Wednesday, October 14, 2015

TURKISH KARNIBAHAR MUSAKKA (CAULIFLOWER MOUSSAKA ENJOY DAN:

TURKISH KARNIBAHAR MUSAKKA (CAULIFLOWER MOUSSAKA) by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 large cauliflower, cut into florets
2 tablespoons butter
2 tablespoon olive oil
1 onion, diced
4 garlic cloves, minced
1 pound ground lean lamb or beef
1 tablespoon tomato paste
2 green bell peppers, seeded and thinly sliced
2 tomatoes, finely chopped
1/2-teaspoon EACH Turkish red pepper, ottoman spice and saffron
2 tablespoon fresh dill
1-1/2-cup beef broth sea salt and freshly ground black pepper to taste
2 tablespoon lemon juice

DIRECTIONS:
1.   Bring a large pot of lightly salted water to a boil.
2.   Blanch the cauliflower florets for 4 minutes, then plunge into ice water.
3.   Drain them and set aside.
4.   In a skillet melt the butter, olive oil over medium-heat when sizzling.
5.   Add the onion and sauté 4 minutes.
6.   Add the garlic and sauté 1 minute.
7.   Add lamb or beef and cool another 3 minutes, stirring frequently.
8.   Stir in tomato paste; add the cauliflower florets, green peppers, tomatoes, Turkish red pepper, ottoman spice, saffron, dill and stock.
9.   Season with salt and pepper to taste.
10.                Bring the mixture to a boil, and then lower the heat cover.
11.                 Simmer for 45 minutes.
12.                Remove form and stir in the lemon juice.


ENJOY DAN:                                                                  BON-APPETITE!

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