Clean the meat, slash in several places and put in a baking dish. Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil. Spread half of the mixture over the meat. Put the meat back in the dish, cover with foil, and put in the oven at 350 degrees until the meat is cooked. Just before serving pour the remaining yogurt mixture on top of the meat.
Put the yogurt and salt in a pan. Keep stirring over low heat. Grind the shortening, cumin and chili peppers in a mortar and pestle. When the yogurt is nearly boiling, add the ground mixture and mix well. Wash and drain the cracked wheat and add to yogurt. Cover the pan and simmer over low heat for three hours. Remove from heat, beat with a wooden spoon and blend in a food processor. Pour wheat/yogurt mixture into a deep serving dish, making a depression in the center and pour in the melted butter. Must be served hot. Serves 8-10 persons.
|3 cups spaghetti (break into 2-inch lengths)||3 tablespoons corn oil|
|3/4 lb minced meat||3 eggs|
|3 onions, finely grated||3 cups yogurt|
|1/2 teaspoon ground black pepper||1 clove garlic (crushed)|
|1/2 teaspoon cumin||3 tablespoons melted butter|
|1/2 bundle fresh parsley||salt to taste|
Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a pre-heated oven at 350 degrees for five minutes. Serve hot. Serves 4-6 persons.
|1 chicken, cut at joints into pieces||1/4 cup water|
|1/2 tablespoon ground coriander||2 onions, finely chopped|
|1/2 tablespoon ground black pepper||2 chili peppers, split|
|1/2 tablespoon salt||12 tablespoons corn oil|
|1 cup yogurt|
Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required. In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside. When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice. Serves 4-6 persons.
|2 cups yogurt||1 tablespoon dried mint|
|2 cloves garlic (optional)||salt to taste|
Wash and peel the cucumbers. Cut in two, lengthwise, then chop in pieces, then add to the yogurt. Mash the garlic. Add it and the salt to the yogurt, mixing well. Sprinkle the salad with dried mint. Chill and serve. Serves 2 - 4 persons.