Nп/п : 19 из 100
От : Ben Collver 1:124/5016 01 окт 24 10:19:05
К : All 01 окт 24 18:31:02
Тема : Ash-E Jo (Barley Soup)
----------------------------------------------------------------------------------
@MSGID: 49865.fido_cooking@1:124/5016 2b620bb2
@TZUTC: -0500
@PID: Synchronet 3.20a-Linux master/bcc17e369 Sep 20
202 GCC 11.4.0
@TID: SBBSecho 3.20-Linux master/c60db576b Sep 25
2024 17:51 GCC 11.4.0
@BBSID: EOTLBBS
@CHRS: UTF-8 4
@NOTE: FSEditor.js v1.105
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ash-E Jo (Barley Soup)
Categories: Persian, Soup
Yield: 8 Servings
250 g Dried chickpeas
500 g Lamb with bone
1 Onion; peeled
1 ts Turmeric
2 ts Pepper
2 c Fresh herbs (dill,
-coriander, flat-leaf
-parsley, and chives in
-about equal proportions);
-chopped
Salt
500 g Pearl or pot barley *
Oil
4 tb Kashk or sour cream
1 tb Dried mint
Salt
* Pot barley is even better.
Wash the chickpeas and soak overnight in a generous amount of cold
water. Rinse in one change of fresh water before using.
Wash the lamb and pat dry. Place it in a large pot with the onion,
turmeric and pepper. Add 2 L water and bring to a boil. Simmer,
covered, for 1 hour.
Wash and shake dry the herbs. Remove and discard all the stalks, then
finely chop the herbs and set them aside.
Add the barley, drained chickpeas, and herbs to the meat, pour in 500
ml water, bring back to a boil, and simmer everything gently for 2
hours.
Lift out the lamb, remove the meat from the bone, then pound with a
pestle in a large mortar or in a sturdy bowl.
Return the pounded meat to the pot, season to taste with salt, and
gently simmer over a low heat for a further 30 minutes.
Meanwhile, tip the jar of kashk into a small saucepan with 250 ml
water and cook, uncovered, over low-to-medium heat for about 30
minutes, stirring frequently to prevent the kashk from sticking.
Stir the kashk (or sour cream) into the barley soup, cover, and keep
warm over the lowest heat (do not allow it to come back to a boil).
Just before serving, crush the dried mint to a fine powder between
your fingers. Heat 2 tb oil in a small pan, sprinkle in the mint, and
stir briefly until the scent rises. Immediately remove the pan from
the heat so that the mint does not turn black
To serve, transfer to a soup tureen and serve with the saut├йed mint
sprinkled on top.
Tip: While the barley soup is cooking, keep on adding water as
necessary until you achieve the consistency of a thick soup.
Recipe by The Persian Kitchen by Neda Afrashi, 2006
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
SEEN-BY: 10/0 1 18/200 50/109 90/1 102/401 103/1
705 105/81 106/201 124/5016
SEEN-BY: 129/305 153/7715 214/22 218/0 1 109 215
601 700 720 810 840 850 860
SEEN-BY: 218/870 880 900 930 940 226/30 227/114
229/110 114 206 300 307 317
SEEN-BY: 229/400 426 428 452 470 664 700 266/512
282/1038 291/111 292/854
SEEN-BY: 301/1 320/219 322/757 342/200 396/45
450/1024 460/58 256 1124 5858
SEEN-BY: 463/68 1331 467/888 633/280 712/848
5001/100 5005/49 5020/400 715
SEEN-BY: 5020/828 830 848 1042 4441 12000 5030/49
1081 5053/51 5054/8 30
SEEN-BY: 5061/133 5075/35 128 5083/444
@PATH: 124/5016 218/700 229/426 460/58 463/68
5020/1042 4441