Kurdish Kahdeh Recipes

Steps:

• In a large bowl mix the flour and the salt
• Add water and mix until smooth and non sticky dough is achieved
• Cover and let rest for half hour
• Make dough balls about the size of golf ball
• Using a dough roller, flatten the balls to get about 4 inches in size wafers
• Spread some butter on top of the wafer
• Put about 1 tsp of shredded cheese in the center of the wafer
• Fold one side of the wafer over to create half circle
• Using your fingers pinch the edges so the two layer stick well
• Lay the pockets on a tray
• Spread small pieces of butter on top and around the pockets
• Pre heat oven to 400 deg F
• Bake the tray in the oven until top goldens and then turn the pocket over and bake until golden.

Steps:

• Combine cream cheese, sugar, egg yolk and vanilla.
• Beat together with a small spatula.
• Place dough on a floured surface and lightly sprinkle flour over it.
• Using a rolling pin, press the dough in firm, parallel strokes to soften it.
• Flour the surface and the dough again if necessary.
• Roll dough out to a 12" x 17" rectangle.
• Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
• Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
• Cut remaining dough into 12 4-inch squares.
• Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
• Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
• Place on a baking sheet lined with parchment paper or foil.
• Cut reserved pastry into 12 1-inch squares.
• Beat the egg and salt together and brush a little in the center of each pastry.
• Top with a square of the reserved dough.
• Cover and let rise until just starting to puff, about 20-30 minutes.
• Preheat oven to 400°F.
• Brush pastry all over with egg wash.
• Sprinkle with almonds.
• Bake until pastry is deep golden and filling is set, about 20 minutes.
• Cool on rack.
• Combine icing ingredients in a small saucepan and stir to mix.
• Cook over low heat until just lukewarm.
• Drizzle icing over pastry and let set.

Steps:

• Brown chicken in large pan or stockpot.
• Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
• Remove chicken, dice.
• Beat yogurt and egg together in a medium bowl.
• Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
• Add yogurt mixture to pot, whisking well.
• Add salt (adjust to taste).
• Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.

Steps:

• Soak the rice in hot water for at least an hour.
• Slice the top of the tomatoes and keep it aside for covering later.
• Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup.
• Fry the onion until golden and let it cool off
• Add all ingredients except the lemon juice and the tomato paste.
• Stuff the tomatoes with the mix and put the slice from earlier on top
• Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall
• In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom.
• Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour.
• You may use other vegetables to suff such as small eggplants, onions, zucchini etc.
• The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.