All Recipes

Ingredients:

• 200g grape leaves (fresh or jarred)
• 1 cup short-grain rice
• 250g ground beef or lamb
• 1 onion, finely chopped
• 1/4 cup olive oil
• 1/4 cup pine nuts (optional)
• 1 tablespoon tomato paste
• 1 tablespoon dried mint
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lemon, sliced
• Water or broth for simmering

Instructions:

1. **Prepare the Grape Leaves:** If using jarred grape leaves, rinse them to remove excess salt. If fresh, blanch them in boiling water for 2-3 minutes to soften. Drain and set aside.

2. **Make the Filling:** In a pan, heat the olive oil and sauté the onions until soft. Add the ground beef or lamb and cook until browned. Stir in the rice, tomato paste, pine nuts (optional), dried mint, paprika, salt, and pepper. Cook for 5-7 minutes until the rice begins to absorb the flavors. Remove from heat and let the mixture cool slightly.

3. **Stuff the Grape Leaves:** Lay a grape leaf flat, shiny side down. Place about 1 tablespoon of the filling at the base of the leaf. Fold in the sides and roll it up tightly like a small cigar. Repeat with the remaining leaves and filling.

4. **Cook the Sarma:** Line the bottom of a large pot with a few unused or torn grape leaves to prevent sticking. Arrange the rolled sarma in layers, seam side down. Add lemon slices between the layers for flavor. Pour enough water or broth over the sarma to just cover them.

5. **Simmer:** Place a plate on top of the sarma to keep them from unrolling while cooking. Cover the pot with a lid and simmer on low heat for about 40-50 minutes, until the rice is fully cooked and the grape leaves are tender.

6. **Serve:** Let the sarma cool slightly before serving. Drizzle with olive oil and serve with lemon wedges on the side.

Ingredients:

• 200g flour
• 1 egg
• Salt to taste
• 250g beef or lamb, thinly sliced
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tomatoes, chopped
• 1 tablespoon soy sauce
• 1 teaspoon cumin
• Fresh cilantro for garnish

Instructions:

1. **Prepare the Dough:** In a large bowl, mix the flour, egg, and a pinch of salt. Add water slowly and knead until the dough is smooth and elastic. Let it rest for about 30 minutes.

2. **Make the Noodles:** After resting, roll the dough out and cut into long thin strips. Hand-pull the noodles gently and boil them in salted water for about 2-3 minutes, then set aside.

3. **Prepare the Meat and Vegetables:** Heat a bit of oil in a large pan or wok. Stir-fry the beef or lamb until browned, then add the garlic, onion, bell pepper, and carrot. Stir-fry for a few minutes until the vegetables are tender.

4. **Add Flavor:** Add chopped tomatoes, soy sauce, cumin, and salt to taste. Stir and simmer the mixture for a few more minutes until the sauce thickens slightly.

5. **Combine:** Add the cooked noodles into the pan with the meat and vegetable mixture. Toss everything together until well combined and heated through.

6. **Serve:** Garnish with fresh cilantro and serve hot.

Ingredients:

• 300g raw shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon grated ginger
• 1 spring onion, finely chopped
• Wonton wrappers

Instructions:

1. Chop the shrimp finely and place them in a bowl. Add soy sauce, sesame oil, garlic, ginger, and spring onions. Mix well to combine the ingredients into a filling.

2. Place about 1 teaspoon of the shrimp filling in the center of each wonton wrapper. Wet the edges of the wrapper with a bit of water and fold the wrapper in half, sealing the edges by pressing them together firmly.

3. Bring a pot of water to a boil. Gently lower the dumplings into the water and cook for 3-4 minutes or until the dumplings float to the top.

4. Remove the dumplings from the water and serve hot with soy sauce, chili oil, or your favorite dipping sauce.

5. (Optional) You can also pan-fry the dumplings in a bit of oil after boiling them for a crispy texture.

Ingredients:

• 500g all-purpose flour
• 7g instant yeast
• 1 teaspoon sugar
• 250ml warm water
• 300g ground beef or lamb
• 1 onion, finely chopped
• 2 tomatoes, diced
• 1 green pepper, finely chopped
• 2 tablespoons olive oil
• Salt, pepper, and paprika to taste
• 1 egg (optional, for brushing)

Instructions:

1. In a large bowl, mix the flour, yeast, sugar, and salt. Gradually add warm water and knead into a smooth dough. Cover and let it rise for about 1 hour.

2. In the meantime, prepare the filling by heating olive oil in a pan. Add the onions and cook until soft. Then add ground meat, tomatoes, and green pepper. Cook until the meat is browned and well-seasoned. Add salt, pepper, and paprika to taste. Set aside to cool slightly.

3. Preheat the oven to 220°C (430°F). Once the dough has risen, divide it into 4 portions and roll each portion into an oval shape.

4. Spread the meat mixture evenly over each dough oval, leaving a small border around the edges.

5. Fold the edges of the dough slightly inward to create a boat-like shape.

6. (Optional) Brush the edges of the dough with a beaten egg for a golden finish.

7. Bake in the preheated oven for 15-20 minutes or until the dough is golden and cooked through.

8. Serve hot, optionally garnished with parsley or a drizzle of olive oil.

Ingredients:

• 4 sheets of dried seaweed (nori)
• 2 cups cooked rice (short-grain)
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1 large carrot, julienned
• 1 cucumber, julienned
• 4 strips of cooked egg (thin omelette)
• 4 strips of pickled radish (danmuji)
• 4 strips of cooked beef or fishcake (optional)
• Soy sauce for dipping

Instructions:

1. Season the cooked rice with sesame oil and sesame seeds. Mix well and set aside.

2. Stir-fry the carrots in a little oil until soft. Set aside.

3. Lay a sheet of seaweed on a bamboo mat, shiny side down.

4. Spread a thin layer of rice on the seaweed, leaving about 2cm at the top.

5. Lay the carrot, cucumber, egg, pickled radish, and beef/fishcake strips horizontally on the rice.

6. Roll the seaweed tightly using the bamboo mat, pressing as you roll to keep the fillings in place.

7. Brush the roll with a little sesame oil for shine and flavor.

8. Slice the roll into bite-sized pieces with a sharp knife and serve with soy sauce for dipping.

Ingredients:

• 500g all-purpose flour
• 50g sugar
• 1 packet active dry yeast (7g)
• 250ml warm milk
• 2 large eggs
• 100g unsalted butter, softened
• Pinch of salt
• Vegetable oil for frying
• Pastry cream or Nutella for filling
• Powdered sugar for dusting

Instructions:

1. In a bowl, mix warm milk and yeast. Let it sit for 5 minutes until bubbly.

2. In a large bowl, combine flour, sugar, and salt. Add eggs, yeast mixture, and butter. Knead until smooth.

3. Cover the dough and let it rise for about 1-1.5 hours until doubled in size.

4. Roll out the dough to 1cm thickness and cut circles using a cutter.

5. Fry the dough circles in hot oil until golden brown on each side. Let them cool on paper towels.

6. Fill the Bomboloni with pastry cream or Nutella, and dust with powdered sugar before serving.