Print Page | Close Window

Ladies Thighs

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1766
Printed Date: 28 March 2024 at 10:10


Topic: Ladies Thighs
Posted By: HistoricFoodie
Subject: Ladies Thighs
Date 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.




Replies:
Posted By: TasunkaWitko
Date 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 http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Posted By: Margi Cintrano
Date 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.



Print Page | Close Window