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Main Dish:
FRIED FISH
(Common to most Muslim Countries)
1˝ lb. whole fish (or fillets)
˝ clove garlic, crushed
1 tsp. cumin
˝ tsp. salt
˝ c. flour
1 c. olive oil
Split fish lengthwise and remove bones. Mix crushed garlic, cumin, and salt. Rub inside of fish with these seasonings. Place in refrigerator for several hours, and remove before cooking about ˝ hour. Add salt and cumin to the flour. Dip fish in flour and fry in hot oil. Serve on platter with lemon wedges.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3˝ c. chicken stock
˝ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
BEAN SALAD
(Turkey)
1 can white kidney beans (Great White Northern Beans)
4 T. olive oil (or other salad oil)
juice of 1 lemon (or vinegar)
salt and pepper
chopped parsley, dill (and pinch of mint—optional)
1 small dried onion, chopped
1 tomato (optional)
2 hard-boiled eggs (optional)
Drain beans. Put oil, lemon juice (or vinegar), salt and pepper in salad bowl and blend thoroughly. Add beans and mix well. Scatter chopped parsley dill, mint and onions over beans. If desired, garnish with sliced tomatoes, hard boiled eggs, cut in quarters and add a little paprika.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then sugar, cinnamon and ginger. Let simmer a few minutes and serve immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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