Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Ladies Thighs
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Ladies Thighs

 Post Reply Post Reply
Author
Message
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: Ladies Thighs
    Posted: 25 February 2012 at 09:22

During the Ottoman days, palace cooking took on a great sense of whimsy. Dishes were given colorful names, or created with a sense of sexual suggestion.

 Imam Batildi---variously translated as Tipsy Priest or The Imam Fainted---is perhaps the best known of these dishes, and typifies the sense of humor. Ladies Thighs is typical of the suggestive dishes. The ground meat actually was patted and slightly flattened into the shape of a woman’s thighs.

Most people, nowadays, don’t take the time, and merely form the meat into balls. To me, that spoils the whole joke.

Anyway, my favorite version comes from Ana Sortun’s contribution to the book Yum!

Ladies Thighs With Red Pepper Broth and Fresh Peas

6 tbls plus 2 tbls butter

1 tbls olive oil

2 medium onions, chopped fine

8 cups chicken or veal stock

1 red bell pepper, seeded and roughly chopped

½ cup Turkish red pepper paste (or substitute tomato paste mixed with hot pepper sauce)

2 lbs ground lamb or beef

1 cup short-grain rice, cooked

1 tsp ground cumin

1 tsp dried oregano

1 tsp finely grated cinnamon stick

1 tsp black pepper

2 ½ tsp kosher salt

4 tbls chopped parsley

6 eggs plus 2 eggs

Pinch Salt

Canola oil

2 cups flour

¼ cup pomegranate molasses

2 cups fresh shucked peas, blanched (or sub frozen peas, defrosted)

¼ lb tender pea greens, roughly chopped (omit if unavailable)

 

In a large sauté pan, over medium-high, melt 2 tablespoons of butter with a tablespoon of olive oil until the butter begins to brown. Stir in the finely chopped onion and reduce the heat to medium. Cook for about 6 minutes, stirring occasionally until the onions have softened. Set aside and allow to cool.

 

Meanwhile, in a large soup pot over high heat, bring the stock to a boil. Add the bell pepper and pepper paste. Reduce the heat to low and simmer for about 20 minutes until the pepper is tender and the broth has reduced slightly and become a bit more concentrated. Set aside.

 

Using an electric mixer, combine the ground meat, rice, cumin, oregano, spearmint, cinnamon, black pepper, salt, chopped parsley and cooled onion mixture. Using the paddle attachment, blend until the beat becomes creamy (about two minutes on medium-high speed). Beat in 2 of the eggs. Set aside in the refrigerator to cool and rest, at least ten minutes.

 

In a medium sized mixing bowl, beat the remaining eggs with a pinch of salt.

 

Preheat a deep fryer with canola oil to 350F

 

Divide the meat mixture in quarters and each quarter to 8 meatballs or more if you want them smaller. Roll each meatball in flour and then drop into the beaten egg mixture. Using a slotted spoon, remove them one by one and drop into the hot oil for frying. Fry until they are golden brown, about 4 minutes, and drain on paper towels.

 

Before serving, finish the broth by straining the liquid through a fine sieve. Place the red pepper solids with a cup of the liquid in a blender and puree until very smooth. Pour back into the broth and place the liquid back in the soup pot over medium heat. Whisk in the pomegranate molasses and 6 tablespoons of butter and season with salt and pepper. Stir in peas and keep warm.

 

Place pea greens and meatballs in warm bowls and top with plenty of broth and peas. Serve immediately.

Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 13:26
i remember hearing about this dish somewhere else ~ possibly in the FOTW volume on the middle east ~ will have to take a look ~
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2012 at 08:46
Gents,
 
Lovely post, and it is right up my alley.
 
There is another historical anecdote in reference to the fainting Imam Muslim Priest. His wife made baked stuffed aromatic aubergines. Thus, being his favorite vegetable, he fainted when his wife presented the platter of luscious stuffed eggplants.
 
This had appeared in a very antique cookbook on the Persian Gulf and Middle Eastern Cuisines.
 
These legends are not written down, so both are possibilities. Perhaps he fainted everytime his wife seduced his palate !  ENJOYABLE none the less.
 
Thanks.
 
Margi Cintrano 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.