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 BBS: The GWE BBS [ASV/CIN]
Date: 07-28-93 (23:08)             Number: 390
From: DAVID M. VON BEHREN #25 @    Refer#: NONE
  To: MOUNTAIN MAMA #11 @5211*2     Recvd: YES 
Subj: Mediteranean Cuisine           Conf: (37) Home Cooki
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Re: Re: Lentils *CR*

>  I really like Middle Eastern cooking a lot, and was wondering if you have
>  some more Arabic recipes you could post for us?  Pretty please? <g>  In the
>  meantime, have a couple of lentil recipes...

I, too, enjoy Mediteranean cuisine.  To me it's really interesting seeing how
the various cultures that have dominated the region carry from one area to
another.  I personally recommend "Mediterranean Cooking" by Paula Wolfert.
It has become one the most frequently used cookbooks in my kitchen.

One of my favorites:

DJEJ BIL HAMUS - Chicken w/ garbanzos - Morocco

The night before, rub a chicken, or its equivalent in pieces, with a paste
made from 2 cloves of garlic, 1 tsp of salt, 1/2 tsp ground ginger, black
pepper, and 2 tbsp of water, and let marinate overnight.

Drain a can of garbanzo beans, remove any loose skins, and set aside.

Place the chicken, any juices, a pinch of saffron, 1/2 tsp of turmeric, a
cinnamon stick, a 1/4c chopped onion, 3 tbsps of butter, and 2-1/2 cups water
to a kettle large enough to hold the chicken in a single layer (if pieces).
Bring to a boil, cover, and simmer for an hour.  Turn the chicken every 15
minutes.

Remove the chicken, add a small onion, thinly sliced, 2 tbsp raisins, and the
garbonzos, and boil the sauce untilled thickened to your taste.  Add the
chicken and reheat.  Add more saffron for color, and salt to taste.

Serve w/ couscous or rice.

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