Text 14404, 71 rader
Skriven 2011-08-06 23:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: starch 721
==================
 JW> And I can still taste my first one after 44 years.

Pizza is a strong and fairly distinctive (or identifiable) taste.

 JW> George turned down one guy I found cause he looked
 JW> too Turkish. (He was actually Lebanese.)
 ML> [another snork] The Turks claim of course that they have
 ML> always treated the Greeks fairly
 JW> The Greeks don't agree for some reason.

The Turks I've met have been sort of your usual middle eastern
male chauvinist pigs, though not wholly offensive. On a national
or governmental basis, they've been kind of appalling, though
the mutual diaspora of Greeks and Turks in the 1920s was handled
about as evenhandedly as could be.

 ML> Armenians are another issue
 ML> altogether: if there was no holocaust, what became of all
 ML> those people?
 JW> The smart and/or lucky ones got the hell out in time and went to
 JW> places like Lebanon which turned out to be no great treat either, so
 JW> many of their children came to Canada.

Well, the New York Times claimed that a million Armenians were
killed or deported. More modern estimates tend toward a million
killed and half a million deported.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pilav Kuzulu (Lamb Pilaf)
 Categories: Turkish, Lamb, Rice
   Servings: 6

      3    Tomatoes, peeled
      4 tb Olive oil
      2    Med. onions; chopped
      2 lb Lamb, cubed
           Salt and black pepper
    1/4 ts Cinnamon
      2 tb Pine nuts (pignoli)
      3 tb Raisins
      1    Green pepper; sliced
  1 1/2 c  Long grain rice
    1/4 c  Fresh parsley; chopped
      3 c  Beef broth

  *Note: Tomatoes should be seeded and chopped.

  Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add
  onion and fry until soft and golden. Add lamb and brown on all sides. Add
  salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green
  pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add
  parsley, and broth. Cook over moderate heat until all the liquid has been
  absorbed and small holes appear on the surface of the rice. Place casserole
  in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for
  doing whole recipe on the stove, but the last 30 min., casserole dish was
  to be placed on an asbestos pad and heat was lowered to low.

  Serve with a few spoons of yogurt that has been flavored with lots of fresh
  garlic.

  **If the lamb I use has bones, I throw them in the pot too for extra
  flavor.

  Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

MMMMM

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