K
KYHeirloomer
Guest
OK, here are a few recipes using pistachios:
Fistic Tatlisi
(Pistachio Squares)
This is a traditional sweet in Turkey, probably as popular as baklava is in Greece.
for the syrup:
3 cups sugar
3 tbls lemon juice
for the cake:
7 eggs, separated
2/3 cup sugar
Pinch of salt
½ cup all purpose flour
2 ½ cps unsalted pistachio nuts, ground fine
1/3 cup butter, melted and cooled
for the garnish:
1/3 cup pistachio nuts, chopped
Whipped cream (optional)
Prepare the syrup by boiling the sugar, 2 1/2cups water, and lemon juice together for 10 minutes, stirring occasionally. Remove from heat and chill.
Put the egg yolks in a bowl with the sugar and beat until light in color and well blended. In a separate bowl beat the egg whites with a pinch of salt until they are stiff but not glossy. Set aside. Gradually add the flour, ground nuts and butter to the yolks. Slowly fold in the beaten egg whites, no more than half at a time.
Grease and lightly flour an 8-inch springform pan and pour in the pistachio mixture. Sprinkle the chopped pistachio nuts over the top and bake for 35-40 minutes in a preheated 350F oven, or until a toothpick inserted in the middle comes out clean.
Pour or ladle the cooled syrup over the cake a little at a time, let it absorb, and repeat until all the syrup is used. Let the dessert sit at room temperature for 2 hours. Cut into squares, and serve with whipped cream if desired.
Chicken Lamejun w/Roasted Peaches, Pistachio, and Sumac
Lamejun is a flatbread, similar to pizza, usually made with lamb, onions, and spices. This is one of Ana Sortun’s takes on the dish. The quantity given makes 12 lamejun, and will serve that many as an appetizer.
1 lb boneless, skinless chicken breasts
1 small Spanish onion, finely chopped
3 scallions, finely chopped
1 red bell pepper, minced
1 ½ tsp sumac
¾ tsp za’atar
1 tsp salt
1 egg white
1/3 heavy cream
1 cup lightly toasted, finely ground, pistachios
4 rectangular pieces of lavash
1 tbls olive oil
2 peaches, halved and pits removed
Salt & pepper to taste
1 cup Greek yogurt for garnish
Trim the chicken beasts of cartilage and fat and cut into 2-inch chunks
Use a food processor fitted with a metal blade to grind the chicken to a paste until it comes together in a ball and becomes smooth and thick. The mixture must get smooth enough or it will crack and break up as it cooks into the lavash or pizza dough
Using the pulse button on the food processor incorporate the onion, scallions, red pepper, sumac, za’atar, salt and egg white until the vegetables and spices are thoroughly mixed into the paste.
Place into a small mixing bowl, stir in the cream and pistachios, and set aside.
Preheat the oven to 375F.
Cut each lavash into 3 equal pieces so you have six 5 x 6 inch rectangles. Set aside covered with plastic or tucked back inside the bag
Drizzle the olive oil onto a heavy baking sheet and place the peaches on the sheet with the cut side down. Season with salt & pepper. Roast the peaches in the oven for 12 minutes or until they are just soft and tender when poked with a knife. When cool, remove the skin using a paring knife. Cut each peach half into 6 slices and set aside.
Place 1/3 cup of the chicken mixture onto each lavash and spread it as thinly as possible and as close to each corner as possible so the mixture coats the bread in an even layer. If mixture sticks to the spatula dip it into a little water or olive oil and continue spreading.
Place the lamejuns on a heave baking sheet or pizza stone and bake them for about 12 minutes or until they are crisp and the chicken mixture is cooked through.
Top each lamejun with 2 slices of peach and a dollop of yogurt and serve hot.
Gamebird Terrine
Deboned meat from 5 pheasants and 5 ducks. The meat should weigh about 5 pounds. Darkmeat turkey and chicken can substitute.
6 shallots
1 tbls thyme
1 tbls coriander
1 tbls sage
1 tbls pepper
½ cup chardonnay
1 tsp salt
4 oz pistachios
2 eggs
Grind the meat and livers coarsely. Peel and chop shallots. Mix all ingredients. Butter a loaf pan liberally, and pack the meat mixture tightly. Put terrine pan in a pan of hot water and bake at 375F for about an hour, making sure to keep the pan topped up with water.
Cool the terrine and serve with crusty French bread.
Fistic Tatlisi
(Pistachio Squares)
This is a traditional sweet in Turkey, probably as popular as baklava is in Greece.
for the syrup:
3 cups sugar
3 tbls lemon juice
for the cake:
7 eggs, separated
2/3 cup sugar
Pinch of salt
½ cup all purpose flour
2 ½ cps unsalted pistachio nuts, ground fine
1/3 cup butter, melted and cooled
for the garnish:
1/3 cup pistachio nuts, chopped
Whipped cream (optional)
Prepare the syrup by boiling the sugar, 2 1/2cups water, and lemon juice together for 10 minutes, stirring occasionally. Remove from heat and chill.
Put the egg yolks in a bowl with the sugar and beat until light in color and well blended. In a separate bowl beat the egg whites with a pinch of salt until they are stiff but not glossy. Set aside. Gradually add the flour, ground nuts and butter to the yolks. Slowly fold in the beaten egg whites, no more than half at a time.
Grease and lightly flour an 8-inch springform pan and pour in the pistachio mixture. Sprinkle the chopped pistachio nuts over the top and bake for 35-40 minutes in a preheated 350F oven, or until a toothpick inserted in the middle comes out clean.
Pour or ladle the cooled syrup over the cake a little at a time, let it absorb, and repeat until all the syrup is used. Let the dessert sit at room temperature for 2 hours. Cut into squares, and serve with whipped cream if desired.
Chicken Lamejun w/Roasted Peaches, Pistachio, and Sumac
Lamejun is a flatbread, similar to pizza, usually made with lamb, onions, and spices. This is one of Ana Sortun’s takes on the dish. The quantity given makes 12 lamejun, and will serve that many as an appetizer.
1 lb boneless, skinless chicken breasts
1 small Spanish onion, finely chopped
3 scallions, finely chopped
1 red bell pepper, minced
1 ½ tsp sumac
¾ tsp za’atar
1 tsp salt
1 egg white
1/3 heavy cream
1 cup lightly toasted, finely ground, pistachios
4 rectangular pieces of lavash
1 tbls olive oil
2 peaches, halved and pits removed
Salt & pepper to taste
1 cup Greek yogurt for garnish
Trim the chicken beasts of cartilage and fat and cut into 2-inch chunks
Use a food processor fitted with a metal blade to grind the chicken to a paste until it comes together in a ball and becomes smooth and thick. The mixture must get smooth enough or it will crack and break up as it cooks into the lavash or pizza dough
Using the pulse button on the food processor incorporate the onion, scallions, red pepper, sumac, za’atar, salt and egg white until the vegetables and spices are thoroughly mixed into the paste.
Place into a small mixing bowl, stir in the cream and pistachios, and set aside.
Preheat the oven to 375F.
Cut each lavash into 3 equal pieces so you have six 5 x 6 inch rectangles. Set aside covered with plastic or tucked back inside the bag
Drizzle the olive oil onto a heavy baking sheet and place the peaches on the sheet with the cut side down. Season with salt & pepper. Roast the peaches in the oven for 12 minutes or until they are just soft and tender when poked with a knife. When cool, remove the skin using a paring knife. Cut each peach half into 6 slices and set aside.
Place 1/3 cup of the chicken mixture onto each lavash and spread it as thinly as possible and as close to each corner as possible so the mixture coats the bread in an even layer. If mixture sticks to the spatula dip it into a little water or olive oil and continue spreading.
Place the lamejuns on a heave baking sheet or pizza stone and bake them for about 12 minutes or until they are crisp and the chicken mixture is cooked through.
Top each lamejun with 2 slices of peach and a dollop of yogurt and serve hot.
Gamebird Terrine
Deboned meat from 5 pheasants and 5 ducks. The meat should weigh about 5 pounds. Darkmeat turkey and chicken can substitute.
6 shallots
1 tbls thyme
1 tbls coriander
1 tbls sage
1 tbls pepper
½ cup chardonnay
1 tsp salt
4 oz pistachios
2 eggs
Grind the meat and livers coarsely. Peel and chop shallots. Mix all ingredients. Butter a loaf pan liberally, and pack the meat mixture tightly. Put terrine pan in a pan of hot water and bake at 375F for about an hour, making sure to keep the pan topped up with water.
Cool the terrine and serve with crusty French bread.
those sound so rich, oh my goodness how tasty it must be!!!