- 6 POTATOES, peeled and quartered
- 1 CUP MILK
- 3 EGGS
- 1 CUP BREAD CRUMBS
- 100 GRAM CHEESE, grated
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- 1 1/2 CUP RICE
- 3 CUPS VEGETABLE STOCK
- 5 TBSP OLIVE OIL
- 1 ONION, chopped
- 1 RED SWEET PEPPER, cut in strips
- 1/2 TSP CUMIN POWDER
- 1/2 TSP CAYENNE PEPPER
- 1/2 TSP CINNAMON
- 50 GRAM ALMONDS, chopped
- 50 GRAM RAISINS
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Cook the potatoes about 20 minutes
(until they are done). Heat the milk and mash the potatoes with as much
milk as you need to make a nice puree. Allow the puree to cool down
and stir in 2 eggs. Refrigerate for one hour. Form 12 balls, stuff the
middle with cheese. Roll the balls first though the remaining egg, than
through the bread crumbs. Fry them in a deep layer of oil, turn regularly,
about 7 minutes.
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Stir fry the pepper and the onion 3 minutes in the
olive oil; add the rice and stir fry 3 minutes more, make sure all kernels
are covered with oil. Add the stock, the cumin, cayenne pepper, raisins,
cinnamon and salt to taste and bring to the boil. Simmer for 20 minutes.
Stir in the almonds.
See also a recipe for Turkestan pilaf
from Turkey.
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