Tabouli

Looking for a tasty way to incorporate more grains into your diet? Try this recipe for tabouli, a healthy salad composed of bulgur wheat and diced vegetables.

Aloo Tamatar

six medium potatoes
two medium, ripe tomatoes
half inch ginger
one medium onion
jeera
haldi
garam masala
salt to taste
two green chillies
four tablespoons cooking oil
Method
Peel the potatoes, cut them in four pieces each and soak them in water.
Slice the onion thin and mince/grate ginger.
Cut tomatoes in six pieces each.
Heat oil in a cooker on medium high and add jeera, onion, ginger, tomatoes, haldi,
green chillies and garam masala.
Stir everything till this "masala" sweats.
Add the potatoes, mix them well with the masala.
Add one cup water and close the lid of the cooker. Remove it from heat after two
whistles. Open the cooker after fifteen minutes.
Eat this delectable dish with hot, fresh chappati and curds.

Chicken Pulao

1/4 kg basmati rice
1/2 chicken
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves
Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste

Method

Wash the rice and soak it for 1/2 hour.
Cut chicken into small pieces.
Heat oil in a kadai.
Fry the onions till golden brown.
Add the grounded masala and simmer for 2
minutes.
Add cloves, cinnamon, cardamoms, and
bay leaves.
Fry chicken pieces for 5 minutes.
Add rice to it and add water required to
cook the rice.
Stir well.
Let the chicken and rice cook.
Once done garnish with corriander leaves.
Serve hot. 

ALOO PALAK

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

• Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
• Add the spinach, potatoes, salt and chilies.
• Cover and cook over a moderate heat for about 10 minutes.
• Stir several times and then arrange the tomato and lemon slices over the mixture.
• Cover, lowering the heat and cook for another 5 minutes.
• Serve the aloo palak hot as a side dish. 

HYDERABADI MUTTON BIRYANI

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve. 

MACCHER JHOL (FISH IN BENGALI SAUCE)

800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies

How to make bengali fish fry:

• Cut the fillets in about 4cm size.
• Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.
• Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
• Now put in the fish pieces and brown lightly on all sides without cooking them through.
• Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
• Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.
• Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
• When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.
• As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.
• Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.
• Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
• Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.
• Serve machher jhol (fish in bengali sauce)with rice. 

BUTTER CHICKEN

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry. 

BHINDI BHAJI

1 pound okra
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro

How to make bhindi dopiaza :

• Cut the tip and the very bottom from the okra just to clean it, but do not slice.
• Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
• Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
• Serve the bhindi bhaji with rice, naan or pita bread.  

Tanzil : Quran Navigator

Tanzil : Quran Navigator

Dried Bean Stew / Ordubad usulu Mash Shorbasi

Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4 to 6

INGREDIENTS

1 cup (8 oz/230g) dried pinto beans, picked over and soaked in cold water overnight
2 tablespoons (30ml) vegetable oil or butter
1 pound (450g) boneless meat (lamb or beef) cut into 1-inch cubes
1 medium onion, peeled and finely chopped
2 tablespoons tomato paste
8 cups water
1 teaspoon salt
½ teaspoon ground black pepper
4 medium potatoes, peeled and cut into halves
4 dried sour plums (optional), pitted
1 tablespoon dried mint

VARIATION: If sour plums are not available, add a slice of lemon or 1 tablespoon freshly squeezed lemon juice to the pot in Step 6.
1. Drain the beans, place them in a pot filled with water (about 4 cups). Bring to a boil and boil for 15 minutes. You will notice the water will get darker from the bean. Remove from heat, drain, rinse well and set aside.

2. Heat the oil over medium heat in a medium non-stick saucepan. Add meat and cook for about 15 minutes or until evenly brown. Stir occasionally at first and frequently when the released liquid has reduced to the oily consistency to prevent meat from burning.

3. Add the onions and cook together for 5 minutes longer or until the onion is transculent.

4. Add tomato paste, mix well and stir-fry for another minute. Toss in the beans, season with salt and pepper. Pour water and bring to a boil.

5. Reduce heat to low. Cover the pan and simmer for about 1 hour and 15 minutes or until meat and beans are just tender (beans should not be mushy).

6. Add potatoes, sour prunes, and dried mint and continue to cook covered over medium heat for another 10 minutes or until potatoes are cooked. Adjust seasoning. If the stew is too thick, add more boiling water to loosen it. It should be hearty but still soupy in consistency.

7. Pour the soup into individual serving bowls and serve immediately with bread.

TOMATO-THYME SOUP

Serves 4 to 6

2 tablespoons unsalted butter or vegetable oil
5 tablespoons all-purpose flour
2 tablespoons tomato paste
4 medium juicy tomatoes, peeled and pureed in a food processor
5 cups chicken broth or water (or combination)
1 tablespoon dried thyme (decrease to taste)
1/2 cup milk
salt, to taste
black pepper, to taste

To garnish:
shredded mozzarella cheese
croutons (recipe follows)

Heat the oil in a medium saucepan over medium heat. Add the flour and cook, stirring constantly for 1 minute. Add the tomato paste and stir-fry for a minute. Add the pureed fresh tomatoes. Cook for 3 minutes longer. Add the chicken broth or water, and thyme. Cook over medium heat, stirring occasionally, for about 10 minutes.

Gradually pour in the milk, stirring constantly. Season with salt and pepper, to taste. Cook for another 2 minutes, then remove from heat. Ladle into bowls, garnish with shredded mozzarella and croutons (recipe follows).

CROUTONS
Remove crust from bread slices. Cut into cubes. Brush the cubes with some olive oil (or melted butter). Sprinkle with salt. Bake on an ungreased cookie sheet. Bake at 350F (170C) until browned, about 10 minutes.

ENJOY!

LAYERED RICE PILAFF WITH DRIED FRUITS & CHESTNUTS

Parcha-Dosheme Plov

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 4 to 6

INGREDIENTS
3 cups long-grain white Basmati rice (you can also use long-grain American rice)
4 tablespoons butter, melted
1 cup peeled chestnuts*
½ cup pitted dried apricots (you can half them, too, if they are too big)
1 cup dried sour plums, pitted
½ cup pitted dates
½ cup golden raisins
1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes
1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot watersalt
ground black pepper

VARIATION 1: You can also use lamb in this recipe instead of chicken. Boil the lamb it in a pan with water for about 5 minutes, skimming the froth with a slotted spoon, then drain and use as directed in the recipe. This is done to remove the unpleasant smell and to get rid of the excessive froth lamb releases.

VARIATION 2: You can substitute dried sour plums with dried barberries (in Azeri: zirinc) or dried pitted sour cherries.

1. Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear (as close to clear as possible). The rinsing process removes the starch so that the rice grains will remain separate after cooking.

2. Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt.

3. While the rice is soaking, prepare fruits and chestnuts. In a medium frying pan, heat 2 tablespoons butter over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes. Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins (add them last because they brown fast and can be easily burned) and stir-fry for 1 more minute. Remove from heat.

4. In a large non-stick saucepan, combine 10 cups of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice (do not rinse) and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. The rice is ready once it surfaces to the top. Try one grain to see if it’s ready - it must be barely done - not fully cooked and not too soft (VERY IMPORTANT). Drain the rice in a large fine-mesh strainer or colander. Set aside.

5. Rinse the pot you boiled the rice in. Melt 1 tablespoon butter over medium heat. Tilt the pan to distribute it evenly. Arrange meat in one l layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes to let the flavors develop.

6. Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon melted butter over rice.

7. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid as shown in the picture below.

8. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice.

9. Cover again and simmer for another 30 minutes. When ready, meat should be cooked and lightly golden on the bottom. The onion will almost melt into the meat and will not be that visible. Rice grains should be separate and fluffy, and not sticky.

10. When ready to serve, gently take 1 spatula full of rice, fruits and meat at a time, placing it on the large serving platter. This Pilaff is delicious served with pickles, vegetable salad or fresh herbs. Enjoy!

EGGPLANT ROLLS

Preparation time: 20, plus 30 minutes to remove bitterness from eggplant
Cooking time: 10 minutes
Serves 4

INGREDIENTS

1 large eggplant
8 tablespoons (125 ml) oil (vegetable, corn, or sunflower)
2 tablespoons (30 ml) mayonnaise
4 gloves garlic, peeled and crushed
½ cup (2 oz/60 g) walnuts, finely chopped
1 ½ cup chopped fresh parsley or cilantro (coriander)

1. With a large sharp knife cut the eggplant lengthwise into slices, about 1/4-inch (1/2 centimeter) thick. You should be able to get about 8 slices.

2. Arrange the eggplant in a colander in layers, sprinkling each with plenty of salt. Put colander in a sink. Place a weight, such a plate or lid, on top. Leave for 30 minutes, to allow the bitter dark juices to drain. An alternative way to extract the bitterness from the eggplant would be to place the slices in a bowl with cold water mixed with 1-2 tablespoons salt, putting a weight on top and leaving for about 30 minutes, then draining and pat-drying them.

3. In a medium non-stick frying pan, heat the oil over medium heat. Rinse the eggplant, drain and pat dry. Layer the eggplant slices in batches in hot oil. Fry for 5 minutes on each side, or until golden brown. Add more frying oil if necessary (eggplant absorbs oil quickly). Remove the eggplant and drain on paper towel for about 5 minutes. HOT UPDATE! - You can also roast the eggplant slices in the oven. Brush a piece of foil paper the size of your baking sheet with some olive oil. Place the eggplant slices on the foil and brush them with olive oil on both sides. Bake in the 450F (230C) oven for 20-25 minutes, or until lightly browned and soft. Turn the slices once to roast on both sides.

4. Lay the eggplant on a flat surface, such as cutting board. Using a spoon, spread about a teaspoon of mayonnaise evenly over each slice, then spread a little crushed garlic, and sprinkle with chopped walnuts. Top the slices generously with chopped herbs.

5. Beginning at the narrow end, gently roll up the eggplant, and transfer to a serving patter.

Congratulations! You just did it! Enjoy !!!

CARROT SALAD

Preparation Time: 5 minutes

Cooking Time: 7-10 minutes
Serves 2

INGREDIENTS

4 medium carrots, peeled
1 tablespoon olive oil
1 cup plain yogurt
3 gloves garlic, peeled and crushed
1 teaspoon golden raisins (optional)
salt, to taste
ground black pepper, to taste
parsley sprigs and black olives, to garnish

1. Grate the carrots using the coarse side of a box grater.

2. In a medium non-stick frying pan, heat the oil over medium heat. Add the carrots and fry, stirring frequently, for about 7-10 minutes, or until cooked. Do not overcook: they should be soft but not mushy. I usually prefer them a little undercooked, for a fresher taste. Remove from heat and allow to cool.

3. In a mixing bowl, combine yogurt and garlic, and mix well. Add carrots, raisins. Season with salt and pepper to taste. Mix well.

4. Serve chilled, garnished with black olives and parsley.

 Enjoy!

TURKISH WHITE BEAN SALAD

Note 1: This is one way to make piyaz. But there are many others, hailing from various regions of Turkey. For more inspiration, meet two other variations of this classic salad from two of my favorite Turkish food blogs: Piyaz,  Antalya Bean Salad.

Note 2: You can adjust the amount of herbs, tomatoes, peppers, and dressing to your liking.

Serves about 4

1  1/2  cups dried white kidney beans (cannelloni beans. Great Nothern beans OK, too), presoaked in water overnight
1 medium onion, cut in half lengthwise, then thinly sliced
a generous cup of fresh chopped flat-leaf parsley
1 medium green bell pepper, seeded and chopped
2 medium tomatoes, chopped
1/4 cup of more, to taste, olive oil
freshly squeezed lemon juice or red or white wine vinegar, to taste
salt, to taste
ground black pepper, to taste
1 hard-boiled eggs, peeled and cut into quarters
a few black olives, to garnish
paprika or sumac powder* to sprinkle on eggs (optional)

1. Drain the beans. Place them in a pot filled with water. Boil until tender (but not mushy!), about 1 hour. Drain and transfer to a large mixing bowl.

2. Put the onions in a small mixing bowl. Sprinkle with about 1 tablespoon salt. Rub with your hands until the onions release their juices and are soft. Rinse off the salt and squeeze the onions dry.  Add the onions to the beans.

3. Add the rest of the ingredients to the beans, too, except eggs, olive and paprika. Toss to combine.

4. Place on a serving platter. Decorate with wedges of egg and olives. Sprinkle the eggs with paprika or sumac.

* Sumac powder is the ground berries of a sumac bush. It is dark red, almost burgundy in color and has a tangy taste.  Available in most Middle Eastern/Persian/Turkish/Greek stores.

Cabbage Rolls Stuffed with Meat, Rice, and Fresh Herbs

Serves 4-5

Note: Pick cabbage that is not too hard and is softer to touch, with leaves not too tight together. They will be easier to pull off.

For the Stuffing:
1 pound (450g) ground beef or lamb (or combination), preferably not very lean
1 medium onion, peeled and finely chopped (2 cups)
2 tablespoons tomato paste
½ cup medium grain rice, thoroughly washed and drained
½ cup chopped fresh cilantro (coriander)
½ cup chopped fresh dill
2-3 tablespoons unsalted butter
1 teaspoon salt
¼ teaspoon pepper

1 large green cabbage (about 3 pounds /1kg 400 g)
2 tablespoons tomato paste (when in season, you can use 1 medium ripe tomatoe, peeled and grated, with juices and 1 tablespoon tomato paste)
1 ½ cup hot water
2 tablespoons unsalted butter

First, prepare the stuffing. In a mixing bowl, combine all the ingredients for the filling. With your hand, knead thoroughly until well blended. Set aside.

Meanwhile, prepare the cabbage leaves. Fill a large saucepan with water, add a generous pinch of salt and bring to a boil. With a sharp knife, cut out the core of the cabbage and carefully pull off the leaves, keeping them whole and undamaged. Plunge the leaves into the boiling water in batches of 2-3, and blanch them for 5 minutes, until they have softened a little and are pliable. Remove the leaves with a slotted spoon and drain in a colander. Repeat with the remaining leaves.

Keep a medium saucepan at hand. When the leaves are cool enough to handle, place them onto a cutting board, and using a sharp knife, cut out the rough center vein in teh shape of a V from the leaves so they will be easier to roll up. You will need the cutouts veins later, so do not discard. If the leaves are too big, cut them in two along the center vein.

Place about 2 heaped tablespoons of the stuffing in the middle of each leaf and shape the filling slightly like a log. Fold in the sides, then roll tightly. Arrange the reserved cut out veins on the bottom of the saucepan (you can also arrange the damaged and torn leaves, or unused leaves on the bottom too), then place cabbage rolls on top, close together and seam side down, making several layers. If using fresh tomatoes along with tomato paste, toss a little in-between the layers.

Dissolve the tomato paste in 1 ½ cup hot water and pour over the top of the rolls. The water should come to a little less than half of the rolls, but not more as the rolls will release their own juice, too. If not enough, add more. Dot the top layer with butter. Place a small lid or a small ovenproof plate on top to keep the rolls tight and to prevent them from opening. Cover and bring to a boil. Reduce the heat to medium to low and simmer for about 1 hour, or until the cabbage leaves are tender, the filling is cooked, and the liquid has somewhat reduced.

Place dolma on a serving platter and spoon some of the cooking liquid on top. Serve with bread on the side.

GRAPE LEAVES STUFFED WITH MEAT AND RICE

Preparation time: 1 hour
Cooking time: 1 ½
Serves 4 to 6

INGREDIENTS
1 pound (450g) ground lamb or beef
1 medium onion, peeled and finely chopped
½ cup short or medium grain rice, washed and drained
½ cup chopped fresh cilantro (coriander)
½ cup chopped fresh dill
1 teaspoon salt
¼ teaspoon pepper to taste
80 small or 40 medium size fresh grape leaves or canned leaves (about ¾ of 16oz can)
3 tablespoons butter, melted
½ cup water

Yogurt-garlic sauce
1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic

1. To prepare the filling, in a mixing bowl combine meat, onion, rice, fresh herbs, salt (add less if you are going to use salted canned leaves) and pepper and knead thoroughly.

2. If using fresh grape leaves, blanch them in small batches (about 10 at a time) in a pot with boiling water for 2 minutes. This will soften the leaves and make it easer to roll them and faster to cook. Remove the leaves with a slotted spoon and drain. Cut off the stems or any hard veins.

If using canned leaves, put them in batches in colander and place the colander under a sink, then rinse the leaves under cold water and drain. Cut off the stems. If using medium or large leaves, cut them in half. If there are any torn or damaged leaves, do not discard - use them to patch holes in other leaves. NOTE: If canned leaves are too thick, blanch them in boiling water for about a minute, then drain and proceed as directed in the recipe.

3. Hold a grape leaf shiny side down on the palm of your left hand, and place 1 or 2 teaspoons of the filling at the stalk end of the leaf. With your right hand, fold top, then the sides over the filling and roll up tightly.

4. Arrange the stuffed grape leaves close together seam side down in a medium non-stick pan, making several layers. If using fresh grape leaves, sprinkle a little salt in between each layer.

5. Pour butter over the grape leaves and add water. Place a small lid or a small ovenproof plate on top to keep dolmas tight and to prevent them from opening. Cover and bring to a boil. Reduce heat to medium to low and simmer for 1 hour 30 minutes, or until the leaves are tender and the filling is cooked. There should be little liquid left, reduced to the oily consistency.

6. Serve hot with garlic-yogurt sauce scooped on top, fresh salad or pickles and bread!

Meat Stuffed Blinchiki

Makes 16

For the Pancakes:

2 eggs
1 tablespoon sugar
1/3 teaspoon salt
2 cups whole milk (reduced fat milk is OK)
1  1/5 cup all-purpose flour
2 tablespoons vegetable oil

For the Stuffing:
2 tablespoons butter or vegetable oil
1 medium onion, peeled and finely chopped
1 pound (450 g) ground beef
salt, to taste
ground black pepper, to taste

Method:

To prepare the stuffing, heat the butter or oil in a frying pan. Add the onion and beef. Cook, stiring frequently, until the meat is golden brown. Season with salt and pepper to taste. Remove from the heat and allow to cool while you prepare the blinchiki.

To prepare the blinchiki, in a mixing bowl, combine all the ingredients and stir until fully combined and the mixture is smooth and there no lumps left.

Heat a lightly greased small griddle or frying pan over medium high heat. Pour the batter into the griddle, using approximately ¼ cup or a small ladleful for each pancake. Tilt the pan slightly to spread the batter evenly. Cook until lightly brown on one side and turn and lightly brown the other. Repeat with the rest of teh batter. Stack the cooked blinchiki on top of each other on a plate.

Now stuff the blinchiki. Put about1 tablespoon of the filling in the center of each pancake. Fold the sides and then roll up to obtain an envelope.

Heat a lightly greased griddle or a frying pan over medium heat. Cook the stuffed blinchikiuntil light brown on both sides. Drain the blinchiki on paper towel lined plates. Serve warm or at room temperature.

SPINACH WITH EGGS

Preparation time: 15 minutes

Cooking time: 20 minutes
Serves 4

INGREDIENTS
2 pounds fresh spinach, thoroughly washed and drained
5 tablespoons butter or oil (olive, vegetable, corn)
1 medium onion, peeled and finely chopped
½ teaspoon salt, or more to taste
1/4 teaspoon ground pepper
4 eggs, lightly beaten

Yogurt-garlic sauce
1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic

1. Fill a large pan with water and bring to a boil. Toss in spinach and blanch for about 3 minutes, or until just wilted.

2. Remove from heat, and drain well in a colander, pressing with a slotted spoon to squeeze it as dry as possible (or wait until it cools off and squeeze dry with your hands). Place the cooked spinach on a cutting board and chop coarsely.

3. In a medium non-stick frying pan, heat the oil over medium heat. Add onion and sauté for about 5 minutes, or until soft and lightly brown. Toss in the spinach, mix well and stir-fry for 5 minutes. Season with salt and pepper.

4. Pour the eggs evenly over the spinach. Tilt the pan to distribute the eggs evenly. Cover and cook for about 7-10 minutes, or until the eggs are well set.

5. Serve immediately with bread and topped with yogurt-garlic sauce.