Text 8913, 100 rader
Skriven 2006-12-17 01:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Chop sticks
===================
 -=> Quoting Barbara Mcnay to Jim Weller <=-

 > Heck I was 23 before I mastered [chopsticks] but then I had to
 > go to school on the short bus.

 BM> I think I'm missing something in your reference to the short bus.

A rather mean reference to the kids in Special Education.

Speaking of youthful dexterity my 22 month old granddaughter taught
herself how to use a digital camera today! She has been snapping
pictures all day long and reviewing them on the built-in screen. She is
ecstatically pleased with herself. And I am inordinately proud of her.

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

     Title: Yemeni Fried Bread (M'lawwah)
Categories: Arabic, Breads
  Servings: 6

  3 1/2 c  unbleached all-purpose flour
    + more for kneading
      1 ts salt
      1 ts sugar
      1 TB white wine vinegar
      1 TB vegetable oil
      8 TB unsalted butter, softened
    Extra-virgin olive oil for
    frying
           THE GARNISH:
     10 sm vine-ripened tomatoes,
    grated (see Note) and
    drained of juice
      6    hard-boiled eggs, chopped
    Salt and freshly ground
    black pepper
    Yemeni Cilantro Chutney (see
    Recipe)

To eat, tear off a piece of warm bread, spread with spicy cilantro
chutney and top with tomatoes and chopped egg.

In a large bowl, combine the flour, salt and sugar, and stir to blend.
Add the vinegar, oil and 1 cup plus 1 tablespoon water. Mix with your
hand until the mixture comes together into a slightly sticky dough.
Transfer to a lightly floured work surface and knead for a minute or
two, dusting as needed with flour, until the dough is homogenous but not
quite smooth. Cover with an inverted bowl and let rest 15 minutes.

Knead the dough, dusting with flour as needed, until it is smooth, 1- 2
minutes. Shape into a ball and dust the surface with flour. Cover again
with the inverted bowl and let rest 30 minutes.

Divide the dough into 6 equal pieces. Shape each into a ball. Set on a
lightly floured surface, dust the tops with flour, drape plastic wrap
over them and let rest 30 minutes.

Divide the butter into 6 equal portions. Roll 1 ball of dough into a
7-inch round about 1/4-inch thick. Using your fingers, spread the
surface with 1 portion of the butter, then fold the round in thirds like
a letter to make a rectangle about 7 inches long and 1 1/2 inches wide.
Transfer to a tray and repeat with the remaining balls of dough. Cover
the tray with plastic wrap and refrigerate for 2 hours.

With a rolling pin, flatten each rectangle slightly to elongate the
short side. With a short side nearest you, fold the bottom third toward
the center, then fold the top third under the center accordion-style.
Repeat with remaining rectangles.

Working with one piece of dough at a time, flatten into a 6- to 7- inch
square with the rolling pin. Heat a little olive oil in a large frying
pan over medium heat. When the oil is hot, fry the square until puffy
and browned on both sides, 1 to 2 minutes per side. Transfer to a sheet
of parchment paper. Flatten and fry the rest of the breads, placing
parchment paper between them.

Season the grated tomatoes and chopped eggs with salt and pepper. Serve
the breads warm with z'houg, tomatoes and eggs.

Note: To grate tomatoes, cut them in half and remove the seeds, then rub
the cut side against the large holes of a box grater until only the skin
remains in your hand. Discard the skin.

From: "Mediterranean Street Food" by Anissa Helou
                     
  From: Shantihhh To: Gastronomique

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

Cheers

Jim, in Yellowknife




... My car's gas tank goes from zero to $30 in under a minute.
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