Veal with large Lima Beans (Mish Qingjji me Barbunja)

http://www.frosina.org/culturehistory/recipes.asp?id=111

Ingredients:

1 1/2 lb veal
1 large onion, grated
salt, pepper, tomatoes
1 1/2 lb of large Lima beans

Method:

Select shoulder parts of the veal and cut them into 1" cubes. Wash the meat thoroughly with cold water, drain, and then place the meat in a pot together with butter and grated onions and stir fry for a few minutes. As the meat is frying, add water until the pieces are covered. Also add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes can be cut into pieces to the size of your choice). Cover the pot and let the meat boil.

In the meantime, cut the ends off the Lima beans and clean them well (you also cut them in half if you desire). Add the Lima beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered. Finally, when the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.

*** Please note that tomatoes should not be added all at once in the beginning since they donít allow the Lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the Lima beans, add whole tomatoes instead of cut ones.

Bean Jahni Soup (Jani me Fasule)

http://www.frosina.org/culturehistory/recipes.asp?id=108

Yield 4 servings

Ingredients:

2 cups of dry white beans
1/2 cup chopped onion
1/2 cup olive oil
2 tablespoons tomato sauce
1 tablespoon chopped parsley
1 tablespoon chopped mint
salt, chili powder

Method:

Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. SautÈ onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by _ inch. Serve hot.

Chicken with Walnuts - (Pule Me Arra)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=58044

Yield 4 - 6 servings

Ingredients:

1 x chicken - (abt 1 1/2 lbs)
6 cup water
Salt to taste
1/4 cup butter
2 tbl flour
1 cup shelled walnuts
2 tbl vinegar
6 x garlic cloves crushed
Freshly-ground black pepper to taste

Method:

Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. Remove chicken from cooking water, reserving 1 cup stock. Cool chicken slightly, then cut into 4 portions. Melt 2 tablespoons butter in large skillet. Add chicken pieces and saute until lightly browned. Remove chicken pieces and keep warm.

Add remaining 2 tablespoons butter. Add flour. Cook and stir until lightly browned. Add reserved stock, stirring constantly to avoid lumps. Bring to boil. Add walnuts, vinegar, garlic and salt and pepper to taste. Simmer over low heat until heated through, about 5 minutes. Spoon sauce over chicken pieces.

Baked Lamb with Yogurt - (Tave Kosi)

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=15693

Yield 4 - 6 servings

Ingredients:

1 1/2 lb lamb leg or shoulder
Salt to taste
Freshly-ground black pepper to taste
3/4 cup butter
2 tbl rice
2 lb yogurt
5 x eggs beaten
1 tbl flour

Method:

• Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with 1/4 cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned. Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce.
• Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside.
• Melt remaining 1/2 cup butter and add flour. Saute until smooth. Add yogurt mixture and stir until smooth. Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot.

Albanian Roast Chicken

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=1977

Yield 6 servings

Ingredients:

1 lrg Chopped onion
3 tbl Salad oil
7 cup (about 3-1/2 pounds) drained sauerkraut
1 tbl Paprika
2 tsp Caraway seeds
6 x Roasting chicken
Salt and pepper as desired

Method:

• Here's another recipe which is a great favorite of ours, and which I clipped from a newspaper (Washington Post?) about 15 years ago. It's called
• "Albanian Chicken", although I've never seen an Albanian Cookbook, and have never seen another Albanian recipe, it seems like something my great grandmother would have cooked. The use of sauerkraut as a stuffing seems weird, but is characteristic of Middle European cooking. You often find it mixed with apples...here it's mixed with paprika and caraway seeds. The stuffing is sensationally delicious, and the chicken comes out extremely tender, every time. This is a recipe you have to cook to understand.
• Saute onion in oil until golden, stirring often. Combine sauerkraut, paprika, and caraway seeds with onion. Spoon as much kraut mixture as possible into the body cavity of the chicken. Reserve remainder of kraut for later
• Place chicken on roasting rack in a shallow roasting pan. Bake at 325 degrees for 1-1/2 hours. Remove pan from oven, take chicken out. Pour off fat in bottom of pan. Spread remaining kraut in bottom of pan and set chicken in pan. Bake another 1/2 to 1 hour to brown. Season as desired.
• Leftovers make great sliced chicken and sauerkraut sandwiches.
• (If your mail program renders the times weird looking, they're 1.5 hurs for baking, and .5 to 1 hour for browning. The "1/2 " is ASCII 189 and= represents "1/2" in US English.)
  

Albanian Lamb Stew with Okra

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=1976

Yield 4 servings

Ingredients:

12 oz Okra, fresh or frozen
2 med Green peppers, diced
2 cup Celery, diced
4 oz Onion, diced
4 x Cloves garlic, pressed
Salt and pepper, to taste
1/2 cup Water
1 lb Roasted lamb, in bite size cubes
1/4 tsp Thyme
Paprika
Grated lemon rind

Method:

Cook okra until liquid evaporated in skillet or Microwave dish, stirring occasionally for 5 minutes. Add green pepper, celery, onion, garlic, salt and pepper to taste. Cook for 10 minutes. Stir to prevent vegetables from sticking. Add water, lamb and thyme and simmer, covered, over Low heat for 20 minutes until heated through. Sprinkle with paprika and garnish with lemon rind.