I do love making enough food to have leftovers. However, I lose interest in eating the same leftovers more than perhaps twice, so I try to find new ways to jazz my leftovers up and make a different meal out of them.
All of this leftover talk brings me to one of my most favorite "leftover makeover" dishes from my childhood. My grandmother used to always make traditional Persian dishes for lunch. For dinner, she always made lighter dishes which did not involve rice.
One of these dishes was khorakeh goosht, or braised meat. The following evening, she always made crêpes and stuffed them with the leftover meat.
I can't even begin to tell you how delicious these stuffed crêpes are!
- 2 lbs lean stewing meat
- 2 medium onions
- 5-6 garlic cloves
- 1 tsp turmeric
- 1 14.5 can stewed tomatoes
- 2 tbsp tomato paste
- 2 medium carrots
- 1/2 lb green beans
- salt and pepper
I have tried several different crêpe recipes, and the one that I find pretty good and constant is Alton Brown's recipe.
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- butter, for coating the pan
- Mix together eggs, milk, water, and flour. Add melted butter and mix until the batter is smooth and there are no lumps. Batter should be smooth and thin. Cover and refrigerate for one hour.
Warm up a non-stick skillet or a crêpe pan and lightly brush with butter. Ladle in batter. Make sure to tilt the pan so that the batter is evenly spread over the whole surface of the skillet. As soon as the edges of the crêpe come apart from the pan, carefully flip it.
Heat leftover khorakeh goosht. Place 2 to 3 spoonfuls of stuffing on the bottom third of crêpe. Fold edges in, and then roll the crêpes onto itself. Serve warm.
Now that's what I call a delicious Leftover Makeover!
This post is part of the Leftover Makeovers series: 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Bank of America and BlogHer.