SOUPS page 129
weigh down (to flatten), and let
stand for 1 hour. Rinse and pat
dry.
Meanwhile, in a food proces-
sor or a mortar and pestle, puree
the walnuts, garlic, and ground
coriander. Stir in the remaining
sauce ingredients. Let stand at
room temperature for at least 30
minutes. Check the seasonings.
The sauce should have a spread-
able consistency; if too thick, stir
in a little water. Heat the oil in
a large skillet over medium heat.
Fry the eggplants, turning once,
until tender, about 15 minutes.
Place the warm eggplants
skin side down on a flat surface,
spread with the walnut sauce,
and roll up jelly roll style. Cover
and refrigerate several hours or
overnight. Garnish with addi-
tional pomegranate seeds or
chopped fresh parsley. 8 serv-
ings.
parsley for garnish
Heat the oil in a large pot over
medium heat. Add the onion,
garlic, and ginger and saute un-
til fragrant, 1 to 2 minutes. Stir
in the turmeric and, if desired,
cardamom. Add 1 cup of the wa-
ter and cook until reduced to a
very thick liquid.
0.
MONPAY
5N9f. I, 1991
ii 3o am. to
Dedication of the
WASSERMAN PAVELIOA
and
GENERATION GARDEN
SCULPTURE
CALCUTTA CHICKEN
SOUP
1 tablespoon vegetable oil
1 small yellow onion, chopped
(about 1/4 cup)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon ground turmeric
1 green cardamom pod
(optional)
6 cups cold water
1 large chicken, cut into 10
pieces
1 medium potato, peeled and
cubed (optional)
About 1 1/2 teaspoons salt
Ground black pepper to taste
Chopped fresh coriander or
4
12:00 toon
Add the chicken, stirring to
coat well. Cover and cook until
most of the liquid is absorbed by
the chicken, about 15 minutes.
Add the remaining 5 cups water
and, if desired, the cubed pota-
to. Bring to a boil, reduce the
heat to low, and simmer until the
chicken is tender, about 45 min-
utes. Season with the salt and
pepper. Serve accompanied with
rice and garnish with coriander
or parsley. 6 to 8 servings.
fed Cross Mood Pri,ve
9:00 am. to 5:00
Mideast Joys
On The Table
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
T
he Vegetarian Fan Fare
Flip-Out Stand-up recipe
book, published by Time-
Life, has some wonderful
vegetarian recipes that you may
have tasted in Israel and in other
countries around the world.
FALAFEL
Falafel:
4 cups cooked chickpeas,
drained, or 2 cans (15 ounces
each)
chickpeas, drained and rinsed
1 cup dry bread crumbs
2 garlic cloves, chopped
1 small onion chopped
2 large eggs, lightly beaten
2 tablespoons tahini
1/4 cup (loosely packed) parsley
leaves
1 teaspoon salt
1/2 teaspoon cumin
Black pepper, to taste
Tomato-Cucumber Relish:
1 medium cucumber, peeled,
seeded, and diced
3 medium tomatoes, diced
1/2 medium red bell pepper,
diced
2 garlic cloves, minced
1/2 cup thinly sliced red onion
1 tablespoon chopped parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
YEOHLEE
Salt and black pepper, to taste
3 tablespoons olive oil
4 large pita breads
Put all the falafel ingredients in
a food processor and process un-
til smooth mass forms. Cover and
refrigerate for at least 2 hours.
To make the tomato-cucumber
relish, toss together all the relish
ingredients in a medium bowl.
Cover and set aside. Shape the
chilled falafel dough into 1 1/2-
inch balls.
Flatten the balls until they are
about 1/2 inch thick. In a saute
pan over medium-high heat,
warm 1 tablespoon of the oil. Fry
the falafel on both sides until very
brown, 3 to 4 minutes. Continue
until you have fried all the pat-
ties, adding more oil as necessary.
Preheat the oven to 450.
Dampen the pita bread by run-
ning it under water very quick-
ly or by spraying it. Put the pita
in the oven for 1 minute, or un-
til warm and pliable. Cut it in half
and then split the halves open to
make pockets. Fill the pita pock-
MIDEAST page 133
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