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1 1/2 pounds chicken legs, skinless; cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

Cooking Instructions:

STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent. Add salt, pepper, saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally.

STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for 10 minutes and add to the chicken.

STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to 55 minutes over low heat.

STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh and adjust seasoning. Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve.

STEP #5 - Serve hot from the same dish with steamed basmati; cook it very slowly with a very tight fitting lid. Add salt to water to help rice withstand a longer cooking time.

Additional Comments:

For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice.

Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If pre-cooked, adjust cooking time, adding artichoke hearts when appropriate to step 3.

Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.



6 ounces of packaged ramen noodles, crushed (2 packages)
2 tablespoons sesame seeds
3/4 cup slivered almonds
1/2 cup margarine (or butter)
1 head Napa cabbage, shredded
1 bunch green onions, diced 1 small red bell pepper, diced
3/4 cup olive oil
1/2 cup sugar
1/4 cup white vinegar
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce

Cooking Instructions:

In medium skillet melt margarine. Add ramen noodles, sesame seeds and almonds. Over low heat, brown while occasionally stirring. Once brown, set aside to cool.

In a large mixing bowl add shredded Napa cabbage, diced green onions and diced red bell pepper.

In a medium saucepan bring olive oil, sugar, and vinegar to a boil, while stirring.

Remove from heat to cool.

Stir in soy and Worcestershire sauces.

In the large mixing bowl add the noodles, sesame seed and almond mixture. Add liquid mixture, and toss to coat evenly.




1 cup All-purpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 oz Lean ground beef
2 Carrots, grated
1 Parsnip, grated 2 teaspoons Curry Powder
1 tablespoons Tomato paste
2 teaspoons Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil for deep frying
Carrot strip (optional)

Cooking Instructions:

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher.

Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Cook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil to pan each time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half.

Chill 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through.

Drain on paper towels. Garnish with carrot strip, if desired, and serve hot.

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