Text 31662, 68 rader
Skriven 2009-12-01 21:38:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CANADA TOUR 4  91201
============================
 -=> Quoting Jim Weller to Dale Shipp <=-

 DS> Syrah (aka Shiraz?)

 JW> Yep. Syrah is French and Shiraz is the same grape grown in
 JW> Australia.
 
Possibly you know that that is also a city in Iran.  I had a sailing
boat once which I named Shiraz (no surprise), and was approached by a
man who asked me if I was of the Baha'i faith, as that was the birth
place of the man who founded that religion.  He was disappointed when
he learnt the origin of my boat's name, but then I found out he was a
chiropractor, so I had a session with him working on my back, which at
that time was troublesome.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Persian Chickpea And Chicken Dumplings
 Categories: Iranian, Beans, Chicken, Dumplings
      Yield: 16 servings
 
      4 md Onions, peeled and
           Quartered
    1/2 lb Skinless, boneless chicken
           Breast
      8 oz (about 2-1/4 cups) chickpea
           Flour
      1 tb Olive oil
      1 ts Salt
      1 ts Freshly ground black pepper
    1/4 ts Turmeric
    1/2 ts Cardamom, or to taste
    1/2 ts Cumin
      4 qt Chicken soup
           Handful each of finely
           Chopped basil, parsley, mint
           And cilantro.
 
  Using a food processor with a steel blade, pulse onions until finely
  chopped. Transfer to a bowl and set aside. Pulse chicken until it has
  the consistency of ground meat.
  
  Combine onions and chickpea flour in a bowl and mix well with hands.
  Add chicken, oil, salt, pepper, turmeric, cardamom and cumin. Mix
  well, adding a bit of water if needed, to make a dough about the
  consistency of meatballs. Refrigerate until well-chilled, about 3
  hours.
  
  Dip hands in cold water and divide mixture into 16 portions. Shape
  into balls about 2 inches in diameter. Bring soup to boil. Gently add
  dumplings one at a time and simmer, covered, for 40 minutes.
  Meanwhile, in a small bowl, toss together basil, parsley, mint and
  cilantro.
  
  Ladle soup and dumplings into serving bowls, and sprinkle with mixed
  herbs.
  
  Adapted from Azizeh Koshki
  
  From: Simon Bao To: Gastronomique
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)