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I was checking out your site again when I saw you couldn't find a
lot of chicken or turkey doner kebabs. Here in the Middle East we
call em shawerma, so you'll probably find a lot more if you search
for chicken shawerma.Hope this helps a bit.
Nasser
Chicken Shawerma
Marinade
2 1/2 pounds boneless chicken breasts and legs (do not remove the skin)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground green cardamoms
3/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon crushed hot chile peppers
Salt, to taste
About 3 tablespoons fresh lemon juice
1 teaspoon sumac*, to be sprinkled on after cooking
* Ground powder from the cashew family, used as a seasoning
Wash the chicken pieces. Put them into a bowl. Mix all the spices
with lemon juice. Pour Marinade over chicken and rub well. Marinate
for 5 to 6 hours.
Preheat oven to 450 degrees F. Grease a baking dish with oil, put
chicken pieces in skin side down, and bake for about 20 minutes.
Turn chicken pieces over and bake for another 20 minutes.
Remove chicken from oven and remove the skin. With a sharp knife,
shred the chicken and put it back into the baking dish. Sprinkle
the sumac over and mix well.
Other Ingredients
Fresh pita bread
Garlic Spread
Dill pickle
French fries
Garlic Spread
2 whole garlic bulbs
1 teaspoon salt
About 1 cup corn oil
3 tablespoons lemon juice
Peel the garlic and put it into food processor. Add salt. Process
until nicely mashed. Add oil in a thin stream. Keep on processing
until oil is mixed with garlic. Add lemon juice. Mix and transfer
it to a bowl. (Can be prepared ahead of time).
Assembly
Take one pita bread, put a thin layer of garlic spread inside.
Stuff with shredded chicken, a few slices of pickle and French
fries. Roll it, wrap in paper. Serve.
----------------------------------------------
Chicken Shawarma
Ingredients:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
Directions:
In a glass baking dish, mix together the malt vinegar, 1/4 cup
yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
Place the chicken thighs into the mixture and turn to coat.
Cover and marinate in the refrigerator for at least 4 hours or
overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small
bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon
juice, olive oil, and parsley. Season with salt and pepper,
taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes,
turning once. Uncover, and cook for an additional 5 to 10 minutes,
or until chicken is browned and cooked through. Remove from the
dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads.
Roll up, and top with the tahini sauce.
Just checked out your site and saw that someone is looking for a
musnitza (spelling a little different) recipe. Here's a modern
one from a Croatian friend. I have eaten this - and it was
delicious - but never made it myself. Hope it is useful.
1 pkg. frozen sweet bread dough (use 2 balls from the package)
2 to 3 lbs. bacon
6 small onions
3 eggs
Little bit of sugar to sprinkle on top
Let dough rise in bowl. Cut up bacon and onions and fry together
until onions are yellow and bacon NOT crisp. Allow to cool completely.
Roll dough out flat on cloth until very thin. Beat eggs (reserving a
little) and paint over dough. Sprinkle sugar over eggs. Spread out
bacon and onions longways, roll up , close ends and place on ungreased
pan. Paint roll top with some of the beaten eggs. Bake in 350 oven
for 20 minutes or until brown. Makes 2.
Janet
On 16 Feb 2005 at 0:31, Linda wrote:
> Aloha Uncle-
>
> We just returned from a trip to Queensland, Australia. We toured the
> Buderim Ginger factory (www.buderimginger.com) located in Yandina and
> bought a jar of their "Original Ginger Marmalade." It is so delicious
> that I would like to be able to make some here at home--we have plenty
> of good ginger root available here in Hawaii. The ingredients listed
> on the label are: Sugar, ginger (25%), water, pectin, food acid
> (330). I've looked a big on the web for recipes that use just these
> ingredients, but haven't found anything. I could do my own
> experimentation, but I would prefer not to have to "reinvent the
> wheel" here. Can you help?
>
> Mahalo, Linda
> --
Hello Linda,
Well, there's no copycat recipe for the Buderim product on the web,
but the below recipe seems to have the right ingredients. "Food acid"
is citric acid, which would be equivalent to the lemon juice.
Phaed
Title: Ginger Marmalade
Yield: 1 Servings
Ingredients
1 1/2 c chopped peeled fresh ginger root
2 c water
2 tb lemon juice
3 c sugar
1 pk (3 oz) liquid pectin
Instructions
In a large heavy pan, combine ginger, water, and lemon juice. Bring to
boiling. Reduce heat and cook until the ginger is tender - about 10
minutes. Stir sugar into ginger mixture. Return to boiling. Add pectin.
Boil rapidly, stirring 1 minute. Remove from heat. Seal in jelly jars per
kerr or Ball instructions. Water bath 10 minutes. Makes 4 - 1 cup jars.
Young ginger or stem ginger shoots are the best for this marmalade. Avoid
the large woody roots, or grind them and extract the juice by pouring the
water over the ground root in a jelly bag and squeeze dry. The small pieces
of ginger are to be tender. This stores well and works very well on scones.
On 14 Feb 2005 at 16:35, Stacy wrote:
> About 10 years ago, I found a recipe for "Kelloggs Cereal Snaps" in a
> coupon flyer I received. 4 years ago I spilled something on the recipe
> and can no longer read the recipe. I have checked on-line as best as I
> can but as of yet had no success. My kids and I would be extremely
> grateful if you could track this down for us.
>
> Thanks
> Stacy
Hello Stacy,
Could this be it? See below.
Phaed
Cereal Snaps
Ingredients :
1/2 c. shortening
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 c. crisp rice cereal
1 (3 1/2 oz.) can flaked coconut
Preparation :
Shape into 3/4 inch balls; place about 2 1/2 inches apart on
ungreased cookie sheet and bake in 350 degree oven for about 10
minutes or until lightly browned. Yield: about 5 dozen.
----------------------------------
Cereal Snaps
Ingredients :
1/2 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Preparation :
Cream the above until fluffy. Sift: Stir into creamed mixture.
Stir into 2 cups of crisp cereal and 1 (3 1/2 ounce) can (1 1/3
cups) flaked coconut. shape in balls. Lightly press a walnut half
in center. Bake 10 minutes in 350 degree oven. Makes 5 dozen.
----------------------------------
Cereal Snaps
Ingredients :
1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 1/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 c. Rice Krispie Cereal
1 1/3 c. coconut (3 1/2 oz. can)
Preparation :
Cream shortening and sugars. Add egg and vanilla, cream until
light and fluffy. Sift together flour, baking powder and soda and
salt. Stir into creamed mixture. Stir in 2 cups rice cereal and 1
1/3 cups flaked coconut (3 1/2 ounce can). Shape in 3/4 inch balls,
place about 2 1/2 inches apart on ungreased baking sheet. Bake at
350 degrees for about 10 minutes or until lightly browned. Cool
slightly, remove from pan.
On 14 Feb 2005 at 13:47, Gretchen Slater wrote:
> I am looking for Alba chocolate drink mix. Is Alba still being made.
> I have a recipe that calls for it & am unable to find it in the
> grocery stores I've went to. Do they have a web site???
>
> Gretchen
>
Hello Gretchen,
Yes, they have a website at:
Alba Drinks
Phaed
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