While cooking a well-loved recipe this weekend, we realized that it was time to put together a list of the spices that were running low along with some items needed to try new recipes. Finding all of the ingredients required to cook a wide variety of ethnic foods is sometimes difficult, or at least time consuming. We have been very pleased with the both the range of products and the quality of spices and speciality food items from Rafal Spice Company. If you have ever had problems finding speciality items, call them for a catalog (800-228-4276).

The recipes this week were shared many, many years ago by a friend from Tanzania who requested them from his family. Following Nizar's move to the States, he convinced his sisters and mother to write down his favorite recipes and send them, along with the necessary spices, for him to try. He was kind enough to cook a number of the recipes for friends and also make copies of all the recipes. We have updated the techniques of some of the recipes for ease of use, but the descriptions and comments on the dishes ("and there you have your pilau which waters your mouth") are something we enjoy every time we use Nizar's recipes. Over the next couple of months we will be sharing some of the recipes we have received from friends around the country. We always enjoy trying new dishes and would like to hear from any of you who have recipes you are willing to share.

 

BIRIYANI

Ingredients:

2 lbs beef (top round or sirloin) cut into small cubes
1 cup beef broth
1 can (6 oz) tomato paste
6 tomatoes, coarsely chopped (canned tomatoes may be substituted)
2 lemons, quartered with all seeds removed
2 cloves garlic, pressed or minced
1/2 tsp ground ginger
Red pepper flakes
1 cup rice
2 large onions, thinly sliced
1 lb potatoes, peeled and thinly sliced
Oil for sauteing
2 TBS curry powder*

Place cubed beef, beef broth, tomato paste, tomatoes, lemons, garlic, ginger and pepper flakes in a large pot. Bring mixture to a boil, reduce heat to low and simmer, partially covered until the meat is very tender (about 2 hours). Allow meat to cool slightly and remove the lemon pieces.

Cook rice until tender and set aside. Saute onions and potatoes separately in oil until golden brown. Preheat oven to 375 degrees. Stir the curry powder into the meat mixture until well combined. Layer the rice, potatoes and onions on top of the meat mixture. Place, uncovered in the oven, and heat through (15-20 minutes). Serve with chutney. 4 servings.

 

KABOBS

Ingredients:

1 lb ground beef (round or sirloin)
4 slices bread
1 clove garlic, pressed or minced
1/4 tsp ground ginger
1/4 - 1/2 tsp cayenne pepper
1 tsp (heaping) curry powder*
Oil for frying

Soak the bread in a small amount of water for 5 minutes. Remove it and squeeze gently to remove excess water. Mix the bread with the ground meat and add spices. Shape into small balls and quickly fry in oil until golden brown. 6 appetizer servings.

 

CURRY POWDER

From Sundays at Moosewood Restaurant, Simon and Schuster, 1990.

Ingredients:

2 tsp cumin seeds
4 whole cloves
3/4 tsp cardamom seeds
1/2 tsp whole black peppercorns
1/4 tsp whole allspice
1 tsp fenugreek seeds
1/2 tsp coriander seeds
1 tsp dried ginger
1/4 tsp turmeric
1 tsp salt
2 1/2 TBS paprika
1/8 tsp ground cinnamon
1/3 tsp ground cloves
Red pepper flakes to taste

In small frying pan, on medium-low heat, toast cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek and coriander for 2 minutes, stirring constantly. Remove from heat and cool 5 minutes. Grind with a mortar and pestle until fine. Add remaining ingredients. Store in refrigerator.



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