Text 22333, 131 rader
Skriven 2007-11-05 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: black sheep
===================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> she has rutabagas!
 
 GJ> You have never previously admitted that evil habit of Roslind's.
 
 JW> I am so deeply ashamed.

 GJ> There, there!  Every family has its dark secrets and black sheep.  I
 GJ> have to admit that some of mine sometimes patronise McDonalds.

So do mine. My son-in-law like the place. Surprisingly his two year
old daughter no longer does. "Let's go to a restaurant. Let's have
steaks. Then go to a store for a REAL toy"."

 GJ> 1 pk Frozen molokhia
 GJ> I had wondered about that, as I didn't recognise the name.

There are dozens of spelling for it for it; they are of the form m*l*k*a
It also goes by many other names including "Jew's marrow".
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molokhia (Egyptian Greens Soup)
 Categories: Egyptian, Chicken, Soups
      Yield: 4 servings
 
      6 c  Chicken stock
      1 lb Fresh molokhia leaves or
           Frozen molokhia leaves
           (thawed) or
           Similar amount of spinach;
           Stems removed, cleaned,
           Rinsed in cold water, and
           Patted dry
      1 tb Tomato paste (optional)
      1    Hot chile pepper, cleaned
           And chopped (optional)
      1    Bay leaf (optional)
      1 sm Onion, finely chopped
           (optional)
           Black pepper
      2 tb Olive oil, butter, or any
           Cooking oil
           Several cloves of garlic,
           Minced
      1 ts Ground coriander
      1 ts Salt
      1 tb Fresh coriander leaves or
           Fresh parsley, finely
           Chopped
           Juice of one lemon or
      1 ts Vinegar
           Ground cayenne or red pepper
 
  Chop the molokhia leaves as finely as possible. This should leave
  them bright green and slightly slimey. In Egypt, the perfect tool
  to finely chop molokhia leaves is a makhrata -- a curved knife
  with two handles similar to the Italian mezzaluna. (Get one of
  these kitchen cutters and you'll love it so much you'll be using
  it by the light of a half-moon!) Some Egyptian cooks prefer to cut
  the molokhia leaves by rolling them into a tight bundle and using
  a very sharp knife to shave them into thin slices.
  
  Over high heat, bring the chicken stock to a near boil in a large
  pot. Add the molokhia, stirring well. Add the tomato paste, chile
  pepper, bay leaf, and onion (if desired), and black pepper,
  continuing to stir. Reduce heat and simmer. The molokhia will
  simmer for about twenty minutes. (Allow an extra ten if frozen
  molokhia is not completely thawed.)
  
  After the chicken stock and molokhia have simmered for about ten
  minutes: heat the oil (or butter) in a skillet. Using either the
  back of a spoon in a bowl or a sharp knife on a cutting board,
  grind the garlic, ground coriander, and the salt together into a
  paste. Fry the mixture in the oil for two to four minutes,
  stirring constantly, until the garlic is slightly browned.
  
  After the garlic has been browned and the molokhia is nearly done
  (after it has been simmering for about twenty minutes and has
  broken down to make a thick soup), add the garlic mixture and the
  oil it was fried in to the simmering molokhia. Stir well.
  
  Add any of the remaining optional ingredients that you like.
  Continue simmering and stirring occasionally for a few more
  minutes.
  
  Adjust seasoning. Serve immediately, hot. Molokhia soup is often
  served over boiled Rice and sometimes with boiled chicken.
  
  Molokhia is prized for its mucilaginous quality, a quality which
  spinach lacks. If using spinach, the addition of a few tender okra
  pods, very finely chopped, will serve to thicken the soup.
  
  If using dried molokhia, rub the leaves between your hand to
  crumble them into small pieces, moisten these with a few spoonfuls
  of water then proceed with the recipe. Frozen Mulukhiya is sold
  already cleaned and chopped, ready to use.
  
  The fried garlic and coriander mixture is known as ta'lya
  (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks
  leave out the salt; others add the onion and/or the tomato paste
  to the ta'lya. The ta'lya can also be added to the molokhia
  earlier.
  
  A richer Molokhia Chicken soup can be obtained by boiling a pound
  of cut-up chicken meat in the chicken stock before adding the
  molokhia leaves. Some cooks add a bit of cardamom or cinnamon.
  
  How's that spelled?
  
  It seems as if Egypt's Molokhia and Senegal's Ceebu J‰n are competing
  to see which can be spelled the most ways. Molokhia and Melokiyah are
  the most common, but the word is also spelled Meloukhia, Melokiyah,
  Milookhia, Milookhiyya, M'Loukhia, Molohia, Molokhiya, Molokhiyya,
  Molukhyia, Mulukhia, Mulukhiya, Mulukhiyah...
  
  http://www.congocookbook.com

  From: "Eric"
 
MMMMM

Cheers

YK Jim


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