This time round on Knidos Cookery Club we’ll be unravelling ravioli, one of the many forms of filled pasta pockets found around the world – from Turkey’s manti, Uzbekistan’s chuchvara and Kazakhstan’s tushpara to Russia’s pelmeni, Ukraine’s varenyky and Poland’s pierogi – the list is endless.
These pasta pockets, which are boiled rather than steamed, can come in a variety of shapes and sizes with a wide range of fillings such as pumpkin, potato, spinach and ricotta cheese, or different types of fruit.
We’ve opted for a semi-circular shaped pierogi which we’ve filled with beetroot and walnut pkhali – click here for our feature on this classic Georgian dish from last year.
Ingredients (Makes 16-24 depending on how big you make the pierogi)
For the pasta:
200 g flour
3 teaspoons olive oil
100 ml water
pinch of salt
Make the pasta by sifting the flour into a large mixing bowl and then add the oil, a pinch of salt and half of the water in a well in the middle of the flour. Mix inwards from the outside with a wooden spoon and then add the rest of the water until the dough has absorbed all the flour.
Knead for ten minutes or so and then leave the pasta dough to rest in the fridge for at least one hour. After resting, roll the pasta out onto a lightly-floured surface to a thickness between 0.5 and 1.0 mm.
Use a glass to cut out round shapes from the dough, add a teaspoon of cooled beetroot pkhaliin the bottom half of the circle and moisten the inside edge around the filling with a little water and then fold the top over. Use a fork to seal the pasta pocket.
Bring a large pan of water to the boil and then add the pierogi to the water and keep boiling over a low heat until the pierogi float to the surface. Remove the pierogi with a slotted spoon and serve hot – they’re good served with sour cream or melted butter or just plain.
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This time round we’re looking once again to Turkey’s north-eastern neighbour Georgia for some culinary inspiration. Adjapsandali, a popular dish in this mountainous former Soviet country, is Georgia’s spicier take on ratatouille.
This summer stew relies on a holy trinity of aubergine, tomato and peppers with whatever else is in season thrown into the mix. We’ve added some green beans and some potato to give the dish a heartier edge, but these can be omitted and other seasonal veggies like courgettes and carrots can be used – there’s no hard and fast rules, it’s up to you!
It can be served up with all the veggies collapsing into a sublime sauce-rich stew or the veggies can be left on the firmer side, as in our example. Served with rice, it makes a meal on its own, but it is also great with salads and other Georgian staples such as pkhali.
Ingredients (makes 4 generous servings)
300 g potatoes
300 g aubergines
250 g tomatoes
2 red peppers
200 g green beans
2 garlic cloves
50 ml olive oil
1 teaspoon coriander
1 teaspoon red chili flakes
2 teaspoons fresh basil
Roughly chop up all the vegetables and throw them into a large, heavy-based pan. Pour the olive oil over the vegetables, add the herbs and spices and cook over a medium heat for 10 minutes or so stirring occasionally. Turn the heat down to low and cook for another 20-30 minutes until all the vegetables are cooked and beginning to break up.
Sprinkle with fresh basil and serve with crusty bread or rice and a selection of salads such as tomato, cucumber and onion with a walnut dressing and starters such as pkhali.
“Waste not, want not” was a familiar refrain at mealtimes when I was growing up. My parents had grown up with the rationing of World War II, and the lean years after it, and they were instilled with a mentality that saw nothing going to waste.
Here at Knidos Cookery Club, we’re big fans of this philosophy as an antidote to our throwaway culture. We couldn’t resist this beetroot on sale with it stem and leaves in place – bits that are more usually removed and discarded before the root hits the supermarket shelves.
The stems and leaves contain loads of nutrients and taste delicious when simply sautéed with a spring onion, a clove of garlic and a dash of soy sauce and lemon juice to make a great side dish.
Having been brought up to believe that beetroot was something that came pickled in jars and ready sliced, it was a revelation when I first came across the leaves and stems cooked in a similar way in Greece many years ago.
Heat the olive oil in a wok or large frying pan over a medium heat and add the sliced spring onion and chopped garlic. Cut the stems from the beetroot (reserve the root for another dish). Separate the leaves from the stems.
Cut the stems into 2 cm slices and add to the onion and garlic and stir fry for five minutes. Shred the beetroot leaves and add to the pan, stirring constantly. Cook for two minutes, or until the leaves begin to wilt. Add a dash of soy sauce, stir and serve straight away, pouring the lemon juice over the beetroot sauté.