Cyprus-Forum.com

[kurupetos]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolması/stuffed Artichokes. If yes, would you oblige please.

I a have one, I will post it here later.

Do you have any recipes with Carlsberg?

[denizaksulu]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolması/stuffed Artichokes. If yes, would you oblige please.

I have one, I will post it here later.

Thanks.

[CBBB]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolm ası/stuffed Artichokes. If yes, would you oblige please.

Here we go.

Stuffed Artichokes

Ingredients

900 gr minced beef or lamb
3 tablespoon of butter
12-15 artichokes
Juice of one lemon
2 onions finely chopped
1/2 cup grated Kefalotyri cheese
1 tablespoon tomato paste
Some toasted breadcrumbs well smashed.
Some melted butter
Salt and pepper

For the Bechamel sauce

3 level tablespoons of butter
4 level tablespoons of plain flour
1 cup of milk
2 egg yolks

Method

1. Clean the artichokes by removing all the tough bits (you know what to do)
2. Sprinkle the artichokes with the lemon juice and then place in boiling salted water until cooked, but not falling to pieces.
3. Drain well and place in a baking tray (sini(?)).
4. Fry the onions and mince meat in a large frying pan with the butter until almost cooked.
5. Add the tomato paste, salt and pepper to taste, with a little water, and stir well until most of the juice has evaporated.
6. Place the mince mixture in the artichokes.
7. Make the bechamel, by melting the butter in a saucepan over a low heat, add the flour while stirring well, do not allow to burn!
8. Add the milk and then the egg yolks, stirring continuously until amalgamated.
9. Now spoon the bechamel over the stuffed artichokes.
10. Sprinkle the toasted breadcrumbs over the top to give a thin coating.
15. Whack it in a pre-heated oven at around 180C for 10 to 15 minutes, until golden on top.

....and Bob's your uncle.

I'd be inclined to add a little oregano to the mince mixture.

This has been loosely translated from an ancient Greek recipe book the wife used at school some 50 years ago!

[CBBB]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolması/stuffed Artichokes. If yes, would you oblige please.

I a have one, I will post it here later.

Do you have any recipes with Carlsberg?

What a stupid question! Of course not, only KEO.

[denizaksulu]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolm ası/stuffed Artichokes. If yes, would you oblige please.

Here we go.

Stuffed Artichokes

Ingredients

900 gr minced beef or lamb
3 tablespoon of butter
12-15 artichokes
Juice of one lemon
2 onions finely chopped
1/2 cup grated Kefalotyri cheese
1 tablespoon tomato paste
Some toasted breadcrumbs well smashed.
Some melted butter
Salt and pepper

For the Bechamel sauce

3 level tablespoons of butter
4 level tablespoons of plain flour
1 cup of milk
2 egg yolks

Method

1. Clean the artichokes by removing all the tough bits (you know what to do)
2. Sprinkle the artichokes with the lemon juice and then place in boiling salted water until cooked, but not falling to pieces.
3. Drain well and place in a baking tray (sini(?)).
4. Fry the onions and mince meat in a large frying pan with the butter until almost cooked.
5. Add the tomato paste, salt and pepper to taste, with a little water, and stir well until most of the juice has evaporated.
6. Place the mince mixture in the artichokes.
7. Make the bechamel, by melting the butter in a saucepan over a low heat, add the flour while stirring well, do not allow to burn!
8. Add the milk and then the egg yolks, stirring continuously until amalgamated.
9. Now spoon the bechamel over the stuffed artichokes.
10. Sprinkle the toasted breadcrumbs over the top to give a thin coating.
15. Whack it in a pre-heated oven at around 180C for 10 to 15 minutes, until golden on top.

....and Bob's your uncle.

I'd be inclined to add a little oregano to the mince mixture.

This has been loosely translated from an ancient Greek recipe book the wife used at school some 50 years ago!

Was this a 'Greek' I mean Hellenic Greek recipe? No cinnamon or rice. I am surprised.

Thanks btw.

[CBBB]

Oh master, chef de cuisine; I was wondering if you had a recipe for Inginar dolm ası/stuffed Artichokes. If yes, would you oblige please.

Here we go.

Stuffed Artichokes

Ingredients

900 gr minced beef or lamb
3 tablespoon of butter
12-15 artichokes
Juice of one lemon
2 onions finely chopped
1/2 cup grated Kefalotyri cheese
1 tablespoon tomato paste
Some toasted breadcrumbs well smashed.
Some melted butter
Salt and pepper

For the Bechamel sauce

3 level tablespoons of butter
4 level tablespoons of plain flour
1 cup of milk
2 egg yolks

Method

1. Clean the artichokes by removing all the tough bits (you know what to do)
2. Sprinkle the artichokes with the lemon juice and then place in boiling salted water until cooked, but not falling to pieces.
3. Drain well and place in a baking tray (sini(?)).
4. Fry the onions and mince meat in a large frying pan with the butter until almost cooked.
5. Add the tomato paste, salt and pepper to taste, with a little water, and stir well until most of the juice has evaporated.
6. Place the mince mixture in the artichokes.
7. Make the bechamel, by melting the butter in a saucepan over a low heat, add the flour while stirring well, do not allow to burn!
8. Add the milk and then the egg yolks, stirring continuously until amalgamated.
9. Now spoon the bechamel over the stuffed artichokes.
10. Sprinkle the toasted breadcrumbs over the top to give a thin coating.
15. Whack it in a pre-heated oven at around 180C for 10 to 15 minutes, until golden on top.

....and Bob's your uncle.

I'd be inclined to add a little oregano to the mince mixture.

This has been loosely translated from an ancient Greek recipe book the wife used at school some 50 years ago!

Was this a 'Greek' I mean Hellenic Greek recipe? No cinnamon or rice. I am surprised.

Thanks btw.

It was from "Η ΝΕΑ ΜΑΓEΙΡΙΚΗ ΖΑΧΑΡΟΠΠΛΑΣΤΙΚΙ ΤΟΥ ΕΛΛΗΝΙΚΟΥ ΣΠΙΤΙΟΥ" published in Athens 1960.

[halil]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

[denizaksulu]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

[CBBB]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

[kurupetos]

Enginar Dolma (Stuffed Artichokes ) + yaprak Dolma(vine leaves) + Biber dolma(green peper dolma) and Soğan(onion) dolma

- 1kg minced lamb .(from leg)
- Salt and black pepper .
- one onions.
- 1/2 water glass rice.
- banch of parsley
- 2 soup spoon tomatoe paste.

Thanks Halil'

Halil 1 v 0 CBBB

Sorry CBBB, you failed my Cypriotness test.

Personally, i think my recipe sounds tastier.

What does a bloody Londoner (Deniz) know about Cypriot cuisine?