Posts Tagged With: salads

Shorba Frik Soup From Tunisia

Tunisian Soup

SHORBA FRIK

INGREDIENTS

1 pound boneless chicken parts
1 celery stalk
1 garlic clove
1 medium onion
2 tomatoes
3½ tablespoons olive or vegetable oil
1 tablespoon paprika
¼ teaspoon pepper
1 tablespoon ras el hanout* spice mix
1 teaspoon salt
¼ cup tomato paste
⅓ cup canned chickpeas, drained
¾ cup cracked freekeh*, semolina flour, or spelt flour
3 tablespoons fresh cilantro

* = can be found online or at Middle-Eastern grocery stores.

Serves 8. Takes 1 hour 40 minutes.

PREPARATION

Cut chicken into ½” cubes. Dice celery, cilantro, garlic, onion, and tomatoes. Add olive oil, garlic, onion, paprika, pepper, ras el hanout, salt, and tomato paste to large pot. Sauté at medium heat for 4 minutes or until mixture becomes fragrant. Stir frequently.

Add chicken cubes. Sauté at medium heat for 5 minutes or until chicken cubes turn white on all sides. Add enough water 4 cups or until soup reaches your desired thickness. Add celery, chickpeas, freekeh, and tomato. Reduce heat to low and simmer for 1 hour or until chicken and freekeh are tender and soup has thickened. Be sure to stir enough to keep freekeh from sticking to the bottom. Dice cilantro. Garnish with cilantro.

TIDBITS

1) Culinary climatologists assert that the Roman Empire of 138 AD suffered through continual blizzards and freezing rains. AD. Indeed, all salads froze. Milk in cereal bowls also froze. Cereal would not be eaten again until Mr. Kellogg invented Corn FlakesTM in 1894.

2) Romans began to starve. They knew how to make chicken fricassee, but the poor couldn’t afford entire chickens. They desperately needed a way to stretch the little meat they had. Then the current emperor distributed the recipe for Shorba Frik. Romans now had a way to keep feed themselves. Grateful, anagramists, rearranged the letters in the life-saving Shorba Frik to give their adored emperor the new name Antonius Pius. Now you know.

 

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 amazon.com.

 

 

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

Melon Salsa

Mexican Appetizer

MELON SALSA

INGREDIENTSMelonSalsa-

1 jalapeno pepper
½ medium honeydew melon
1 peach
1 red bell pepper
½ teaspoon cilantro
1½ tablespoons lime juice

PREPARATION

Remove seeds from jalapeno pepper. (Remember to wash hands after doing this.) Remove seeds from honeydew melon, peach, and red bell pepper. Dice jalapeno pepper, honeydew, peach, and red bell pepper. Add all ingredients to serving bowl. Mix with whisk until well blended. Goes well with chicken, fish, and tortilla chips.

TIDBITS

1) This dish is not that spicy hot as it contains only one jalapeno pepper. However, there are people who sweat profusely even at the sight of a hot pepper. Some people are even tempted to strip off all their clothes in order to get relief from the spicy heat.

2) If your one of these people may I suggest attending the Global Rainbow Gathering in La Paz, Mexico? The festival runs from November 1 to 30 and celebrates peace and love. And nudity, but you’ll already be nude because you panicked from the spicy heat of a jalapeno pepper and doffed your clothes in front of everybody. But it’ll be okay because many of the other revelers will naked as well. You’ll feel one with the universe and friends with everyone as sample the plentiful marijuana. Discuss healing the world with your new-found friends while getting a massage from Sunshine. Don’t expect to imbibe alcohol here; the emphasis is on good, clean fun.

3) Crave nocturnal excitement ‘round Christmas time? Visit Oaxaca, Mexico, on December 23 for the Night of the Radishes. No, this is not a low-budget sequel to The Night of the Living Dead. It is the height of after-dusk vegetarian excitement. Radish growers neighboring towns assemble for perhaps the largest radish-carving competition in the world. See culinary artists depict scenes from the Bible, history, and mythology from huge, carved radishes. Enjoy gigantic radish salads while watching spectacular firework displays. This festival is a must for the radish lover in all of us.

4) Visit the Zacatecas, Mexico for its La Morisma celebration. Held in late August, this festival features a staged battle between thousands of Christian and Moorish warriors. I had never heard of Moorish soldiers getting to Mexico, so it all sounds historically dubious. Men and women, people of all ages dress up in period uniforms and recreate fictitious battles for three days. Whoa. Fine wandering bands of musicians provide additional entertainment. Note, people who fit it well with the Global Rainbow Gathering usually do not enjoy this event. It’s an either or sort of thing.

– 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 amazon.com.

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

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