Mediterranean Cuisine
Stews
Beef Stew
1 1/2 lb chuck beef, cubed
1 large onion
1 medium tomato
2 medium potatoes
2 medium carrots
2 celery stalks
2 parsley spigs
salt to taste
Hot Sauce
Place beef, onion, tomatoes, potatoes, carrots, celery, parsley and salt in a large saucepan. Add water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat for 2 hours. Ladle into bowls breaking up vegetables. Pour hot sauce over as desired.
Meatball Stew
1 lb ground beef
1 medium onion, chopped
1/4 c long grain rice
2 T chopped parsley
1 egg, beaten
salt & pepper to taste
8 c chicken broth
salt & pepper to taste
2 egg yolks
juice of 2 lemons
chopped parsley for garnish
Combine beef, onion, rice 2 T parsley, egg, salt and pepper in a large bowl. Mix well. Pinch off         peices of meat mixture 1/2 inch in diameter. Shape into,balls. Pour broth into a large saucepan. Bring to a boil. Add salt and pepper and meatballs. Reduce heat and cover. Simmer over low heat for 45 minutes. Beat egg yolks with lemon juice in a small bowl. Stir in 1 cup hot broth from saucepan into egg mixture. Add to stew in saucepan. Remove from heat. Garnish with additional parley.
Five Bean Stew
3 T ghee
3 lb stew meat
3 medium onions, diced
3 garlic cloves, minced
salt & pepper to taste
1/2 c dried lima beans
1/2 c dried kidney beans
1/2 c dried great northern beans
1/2 c dried black beans
1 c barley
2 T flour
2 t paprika
chicken broth
Melt ghee in a large saucepan. Add meat and saute until browned on all sides. Add onions, garlic,         salt and pepper. Saute until onion is tender. Add all beans and barley. Sprinkle with flour and paprika. Add broth or water to cover 1/2 inch over beans and meat mixture. Bring to a boil. Reduce heat and cover. Simmer over low heat 4 - 5 hours or until meat is very tender.