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Mortadella from Aleppo

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Mortadella from AleppoA very easy to prepare and tasty mortadella that is very handy when guests arrive as it freezes very well and may accompany any salad.  It makes a good starter and is ideal for buffet and a good filling for sandwiches.  Mortadella with chicken may be prepared.

 

Ingredients:

 

1 kg pounded lamb (lawazik) or beef, or a mixture of both

4 tablespoons breadcrumbs

4 garlic cloves, crushed

1 red chili, seeds removed, finely chopped

1 egg, separated

Few drops white vinegar

1 tablespoon 7 spice powder

Dash cardamon

¼ teaspoon red food coloring powder (optional)

2½ teaspoons salt

4 garlic cloves cut lengthwise to 4 pieces

1/3 cup pistachios, soaked in boilng ater and peeled

Boiling stock

1 cup white vinegar, cider vinegar, or white wine vinegar

2 cups water or little more to cover half up the roll

Aromatics such as small onion cut to 4, small chopped carrot, bay leaf, cinnamon stick

½ teaspoon salt

1. Mix the meat well with the breadcrumbs, crushed garlic, red chili, egg yolk, 7 spice powder, cardamon, red food coloring, and salt.  Divide into 2 portions.

2. P lace one portion of meat on plastic wrap dampened with water, and spread to a rectangle of about 2 cm thick.

3. Scatter the sliced garlic and pistachios evenly over the top, roll up the meat and pack gently pressing well to avoid formation of holes, forming a roll (it is called Dakmak or Kabbout).

4. Mix the egg white with few drops white vinegar and using the hands dab the meat with the egg white.  Repeat with the second portion of the meat.

5. Roll each meat in plastic wrap tightly and refrigerate a minimum of 12 hours, or freeze 15 minutes.

6. Remove rolls from refrigerator, discard plastic wrap and place in a pan to fit snuggly.  Cover with water, vinegar, the aromatics, and bring to the boil.  Lower heat to medium and simmer uncovered 20 minutes, turn rolls and simmer 20 minutes more. 

7. Remove rolls from stock, discard stock, and set aside few hours then refrigerate till needed.

8. Cut rolls to thin slices and serve cold with salads or mouhammara or in sandwiches. 

 

N.B.:  250 g skinless boneless chicken breast may be cut lengthwise into strips and placed in the middle of the roll before braising.

For chicken mortadella

Use 500 g skinless boneless chicken breasts and 500 g skinless boneless chicken legs and continue as above.

 

   
© 2005 Cooking Courses Marlene Matar