Middle Eastern Lamb Casserole Baked Under Vine Leaves Recipes

MIDDLE EASTERN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
• Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
• Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
• Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
• When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
• Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
• Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
• Bake at 375 for 20-25 minutes.

BAZELLA (MIDDLE EASTERN-STYLE BEEF CASSEROLE)

Steps:

• Preheat the oven to 350°F
• Heat the oil in heavy-based frying pan over medium heat. Add the onion and garlic, and gently fry until golden.
• Add the braising steak and cinnamon, and fry for a further 3-5 minutes, stirring, until the meat is lightly browned. Transfer the contents of the frying pan to a casserole.
• Deglaze the frying pan with half the wine, and pour this mixture into the casserole.
• Add the tomato paste, water and remaining wine to the casserole. Stir in the bay leaf and a dash of Worcestershire sauce. Mix well and season to taste.
• Place the casserole in the oven and cook for 1 hour 30 minutes.
• Stir in the beans and cook for a further 10 minutes.
• Stir in the parsley just before serving.
• Ladle into serving dishes and garnish each dish with a parsley sprig.
• Serve with good crusty bread.

MIDDLE EASTERN LAMB CASSEROLE BAKED UNDER VINE-LEAVES

Steps:

• Combine spices, lemon juice, oil and salt to form a smooth paste.
• Place lamb in a ceramic or glass dish, add paste and combine well.
• Cover and refrigerate for at least 4 hours.
• Transfer lamb to a heavy-based casserole, add orange juice and stock.
• Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
• Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
• Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
• I would serve this over cous cous with a Moroccan-style salad on the side.