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June 03, 1988 - Image 70

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-06-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

I COOKING I

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ROAST BEEF
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VIENNA CORNED BEEF $5.99 lb.
VIRGINIA BAKED HAM $2.99 lb.
KRAKUS POLISH HAM $2.99 m.
VIENNA BEEF SALAMI $5.99 lb.
HOFFMAN'S SUPER
SHARP CHEDDAR
$3.59 lb.
WISCONSIN
NATURAL SWISS
$2.99 lb.
LEG OF LAMB
$2.99 lb.
ALL BEEF
GROUND CHUCK
$1.49 lb.
GRADE "A"
CHICKEN BREAST
$1.99 m.
PRIME RIB ROAST $3.99 lb.
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BEVERAGES



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70

FRIDAY, JUNE 3, 1988

Yemenite Cookery

Continued from Page 68

the recipes, particularly since
the healthfulness of the
recipes is touted on the book
cover; but I suppose this is a
matter of personal taste.
Following are a few recipes
reprinted from "The
Yemenite Cookbook". For ad-
ditional information, you can
write to: Seaver Books, c/o
Henry Holt and Company,
Inc., 115 West 18th Street,
New York, NY 10011.

ZHOUG

Say the authors of "The
Yemenite Cookbook" about
this recipe, "Spicy zhoug is a
source of pride among the
Yemenite population. Made
with the sharpest of chili pep-
pers, it is eaten with classical-
ly oriental Jewish meals.
"More than just a condi-
ment, zhoug is a tradition.
Yemenites believe that daily
consumption of zhoug wards
off disease and strengthens
the heart. Zhoug can be an
addition to salads, and a
sauce for various kinds of
meat, fish, and poultry
dishes."
Another condiment in the
book, shatta, is virtually
identical to zhoug except that
small red chili peppers are
used instead of green ones.
Both zhoug and shatta are
very hot and spicy, so use
them sparingly and beware!
Also, be careful when han-
dling any type of hot chili pep-
pers or sauce.

Small green chili peppers
1 cup chopped fresh
parsley
1 cup chopped fresh
coriander
Ph tablespoons minced
garlic
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons olive oil
In a blender, puree enough
chili peppers to measure 1
cup. Puree the parsley and
coriander together and blend
well with the pureed chili
peppers. Add the garlic,
seasonings, and olive oil.
Again blend well. Put the
zhoug in a jar and keep it in
the refrigerator. It will re-
main fresh for many months.
Yields 1 1/2 cups.

BAKED CHICKEN
STUFFED WITH
WALNUTS, ALMONDS,
AND RAISINS
1 tablespoon oil
cup uncooked rice
6 figs, chopped small
lh cup walnut halves
1 /2 cup almonds
1 -h cup raisins
2 teaspoons sumac (see
note below)
1 teaspoon salt
1 5- to 6-pound chicken
2 cups orange juice

In a small saucepan, heat
the oil. Pour in the rice and
stir until golden over low
heat. Pour in 1 cup of boiling
water. Cover the pan and sim-
mer until all of the water is
absorbed.
When the rice is cooked,
remove from the heat and mix
with the figs, walnuts,
almonds, raisins, sumac, and
salt. Stuff the chicken with
this mixture. Place the stuff-
ed chicken in a roasting pan
and pour the orange juice
over. Bake in a 350 degree
oven for 1 1/2 hours basting
often. Serves 8.
Note: Sumac is a spice pre-
pared by powdering certain
dried sour sumac berries.
While these are related to
the sometimes poisonous
varieties of sumac, they
themselves are perfectly
harmless. The sumac powder,
available in Middle Eastern
and specialty food shops, im-
parts a lemony flavor to foods.

RED PEPPER SALAD
5 tablespoons oil
2 cups thinly sliced sweet
red pepper
1 cup finely chopped
onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
3 /4 cup chopped tomato
Heat the oil in a skillet. Add
the red pepper slices and

saute until the peppers are
soft. Add the chopped onion
and seasonings. Add the chop-
ped tomato and continue
cooking until the tomato is
soft and all is well blended.
Cool. Serves 4.

ZUCCHINI STUFFED
WITH LAMB AND
PINE NUTS
If you need to watch sodium
intake, you might want to cut
down or eliminate the added
salt (and possibly chicken
bouillon granules) in this
recipe.
6 medium zucchini of
equal length
For stuffing:
1 tablespoon oil
1 /2 cups ground lamb
1 tablespoon pine nuts
% teaspoon salt
1/2 teaspoon pepper

Continued on Page 72

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