Friday, June 08, 2007

Friday Corruption Recipes: Iraq

(Haiti recipes updated.)

Iraq! Which the US single-handedly moved twenty or thirty spots down the list in two short years. Regardless of the colossally corrupt mare's nest we've made of their country, the food remains tasty.

Lissan el quathi ('Tongue of the Judge')
2 large eggplants

1 tomato, sliced
1 onion, diced
14 oz tomato sauce
1/2 c lemon juice
1 c stock
1 t salt
1/2 t pepper
1 t turmeric

2 lbs lean ground meat
1 medium onion, minced
1/4 t salt
1/4 t pepper
Peel eggplants and slice about 1/4 inch thick lengthwise. Salt and let stand; rinse and pat dry. Either fry until both sides are brown, or brush 2 baking sheets liberally with oil and bake on one side until browned (375 or 400 F).

Saute onion, then add tomato, tomato sauce, lemon juice, stock, and spices. Simmer 10 minutes.

Mix ground meat, onion, salt, and pepper. Divide meat into sausage shaped portions 1 inch thick and 2 inches long. Place a sausage at one end of an eggplant strip and carefully roll the eggplant up around it. Place rolls in a baking dish- 2 layers is okay- and pour sauce over. Cover with aluminum foil and bake at 425 F for one hour or until done.

Rice with saffron, almonds and raisins
4 c water
1 T rose water (in Middle Eastern groceries; sometimes the kind perfumeries sell is food-grade, check the label)
1 pinch saffron (Spanish saffron fine, and also much more economical)
4 T oil
2 c long-grain basmati rice
1 T salt

2 T oil
1/2 c slivered almonds
1/2 c raisins
In a dish, mix 1 c water and saffron; let sit at least 5 minutes. In a large saucepan, heat oil, then add rice and fry until it becomes more opaque and starts to brown just a little. Add all the water, including saffron water, immediately. Let simmer uncovered until most of the water is absorbed. Stir, cover, and cook 15 more minutes. Add salt and rose water.

Meanwhile, heat 2 T oil and fry almonds until slightly brown. Add raisins; stir.

Serve rice with almonds and raisins sprinkled across the top.