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Call 354-6060 g skandia landscaping "FOR THE LATEST TECHNOLOGY IN COMPUTER LANDSCAPING" • • • • • • Design Build Retaining Walls Waterfalls Wood Decks Brick Patios INTERIORSCAPE IRRIGATION Visit Our Foliage Showroom Specialists In: Commercial & Residential • Consulting • Designing • Installing • Coordinating 18340 Middlebelt Road • Livonia, MI (313) 476-1735 or (313) 477-6868 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