CHEESECAKE • TORTES •
• CHOCOLATE FANTASIES •

Cam.

Z.46

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0 PROMISE HER ANYTHING .. .
cc BUT GIVE HER OUR TORTE
24370 W. Ten Mile Rd. Just W. of Telegraph 355-0088
N BROWNIES
• POUND CAKE • CRESCENTS • COUKIES

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•

• 1/4 cup corn or peanut oil
• 1 tablespoon crushed fresh
gingerroot
• 1 tablespoon crushed garlic
• 2 tablespoons crushed fresh hot
red chili
• 1 teaspoon salt, or to taste
• 1 teaspoon ground turmeric
• 1 cup chopped ripe tomatoes, fresh
or canned
• 1/2 cup water
• 1 1/4 to 11/2 pounds whole fish
(betki, sea bass, red snapper,
flounder)
• 2 bay leaves (optional)

1. Fry the onions in the oil
in a pan over moderate heat
for 2 minutes. Add the ginger-
root, garlic, chili, salt and
turmeric. Stir-fry the mixture
for 5 minutes to develop a
thick paste.
2. Add the tomatoes and
water and continue to stir
and chop at the ingredients
for 10 minutes.
3. Cut the fish into 1-inch-
wide slices, including the
head. Add this to the curry
and simmer over low heat for
15 minutes. Baste now and
then. Finally, add the bay
leaves, if used, and cook for 5
minutes.
Serve warm. Serves 4 to 6.

SHOOFTA (Ground
Chicken Barbecue)

• 1/2 pound boneless chicken, ground
(1 cup)
• 1 tablespoon chopped fresh
coriander
• 1/2 cup grated onion, squeezed
dry through a cloth
• 1/4 teaspoon crushed fresh ginger-
root
• 1/4 teaspoon crushed garlic
• 1/4 teaspoon crushed fresh hot
chili
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 cup water
• 1/4 cup corn or peanut oil
1. Mix the chicken, cor-

iander, onion, gingerroot,
garlic, chili, salt and turmeric
together. Take 2 tablespoons
of the mixture and roll into a
firm cigar shape 4 inches long
and 3 /4 inch in diameter. Tap
the ends flat. Continue to
shape the rest of the mixture
in the same way.
2. Put the shooftas and
water in a skillet. Cover and
cook over moderate heat for 3
minutes, turning them over
once. Discard the water.
3. Heat the oil in the skillet
and over moderate heat light-
ly brown the shooftas for 3
minutes. Drain. Serve warm
as an appetizer or extra meat
dish.
Serves 4.
Variations in cooking
method: Instead of frying,
the shooftas may be broiled
on metal skewers over a char-
coal fire, or they may be
baked in an oiled baking dish
in a 350-degree oven for 15
minutes, or until done.
Variations in the meat: The
shooftas may be made of
ground beef or lamb with the
same, or slightly intensified,
flavorings. These variations
are all traditional.

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