Des recettes du monde entier en anglais!
En voici une d'Ukraine
500 g flour
150-200 ml warm water
1 teaspoon salt
12-14 boiled potatoes
50 ml milk
100 g butter
1. Sift flour and salt into a bowl and make a trough in the centre. Add the egg and, slowly, the water. Knead the dough (circa 7-10 minutes) until it is soft, cover it with a towel and let it rest for 30-40 minutes.
2. For the filling: mash the boiled potatoes with the milk and some salt. (If you want you can add some farmer’s cheese.)
3. Uncover the dough and divide it into 4 pieces. Now roll the pieces to a thickness of 1mm and cut it into circles using a cup or drinking glass. Place the filling in the middle of these circles and fold over the dough. Pinch the edges firmly to seal the pyrohy. In order to prevent the pyrohy from sticking together pat some more flour on them.
4. Melt the butter. In a saucepan, heat up some water. When the water is boiling drop some of the pyrohy into it and wait until they float up. Then let them boil about 1 minute more and fish them out. Pour some of the melted butter over the pyrohy and shake them carefully so that they do not stick together.
The pyrohy are ready now and be served various things: for example finely chopped fried bacon or/and onion, melted butter or sour cream.
By the way, in summer pyrohy are often filled with fresh fruit fillings such as strawberries, cherries, blueberries, prunes, peaches . . .
En voici une autre d'Iran:
1 medium/large purple aubergine (also known as eggplant)
1 large tomato chopped (alternatively, tinned may be used)
4 garlic cloves, finely chopped
1 tbsp tomato purée
Salt, pepper and turmeric for seasoning
Preparation time: 10 minutes
Cooking time: 30 minutes
- Preheat the grill for three minutes
- Peel the aubergines and grill the whole aubergine for 20 minutes until brown
- Then mash the aubergine with a fork
- In a separate pan, sauté the garlic for one minute
- Then mix in the tomatoes and tomato puree with the garlic
- Season the tomatoes and the puree with salt, pepper and turmeric
- After 5 minutes, mix in the mashed aubergine with the tomato and puree and keep stirring for 5 minutes. The finished Mirza Ghassemi should be thick and look reddish.
- Fry the two eggs
- Put the eggs on top of the aubergine mixture.
- Finally, serve immediately with rice or bread.
Mirza Ghassemi is a deliciously rich and popular vegetarian appetiser originating from Northern Iran. Served as a starter, it is usually eat with flat bread like lavash or tortilla, but can be served with rice – depending on one’s preference!