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Turshi Bonjan Pickled Stuffed Eggplant | Ethnic Recipes » Afghan Recipes

Turshi Bonjan Pickled Stuffed Eggplant


Serving Size : 1
Ingredients
for prepare Turshi Bonjan Pickled Stuffed Eggplant
:
Amount Measure Ingredient - Preparation Method
1 pound (8 to 10) smallest eggplants
4 cups water
1 head (about 8 cloves) garlic - peeled
1/4 cup dried mint
2 tablespoons to 3 tb hot red chili flakes to taste
1 tablespoon ground cinnamon
1 tablespoon salt
1 cup to 2 c white or red vinegar
recipe Turshi Bonjan Pickled Stuffed Eggplant

Small finger-size eggplant are best to use in this
recipe afghan butter tea
pickle, but smallest Italian variety will do well. The pickle will keep preserved for several months but should be refrigerated
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after it matures and once it is served. 1. Remove stem from each eggplant and make 2 cuts down
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crosswise, to within 1-inch of bottom. Bring 4 cups of water to a boil,
afghan pumpkin recipe
add eggplants, and cook over moderate heat for 5 minutes. Drain and
afghan kabob recipe
cool in colander for 1/2 hour. Set aside. 2. Grind garlic, mint, chili flakes, cinnamon, and
recipe afghan butter tea
salt together to a medium but not too fine consistency. There should be some texture. Push apart
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4 prongs of each eggplant and stuff w/1 tsp spice mixture. Fit eggplants into a glass jar and pour
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in enough vinegar to cover them. If there is any leftover spice mix, put that into jar with the eggplants.
step by step afghan recipes
Let pickle mature for 5 days before serving, then refrigerate. Recipe: "Sephardic Cooking" by Copeland Mark

afghan kabob recipe

- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India - Copyright 1992 Published
step by step afghan recipes
by Donald I. Fine, Inc., New York, N.Y.






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    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 4500 | Author: Shad0w | 31 July 2009 | Comments (0)


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