Subereg is originally a Turkish recipe, that has been cosidered for years an Armenian traditional appetizer due to some cultural inheritance! This recipe is very deleicious but not very easy to make!
In fact, it is very special to me, and i would like to dedicate it to my very special friend! So Christina if you’re reading this, i will be willing to taste it anytime!!
Ingredients
For the dough
6 eggs
1 1/2 teaspoons of salt
1/4 cup of water
flour as needed for the paste to become elastic and smooth
For the filling
1/4 cup of finely chopped parsley
2 cups of chopped Akkawi cheese
2 cups of chopped Halloum cheese
Slightly beat the eggs and the water adding the salt. Gradually add the flour untill the dough becomes smooth. Devide the dough into 12 small balls and let it chill for 1 hour.
Roll out the doughs very thinly.
Boil some water in a large pan, place in one rolled dough at a time for about 1/2 a minute.
Place the doughs on paper towels so they can dry out a little.
Mix the cheeses with the chopped parsley, Season with salt and white pepper.
Place 6 doughs in the bottom of a large pan, spread on the cheese filling mixture then cover with the 6 remaining doughs.
Preheat the oven on 350 degrees and bake until golden brown.
Ingredients
Vine leaves
2 cups of finely chopped onions
2 cup of short-grain white rice
2 tablespoons of finely chopped parsley
1/2 cup of olive oil
1 medium tomato finely chopped
1/2 cup of fresh lemon juice
Salt and pepper to taste
If using fresh vine leaves, blanch for at least 3 minutes to soften, then refresh under cold water.
If using preserved ones, rinse under cold water to remove the brine, and drain.
In a large bowl mix rice, onions, parsley, tomatoes, lemon juice and olive oil. Season with salt and pepper to taste.
Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the center, then fold the stem end and sides over the filling and roll into a cigar shape.
Line the vine leaves in a heavy-based pan, then layer the rolls.
Cover the pot tightly and simmer on a low heat for one hour.
Allow to cool and serve with chilled yoghurt.
I found this recipe couple of days ago, and i though it could be interesting to share it on my blog! I tried it and it was so good! So give it a try yourself!
Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
makes about three dozen bites
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
ingredients
6 eggs
1cup of chicken comfit
1/4 cup of chopped red pepper
1/4 cup of chopped green pepper
1/2 cup of chopped cabbage
1 teaspoon of fresh grated ginger
1/2 cup of green onion chopped
1/2 cup of chopped carrots
1 clove of garlic minced
Tabasco sauce
2 tablespoons of soy sauce
salt and black pepper for seasoning
1/2 cup of sesame oil
vegetable oil
Preheat the sesame oil and saute the garlicand the ginger for one minute. Add in the rest of the vegetables and cook for couple of minute. Add the chicken, a couple of drops of Tabasco sauce and the soy sauce. Stir well, turn off the heat once the vegetables are half cooked.
Whisk one egg in a separate bowl and season with salt and pepper. Preheat one teaspoon of vegetable oil in a large frying pan, add every time one beaten egg and cook the way you cook crepes.
Put 2 tablespoons of the chicken mixture into every egg roll wrapper and roll it.
Ingredients
3 gloves of garlic
1 medium potato boiled and cubed
1 medium green pepper chopped
1 medium red pepper chopped
1 medium onion chopped
1 green onion chopped
1 tomato cubed
1 cup of finely chopped parsley
1/2 cup of mushrooms
10 eggs
8 tablespoons of butter
salt and pepper
preheat 2 tablespoons of butter in a large frying pan and add in the onions. Cook until lightly brown. Add the garlic, the red and green pepper and the tomatoes and cook for almost 8 minutes. Finally add the cubed potatoes, the mushrooms and the parsley. Cook for another 3 minutes and season with salt and pepper.
In a separate bowl mix the eggs season with salt and pepper, and add in the vegetables.
In a large frying pan, let 2 tablespoons of butter melt. Poor 4-5 scoops of the egg mixture into the frying pan. Let it cook until the bottom becomes lightly brown. Turn the Omelette to the other side and let it cook until it also becomes brown.
Step1
Cut the potatoes down to the size of wedge potatoes.
Step2
Fill a large bowl with cold water and about 2 tablespoons of salt. Let the wedge potatoes soak for at east 15 minutes.
Step3
Heat the vegetable oil in deep fryer or large skillet. Remove the potatoes from water and dry with a paper towel.
Step4
Pour 1/2 cup of flour into a Ziploc bag, then add potatoes and shake until french fries are completely covered.
Fry the wedge potatoes, season with black pepper or paprika and serve warm.
Ingredients:
Large flour tortillas
Grated cheese of your choice (but better to use cheddar or Monterey Jack)
Olive oil
Green onions
Fresh tomatoes, diced
Heat a large cast iron frying pan to medium high heat. Add a small amount of oil and spread it around and place one large flour tortilla in the pan. Keep on flipping it until air pockets are formed within the tortilla.
Add the cheese the onions and the tomatoes to the tortilla. DO NOT LAYER THE INGREDIENTS THICKLY!
Reduce the heat to low and cover the pan. Once the cheese is melted, turn off the heat. Lift up one side of the quesadilla and flip it over the other side, as if you were making an omelette.
If you ever though it would be hard to make delicious chicken wings here’s a recipe that shows how mistaken you are! Preparing chicken wings at home is easy. In fact they’ll be tastier than those served in restaurants.
Ingredients:
20 chicken wings
3/4 cup of flour
5 teaspoons of cayenne pepper
1/2 teaspoon of garlic powder
a pinch of salt
1/2 cup melted butter
1/2 cup hot pepper sauce.
Into a resealable plastic bag, add the chicken wings the salt, the cayenne pepper, the garlic powder and the flour. Mix all together and shake well. Whisk together the melted butter and the hot sauce and add the mixture to the chicken wings. Re-shake well and refrigerate the chicken wings for an hour.
Place the chicken wings on a baking sheet. Bake in a preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Garlic bread are very easy to make! There are so many ways and methods to make those delicious appetizers. Generally garlic bread are served with pasta or salads… Here’s one recipe for toasted garlic bread.
Ingredients:
Italian bread or French bread
1 stick of unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)
Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes.
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine
2 tablespoons of freshly chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds fresh shrimp, peeled
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and black pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour.
Cook shrimps on preheated grill for 2 to 3 minutes
