usamabinladen's Ramadan Dastarkhan Feast

A dastarkhan is an enormous feast that Muslims make for special occasions and celebrations.

In the name of Allah , Most Gracious, Most Merciful

Boolawnee (Fried Leek Pastries)*
Chatni Gashneez (Coriander Chutney)*
Samoos-i-Yirakot (Stuffed Vegetable Turnovers)
Osh Pyozee (Stuffed Onions)
Afghani Lamb with Spinach*
Kofta Nakhod (Meatballs and Chickpeas)
Sher Berinj (Rice Pudding)*
Gosh Feel (Pastries)

[*recipes follow]

1. Fried Leek Pastries
Serves 30

Pastry:
2 cup plain flour

1/2 tablespoons of Salt

2/3 cup cold water

Leek Filling:
2 Leeks (2 leeks = 3 cup chopped)

2 teaspoons salt

1/4 tablespoons of hot chili pepper

3 tablespoons of oil

Oil for deep frying


Sift flour and salt into a bowl, make a well in the centre and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals than across to dice. Measure in cup measure and place in bowl.

Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.

Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling in centre of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm.

2. Coriander Chutney

1 cup of roughly chopped coriander leaves

2 garlic cloves

1 green chili

1/2 cup of coarsely chopped walnuts

1/4 cup lemon juice or vinegar

Salt

Pack chopped coriander leaves firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.

Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place ina bowl and chill until required. Serve with kabaubs.

3. Afghani Lamb with Spinach

2 1/2 pound Lamb stew meat - preferably leg

1/3 cup olive oil

3/4 pound onions; diced large

4 Teaspoons chopped garlic

2 Teaspoon turmeric

1/4 Teaspoon nutmeg

1/4 Teaspoon ground cardamom

1 Teaspoonf crushed red pepper

1/2 Teaspoon cinnamon

32 oz can tomatoes; drain & chop

1 cup rich brown veal stock or beef stock

1/3 pound fresh spinach; washed & drained

1/2 cup yogurt

1 tablespoon of grated lemon peel

Salt; to taste

1/4 cup pine nuts (Roasted at 350 F. for about 3.5 minutes)

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in.

Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.

4. Sher Berinj

1/4 pounds of rice

1 pint of milk

4 oz sugar

4 oz sultanas

Rose water or vanilla

Pistachio nuts

Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.

Jango the Muss' Roasted Eggplant with Feta and Tzatziki Dip

Roasted Eggplant & Feta

3 medium eggplant, unpeeled and cubed

1 1/2 cups extra virgin olive oil

1/4 cup fresh squeezed lemon juice

1/4 cup minced red onion

3 cloves garlic, minced

3 Tablespoons oregano

Coarse sea salt

Freshly cracked pepper

1 pound feta cheese, crumbled

1/2 cup ripe pitted Greek olives, pref. Kalamata or Alonso

2 bunches spinach, rinsed, dried and chilled

6 sprigs fresh oregano

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy -about
30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pepper. Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
large platter. Sprinkle with cheese and olives*, drizzle with remaining dressing and garnish
with fresh oregano sprigs.


Tzatziki

1 pt Plain Yogurt

1 Unpeeled cucumber, chopped fine

1 Clove garlic, crushed

1/2 c olive oil

Juice of 1/2 lemon

1 tsp salt

parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt.
Blend well with fork. Top with parsley. Refrigerate. Serve with pita bread
as first course or as a side dish during dinner.