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April 10, 1992 - Image 93

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-10

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

minute; drain and set aside.
3. In 10-inch nonstick
skillet heat oil; add chopped
mushroom stems and scal-
lions and cook over medium
heat, stirring occasionally,
until tender, 5 to 7 minutes.
4. Preheat broiler. Add
broth, matzah meal, parsley,
and pepper to mushroom-
scallion mixture and stir to

combine. Fill each reserved
mushroom cap with an equal
amount of mushroom-scallion
mixture; transfer stuffed
mushrooms to baking sheet.
Broil 4 inches from heat
source until browned, 6 to 8
minutes.
Each serving provides: 1/2
Fat; 1-1/8 Vegetables; 5 Op-
tional Calories.

New Cookbook Has
Sephardic Dishes

On the 500th anniversary
of the dispersal of Jews from
the Iberian Peninsula, Seph-
ardic Cooking presents the
definitive collection of the
varied and distinctive cui-
sines of the Sephardim.
Offering both daily fare and
ceremonial dishes for holi-
days, Mr. Marks' recipes are
user-friendly (all ingredients
are available in the U.S.) and
take the cook on a culinary
adventure that samples the
foods of Asiatic Russia, in-
cluding Georgia, Bukhara
and Samarkand, than on to
India, Persia, the Maghreb of
North Africa, Kurdistan,
Baghdad, Ethiopia, Yemen,
Egypt, Greece, Turkey and
Afghanistan.

ample of Georgian culinary
ingenuity.

Copeland Marks is the au-
thor of The Burmese Kitchen,

1. Mix the lamb with rai-
sins and herbs and process to
a smooth consistency. Mix
this with salt and rice. Stuff
the cabbage leaves.
2. Put the stuffed cabbage
in one layer in a large pan or
skillet and scatter over it half
of the apple slices and onion
slices. Add another layer of
cabbage and the balance of
apples and onions. Pour the

False Tongues and Sunday
Bread, A Guatemalan and
Mayan Cookbook, The Varied
Kitchens of India and The In-
donesian Kitchen, as well as

a frequent contributor to
Gourmet, Bon Appetit, and
Food and Wine. He makes his
home in Brooklyn Heights,
New York.

1 pound ground lamb
1 /3 cup raisins, dark or
light
1 tablespoon chopped
fresh coriander
1 tablespoon chopped
fresh dill
1 teaspoon salt, or to
taste
% cup raw rice, well
rinsed
20 to 25 cabbage leaves,
blanched in boiling
water for 3 minutes
3 large apples, 1 pound,
peeled and sliced,
core discarded
2 medium onions, cut
into rings (1 cup)
3 cups tomato juice

Some
tips on
freshness.

Tips should be tight,
dark and pointed.

Low in fat
and calories.

Choose slender,
rounded spears.

Gently steam
4-7 minutes until
desired tenderness.

Excellent source
of potassium and
vitamins A and C.

Stalks should be
green almost
to the bottom.

The book, 540 pages long,
has 600 recipes. There is an
introduction to each geo-
graphic region that puts the
food into its cultural context.

Following are recipes from
Sephardic Cooking by Cope-
land Marks, published by
Donald I. Fine, Inc., 1992.

KISHMISH VASHLI
TOLMA
Raisin, Apple and Lamb
Stuffed Cabbage

Fruit and meat with herbs
make another unfamiliar
combination for stuffing cab-
bage leaves. Rice always pro-
vides filler and tomato juice
the medium of cooking the
tolma. Another premier ex-

tomato juice over all and
bring to a boil. Cover the pan
and cook over low heat for 1
hour.
Serve warm with bread.
Serves 6.
NOTE: Leftover stuffing
can be used to prepare meat-
balls 1 inch in diameter. Place
them in the pan where there
is space and cook with the
stuffed cabbage.

BOMAN SALAT
Spicy Eggplant Salad

The heat in this salad dress-
ing can be increased or re-
duced to your own taste. My
own inclination is to go for it,
chili- and pepper-hot, since
Afghan food has few highly
spiced dishes and this is one

69"1.

FRESH CUT
ASPARAGUS


OAK FARMS,

With This Coupon

Fruit And Vegetable Markets

L

Offer good thro April 16, 1982 at Oak Park store only.

23101 Coolidge Hwy.

31550 Grand River Ave.

at 9 Mile Road

at Orchard Lake Road

Hours:,Mon.-Sat. 8-8, Sun. 8-6

Hours: Mon: Sat. 9-7, Sun. 9-6

546-4355

471-3210

THE DETROIT JEWISH NEWS 93

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