[CH] veg recipes

Shantihhh@aol.com
Wed, 23 Dec 1998 14:12:46 EST 

From: rain@wwbbs.otherside.com (Rain)

Subject: [CH] any vegetarians here?

                 *  Exported from  MasterCook  *

                               Fuul Medames

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : A Taste Of Africa

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          fuul medames beans* -- soaked overnight-- (or brown
kidney  beans)
                        ***DRESSING***
   2      cloves        garlic -- crushed (2 to 3)
   9      milliliters   olive oil
                        salt and pepper to taste
   2                    lemons -- juice of
                        ***HAMINE EGGS***
                        brown onion skins
   4                    white eggs
                        ***GARNISH***
 250      gram          chopped parsley

* Now this is where the ChileHead takes over!  I use an ample soup of that
Chipotle Adobo Puree and/or a nice mixture of ground chilles according to your
love of hot.

This dish is said to date back to the pharaohs and is one of Egypt's most
celebrated national dishes.
This is true but now us ChileHeads have kicked it up a notch w/chiles!

Rinse the soaked beans two or three times in water and place in a large 
saucepan.  Boil the beans* in fresh water for 2 hours until tender.  The 
beans should mash easily when squashed between fingers, and there should 
be a little or no water left when the beans are cooked.  You may need to 
add more boiling water periodically during the cooking process.

Remove the beans from the heat and cool.  Partially mash them.  Mix 
together the garlic, olive oil, salt, pepper and lemon juice to form a 
dressing.

To cook the eggs, combine brown onion skins, white eggs and enough water 
to boil for some time.  Bring to the boil on a very low heat and cook 
until the eggs go brown.

Spread a little of the mashed beans on to the centre of a plate, peel an 
egg and stand it in the middle of the paste.  Top with some garlic 
dressing and sprinkle some parsley on top.  Garnish with the black olives.

Serve accompanied by warm herb bread.

******************************************************************************
**********
YAM CURRY



(Serves 4)

1 lb      tender yams

1-2 Tbsp  salt

3 cups    vegetable oil for deep frying

2 inches      fresh ginger root

1         garlic clove

2-3 Tbsp  vegetable oil

1 tsp     cumin seeds

2         green cardamom

1         bay leaf

4         peppercorns

1 inch    stick cinnamon

1 tsp     turmeric

1/2 tsp   chili powder (or use cayenne pepper)

1 tsp     ground coriander

1/2 tsp   garam masala (optional)

salt

4 oz      fresh tomatoes (or use 8 oz canned tomatoes)

4 Tbsp    yogurt (opt).

1 1/2 cups water

1 Tbsp    chopped coriander leaves (cilantro)

I kick it up a notch by throwing in several fresh Thai chiles



Peel the yams, cut them into 1 inch cubes, place in a colander and

sprinkle liberally with salt.  Let stand 10-15 minutes, then dry on

paper

towels. Meanwhile, finely  chop  the  onion, ginger, and  garlic, and

roughly

chop the tomatoes. Heat the oil over a moderate flame, add the cumin

seed,

and cook until they begin to sputter. Add the chopped onion, ginger, and

garlic. Cook until the onion is a rich golden color. Add all the spices

and season with salt to taste. Cook a few seconds more, and then add the

tomatoes.  Let this cook while you continue as below.

Heat the oil for deep frying to 350 F and cook the yam cubes, a few

at a time, until golden brown.  Drain on absorbent kitchen paper.  Set

aside.  Add the yogurt to the tomato mixture, and continue to cook until

the

oil begins to separate out. Add the water and bring to a boil.  Let boil

a

few minutes, then add the yam cubes, reduce heat, and simmer, covered,

for

about 25 minutes. Serve hot, garnished with the chopped coriander.

kevink@intergate.bc.ca (Kevin)



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