i have cooked wine leave rolls 2 times last week
and 1 time chard rolls
each with 60+ leaves
1 of the dishes i gave to mum
1 full pot my friend has eaten in 1 go! GOSH!!
1 of them i ate half and half is in the freezer
i dont want to see any more leaves
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That's how it is with me also when I cook a large
6 or 7 L full of wine leaves rolls or cabbage rolls
Then, I won't cook it for the least next couple months or even more
But I always remember to give it another spoil
So it is with Borsch or Cevapi Eastern European style ...Love it.
wowww you sound like a good chef
when you have time, could you please put maybe youtube video links to those 2 styles. or at least recipe links.
sometimes the names are different to ours but i think i have never cooked Borsch or that other style.
i would like to try :)
thanks
*when u said "Borsch or Cevapi Eastern European style"
i thought they are styles of vine leave rolls as well.
even if i am wrong, i still want the recipes :)
i want to try different things..
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As far as I remember, is that you have a Turkish background.
Good....My mother was Greek Jewish, dad was a Romanian Jew.
At home, we had only the best dishes of both worlds on the table...lol
Mom left me a handwritten home delicious recipes that no best chef our days
will be near the old genuine dishes or even be able to cook like it.
Kakes, creams & fillings, gems & sweets, deserts and so much more.
Mind you, I was mom's boy in the KITCHEN also..lol
I believe you must have some old secret Turkish (Mediterranian Dishes )
from your parents to
![:wink:](//cdn.jsdelivr.net/emojione/assets/png/1f609.png?v=2.1.4)
Keep them & treasure them.
As I write, I don't look in my old book.
I know most of them like my own wallet
BORSCH...Or Russian/Romanian/Hungarian so on, Sour Soup..Or Beetroot Sour Soup, topped out with Yogurt or Sour cream...EASY.
Make any veggies soup ( That's fine, as long as you add beetroot for flavor and color ), sour it with lemon ( 2 even 3 Large lemons at least for at least 5 ltr pot ), since the real Borsch is unavailable today....BORSCH nobody can make it anymore >>..But I can
That is a separate liquid added to the soup last, in some cases a litre or more..It is a kind of fermented grounded weat & polenta, cherries leaves,
and bayleaf...( Every region does it slight different, but the basics
are as I wrote above...Last add lots of finely chopped celery and Parsley.
That's all.
![:thumbsup:](//cdn.jsdelivr.net/emojione/assets/png/1f44d.png?v=2.1.4)
Enjoy
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Romanian Chevapi is just the same as Hungarian, Yugoslavia, Germany Italia or France...Search google for Romanian = MITITEI ROMINESTI...But, I DO NOT RECOMMEND, someone who doesn't know the original " Mititei "( Chevapi ), will get it the wrong flavor or mixture and taste.
On the search you will find lots of recipes vary from location to location or region, but the ones from the Romania's Moldavian region are the best.
Okay, let's get on cooking with it.
Basic starter...Choice is yours how many kg you want.
For every 1kg of lean pork mince, you need 1/2kg veal or beef...Some use lamb mince, but must be young lamb not mutton ( Old sheep )
You may choose to reverse the formula if you prefer beefy or lamby taste.
For every 1kg of beef or veal, or lamb, you need 1/2kg of pork.
Mix the mince with fine ground Thyme, ground black pepper, salt to taste,
about a garlic head crushed or lots garlic powder for the basic starter recommended quantity mince, add 2 to 3 teaspoons of bicarb soda or ( Baking soda ), and finally add about
300ml of Sparing Mineral Water.( Must be sparking )..Add a bit more if needed.. MIX the mince in a mixing bowl or mixer ( preferably ) for at least 15 minutes. Best to test it when is ready is to take a soup spoon,
scoop the mince mixture and if it sticks to it when turned upside-down, and it feels like a minced paste, it is ready .
Roll them by hand like small skinless sausages, leave overnight in the fridge, ready to grill over BBQ GRILL not PLATE
![:wink:](//cdn.jsdelivr.net/emojione/assets/png/1f609.png?v=2.1.4)
the next day...Freeze the rest for next time.
ENJOY
PS: I suggest you search first, or watch few videos on youtube, "MITITEI" to get an idea first, but I BEG YOU TO USE MY Simple, Basic RECIPE ...LOL
The more fancy one try to be by adding things, the worst one gets with the final product's taste and flavour.
Remember..SIMPLE THINGS ARE OFTEN THE BEST..And that's the TRUTH.
Cheers
Edited by
Pepinofruit
on Sat 12/16/17 03:29 AM