Badridzhani Bostneulis Satenit - Georgian Stuffed Eggplant
Categories: Georgian, Ethnic, Vegetable, Central Asian, Side dish, Appetizer
Yield: 8 Servings

4 ea Eggplants
1 ea Red Bell pepper seeded cored & chopped
1 ea Onion peeled
2 tb Each minced cilantro
2 tb Parsley chopped
2 tb Basil chopped
1/4 c  Chopped celery leaves
4 ea Garlic cloves minced
Diced hot red/green peppers to taste
5 ea Tomatoes
1 ts Salt
1/4 ts Fresh ground black pepper
2 tb Corn oil
1/4 c  Olive oil

Cut eggplant in 1/2 lengthwise & scrape out seeds, creating a hollow in each 1/2.
Dice red pepper & onion. Place into a bowl with minced herbs, celery leaves, garlic & hot pepper to taste.
Peel, seed & chop tomatoes then add to other vegetables.
Stir in salt, pepper & 2 tb corn oil & mix well.
Stuff eggplants with mixture then place in a large skillet.
Add about 1/4 cup of water to bottom of pan.
Drizzle eggplant 1/2's with olive oil.
Cover skillet & simmer for 45 mins. until eggplant is tender.
Slice each stuffed 1/2 eggplant in 1/2 lengthwise & serve.

ORIGIN: Dr. Raisa Mudrezhde, Tbilisi-Georgia, circa 2003

Beliashi - Kazakh Fried Pasties W/ Meat
Categories: Beef, Meat, Kazakhstan, Central Asia, Ethnic, Main dish
Yield: 4 Servings

DOUGH:
1 ea Pkg. active yeast
1/4 ts Sugar
1 1/2 c  Lukewarm milk
1 1/2 c  All-purpose flour

FILLING:
1 1/2 lb Beef ground fine
3/4 c  Onions minced
1 ts Salt
1 ts Fresh ground black pepper
4 tb Butter
3 tb Vegetable oil

DOUGH:
Sprinkle yeast & sugar over 1/4 cup of lukewarm milk in a small bowl.
Allow mixture stand for 2-3 mins. then stir to dissolve yeast completely.
Set this bowl in a warm, draft-free place (like an unlit oven) for 8-10 mins. until mixture doubles in volume.
Pour flour into a large & deep mixing bowl.
Form a well in center then pour in yeast mixture  & remaining milk.
Gradually stir flour into liquid. Beat vigorously until a firm dough is formed.
Gather dough into a ball & place it on a lightly floured surface.
Knead it by pressing down & pushing it forward several times with heels of your hands.
Fold it back on itself & repeat this action for 10 minutes until it is smooth & elastic.
Shape dough into a ball & place it in a large lightly buttered bowl.
Dust top with flour, cover loosely with a kitchen towel then set
aside in a warm, draft-free place for 45-55 mins. until dough doubles in bulk.

FILLING:
Combine meat, onions & salt & pepper in a large bowl then knead with your hands until smooth.
On a lightly floured surface roll dough into a circle about 1/8" thick.
Cut out 16 circles with a 4 1/2" cookie cutter.
Place 5 tb filling on each circle & moisten the edges of dough with cold water.
Fold up all edges of dough, enclosing filling & making a flat, round cake.
Pre-heat oven to 250 deg-F.
In a large cast-iron skillet set over high-heat.
Melt 3 tb butter & 2 tb vegetable oil. When butter-oil mixture begins to turn light brown.
Add flat cakes & cover pan.
Reduce to med-heat & cook for 10 mins. per side.
Transfer cakes to an oven-proof platter & keep warm in a low oven
while you cook remaining cakes.
Add additional butter & oil to skillet as necessary.
Serve at once.

*NOTE: Any meat may be used for these. lamb, venison, pork, etc.

ORIGIN: Dr. Anatoly Bormulgaev, Pavlodar-Kazakhstan, circa 2003

Lokshyna v Zapechena z Syrom - Egg Noodle & Cottage Cheese
Categories: Ukrainian, Ethnic, Russian, 1-dish, Rus, Cheese, Side dish
Yield: 8 Servings

8 ea Slices lean bacon
3 c  Cooked & drained egg noodles
1 1/2 ts Salt
2 c  Large-curd cottage cheese
2 ea Eggs
1/4 c  Heavy cream
4 tb Unsalted butter
1/2 c  Fine dry breadcrumbs

Fry bacon in a large skillet until brown & crisp.
Crumble it coarsely then combine it with its fat in a large mixing bowl.
Add cooked noodles then sprinkle with 1/ 2 ts salt.
Use 2 forks to toss it together thoroughly.
Put cheese in a separate mixing bowl then  beat in eggs, cream & remaining salt.
Pre-heat oven to 350 deg-F.
Use a pastry brush to lightly coat bottom & sides of a 2-qt baking dish with 1 tb of butter.
Spread a layer of noodles in bottom of dish.
Top with 1/2 of cheese  mixture then repeat layers being sure to end with a layer of noodles.
Melt remaining butter in a large skillet.
Off heat, stir bread-crumbs into melted butter.
Scatter buttered crumbs over top of noodles.
Bake in center of oven for 30-35 mins. until crumbs are a golden brown.
Serve at once.

ORIGIN: Dr. Lyudmilla Shokolova, Rostov-Russia, circa 2003