Text 8849, 82 rader
Skriven 2006-12-15 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Fort Good Hope 668
==========================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> ... If it doesn't have a blackened crispy carcinogenic look 
 JW> it's underdone
 
 DS> Gramma?  Is that you?
 
 JW> Yes, my boy. Now pay attention or you're gonna get a tapeworm.

 DS> Good, maybe I'll lose weight faster.

They make affectionate pets: go where you go, eat what you eat....

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

     Title: Moroccan Flatbread (R'ghayef)
Categories: Moroccan, Breads, Fillings
  Servings: 4

           THE DOUGH:
    1/4 ts active dry yeast
      1 c  unbleached all-purpose flour
    + more for kneading
    1/2 ts salt
           THE FILLING:
    1/2    onion, very finely chopped
    1/4 c  finely chopped Italian
    parsley
      3 TB unsalted butter, softened
      1 ts paprika
    1/2 ts ground cumin
    Salt to taste
    Vegetable oil

Moroccan women make this bread on the street, deftly flattening the
dough on griddles with hardened fingers that can withstand the heat.
It's an example of a multilayered flatbread, with a buttery filling
between the dough layers

Stir the yeast into 6 tablespoons tepid water until creamy. Stir flour
and salt together in a bowl. Add yeast water, gradually working it in
with your hand until dough is slightly wetter than that for bread. Knead
briefly on a lightly floured work surface, dusting with flour as needed,
then cover with an inverted bowl and let rest 15 minutes.

Put the onion, parsley, butter and spices in a bowl and mix well. Smear
your work surface and hands with vegetable oil and divide the dough into
4 equal portions. Shape each into a ball. Working with 1 ball at a time,
flatten into a very thin circle. If the dough is elastic and wants to
spring back, let it rest for a few moments, then try again. The circle
should be as thin as you can make it without tearing. Spread a quarter
of the filling over the dough. Fold it in thirds like a letter. With a
short side nearest you, fold the bottom third toward the center, then
fold the top third under the center accordion-style to make a small
square. Repeat with remaining dough.

With oiled hands, pat and stretch each small square into a large square.
The square should be as thin as you can make it without tearing the
dough.

Preheat a griddle to medium. Grease it lightly with vegetable oil, or
grease a large nonstick skillet with vegetable oil and place over
moderate heat. Cook flattened squares on both sides until golden brown,
about 2 to 3 minutes per side. Serve hot or warm.

From: Mediterranean Street Food by Anissa Helou

From: Shantihhh To: Gastronomique

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

Cheers

Jim, in Yellowknife




... Lord of the onion rings
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