Text 13634, 92 rader
Skriven 2008-09-12 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Re: Italian seasonings
==============================
-=> Quoting Allen Prunty to 1jim Weller <=-

 
 JW> Heavy use of oregano seems to be an Italian-American thing not an
 JW> Italian one.

 AP> Grandma claims that the Oregano sold in America is -not- the same as
 AP> it is over there
                    
That could well be.


Also Greek rigani is either a different variety or even different
species from our own common oregano.

We need some veteran travellers to check this out and report back.

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

     Title: SHAWARMA - MARINATED LAMB ON A SKEWER
Categories: Mains, Starters, Lamb, Egyptian, Middleeast
  Servings: 8

     1 lg Lamb leg
          MARINADE:
     1 c  Olive oil
     1 tb Salt 
     1 tb Black peppercorns; crushed
     4    Onions; in 1/4s, separated 
     4    Garlic cloves; crushed
     2    Lemons; juice of
     1 tb Oregano- Greek; dried rigani
     1 tb Mint- dried 
     1 tb Allspice- ground 
     1 tb Cumin- ground 
     4 lg Tomatoes; chop fine

Probably the most common of all street food in Cairo, shawarma, 
known as doner kebab in other Middle Eastern and some western
countries, continues to thrive. Compared with the meal-sized version
we have in western countries, the original is much smaller and far
closer to a snack; a small quantity of tender lamb that has been
well-marinated, grilled on a vertical rotisserie or spit, carved in
front of your eyes and laid in the lap of warm Aish with maybe a
spoonful of yoghurt sauce (JAJIK) and lettuce. My favourite stall,
whose smoky-perfumed aroma would even induce people to attempt
crossing the street (a sure death wish in Cairo), was run by a
Turkish man who claimed eating his shawarma brought you closer to
God and improved your sex life - somewhat of a paradox I thought!

METHOD 1: combine the marinade ingredients and rub into the leg of
lamb. Leave the meat to marinate for at least 6 hours, or overnight
in the refrigerator. (If you do refrigerate the , return it to room
temperature before cooking.)

In an oven or barbecue rotisserie, cook the lamb over medium-high
heat basting with the marinade every so often and carving off slices
as the outside cooks. Keep the slices warm until you have enough to
serve, returning to collect more as each round is finished. The
whole leg will take about 1 1/2-2 hours to cook.

METHOD 2: combine the marinade ingredients. Cut the leg of lamb into
cubes, reserving any fat. Thread the cubes onto skewers,
interspersed with the reserved fat - this will ensure beautifully
tender meat. Rub the marinade into the lamb and set aside for at
least 6 hours, or overnight in the refrigerator. (if you do
refrigerate the lamb, return it to room temperature before cooking.)

Cook the lamb skewers on a barbecue or overhead grill, turning
frequently. Cook until the meat is no longer pink in the centre,
about 8- 10 minutes.

TO SERVE: place the lamb slices or cubes on a bed of plain white
rice or on warm AISH. Serve with freshly sliced tomatoes, lettuce
and a bowl of JAJIK.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)