Dinstana boranija 223 137. Dinstani grašak 224 138. Bareni karfiol 225 139. Pohovani karfiol 226 140. Barenl kelj 227 141. Dinstana keleraba 228 142. Dinstanl slatki kupus 229 143. Dinstani kiseli kupus 230 144. Podvarak bez mesa 231 145. Dinstana mrkva 232 146. Pire od mrkve 233 147. Spanać na ulju 234 148. Pire od spanaća 235 149. Varivo od tikvica 236 150. Pire od blitve 237 151. Blitva na dalmatinski način 238 152. Boranija sa krompirom 239, 240 153. Flno varlvo 241, 242 154. Krompir sa keljom 243, 244 155. Krompir sa prazilukom 245, 246 156. Kromplr sa spanaćem ili zeljem 247, 248 157. Slani krompir 249 158. Štosovanl krompir 250 159. Restovani kromplr 251 160. Pire od krompira 252

161. Pire od kromplrovlh pahuljica 253 162. Prženl krompir 254 163. Pečeni kromplr 255 164. Pekarski kromplr 256 165. Krompir paprikaš 257, 258 166. Valjušci od krompira 259 167. Sataraš sa jajima ,...260 168. Đuveč od svežeg povrća 261, 262 169. Đuveč od konzervisanog povrća 263, 264 170. Sočivo sa krompirom 265, 266 171. Kuvano sočlvo 267, 268 172. Pire od suvog graška 269 173. Pire od pasulja 270 174. Čorbast pasulj 271, 272 175. Pasulj prebranac 273, 274 176. Dinstani slatki kupus sa testeninom 275 177. Domaći rezanci 276 178. Mlinci 277 179. Noklice 278 180. Kačamak (palenta) 279 181. Kuvana testenina 280 182. Rizi-bizi 281 183. Dinstani pirinač 282 184. Pilav 283 185. Knedle od hleba 284

 
SALATE   391, 393

253. Salata zelena 394
254. Salata od mladog luka 395
255. Salata od crnog luka 396
256. Salata od svežih krastavaca 397
257. Salata od svežeg paradajza 398
258. Salata od svežeg kupusa 399
259. Salata od sveže mrkve 400
260. Salata od rena 401
261. Salata od kiselih krastavaca, paprika i paradajza 402
262. Salata od kiselih paprika u listu 403
263. Salata od kiselog kupusa 404
264. Salata (mešana) od svežeg povrća 405
265. Salata (mešana) od kiselog povrća 406
266. Salata od konzervisanog mešanog povrća (mešana salata) 407
267. Srpska salata 408
268. Bosanska salata 409
269. Salata od boranije 410
270. Salata od cvekle 411
271. Salata od karfiola 412
272. Salata od krompira 413
273. Salata od pasulja 414
274. Salata od pečenih paprika 415
275. Ajvar-salata 416
276. Kongres-salata 417
277. Francuska salata 418, 419
278. Ruska salata 420, 421

broj receptura	za potpuni doživljaj pustite si malo muzike:  1 - 2 - 3
	Korice, naslov  1, 2, 3, 4, 5
	Predgovor  7
	Uvod  9, 10, 11
1 - 16	N A P I C I  (str. 13 - 31)
17 - 53	S U P E,   Č O R B E   I   U L O Š C I,  I Z R A D A   P O J E D I N I H   U L O Ž A K A  (str. 33 - 89)
54 - 64	S O S O V I  (str. 91 - 106)
65 - 72	J E L A   O D   J A J A  (str. 107 - 117)
73 - 86	J E L A   O D   R I B E  (str. 119 - 143)
87 - 93	J E L A   O D   M E S A   S A   R O Š T I L J A  (str. 145 - 154)
94 - 134	J E L A   O D   M E S A   I   P R O I Z V O D I   O D   M E S A   (str. 155 - 217)
135 - 185	S A M O S T A L N A   J E L A   I   P R I L O Z I   O D   P O V R Ć A   I   V A R I V A  (str. 219 - 284)
186 - 252	S L O Ž E N A   J E L A  (str. 285 - 389)
253 - 278	S A L A T E  (str. 391 - 421)
279 - 333	K O M P O T I   -   S L A T K A   J E L A   I   S L A T K I Š I   -   P I T E  (str. 423 - 491)
334 - 357	Gotova industrijska jela (u alu-foliji - sterilisana) 493 (str. 495, 496)
358 - 386	Sastavljena glavna jela pomoću receptura 497 (str. 499, 500, 501, 502, 503, 504, 505)
387 - 425	Važnije namirnice koje se daju uz jela iz receptura 507 (str. 509, 510, 511, 512)
	Neki praktični saveti i stručni izrazi 513 (str. 515, 516, 517, 518, 519, 520, 521, 522)
	Tablica sastava životnih namirnica 523 (str. 525, 526, 527, 528, 529, 530, 531, 532, 533, 534, 535, 536, 537, 538)
	Sadržaj 539, 540, 541, 542, 543, 546

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