Text 15362, 75 rader
Skriven 2008-10-21 08:18:00 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Kevin's curse
=========================
-=> JIM WELLER wrote to BILL SWISHER <=-

 JW> He sent both region coded and unencoded (universal) disks. The coded
 JW> ones wouldn't play on my machine but the universal ones shouldn't
 JW> make it go up in smoke! I suspect the cheap year old Chinese
 JW> Wal-Mart machine was just due but I like to blame him.

Oh feel free to blame him.  It's the political season over here to
the west so I'm prepared to accept baseless rumors, innuendo and
stigmatization as the norm.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Imam Bayildi "Ottoman"
 Categories: Starters, Vegetables, Arab
      Yield: 4 Servings
 
      4 md Aubergines; washed & dried
      6 tb Olive oil
      2 md Onions; thinly sliced
      2 md Green peppers; seeded
      2 lg Garlic cloves
      2 md Ripe tomatoes; sliced
      3 tb Tomato puree
      2 ts Salt
    1/2 ts Cayenne pepper
      1 ts Allspice
      2 tb Parsley; chopped
     12 tb Cooking oil
    450 ml Water
           Parsley; chopped for garnish
 
  One of the great classics of "Ottoman" cooking. There exists a great
  deal of controversy about the origin of this dish. The Greeks
  vehemently claim it to be theirs, while any self respecting Kurd or
  Armenian will be offended if it be called anything but theirs. There
  are very few dishes in the Middle East which have stirred up as much
  controversy as the dish that made the imam faint. Some say that he
  lost consciousness because his wife had used too much expensive olive
  oil, others, more cynical, make the innuendo that the imam ate so
  much of the dish (free of course), that he just made it home before
  passing out on the famous patterned couch. Here is the recipe, though
  without quite as much olive oil.
  
  Make a slit about 5 cms long down each aubergine -which should have
  the stalk left on. Salt the insides and leave for 15 minutes.
  Coarsely chop the garlic and deseed and slice thinly the green
  peppers.
    Meanwhile, heat the olive oil in a large saucepan. add the onions,
  green peppers and garlic and fry gently until the onion is soft but
  not brown. Add the sliced tomatoes, tomato puree, salt, cayenne
  pepper abd allspice and cook for 5 more minutes, stirring
  occasionally. Stir in the chopped parsley - which should ideally be
  the flat leaved variety, and set aside.
    Rinse out the aubergines under cold running water and then pat dry.
  Heat the cooking oil in a frying pan, add the aubergines and fry
  gently, turning several times, until the flesh begins to soften. Take
  care not to spoil the shape. Remove the aubergines from the pan with
  a slotted spoon and place, side by side, in an ovenproof dish, slits
  uppermost.
    Carefully prise open each slit in turn and spoon some of the onion
  mixture into it. Do the same for all the aubergines, then rearrange
  on the dish. Add the water to any remaining onion mixture, stir and
  pour over the aubergines. Bake, uncovered in a preheated 190C, 375F
  gas mk 5 oven for about 1 hour.
    Remove and set aside to cool. transfer to a serving dish and chill
  until ready to serve. Garnish with some chopped parsley.
  
  Recipe "Middle Eastern Cookery" Arto der Haroutunian
    Mmed IMH Le MarYol BBS Fido 2:324/151.4
 
MMMMM
  
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