Text 19246, 119 rader
Skriven 2011-12-19 15:12:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LAVASH  11219
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 ML> The thinnest tortilla is thicker than the acceptable dough
 ML> thickness for lavash, which is more a cracker than a bread.
 
 GJ> Perhaps like a papadum?  It is something I have never come across.

 JW> I have seen bread labelled lavash that is extremely thin, brittle
 JW> and cracker like as Michael described, tortilla thick and toasted
 JW> crisp and thicker again, soft and pocketed bread, very much like
 JW> pita.
 
 GJ> It sounds as if it would taste rather like Turkish bread

 JW> Very much so. They share a lot of food traditions even though they
 JW> hate each other.

And who are "They"?  Thinking about who has a tradition of hating the
Turks...  The Greeks?

I agree that a lot of dishes are common to most countries around the
Mediterranean.  Refugee/migrants from Iran in Australia usually
describe themselves as "Persian".  They do tend to like excessively
sweet things, like:

 JW> Title: Brown Sugar Orange Wedges
 JW> Categories: Tortillas, Fruit, Spice
 JW> Yield: 4 Servings
 JW> 
 JW> 1/4 c  Packed brown sugar
 JW> Grated zest of 1 orange
 JW> 1 tb Butter or margarine;
 JW> -softened
 JW> 1 pn Ground cardamom
 JW> 4    Flour tortillas
 JW> (whole wheat or white)
 JW> 
 JW> mixture on each tortilla. Place 2 tortillas on a baking sheet and
 JW> bake for 0 minutes until browned and bubbly. Remove to a rack to

That is not a very long cooking time...  :)

 JW> ... Everyone likes at least some kind of meat-shoved-in-thin-flatbread

Very true, in just about all cultures.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Persian Kashke-Bademjan, Minted Eggplant With Whey
 Categories: Persian, Vegetables, Cheese, Herbs
      Yield: 4 servings
 
     10    Eggplants
           Salt
           Oil
           Water
           Whey (farmer's cheese)
           Olive oil
           1    to 2 onions
      1 ds Turmeric
           Fresh minced garlic
      1 tb Dried mint
 
  Buy a lot of purple eggplants. (10 is good)  Peel them, slice them in
  inch or more slices, salt heavily and leave to drain in a colander in
  your sink. After they have drained for several hours, rinse the salt
  off, pat them dry, and then either fry or grill them in oil. (She
  uses cheap mazola oil because eggplants are like sponges, so don't
  waste your good olive here.) Grilling's easier, doesn't get your
  kitchen hot, and the mess is easier to clean up. Grill them till they
  turn soft. (If you grill them, dip them quickly in oil before
  grilling.)
  
  At this point,  if you want, stick the eggplant in a plastic bag and
  freeze until needed.  (Gigi tells me that Persian grandmothers ALWAYS
  have some cooked eggplant in the freezer.)
  
  Okay, get a big pot and put the eggplant in there with a bit of
  water, heat through and then mash.  Add most of jar of whey (farmer's
  cheese), stir until heated through.  The whey adds protein to the
  meal.
  
  Get the whey at an International store, where you also need to pick
  up the lavash.  Whey can also be called Farmer's Cheese.  (Note:  It
  is good manners to greet the staff when you walk in, and say goodbye
  when you leave.)
  
  Put in serving dish, and pour reserved whey into the middle of the
  dish.
  
  In a small sauce pan, heat a good glug of olive oil, dice an onion or
  two, add a dash of tumeric and fry until golden, once golden add
  fresh minced garlic, being careful not to burn it.  When garlic is
  softened, add a scant tablespoon of dried mint for the last 10
  seconds or so. (Burnt mint is nasty & bitter.)   Persians cook their
  herbs in oil because it makes the flavors more pungent.
  
  Serve it with lavash- flat bread.  You pinch it up using the flat
  bread. It is delicious hot or cold, and is one of my favorite things
  in the world to eat.
  
  Oh, for dessert Gigi recommends Persian baklava (which is much less
  sticky and sweet than the Greek.) or Persian turkish delight, both of
  which can be purchased from the international grocery store. Serve it
  with strong black tea (also bought from the store) that is made in a
  pot, not a mug.
  
  Constance
  From: Constance Plank To: Foodlore/Reci
 
MMMMM
 


... Religion is what keeps the poor from murdering the rich.  - Napoleon
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)