Text 19431, 138 rader
Skriven 2011-12-25 23:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: day by day 407
======================
 JW> They share a lot of food traditions even though they
 JW> hate each other.
 GJ> And who are "They"?
 JW> Armenians and Turks.
 GJ> Never having knowingly met an Armenian, I read up their origins.

A sad history, is it not. Despite Turkish denials to this day,
there was a genocidal attempt made on the Armenian people, an
effort at extirpation of Christianity in that part of the world.

 JW> Thinking about who has a tradition of hating the
 GJ> Turks...  The Greeks?
 JW> The Greeks as well. George the Greek, my old pizza man, refused to
 JW> sell the business to a Lebanese guy because he looked too Turkish.

Everyone hates the Turks except the Turks, and even there I have
my doubts. Luckily, as with certain other warlike tribes (Japanese,
Hawaiians, Helvetians) they have figured out on what side their
bread is buttered and try to avoid the most horrid potential
conflicts. I have had many delightful and some, er, exciting
days in Turkey.

 GJ> There is still ongoing friction between the two parts of Cyprus.  Amd

I'd guess it was more Turks versus everyone else on the planet.
And they've solved it by a strange but apparently effective
partition of the island. So less friction than immiscibility.

 GJ> even the Cypriot Greeks and the Greek Greeks in Darwin have their
 GJ> differences, and hold their Glenti Festivals on different days.

I'd guess it was more adherents to the old Makarios camp
versus everyone else on the planet.

 GJ> They don't want to be associated with the present Iranian regime.  The
 GJ> Afghans and Turks have no such aversion to their original countries.
 GJ> They have had a representation in Australia since the 19th Century,
 GJ> originally as camel drivers serving the people of the outback.

The Afghans and Turks I've met are singularly proud of their
origins.

--

Unfortunately, the reference that Kevin so carefully typed in
is full of nonsense.

 GJ> JOHN DORY................... PORGY/SCUP

Not only different species, not only different genera,
not only three different families, but two different orders.

 GJ> MACAROONS................... RATAFIA COOKIES

If you asked any American what a ratafia cookie was,
you'd get a blank stare.

 GJ> MELON BALLER................ MELON SCOOP

US: melon baller.

 GJ> MUSSELS..................... CLAMS

Different: mussels are a subset of clams but are seldom
referred to as such, and when they are, the usage (generally
considered idiotic) is "mussel clams."

 GJ> PAN FRY..................... PAN BROIL

US: pan-fry (usually with hyphen).

 GJ> PORK MEDALLIONS............. MID LOIN PORK

US: medallions; cutlets. Never "mid loin" anything.

 GJ> PRAWNS...................... SHRIMPS

Properly speaking, different orders. I checked the Wiki
article: plenty of falsehoods on it. Anyhow, the plural
of shrimp is shrimp. Shrimps is disfavored.

Lamb and pistachio kebabs
Categories: Cooking Light, Turkish, main, starter, entree
Yield: 4 sausages; serves 4 as an entree

1 lb ground lamb
1/2 c shelled pistachio nuts, preferably Turkish
- coarsely chopped by hand or in a food processor
1/4 c minced red onion
1 clove garlic, minced
1 ts salt, or more to taste
1 ts ground or flaked Aleppo pepper
- or pure chile powder
1/2 ts ground cumin
1/2 ts freshly ground black pepper, more to taste
Pita bread, for serving

These lovely ground lamb kebabs - flecked with crunchy green
bits of pistachio nuts - are a specialty of the popular Develi
restaurant in Istanbul. The restaurant's founder came from
Gaziantep, Turkey's culinary capital near the Syrian border.
In addition to its spicy cooking, Gaziantep is famed for its
pistachios, which have an intense flavor and super-naturally
bright green color. The nuts lend the meat a wonderful texture
and flavor. For the best results, use Turkish pistachios,
which are available at Middle or Near Eastern markets.

Combine the lamb, pistachios, onion garlic, 1 ts salt, the
Aleppo pepper, cumin, and 1/2 ts pepper into a large bowl.
Knead and squeeze the mixture with your hands until thoroughly
blended, 3 to 4 min. To test the mixture for seasoning, saute
a small amount of it in a nonstick skillet until cooked through,
then taste, adding salt or pepper to the remaining mixture as
necessary. Cover and refrigerate the meat mixture for 2 hr.

If desired, set up the grill for grateless grilling. Preheat
the grill to high. [One of the commenters on cookinglight.com
suggested using the George Foreman grill.]

Line a baking sheet with plastic wrap. Divide the meat mixture
into 4 equal portions. Lightly wet your hands with cold water,
then, starting about 1" from the tip of a skewer, mold each
portion of the mixture around the skewer to form a flattish
sausage about 11" long and 1/2" wide. Place each kebab as it
is made on the prepared baking sheet.

When ready to cook, if not using the grateless method,
generously oil the grate. Arrange the kebabs on the grill.
Grill, turning with tongs until nicely browned and cooked
through, 6 to 8 min in all.

Use a pita to protect your hand as you slide each sausage off
its skewer onto a serving plate. Serve immediately.

After Steve Raichlen, Barbecue Bible
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