eggplant burek

I CAN'T BELIEVE IT'S NOT MEAT!  Well... it's more like "I don't even miss the meat."  Burek is a widely eaten food (in various forms) in anywhere that used to be the Ottoman Empire... so a lot of places, mostly Mediterranean.  It's easy to see why it's so popular, as it's basically just a delicious, portable and extremely filling PASTRY. YUM.  This was my favorite food from the buttery-smelling bakeries in Croatia and Bosnia, where I spent many awesome (and often stressful) days vacationing.  I also went to a really awesome Druze restaurant on a recent trip to New York, and the highlight of the meal was the spinach boreka with homemade goat cheese.  OMG.

I bought premade pastry and masala (Indian spice mix) for this dish, because I wanted to try them both.  These are real time-savers and make this dish totally worth it, especially if you're making lunch or a side dish.  I picked this kadhai gosht masala because it traditionally seasons mutton and thought it would give a meatier taste.  If you don't have the masala available you could use each individual spice or another masala.  I'm sure it'll work out for you.

OHHHH YOU FANCY!

I don't know why I made this one.  Possible reasons include really liking burek, needing to use eggplant, and giving in to my constant mushroom craving.  This would be TRANSFORMED with some tangy goat cheese... mmm.  Maybe just serve alongside?

HAAY KOSHYYY!

YOU NEED

-3 tbsp olive oil or rendered bacon fat (veggie or no veggie, that is the question)
-1 tbsp (or more to taste) red pepper flakes
-1 yellow onion, chopped
-4 cloves garlic, chopped
-1 tbsp kadhai ghost masala
-3 small eggplants, peeled and chopped into 1" cubes and soaked in cold salt water for at least 15 minutes, then drained
-1 lb mushrooms, chopped
-3 tbsp marsala wine
-2 green onions, chopped
salt pep

-10 5x5" puff pastry dough squares (unless you want to make your own -___-)*
-1 egg white
-1 tbsp water

GIT IT

1.  Preheat the oven according to the package directions of your dough.

2.  In a large skillet, saute the yellow onion, pepper and garlic in the oil until very fragrant and cooking, 5 minutes.  Add the masala and cool until fragrant, 2 minutes.

3.  Add the mushrooms and eggplant and saute until browning, 10 minutes.  Add the marsala.

4.  Cook until slightly reduced and eggplant is completely cooked through, about 20 minutes.

pseudomeatmush

5.  Add green onion and mix well; add salt and pepper to taste.  Cook for 5 more minutes.  Turn off heat.

6.  Lay out a square of dough and add about a tablespoon of the mixture to the middle.  Fold over and seal edges COMPLETELY by pinching or stamping with the prongs of a fork.  Repeat until all the squares are used.  The leftovers would be good in pasta or as a dip :D

7.  Mix egg white and water and brush the pastry before baking.  Bake according to pastry package directions.

8.  Allow to cool.  And now you have delicious little burekies.

* Usually in the frozen section of groceries.  I of course found it at NP Pro.  This brand was delicious, buttery, and easy to use.

iraqi style beef stew

I have so many pending posts going, but it seems like I keep going back to these slow cooker ones.  Maybe because I feel cold a lot, despite living in balmy San Diego?  Maybe because I am obsessed with spicy and savory? Or the spice experimentation it affords?

This was my 9/11 post... Yeah.  It seemed like a lot of food blogs did them, and they were usually sentimental and deeply personal.  I know I am lucky to NOT have a sentimental and deeply personal story, but still I went the tongue-in-cheek route... ha. Here's to peace in the middle east and a change in American foreign policy. -_____-

 It's based on this recipe from Saveur, which I made easier, spicier, and with fewer dirty dishes, although the eggplant addition would be delicious... but hard to add, as I imagine slow cooked eggplant can get extra mushy.  Anyway, here is a pic of the stewtime.

tastes like victory?

Enjoy.

SO YOU GOTTA GET SPICES
1 tsp. black peppercorns, crushed
1 tsp. cumin
1 tsp. coriander
2 green cardamom pods, crushed
2 white cardamom pods, crushed
2 tsps ground allspice
1 tsp ground clove
2 tbsp Aleppo pepper
1 tsp. grated nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric

ALSO MOAR 

4 tbsp extra virgin olive oil
1 yellow onion, sliced
1 Serrano chili, seeded and chopped
3 cloves garlic, roughly chopped
1 can of chopped tomatoes

1 lb potatoes, sliced
1 cup carrots, peeled and cut to baby size
1 3lb london broil, halved
1 cup of deglet noor dates, pitted and roughly chopped

salt, pep

MEOW

1.  Preheat oven to 300.

2.  In a large cast iron or nonstick skillet, saute the onions, garlic, chili, and pepper in the oil, 5 minutes.  Add the spices and cook until very fragrant, about 5-7 minutes.

yumtimes

3.  Add tomatoes until caramelizing, scraping them off the bottom of the pan,  10 minutes.

4.  In a 5.5 quart dutch oven, layer potatoes, carrots, meat, and dates, and cover with tomato mixture.  Season lightly with salt and pepper.   Cover and cook on middle rack, until meltingly tender- at least 5 hours.

Serves 4-6; Serve with garlic rice or pita bread.