Text 8322, 73 rader
Skriven 2013-12-29 05:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the market 662
======================
 ML> community. Which makes me wonder ... whether there is such a
 ML> thing as fleischig margarine - I don't think it would violate
 ML> any rules.

Looking on the Internet I'm reminded that margarine was
once regularly made with beef suet - but I don't see a
peep about whether there's any certified fleischig
butter substitute. Of course one can use pareve for
spread in a fleischig meal, but what about cooking?

 NB> There's Fleischmann's, though...

Har har. Of which only the unsalted is pareve, which
strikes me as weird.

   I think that the Canoleo
 NB> margarine is parve, but in any case, it is totally non-dairy

If it's totally nondairy, there should be no problem with
certification, if they can afford the rabbi (or certified
assistant).

 NB> Growing up, my parents had switched to margarine for price concerns...
 NB> and I learned to really dislike the taste of margarine, gladly going
 NB> back to butter when I was on my own...

Yes, and if good-tasting marg costs more than butter, what's
the point.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Sambusak (Sephardic Stuffed Pastries)
 Categories: Jewish, Ground beef, Beef
      Yield: 6 servings

      2 tb Active dry yeast (2                 2 lb Sifted all-purpose flour
           -packages)                               -(about 8 cups)
      2 c  Lukewarm water, divided             1 tb Ground anise
      1 pn Of sugar                                 Vegetable oil for frying
      1 ts Salt                                     Meat Filling (recipe
    1/2 lb Pareve (without meat or milk             -follows)
           -products) margarine

  Directions: Procedure: Dissolve the yeast in about cup warm water with a
  pinch of sugar.

  Add salt, remaining water, margarine and some of the flour. Gradually add
  the remaining flour and the anise. Blend with your hands and knead well. If
  the dough is too soft or sticky, add more flour.

  Place in a greased bowl and let rise, covered, until doubled in bulk (about
  1 hour). Punch down, knead again and let rise again until doubled.

  Take a piece of dough the size of a plum and roll it into a ball. Press it
  down on a floured board until it flattens into a circle. Place 1 tablespoon
  of filling in the center. Fold over and pinch into a half- moon shape.

  Heat oil to 375 degrees. Deep-fry until golden. Drain and serve.

  Meat Filling

  1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean
  ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon
  Salt to taste

  Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it
  browns. When cooked, turn up the heat so all the water evaporates. Cool.

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