|Mama Nazima's Jewish Iraqi Cuisine|
|by Rivka Goldman|
When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine.
1 - 10 of 14 for escallion
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Season meat with salt, pepper, garlic, escallions, onions and ... thickening. Serve hot with plain boiled rice. Pass the chutney, raisins, nuts and coconut.
Wash the salt ... fry the diced escallion, tomatoes, onions, ... with foil before doing so. Garnish with parsley, radish roses or rings of green peppers.
Wash and drain chicken. Cut into biting parts. Place in skillet. Add remaining ingredients. Cover and stir periodically. Allow to cook for ...
Wash and dry ... a blender, blend escallion, hot pepper, ... directions or cook in a preheated 350 degree oven in a shallow baking pan until meat is tender.
Grind escallion and hot peppers ... Bake on ungreased tin sheets in a hot oven for about 35 minutes. This recipe will make roughly 3 dozen regular patties.
Cut goat's flesh ... pepper, crushed garlic, escallion, diced onions ... be of a consistency not to need any thickening. Serve hot with plain boiled rice.
Cut goats flesh ... pepper, crushed garlic, escallion, diced onions ... thickening. Serve with hot plain boiled rice and pass the chutney, nuts and raisins.
Grate coconut and ... over cooked. Add escallion or leeks, thyme, ... sometimes added after the rice is boiled. Do not add salt to peas before they are cooked.
Grind escallion and hot peppers ... Cool. Fill pastry, circle fold over, crimp edges and bake. Use any non-flaky pastry recipe and roll out into circles.
Cut goat's flesh ... pepper, crushed garlic, escallion, diced onions ... the onions, raisins and coconut about 10 minutes before removing from the fire.
Result Page: 1
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