Text 27766, 83 rader
Skriven 2012-07-31 13:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Going supernal 44
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 ml-> I won't speculate on who or what has whom or what. I was
 ml-> sort of hoping for a guardian or any other kind of angel
 ml-> with a charge card.

I was kind of joking around. Lilli has a charge card, and she's
charged our tickets to Tokyo (business class on American) on it
but our relationship isn't quite of that nature, so I am
expected to reciprocate by buying our tickets to Singapore
in '13 (business class on Catarrh - she is of the impression
that I am getting tickets on some airline that sounds like that).

Thareed
cat: Arab, Muslim, main, Ramadan
servings: 4

6 Tb ghee
2 lg onions, diced
2 cloves garlic, crushed and ground
black pepper
ginger
turmeric
dry coriander
cardamom
cinnamon
lemon
500 g lamb, cubed
salt
2 lg tomatoes, diced
2 c tomato puree
2 stock cubes
200 g zucchini, cubed small
200 g potatoes, cubed small
200 g carrots, cubed small
200 g green beans, chopped
15 Arab wafer breads (regag); sub roti
water

Thareed consists of mixed vegetables cooked with lamb
in a spicy broth served over thin pieces of wafer-like
bread. It is most famous for being the Prophet
Muhammad's favorite meal.

Wilt onions and garlic cloves in 3 Tb ghee. Add small pinches
of black pepper, ginger, turmeric, dry coriander, cardamom,
and cinnamon to the pot, as well as some lemon, and keep
stirring. (Be careful not to add too much or it will be
too spicy and overpowering!)

Add lamb cubes with a pinch of salt and keep stirring
until the lamb starts to cook.

Add diced tomatoes, tomato puree, and stock cubes with a
splash of water and stir the mixture. Every so often add
more water, but not too much, and keep stirring.

Then add your chopped vegetables and stir them into the
mixture for 15 min or until softened.

The whole process should take 40-60 min.

Now you have finished the saloona, which is the broth.

Meanwhile, you need to prepare the bread. First, in a
frying pan, steam some diced onions, adding a splash of
water and then 3 Tb. Add just a tiny pinch of coriander,
cardamom, and lemon to this mixture and then pour it into
a large serving dish.

On top of this mixture you need to break up the wafer
bread and arrange it in layers covering the entire dish.

Once you have done this, transfer the saloona on top of
the bread so that the bread is soaked by the saloona,
and serve.

Note: For vegetarians, you can make a vegetarian thareed
using the same ingredients and instructions minus the lamb.

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