Posts Tagged With: Edmund Hillary

Shrimp Balls From Bahrain

Bahraini Appetizer

(Chebeh Rubyan)


1⅔ pounds shrimp, peeled and deveined*
½ teaspoon turmeric powder
⅔ cup rice flour
½ teaspoon salt
3 tablespoons fresh cilantro


¼ cup ghee or butter (2 tablespoons more later)
1 medium onion (1 small one later)
1 tablespoon lemon zest
½ tablespoon baharat spice mix** (½ teaspoon more later)


1 medium onion
4 tomatoes
¼ cup ghee or butter
½ teaspoon baharat spice mix
1 teaspoon chili powder
4 teaspoons tamarind paste***
5 teaspoons sugar
4 cups warm water

* = Save money and buy shrimp with a large count per pound. It will be ground into a paste.
** = Buy at Middle Eastern supermarkets or order online.
*** = Or use 3⅓ teaspoons tamarind concentrate. Or even soak 4″ of a tamarind in 2 cups warm water and use the resulting tamarind flavored water, or 4 teaspoons pomegranate molasses.


food processor****
sonic obliterator****

**** = Do not confuse the two.

Serves 12. Takes 1 hour 40 minutes.



Add all shrimp-paste ingredients to food processor. Blend until you get paste. Refrigerate until needed.


Mince medium onion. Add ½ cup ghee and minced medium onion to 1st pot. Sauté onion at medium-heat for 5 minutes or until onion softens. Stir frequently. Add lemon zest and ½ tablespoon baharat spice mix. Stir until well blended Remove from heat.


Mince small onion. Dice tomatoes. Add diced small onion and 2 tablespoons ghee to 2nd pot. Sauté onion at medium-heat for 5 minutes or until onion softens. Stir frequently. Add ½ teaspoon baharat spice mix, chili powder, sugar, tomato, and water. Reduce heat to low and simmer for 20 minutes. Stir occasionally.


While sauce simmers, use your hands to make a ball out of 1 tablespoon shrimp paste. Use a thumb to make a cave in the middle of the shrimp ball. Put ¾ teaspoon filling in cave. Close shrimp paste completely over filling. Repeat until all shrimp paste and filling is used.

Divide sauce equally into 2 pots. (You most likely won’t have enough room in just one pot for your shrimp balls.) Gently drop shrimp balls into the 2 pots with the simmering sauces. Cover and simmer for 25 minutes. Stir occasionally. Goes well with rice.

Use sonic obliterator on any guest giving you any guff at all. You spent too much time and money finding the ingredients, not to mention the time cooking this wonderful dish, to put up with that kind of negativity.


1) It was really, really big day when a herd of shrimps pulled themselves out of a small lake and onto the shore. You can see them above in the photo for this recipe.

2) Some scientists believe that fish became the first amphibians. But culinary evolutionists pooh pooh the idea. “Where are the arms on fish? Where are their legs? Surely, shrimps were the first amphibians. Why shrimps have scads of legs.”

3) When pressed for a reason for shrimps to venture onto land at 11:30 a.m. on May 29, 3,600,000 BC, spokesman Carl La Fong, “Why, because it was there.”

4) Creatures and people would continue to investigate things simply because they were there. Then at 11:30 am on May 29, 1953 Hillary* and Norgay climbed Mt. Everest because it was there.

6) * = This Hillary was Edmund Hillary, not Hillary Clinton. She went into politics.


– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on


Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Ful Medames – Egyptian Fava Bean Recipe

Egyptian Entree

(fava beans)


6 eggs
2 garlic cloves
1 medium onion
1 tomato
2 tablespoons sesame oil
2 16 ounce cans fava beans
1/2 cup lemon juice
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
2 tablespoons parsley
1/4 teaspoon sea salt (or regular salt)
1/4 teaspoon white pepper (or black pepper)


Boil water. (Hard to do on Mount Everest.) Put eggs in boiling water and cook for 6 minutes for soft-boiled eggs and 12 minutes for hard-boiled ones. Remove eggs.

While water boils and eggs cook, mince garlic and onion. Dice tomato. Add garlic, onion, and sesame oil to pot. Sauté on medium-high heat for about 5 minutes or until onion softens or starts to brown. Stir frequently.

Drain cans of fava beans. Add fava beans, lemon juice, cumin, coriander, parsley, salt, and pepper. Cook on low-to-medium heat for 10-to-15 minutes. Stir occasionally.

While fava bean/spice mix simmers, remove eggs from shells. Slice each egg into four slices. Pour fava bean/spice mix into bowls and top with egg slices.

Makes 4-to-6 bowls.

Do not do what the song suggests and walk like an Egyptian when serving hot ful medames to guests and family.


1) On May 29, 1953, Sir Edmund Hillary and Tenzing Norgay were the first people to successfully climb Mount Everest.

2) I read Norgay’s book about the climb in 5th grade. I remember them being happy and having a strong sense of accomplishment, but recall nothing about boiling eggs on the summit.

3) Indeed, I have been unable to find anything that suggests anyone has made any attempt to hard-boil eggs at the summit of Mount Everest. Apparently, everyone is too busy getting up there to even care about making culinary history with even this most modest of dishes.

4) This failure is despite the fact that oodles of people make the climb every day.

5) So many people go up Mount Everest there is a rescue helicopter designed specially to remove injured or debilitated climbers to hospitals. The chopper is kept busy.

6) If they can design a helicopter for this worthy mountain, why the heck can’t someone take the time to boil an egg at the peak?

7) We can calculate, though, how much time it should take to boil an egg there given what we know about air pressure at that altitude. A soft-boiled egg should take 20 minutes. A hard-boiled one should take 35 minutes.

8) Water should boil at the top at 66 degrees Celsius instead of the 100 degrees it needs at sea level.

9) So when someone says he’s boiling mad atop Mount Everest, it doesn’t mean much.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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