Edam is considered one of the most delicious dishes due to its nutritional benefits. It originates from Pakistani and Indian cuisines, known for its rich and spicy flavors.
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Here are some delicious, appetizing, and nutritious recipes that are quick and easy to prepare.
Pakistani Beef Edam with Curry Recipe:
Ingredients:
● 1 kilogram of beef, sliced into pieces.
● 2 finely chopped onions.
● 5 cloves of minced garlic.
● 5 tablespoons of yogurt.
● 2 chopped tomatoes.
● 2 tablespoons of tomato paste.
● 1 teaspoon of ginger.
● 1 teaspoon of cardamom.
● 1 teaspoon of cloves.
● 1 teaspoon of curry.
● Ground chili pepper to taste.
● Bay leaves.
● 2 cinnamon sticks.
● 1 teaspoon of turmeric.
● Water (as needed).
Preparation Method for Pakistani Beef Edam with Curry:
● Heat a little oil in a pot over the stove, then add the onions and sauté them until they become translucent.
● Add the pieces of beef and garlic, then season with salt, black pepper, cardamom, cloves, curry, hot pepper, turmeric, cinnamon, and bay leaves.
● Mix the ingredients well until they are thoroughly combined and change color. Then, add enough water to cook the beef.
● In a medium-sized bowl, mix yogurt, water, tomato paste, and chopped tomatoes together.
● Add the tomato mixture to the pot while stirring continuously until the ingredients are well blended.
● Cover the pot and let the ingredients simmer on low heat until the beef is cooked through.
● Once done, remove the pot from the heat, and serve Pakistani Beef Edam directly on your dining table.
● Serve Pakistani Beef Edam on your table alongside vegetable rice or Pakistani rice.
Enjoy your meal!
Beef and Potato Edam Recipe:
Ingredients:
● 2 tablespoons vegetable oil.
● 3/4 kilogram ground beef.
● 1 yellow onion.
● 1 large carrot.
● 1 1/2 tablespoons fresh peeled and chopped ginger.
● 1 1/2 kilograms potatoes.
● 2 tablespoons light brown sugar.
● 1 chicken bouillon cube.
● 1/2 cup broth.
● Water as needed.
● 1/4 teaspoon soy sauce.
● Salt to taste.
● 2 green onions, thinly sliced (optional).
Preparation Method for Beef and Potato Edam Recipe:
1. In a medium-sized pot, heat the oil over medium-high heat until it becomes shiny.
2. Add the ground beef and stir continuously until it loses its pink color and crumbles. This takes about two minutes.
3. Add the onion, carrot, and ginger, and stir the ingredients well for about two more minutes.
4. Add the potatoes, brown sugar, chicken bouillon cube, broth, water, and soy sauce. Stir the mixture. Note that the liquid may not completely cover the solid ingredients.
5. Bring the mixture to a boil, then reduce the heat and let it simmer on low heat with partial cover. Continue to stir occasionally until the potatoes and carrots are tender, which takes approximately 30 minutes.
6. Serve the meal hot or warm, and you can garnish it with thinly sliced green onions if desired.
Have a delicious meal!
Beef Edam with Cheese Recipe:
Ingredients:
● 2 kilograms of Edam cheese, in balls.
● 500 grams of fresh ground lamb.
● 3 tablespoons of butter, divided.
● 1 tablespoon of vegetable oil.
● 1 cup finely chopped onion.
● 1 ripe tomato, peeled, seeded, and finely chopped.
● 1/4 cup of canned and diced tomatoes.
● 1/4 teaspoon of ground red pepper.
● 1/2 teaspoon of salt (to taste).
● Freshly ground black pepper (to taste).
● 1/4 cup of fine breadcrumbs (processed in a blender or finely chopped).
● 6 small olives stuffed with sweet peppers, drained and finely chopped.
● 1 tablespoon of finely chopped Aleppo pepper.
● 2 tablespoons of seedless raisins.
● 1 well-beaten egg.
Oven-baked Lamb Beef Edam with Cheese Recipe:
● Peel the wax off the Edam cheese and cut a 1-inch thick slice from the top of each ball.
● Using a spoon, hollow out the center of the cheese, leaving a shell that's about half an inch thick.
● Hollow out the slice from the top in a similar way to create a lid.
● Place the lids and cheese shells in a skillet or a large pot, and pour enough cold water over them to cover by at least an inch. Let them soak for one hour.
● Grate enough of the extracted cheese to make two cups and set it aside.
● Brown the lamb briefly.
● Remove the cheese shells and lids from the water, then turn them upside down on paper towels to drain.
● Preheat the oven to 350°F (175°C).
● Using a pastry brush, evenly distribute a tablespoon of the softened butter on the bottom and sides of two circular baking dishes, each at least 3 inches deep and large enough to hold the cheese shells compactly.
● (If the dish is too large or shallow, the cheese will collapse and spread when baked.) In a heavy skillet, measuring 10 inches, melt the remaining two tablespoons of butter with the vegetable oil over medium heat.
● Add the onion and stir frequently, cooking for about 5 minutes until the onion is tender and translucent but not brown.
● Watch carefully for any signs of burning and adjust the heat accordingly.
● Add the tomatoes, red pepper, salt, and a little freshly ground black pepper, continue stirring, and cook lightly until most of the liquid in the skillet evaporates and the mixture is thick enough to hold its shape in a spoon, about 10 to 15 minutes.
● Using a slotted spoon, transfer the contents of the skillet to a deep bowl.
● Add the lamb, grated cheese, breadcrumbs, olives, pickled cucumber, Aleppo pepper, and raisins. Gently but thoroughly fold together.
● Taste the seasoning and adjust, then add the beaten egg.
● Fill the meat mixture into each cheese shell, then place the shell in the prepared dishes and cover with the cheese lids.
● Bake uncovered in the middle rack of the oven for about 20 minutes, or until the top is lightly browned, and the meat is tender.
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