Text 19253, 103 rader
Skriven 2011-12-19 22:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LAVASH  11219
=====================
-=> Quoting Glen Jamieson to Jim Weller <=-

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

 GJ> And who are "They"?

Armenians and Turks.
               
 Thinking about who has a tradition of hating the
 GJ> Turks...  The Greeks?

The Greeks as well. George the Greek, my old pizza man, refused to
sell the business to a Lebanese guy because he looked too Turkish.

 GJ> Refugee/migrants from Iran in Australia usually
 GJ> describe themselves as "Persian".

Same here.

The other Scandinavian countries value cardamon as well...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Finnish Pulla
 Categories: Scandinavia, Breads
      Yield: 4 dozen
 
      5 dl Milk or
      5 dl Water +
      1 dl Milk powder
     50    Gr fresh yeast
      1    Eggs
      1 dl Granulated sugar
      1 tb Cardamon
  1 1/2 ts Salt (can use less)
     16 dl Wheat flour (approx.)
    150 g  Butter
      1 dl Raisins, opt'l
      1    Egg, for coating
           Coarse sugar or almond
           Slivers or crushed nuts, for
           Garnish
 
  Bring all the ingredients to room-temperature.  Crumble the yeast
  in warm (37 C/124 F.) milk.Stir to dissolve the yeast completely.
  Stir in the egg(s), sugar, cardamon and salt. (If using raisins,
  add them in. Some Finns feel a pulla is no good without raisins.)
  Add most of the flour, first stirring then kneading by hand. (You
  can of course use an electric mixer that has mixing blades, too.)
  Add soft or melted butter (margarine) and the rest of the flour.
  Perhaps you won't need all the flour. The dough should be firm to
  touch and handle but not overly stiff. Let the dough rise in a
  warm place under a towel or plastic wrap, until it is doubled in
  size. You can speed up the rising process by placing the dough
  bowl in hot water. Knead the dough again when it has doubled in
  size (use a little flour if the dough is sticky). Let it rest
  (under a towel again) for additional 10 minutes.
  
  
  Make small (or big if you like) equal-sized balls and place them
  on a cookie sheet that's covered with baking sheet/greaseproof
  paper. There should be approx. an inch of space between the Pulla
  balls as they will swell somewhat in the oven. If you have the
  patience (I don't), let the buns rise again on the cookie sheet
  for a while before putting them in the oven. Brush the buns with
  beaten egg and garnish as desired. Heat the oven to 225 C (approx.
  460 F.) and bake the buns for about 10 minutes. Cool them on the
  cookie sheet under a towel.

  Variation: Festive Buns - Use two eggs, 2 dl sugar and 200 - 250 gr
  butter. Otherwise make buns as directed above.
  
  Plait: Using the above basic (or festive) dough, you can also make a
  Plait. Divide the dough into 4 parts and these further into 3
  parts (makes four plaits). Make a longish plump strip out of each
  of the 12  parts that you have in front of you. Let them rise
  on cookie sheets for 10 minutes and then make the strips a bit
  longer and thinner still (do not stretch the strips). Place 3
  strips side by side and plait like you would do with long hair.
  Squeeze the ends of the plait together so that it wouldn't open
  while in the oven.
  
  Again, brush with egg and garnish. Bake the plaits in 200 C
  (approx. 415 F.) for 20 -25 minutes, two at a time. It's a bit
  tricky to get the plaits just right, so that they would look
  really presentable. But once you master making them, they look
  very nice in the coffee table.
  
  From: Katri Hannula
 
MMMMM

Cheers

YK Jim


... Save a whale, harpoon a Norwegian

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