1 : lb Rice
Water : Water
2 : c Santen; (coconutmilk)
Salt : Salt
1/4 : ts Koenjit; (this spice makes
-the : -the rice yellow, it is not
-saffran). : -saffran).
1/4 : ts Serehpowder
2 : Lemon leaves
Parsley : Parsley
Little : Little onions to taste
Cucumber : Cucumber
2 : Eggs
4 : Eggs; seperated
1 : qt Milk
1/8 : ts Salt
1/4 : c Flour
3/4 : c Sugar
Nutmeg : Nutmeg
See : See instructions
2 : c Unbleached flour
1/2 : ts Salt
1/2 : c Instant dry milk
1 : tb Baking powder
1 : /2 tb Solid shortening
3/4 : c Water
Vegetable : Vegetable oil for frying
Butter, : Butter, honey, and fresh
-lemon : -lemon juice
---Taco : ---Taco Filling---
1 : lb Ground beef
1/2 : c Onion, chopped
1/2 : ts Salt
Pepper : Pepper to taste
2 : cn (15 oz) ranch or chili-style
-beans, : -beans, undrained
4 : c (16 oz) cheddar cheese,
-shredded : -shredded
1 : cn (4 oz) green chilies, diced
2 : Tomatoes, chopped
Lettuce, : Lettuce, shredded
Salsa : Salsa
2 : c Flour
2 : tb Sugar
2 : ts Baking powder
1 : ts Salt
1/2 : c Shortening
1/3 : c Ice water
1 : c White flour
1/2 : c Whole wheat flour
1 : tb Sugar
1/2 : ts Baking powder
1/4 : ts Salt
1/2 : c Honey
Vegetable : Vegetable oil
1 : pk Yeast
6 : c Flour
2 : 1/ c -Warm water
3 : tb Sugar
2 : 1/ ts Salt
3 : tb Shortening
4: 1
0: These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India
1: The Afghan oven is above ground and is of rounded bricks
2: A wood fire is made in the bottom of the oven, a cover is placed over the oven opening and the oven is heated
3: The matzoh and noni doughs are shaped and then slapped onto and stuck to the inside surface of the hot bricks for fast baking
5: Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 mins
6: When froth appears, sprinkle 1/2 ts flour on top and let it continue to proof for 5 mins more
7: The froth will rise quickly
8: 2
9: Put flour in a large mixing bowl and sprinkle salt over it
10: Make a well in middle of the flour and add oil and the yeast mixture
11: Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled
12: Knead well for 5 mins
13: Put dough ball back in bowl, cover w ith a towel, and let it rise for 1-1/2 hours
14: Punch down dough
15: 3
16: Divide dough into 8 equal parts and roll each part into a ball
17: Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch thick
18: Draw tines of a fork in 3 lines along length of each noni for a decorative design
19: Paint each noni w/egg mixture and sprinkle over all 1/2 ts black cuminseeds
20: (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable
21: Put noni on an ungreased cookie sheet and bake in a preheated 350 F
22: oven for 20 to 25 mins
23: The brown top will glisten
24: Makes 8 noni
25: NOTE: Black Cumin (Bunium persicum B
26: Fedtsch): Smaller and sweeter than standard cumin seed; plants grow wild in Middle East
27: The seeds are used in Afghanistan, Iran, and Turkey
28: Black cuminseeds are sprinkled on Afghan bread
29: Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I
30: Fine, Inc
31: , New York, N
32: Y
33: Recipe by: Mark Copeland Posted to bbq-digest by wight@odc
34: net on Oct 4, 1998, converted by MM_Buster v2
35: 0l
36: