Subj : Re: Greek was: Yoghurt To : Ruth Haffly From : Dave Drum Date : Fri Jul 19 2024 07:21:12 -=> Ruth Haffly wrote to Dave Drum <=- DD> My town needs a Greek-oriented restaurant. We've a selection of Gyros DD> places and some places offer Greek specialties like Spanokopita, or DD> (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, DD> Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting DD> a rash of Indian places. Be interesting to see which ones survive. DD> Plus all the real-Mex, Cal-Mem and Tex-Mex joints. RH> We still have a good variety in WF but Raleigh has an abundance of each RH> type. Morrisville, a bit west of Raleigh, has a big Asian (especially RH> Indian) population so it has a lot of Indian restaurants. We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip mall. When my friends and I visited there the first time we were the only non-Asians in the place. The buffet was great (and AFAIK authentic) and I sampled some dishes I had only read about. Plus there was mango ice cream offered for dessert. I quite liked that. 8<----- YOU KNOW ----->8 RH> At least the next day, after the first round is well settled. DD> My favourite thing at the Gyros places (they're all 'Quick Serve') is DD> this ...... DD> Title: Souvlakia (Greek Shish-Kabobs) DD> Categories: Lamb/mutton, Bbq, Citrus DD> Yield: 8 Servings RH> We usually do a lamb gyro, sometimes a kebab and about half the time, a RH> baklava for dessert. Depends on my mood which I'll go for - sandwich or souvlaki. And I don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination. I had a version of this at Flavour of India - there was also chicken biryani on offer - but I'd never had goat before. It turns out it's a lot like lamb - but a bit more "chewy". MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biryani w/Goat Meat Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice Yield: 7 Servings 2 1/4 lb (1 kg) goat meat; preferably - leg, in bite-size pieces 2 tb Garlic paste 2 tb Ginger paste 6 tb Oil; divided 2 lg Red onions; fine chopped 30 lg (to 40) curry leaves 2 Green chilies 2 tb Coriander powder 1 tb Ground cumin 1/2 ts Ground turmeric 1 tb Garam masala Salt 2 c Hot water; divided 50 g (1 3/4 oz) tamarind root 700 g (3 c) basmati rice 2 lg Onions; thin sliced, garnish 2 Drops orange food coloring; - opt 2 Drops green food coloring; - opt Put the goat meat with the garlic and ginger pastes in a large bowl and mix well to coat the meat with the pastes. Set aside for 20 minutes. While the meat is marinating, heat 3 tablespoons cooking oil in a large, deep pot or pan over medium heat. Add the finely chopped onions and fry until translucent. Add the curry leaves and green chilies, and fry for 1 minute. Add the powdered spices (coriander, cumin, turmeric, and garam masala) and salt to taste and mix well and cook for 2 to 3 minutes. Stir often to prevent burning. Add the marinated meat. Stir well and often and cook until the meat is browned. Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is tender. Keep checking at this stage as you do not want the meat overcooked and soft. While the meat is cooking, make the tamarind puree. Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow the mixture to stand for 5 to 10 minutes. Strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree. Add tamarind puree to the curry when you feel the meat is almost done. Stir well. Once the meat is cooked, set it aside and prepare the rice. Put the rice in a colander and wash under running water until water runs clear. Place in a large, deep cooking pot (preferably one w/handles). Add enough water to fully cover the rice, usually at least 4" over the surface of the rice. Add salt to taste. Bring the rice to a boil. Cook rice until almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm, whitish core.) Turn off the heat and strain through a colander and set aside. Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions until caramelized and golden brown. Drain and set aside on paper towels for later use. If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice until all the grains are well colored. Set aside for 10 minutes. Mix all 3 portions of rice together in a large bowl. Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot (which has a well-fitting cover). Evenly layer the cooked rice and the meat (with its gravy) in the dish to form at least two sets of layers (rice-meat-rice-meat-rice). Garnish with the caramelized onions. Cover the dish tightly. If your dish does not have a cover use two layers of aluminum foil (shiny side of both layers facing down toward the rice) and secure onto a dish with baking string. If you are using a handi (a deep pot with a nicely fitting lid) which has a flat rim, you can seal it by making a firm dough with flour and water and pressing this over the joint of the handi's rim and cover. Place the dish in the oven and cook for 20 minutes. Turn off the oven or barbecue and let the dish sit in the oven or barbecue until you are ready to eat. It's important that you only open when you are ready to serve. The way to serve biryani is to gently dig in with a spoon so you get through the layers. By: Petrina Verma Sarkar Yield: 6 to 8 servings RECIPE FROM: https://www.thespruceeats.com Uncle Dirty Dave's Archives MMMMM .... The most useless single purpose kitchen gadget is an okra cooker. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .