Assyrian Kurush
Doug David
This is an old Assyrian recipe of my grandmothers (an old Assyrian herself).
It's a hearty dish that is easy to make. It is unlike most stews in that
it has a tomato based broth rather than a gravy. It is served over a bed of
Assyrian style rice. Assyrian's boil there rice until it is almost done (still
a little hard in the middle) then bake it in a covered roaster with butter in
an oven until it is tender and flaky.
THIS STEW IS DELISH!!! SO DON"T PASS UP THIS RECIPE.
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ASSYRIAN KURUSH (Stew and rice)
Ingredients: 2-3lb. chuck roast (cut into 3/4 inch cubes)
1 cup chopped onion
4 Tbsp paprika
2 large green peppers (cut into chunks)
1.5 cups celery (1/4 inch slices)
12-16oz. cut green beans (fresh or frozen)
1 quart stewed tomatoes
2-16oz. cans of tomato sauce
1.5 cups sliced mushrooms
3 cups extra long grain rice
1 stick of butter (margarine for the health conscious)
Directions: In a 4-quart stew pot brown beef with onions and paprika. Cook
until the juice from the meat and onions boils away. Add stewed tomatoes,
tomato sauce, green beans, green peppers, celery, and mushrooms. Stir and
bring to boil. Let boil 10 minutes then reduce heat and simmer covered for at
least 2-3 hours stirring occasionally. After an hour, salt to taste. The longer
you cook this the better it seems to get.
For extra flavor you can cook a whole hot yellow banana pepper in the stew
after boiling. But be careful, DO NOT PUNCTURE THE PEPPER IN THE STEW!!!!
Feeds an army.
ASSYRIAN STYLE RICE
This is a tedious way to make rice, but when done correctly is worth the
trouble. You can always serve the stew over your favorite rice.
Boil about 3 cups of rice in appropriate amount of water. While rice is
boiling, melt 1 stick of butter in a roaster in a 375 degree oven (be careful
not to brown the butter). Check rice by biting between teeth, when rice is
soft on the outside but still a little hard in the middle (about 7/8 cooked),
drain and rinse with cold water. Remove roaster from oven and put rice over
melted butter, cover rice and put in oven. After 20 minutes take the roaster
out of the oven and shake it to distribute the butter over the rice. Put
back in oven for another 20 minutes or until done.
When rice is tender an flaky, serve and enjoy!
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Doug David
Tellabs Inc.
Lisle IL
do...@tellab5.UUCP
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