Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]
This is somewhat like a Chilean shepherd’s pie! Except that it’s made with beef. And has a crust made out of corn. And has olives. And an egg. Okay, so it’s nothing like shepherd’s pie. But it’s still good! And completely carb-free. It does have some heavy cream, but that’s what makes life interesting. This makes 2 small servings, but feel free to double, triple, or quadruple this recipe!
½ lb ground beef
2 oz black olives
1 head garlic
2 oz cilantro
2 boiled eggs
2 oz cotija cheese
2 cups frozen corn
3 tablespoons heavy cream
1 tablespoon cumin
Start by browning the beef. You don’t want to cook it all the way through, but it definitely shouldn’t be raw when it goes in the oven.
When it’s mostly cooked, remove it to a bowl,
and now you’ve got a pan full of nice, beefy flavor. This is good. Very, very good.
so chop up an onion,
and throw it in there, with a touch of oil. Saute it on medium-low heat, stirring occasionally,
while you dice up some garlic! I’ll never be able to understand why people use such miniscule quantities of garlic. It’s healthy AND tastes good! And did you know, technically garlic counts as a vegetable? You can get 2 servings of vegetables from this recipe alone!
Now grab the fruit in this recipe- the olives. Yeah, olives are a fruit. Anything with seeds is technically a fruit. So, plenty of fruits and vegetables in here!
Add in the paprika,
cumin, and some salt
You might not even need salt, because of the olives, but I like to add a pinch. Entirely up to you! Stir it all up…
In the meanwhile, grab a food processor! I love my food processor. We’re old friends.
Throw in the corn,
and heavy cream. I know this looks weird. Bear with me. Isn’t that the weirdest phrase? I always think of an actual bear. I like bears. I know they’re supposed to be all ferocious and scary, but I’d like to give one a hug.
Anyways! Blend the corn and cream, until you have this goop.
If you’re one of those heathens who likes dead grapes (read: raisins), throw them into the meat mix. Now scoop that into a pie dish (or two),
and top it with some grated cotija,
and a boiled egg. I did half each, but there’s no stopping you from using a whole egg. Live your dreams.
Finish it up with the corn goop
I really like saying goop. There’s something delightfully squelchy about it. Squelchy is another fun word! I get way too excited about words. Now bake the pies for about 15 minutes, or until golden brown on top. Even with raisins, these are great!
This is the last recipe in A! One down, twenty five to go. It’s been fun so far! And it’s about to get a lot more fun, cause Shekerbura is delicious. I’ve adapted it a little bit, substituting ground hazelnuts for almond meal, changing the filling, and putting almond meal in unheard of places, but other than those drastic changes, it’s completely authentic! Ha.
1 cup all-purpose flour
6 tablespoons cold butter
2 tablespoons water (not shown)
½ cup and 2 tablespoons almond meal
3 tablespoons sugar
1 tablespoon ground cardamom
2 teaspoons cold water (not shown)
½ cup chopped cherries
Preheat your oven to 425 F
Let’s start by making the dough! Measure the flour, sugar and ½ cup of the almond meal into a bowl,
and using two forks, knives, or a pastry cutter, cut the cold butter in.
In a separate bowl, whisk together the egg and water. This is somewhat similar to making scones/biscuits (the American fluffy, light ones), but it gets different/awesome once you get to the filling. Once the butter is all cut in, pour in the egg/water mixture,
and need it with your hands until it comes together in a smooth ball.
This might take a little while, but keep at it! Once it’s not overly sticky or dry, roll it into a cylinder and cut it into 4 equal pieces.
Refrigerate this for a couple of hours. Meanwhile, make the filling! Mix together the cherries, cardamom, almond meal, and 2 teaspoons of the water.
Once the dough is nice and chilled, take one of the pieces, and roll it into a circle on a floured board. Plop a bit of the filling in, and fold it into a half moon shape, crimping the edges.
Now, you could make elaborately, gorgeously folded edges, or you could crimp them with a fork. Ha. Do the same with the rest,
and then pop them in the oven for 25 minutes. These are great with tea and a sprinkle (or ten) of powdered sugar!
Here’s the full recipe, with ingredients and instructions: Azerbaijan