Home
Jan thought you all might like this dish, which I reported enjoying on my blog! Bon appetite!
Karnibahar Musakka
1 small or half of a large head cauliflower
2 T. butter
2 T. olive oil
1 medium onion (not the sweet kind)
1 T. minced garlic
1 lb. ground lamb or beef
1 T. tomato paste
1 green pepper
2 medium tomatoes
1/2 t. paprika
cayenne pepper to taste
1 t. dried dill weed
1/4 c. chopped fresh parsley
1/2 c. water
salt and pepper
2 T. lemon juice
Saute the chopped onion in the oil and butter till soft. Add the garlic and crumbled meat, and cook till no longer pink. Stir in the tomato paste, herbs and spices, and add the sliced green pepper, diced and seeded tomatoes, cauliflower broken into florettes, and the water. Bring the mixture to a simmer, cover, reduce heat, and cook about 45 min, or till the cauliflower is tender. Add the lemon juice, and serve.
Karnibahar Musakka
1 small or half of a large head cauliflower
2 T. butter
2 T. olive oil
1 medium onion (not the sweet kind)
1 T. minced garlic
1 lb. ground lamb or beef
1 T. tomato paste
1 green pepper
2 medium tomatoes
1/2 t. paprika
cayenne pepper to taste
1 t. dried dill weed
1/4 c. chopped fresh parsley
1/2 c. water
salt and pepper
2 T. lemon juice
Saute the chopped onion in the oil and butter till soft. Add the garlic and crumbled meat, and cook till no longer pink. Stir in the tomato paste, herbs and spices, and add the sliced green pepper, diced and seeded tomatoes, cauliflower broken into florettes, and the water. Bring the mixture to a simmer, cover, reduce heat, and cook about 45 min, or till the cauliflower is tender. Add the lemon juice, and serve.
