Islamic Dishes with Vegetables
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Description: Period Islamic dishes adapted to the modern kitchen.
Cariadoc's Miscellany: Islamic Dishes With Vegetables . The Miscellany is Copyright (c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992. For copying details, see the Cut fat meat into middling pieces with the tail; if chickens are used, quarter them. Put in the saucepan with a little salt, and cover with water: boil, removing the scum. When almost cooked take large onions and leeks, peel, cut off the tails, wash in salt and water, dry and put into the pot. Add dry coriander, cummin, mastic and cinnamon, ground fine. When cooked and the juices are dried up, so that only the oil remains, ladle out into a large bowl. Take Persian milk, put in the saucepan, add salted lemon and fresh mint. Leave to boil: then take off the fire, stirring. When the boiling has subsided, put back the meat and herbs. Cover the saucepan, wipe its sides, and leave to settle over the fire
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| Date | Creation Date: 22-apr-1994 Expiration Date: 23-apr-2019 |