"Albanian baked lamb with rice (Tavë kosi)"

DONIKA LICI - ALBANIA

Ingredients

70g/2½oz butter, 1 tbsp olive oil

1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes

4 garlic cloves, grated, 1 tsp dried oregano

60g/2¼oz long-grain rice, rinsed

50g/1¾oz plain flour, 600ml/20fl oz Greek-style yoghurt

4 free-range eggs, beaten

freshly grated nutmeg, to finish

salt and freshly ground black pepper

Preheat the oven to 180C/160C Fan/Gas 4.Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches. Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.

ANNA CIARAMELLA

Sicilian cannoli

PREPARATION TIMES

Preparation 1 hour - Cooking 10 minutes -Total h 1 and 10 minutes

INGREDIENTS: Quantity per 16 pieces approx

For the rind of cannoli:

250 grams of flour 00 + a little to dust, 1 teaspoon of powdered cocoa powder,

50 grams of granulated sugar, 30 g of lard (alternatively soft butter)

1 beaten egg (use 1/2 for dough and 1/2 for cannoli)

1 small glass of Marsala (about 60 gr), one tablespoon of white wine vinegar

cinnamon powder, vanilla (1 sachet or 1 tablespoon extract)

3 grams of salt, fry oil

For the filling of cannoli:

800 g of perfectly drained sheep's milk ricotta

300 g of granulated sugar

120 g of dark chocolate drops

To decorate:

icing sugar, grains of pistachios

candied orange (I prefer homemade candied oranges)

chocolate chips, candied cherries

Tools:

12 cm aluminum cylinders

METHOD: How to make Sicilian Cannoli. Sicilian Cannoli filling

First of all, make the ricotta cream. Drain the ricotta to perfection, squeezing it into a cloth towel. Transfer the dry ricotta in a bowl, add the sugar, blend with a blender to get a creamy and velvety mixture without lumps! Add the chocolate drops. Turn and refrigerate for at least 4 - 5 hours.

How to make the Waffle for the Cannoli, Mix the lard, vanilla and cinnamon with the whisk. salt and sugar, until a frothy mixture is obtained. Add the egg, work again with whips to mix everything. Then add the flour previously sieved with cocoa, little by little alternating it with wine and marsala. Until exhaustion of ingredients and until you reach a dough machinable and compact, if necessary sprinkle  with a pinch of flour: Seal with a film and let stand in the fridge for at least 1 h.

Cooking of Cannoli peel

Heat the frying oil in a tall pan, fry one waffle at a time. It will take about 1 minute, turning it a couple of times. You will see that it will rise immediately afloat filling up with bubbles. Drain on absorbent paper and eliminate the cannula immediately! Then let the waffles cool ready and cook all the others! When the waffles are ready, Fill the cannoli with the ricotta cream and chocolate chips. To complete adding on the tips of the cannoli the grains of dried fruit, chocolate chips, peel of candied orange, candied cherries. Sprinkle with icing sugar and serve!

Eka Meladze

Gamze Türedi

ANKARA TAVA

Ingredients:

5-6 pieces of lamb

500 grams of orzo

1 lt cold water

50 g butter

1 tablespoon oil

1 red pepper

2 tomatoes,salt,black pepper,7-8 cloves of garlic

Marinated Sauce:

1 teaspoon basil / basil,1 teaspoon allspice,1 teaspoon powdered coriander,1 teaspoon of cumin,black pepper,salt,1 teaspoon of grated lemon,3-4 cloves of garlic,2 tablespoons extra virgin olive oil

The lambs are waited one night with the sauce n the fridge. On the other day, cook the meat on the same pot approximately 3-4 hours. Next, chop the peppers and tomatoes. Put another pot on the cooker and pour the oil and put the butter in it. After it heats, put the orzo in it and cook them until it gets brown. Add the peppers and after 5 minutes add the tomatoes and the water. Cook it until the water is evaporated. Then pour this meal into a baking tray and put the meat on it, Add the garlic on the top. Finally bake it in the oven 180-200 C about 20-30 minutes.

Good Appetite.

Gayane Mayilyan

SPECIAL PORRIDGE