Wednesday,19 September, 2018
Current issue | Issue 1167, (3 - 9 October 2013)
Wednesday,19 September, 2018
Issue 1167, (3 - 9 October 2013)

Ahram Weekly

Sufra Dayma: Zesty stuffed veal olives

Al-Ahram Weekly

Serves 4 - 6
750 gm thin veal steaks
1 large onion (sliced)
3 - 4 garlic pods (peeled, sliced)
1 tbsp balsamic vinegar
10 -12 pitted pickled green olives (halved)
6 - 8 dried prunes (pitted, halved)
3 tbsp olive oil
Salt + pepper + allspice + grated nutmeg + 1 wooden stick cinnamon
200 gm smoked turkey (minced)
1/2 cup parsley leaves (finely chopped)
2/3 cup regular cream cheese
2 small carrots (grated)
1 pickled lemon in safflower and nigella (minced)

Combine filling ingredients in a medium bowl and mix well. Pat-dry veal steaks with paper towels. Place on a flat surface. Lightly season with salt and pepper. Top with adequate amount of filling. Roll up steak from the shortest edge to enclose filling, folding side ends towards the inside, half way rolling up. Secure with a toothpick.
Continue until whole amount is stuffed. Heat a wide saucepan on high. Add one tablespoonful of oil and lower heat to medium. Add veal and cook for a few minutes to sear. Remove with a slotted spatula onto a plate. Add remaining amount of oil to pan. Add onion and stir to slightly brown. Season and stir until aromatic. Add garlic, stirring, then add vinegar to heat. Add veal, lower heat to minimum and cover pan. When meat juices are dried, add small amounts of hot water, each time needed. Halfway cooking, add prunes and olives, to impregnate in juices. Remove cinnamon stick. Place onto a serving plate and serve with rice, or potato mash and sautéed vegetables.

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