Text 19726, 91 rader
Skriven 2012-01-09 20:59:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LAVASH  20109
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Armenians and Turks.
 GJ> Never having knowingly met an Armenian, I read up their origins.
 GJ> they have a history of being conquered, occupied and persecuted

 JW> I knew a few Armenian Canadians in Ottawa back in high school.
 JW> Typically their grandfathers emigrated from Armenia to Lebanon in
 JW> the nick of time and their fathers from there to Canada when Lebanon
 JW> became unpleasant for them.

 JW> And today the diamond cutting and polishing plants in YK employ
 JW> Armenians who are very recent immigrants directly from Armenia.

How did Armenians get into that business?  I thought it was the
prerogative of the Dutch.

 JW> There is quite a different culture and attitude between the two
 JW> groups.

And food, too?  What is the difference?
 
 GJ> Refugee/migrants from Iran in Australia usually
 GJ> describe themselves as "Persian".
 JW> Same here.
 
 GJ> They don't want to be associated with the present Iranian regime.
 JW> Same here.

Their shops have plenty of Iranian foods, one of my favourite being
pomegranate syrup.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basturma (Georgian Pomegranate Marinated Grilled Lamb)
 Categories: Asian, Bbq, Marinades, Georgian, Lamb
      Yield: 4 Servings
 
  1 3/4 lb Boneless leg of lamb
           For the marinade:
      2 c  Fresh pomegranate juice (or
      1 c  Pomegranate syrup)
      1 sm Onion, grated
      2    Cloves garlic, minced
    1/4 c  Extra virgin olive oil
           Freshly ground black pepper
    1/4 c  Chopped fresh cilantro,
           Plus
    1/4 c  For garnish
      1    Bay leaf, crushed
      1 ts Ground coriander
           Freshly ground black pepper
           Salt
           Lemon wedges for serving
 
  In the Republic of Georgia, basturma is a sort of shish kebab
  (Elsewhere in the Near East, the term refers to spiced dried meat and
  is etymologically related to our word pastrami.) Georgians love the
  combination of fruit and meat with pomegranate juice as a common
  seasoning. If you can't find fresh pomegranates, use pomegranate
  syrup (sometimes called pomegranate molasses), which is sold in
  Middle East and Armenian markets.
  
  Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
  (Leave a little fat intact.)
  
  Prepare the marinade.  To juice a fresh pomegranate, cut it in half
  and press it on a citrus reamer.  Strain juice into a large
  non-reactive bowl. Stir in the remaining marinade ingredients.  Add
  the lamb and marinate for at least 4 hours, preferably overnight.
  
  Thread lamb onto skewers and season with salt and pepper.  Build the
  fire and let it die down to embers. Oil the grill.  Rake a 1-inch
  layer of glowing coals beneath it. Generously season the kebabs with
  salt; grill, basting with any excess marinade, until the lamb is
  cooked to taste, 4 to 6 minutes per side.  Transfer the kebabs to a
  platter, sprinkle with the remaining cilantro and serve with lemon
  wedges.
  
  Recipe by: Darra Goldstein, author of The Georgian Feast Source:
  Nov/Dec 1996 issue of On The Grill magazine From: Garry Howard on the
  Bbq Mailing List
 
MMMMM


... Dear Abby: One of my breasts is larger than the other two
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)