Text 19526, 78 rader
Skriven 2009-01-11 19:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Menu 1
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 ->      Title: Inaugural First Course: Seafood Stew
 ->     1/2 c  small dice Idaho potato

 DS> Pretty decent recipe, but Idaho spuds are too mealy for a wet
 DS> dish - good eastern potatoes would be better. A waxy spud stays
 DS> together better and has a better texture.

I think there was some symbolism involved in the state origins of
the various ingredients. But I agree: Idahos for mashing and waxy
varieties for holding together in soups and potato salad.

Syrian:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lentil Dumplings (Harrack Isbouaau)
Categories: Middle east, Dumplings, Beans
  Servings: 8

      1 c  green or brown lentils,
           rinsed
      7 c  water
    1/2 lb (225 g) bread dough
      2 ts salt
      1 ts each: pepper, cumin
    1/8 ts cayenne
      3 TB lemon juice
    1/4 c  olive oil
      1 lg onion, chopped
           Vegetable oil to taste
    1/2 c  finely chopped cilantro
           leaves
      4    cloves garlic, minced or
           pressed

Unique to Damascus, this dish has the consistency of a stew or thick
soup. You can buy frozen bread at the supermarket, then thaw and
weigh it.

Place lentils and water in 3-quart saucepan on medium-high heat.
Bring to boil, then reduce heat to medium, cover and cook until
soft, 40 minutes.

Meanwhile, roll dough to about 1/8-inch thickness on lightly floured
surface. Cut in 1/2-inch squares. Add half the squares, salt,
pepper, cumin and cayenne to pan with lentils. Boil 15 minutes,
stirring occasionally, until dough is cooked. Stir in lemon juice.
Set aside, covered.

Heat olive oil in 10-inch skillet on medium heat. Turn heat to
medium-low. Add onion. Fry 10 minutes or until light brown. Stir
into lentils.

To same skillet, add vegetable oil to depth of 1 inch. Heat on
medium-low. Fry remaining dough squares until light brown. Remove
with slotted spoon and place in serving dish.

In small serving dish, stir together cilantro and garlic.

Serve lentil mixture in soup bowls. Each diner adds fried bread and
cilantro mixture to taste.


Recipe by: Mideast Menus by Habeeb Salloum, Toronto
Source: KEITH BEATY, TORONTO STAR www.thestar.com

MMMMM-------------------------------------------------

Cheers

YK Jim


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