1 : /2 lb Ground lamb
1/2 : c Onion; minced
1/2 : c Fresh parsley; minced
3 : tb Flour
3 : tb Red wine; (or water)
1 : /2 ts Salt
1/2 : ts Freshly ground pepper
1/2 : ts Allspice
1/4 : ts Cinnamon
1/4 : ts Cayenne pepper
4 : 6-ounce straight zucchini;
-scrubbed : -scrubbed
1 : tb Olive oil
1/2 : lb Ground lamb
1 : ts Allspice
1 : ts Crumbled dried mint
1 : c Chopped onion
1 : Garlic clove; minced
2 : tb Pine nuts; toasted lightly
1 : c Plain yogurt
2 : tb Cornstarch; dissolved in
0: Wash millet, put in a saucepan with 1 c of water & pinch of salt, cover & cook over medium heat until the water is absorbed & millet is soft
1: Add a little more water if millet needs more cooking
2: Dissolve yeast & sucanat in about 1 1/4 c warm water
3: Let stand till foamy
4: In a large bowl, mix together the flours, oats, salt & sunflower seeds
5: Add oil, warm millet, yeast & remaining warm water
6: Mix into a stiff dough
7: If too stiff, add more water, or add more water if too sticky
8: The dough should be light & spongy
9: Knead vigorously for 10 minutes
10: Divide dough into 2 equal portions
11: Lightly oil loaf pans, roll our dough & place in pans
12: Lightly brush the tops of the loaves with oil & let rise in warm place for 30 minutes
13: Bake at 375F for about 30 minutes or until lightly browned
14: Lightly oil the crust to tenderize
15: Ron Pickarski, "Friendly Foods" From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini