Sunday, April 21, 2013

Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

 
4 fresh whole artichokes
1 cup rice, washed and drained
1 onion, finely chopped
2 Tbsp fresh parsley, finely chopped
3-4 pieces green onions, chopped
1 tsp salt
½ tsp cumin
½ tsp dried mint
¼ tsp black pepper
1 lemon’s juice
1/3 cup olive oil
Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.
Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.
Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.
ENJOY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TURKCE
4 tane enginar
1 su bardagi pirinc, yikanmis
1 tane sogan, ince dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 dal yesil sogan, dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon
1 cay kasigi nane
½ cay kasigi karabiber
1 tane limonun suyu
1/3 su bardagi zeytinyagi
 
Enginarlarin sapini kesin ve makas yardimiyla yapraklarinin uc kisimlarini kesin. En alt kismindaki yapraklari koparip atin. Enginarlarin ortasini eliniz yardimiyla acin ve ortasindaki morumsu  tuylu tabakayi tatli kasigi yardimiyla oyun ve atin. Ayikladiginiz enginarlarin orta kismina kararmayi onlemek icin bir kac damla limon damlatin.
Diger butun ic malzemeleri karistirin. Enginarlarin ortasini iyice acip, pirincli icten  koyun. Elinizle yapraklari actirarak aralarina ic malzemeden koyun. Her yaprak arasina az da olsa ic malzemeden koymaya calisin. Genis bir tencereye yerlestirin. Enginarlarin yarisina cikacak kadar sicak su ilave edin. Suya biraz tuz ve limon suyu ilave edin. Su kaynamaya baslayinca kisik atese alin ve yaklasik 1- 1 ½ saat kadar pisirin. Arada enginarlarin suyundan kasik ile alip uzerlerinde gezdirerek uzerlerinin kurumasini engelleyin.
Sicak veya ilik servis edin. Yerken dis yapraklarindan baslayarak ortasina dogru ilerleyin. Yapraklarinin dip kisimlarini dislerinizin arasinda siyirarak keyifle yiyin.
AFIYET OLSUN

Ana Sayfaya Don