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Ladies Thighs with Red Pepper Broth & Fresh Peas

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.
Printed Date: 07 December 2023 at 07:46

Topic: Ladies Thighs with Red Pepper Broth & Fresh Peas
Posted By: TasunkaWitko
Subject: Ladies Thighs with Red Pepper Broth & Fresh Peas
Date Posted: 14 January 2016 at 19:48

Ladies Thighs with Red Pepper Broth & Fresh Peas

Recipe by Ana Sortun

For 6 servings:

Red Pepper Broth:

8 cups chicken or veal stock

1/2 cup red pepper, stemmed, seeded, and roughly chopped

1/2 cup Turkish red pepper paste (see note below)

1/4 cup pomegranate molasses

6 Tbsps. unsalted butter, slightly chilled


White pepper, freshly ground

Bring stock to a boil in a stockpot; add red pepper and pepper paste; reduce heat to low; simmer until red pepper softens and broth has reduced slightly; remove from heat; cool; strain broth through fine chinois into clean saucepan.

Place strained red pepper and 1 cup stock in a blender; puree; stir puree into broth; bring to a simmer over medium heat; add pomegranate molasses; return to a simmer; remove from heat; whisk in butter; season; reserve (keep warm).


2 Tbsps. unsalted butter

1 Tbsp. olive oil

2 cups Spanish onions, minced

Canola oil (for deep frying)

2 lbs. ground lamb or beef

1 cup Spanish rice, cooked

4 Tbsps. fresh parsley, chopped

2 1/2 tsps. kosher salt

1 tsp. black pepper

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. dried spearmint

3/4 tsp. cinnamon stick, finely grated

2 lg. eggs

All-purpose flour (for dredging)

2 cups egg wash

1 cup tender pea greens, roughly chopped

1 1/2 to 2 cups fresh peas, shucked and blanched

Heat butter and oil in large skillet set over medium-high heat; cook until butter begins to brown; add onion; reduce heat to medium; cook, stirring occasionally, until tender (about 6 minutes); remove from heat; cool.

Heat oil in deep fryer to 350°F.

Combine meat, rice, parsley, salt, pepper, cumin, oregano, spearmint, cinnamon, and onion in the bowl of electric mixer fitted with paddle attachment; beat on high speed until creamy and smooth; beat in eggs; cover; refrigerate at least 10 minutes; form chilled meat into 6 balls; roll each ball in flour; dip in egg wash; drain; deep fry until golden brown (about 4 minutes); remove with a spider; drain on baking sheet lined with paper towels.

To serve, place a meatball and some pea greens and peas in warm bowls; top with sauce.

Note: Turkish red pepper paste can be found at Middle Eastern markets or at


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