LENGUA (BEEF TONGUE) STEW
Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
- Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
- Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
LABLABI -CHICKPEA BREAKFAST STEW(TUNISIA)
Lablabi is a popular breakfast stew made with chickpeas, broth, tomatoes, and various toppings such as capers, cumin, harissa, coddled eggs. Lablabi is a favorite winter morning breakfast for stevedores in Tunis. Throughout the city it is a morning offering in the small hole-in-the-wall cook shops. The actual soup is very simple and it's depth of flavor derives from the garnishes you decide to use. As a tourist you will come home wanting lablabi in the morning; that's how seductive it is. From Clifford A. Wright.
Provided by Sharon123
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the chickpeas in a saucepan and cover with water.
- Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
- Stir well, reduce the heat to medium, and cook for 10 minutes.
- Stir in the lemon juice and olive oil.
- Serve with more lemon juice, salt, and ground cumin to taste.
- Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.
SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)
Make and share this Sholeh-Zard (Persian/Iranian Dessert) recipe from Food.com.
Provided by daan6822
Categories Dessert
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice a few times until the water is clear, then drain.
- Add six times water and bring to a boil, removing the foam.
- When rice softens completely, add sugar and stir well.
- Dissolve saffron in half a cup of hot water and add to the mix.
- Heat up oil and also add to the mix.
- Add in most of the almonds and the rosewater.
- Stir well and cover.
- Cook in oven at low temperature for half an hour.
- Serve with pistachio, almond and cinnamon sprinkled on top.
Nutrition Facts : Calories 1846.9, Fat 1.4, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 443.9, Fiber 3.8, Sugar 249.5, Protein 16.1
PERSIAN / IRANIAN MAAHI KABAB - FISH
This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder.
Provided by Um Safia
Categories Southwest Asia (middle East)
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash, drain well then finely chop coriander, parsley and mint. Add lime juice, olive oil, pomegranate powder, saffron & salt and black pepper to taste, mix well & set aside.
- Place fish fillets in a large oven proof dish. Pour the sauce over the fish.
- Cover with a sheet of aluminium foil and bake in a preheated oven at 180C 40 - 50 minutes Baste the fish with the sauce at least once during cooking.(Cooking time will vary depending on the type and size of your fillets so check after 30 minutes.
- When cooked, decorate each fillet with finely sliced lime and a little fresh chopped parsley and serve with Sabzi Polow.
- Note: This is the traditional dish for the Iranian New Years Day.
Nutrition Facts : Calories 558.5, Fat 30.2, SaturatedFat 4.4, Cholesterol 123.8, Sodium 233.7, Carbohydrate 17.7, Fiber 11.1, Sugar 1, Protein 57
BEEF TOUNGE STEW
Tongue is not something you'll typically find on many restaurant menus, not to mention dinner tables. Although beef tongue is very affordable, cooking it is the real trick. Cooking beef tongue Mexican style takes about four hours, but this tasty Mexican dish is worth the time. Many people who've tried this recipe have mistaken it for slow cooked roast, and were simply amazed to discover the true ingredients.
Provided by Home organic
Categories Meat
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue.
- Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain.
- Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes.
- Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot.
- Serve with potatoes, flour or corn tortillas, or Spanish rice.
Nutrition Facts : Calories 465.2, Fat 31.2, SaturatedFat 12.5, Cholesterol 148.2, Sodium 680.6, Carbohydrate 18.4, Fiber 2.9, Sugar 7.1, Protein 27.9
AASH-E SHOLEH-GHALAMKAR
Make and share this Aash-E Sholeh-Ghalamkar recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak peas, beans and lentils in water for 4-5 hours.
- Peel and chop onions and fry in oil until slightly golden.
- Cut meat into small pieces and fry with onions until it changes colour.
- Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
- Wash rice and add to the aash. Cook for another 20-30 minutes.
- Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
- Add more hot water during cooking if necessary.
Nutrition Facts : Calories 419.2, Fat 21.6, SaturatedFat 8.5, Cholesterol 27.3, Sodium 84.8, Carbohydrate 46.9, Fiber 10.3, Sugar 8, Protein 12.8
ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)
Make and share this Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) recipe from Food.com.
Provided by daan6822
Categories Breakfast
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tongue is very tasty but takes a long time to cook.
- Wash the tongue(s) carefully.
- Add hot water and bring to a boil.
- Remove the foam that accumulates on top.
- Peel garlic cloves and onions, then slice them thinly.
- Wash herbs and chop them finely.
- Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
- Salt and black pepper should be added near the end of cooking.
- When tongue is cooked, there should be about one cup of water left.
- Remove tongue and peel the skin while still warm.
- Allow to cool, then cut into thin slices using a sharp knife.
- Wash and slice mushrooms, then fry in butter for a few minutes.
- Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
- Serve tongue with mushrooms and some fresh parsley.
- If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.
Nutrition Facts : Calories 232.5, Fat 20.9, SaturatedFat 12.9, Cholesterol 53.4, Sodium 208.4, Carbohydrate 10.1, Fiber 3.1, Sugar 3.6, Protein 4.9
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