How to make Jajiek.
This is a very refreshing, delicious dish.
Ingredients
- 3 cups yoghurt (1% or whole)
- 1 large cucumber, 1/2 peeled, and finely chopped
- 4 garlic cloves, very finely chopped
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon dried mint
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Mix well.
Chill.
Enjoy.
Wednesday, December 19, 2012
Thursday, October 7, 2010
How to Make Tapayatha d' Tilkepe
See video here: http://www.youtube.com/user/chaldeanfood
Ingredients:
1 - Bunch Parsley (Goorinfis)
Ingredients:
1 - Bunch Parsley (Goorinfis)
1 - Green Pepper (Filfil Yarooqta)
4 - Garlic (Tooma) Cloves
12- Mushrooms (Kamih)
4 - Tomatoes (Tamata)
2 - White Onions (Bisla)
5 - Eggs (Beta)
2 Teaspoons - Baharat (Atto Spice Co.)
1 Teaspoon - Black Pepper (Filfil Komih)
1 Can - Tomato Paste (Ma'joon d' Tamata)
1 Teaspoon - Salt (Milkha)
Vegetable Oil (Dehna)
Cream of Wheat (Girsa d'khutih)
Saturday, June 27, 2009
Shrimp Curry (ܟܵܪܝܼ)
aka "Karry" (roll that R)
My grandmother taught me how to make Shrimp Curry. It's very delicious!
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_szGtP2DlkynBDqZ_nlXZibriRwrklym1UeFkrNM4Mr2bwDhNCgAZlxp1LJA7VZLV3hXE0qbp3aT2WV9rqKAAl4qiM80jxDZ7FRBT77nZG0LXTF3PzNtdDbHjNoNbCl7O9Fom4=s0-d)
Ingredients:
· 3 Medium/Large sized Onions
· 2 large heads of celery
· 1 kg. cooked, de-veined, tailless shrimp
· An entire head of garlic, minced or chopped.
· 8 small or 4 large tomatoes, diced
· 3 medium Cans Tomato sauce
· 1 tomato sauce can of water
· 2 tablespoons salt
· 6 tablespoons Atto Spice Company Curry Powder
· 3 tablespoons black pepper
· Fresh Parsley (1/2 bunch or less) (or) 6 tbsb parsley flakes
· Lemon (or Lime) -Vinegar Mix
3/4 cup of lemon or lime juice (~3 or more lemons, ~15 limes)
¼ cup of cider vinegar
· Olive Oil
Directions:
1. Wash celery and chop into small pieces. Then wash onions and chop into small pieces. Peel garlic and crush using garlic crusher, or chop garlic finely.
2. In a skillet, sauté onions, celery, and garlic for 15-20 minutes with olive oil, stirring regularly until browned.
3. Separately, in a large pot, put all remaining ingredients except for the lemon, vinegar, and shrimp. (This includes tomato sauce, tomato paste, chopped tomatoes, parsley, salt, pepper, curry, and 4 small “tomato paste sized” cans of water. Heat up and boil on medium heat.
4. Add sautéed onions/garlic/celery to the pot (or deep skillet) and simmer for 30-45 minutes, add tomato.
5. Add shrimp, the juice from 15 limes (or 3 lemons), and the vinegar, and remove from heat and stir. Leave for 5-10 minutes.
6. Serve over Basmati rice.
aka "Karry" (roll that R)
My grandmother taught me how to make Shrimp Curry. It's very delicious!
Ingredients:
· 3 Medium/Large sized Onions
· 2 large heads of celery
· 1 kg. cooked, de-veined, tailless shrimp
· An entire head of garlic, minced or chopped.
· 8 small or 4 large tomatoes, diced
· 3 medium Cans Tomato sauce
· 1 tomato sauce can of water
· 2 tablespoons salt
· 6 tablespoons Atto Spice Company Curry Powder
· 3 tablespoons black pepper
· Fresh Parsley (1/2 bunch or less) (or) 6 tbsb parsley flakes
· Lemon (or Lime) -Vinegar Mix
3/4 cup of lemon or lime juice (~3 or more lemons, ~15 limes)
¼ cup of cider vinegar
· Olive Oil
Directions:
1. Wash celery and chop into small pieces. Then wash onions and chop into small pieces. Peel garlic and crush using garlic crusher, or chop garlic finely.
2. In a skillet, sauté onions, celery, and garlic for 15-20 minutes with olive oil, stirring regularly until browned.
3. Separately, in a large pot, put all remaining ingredients except for the lemon, vinegar, and shrimp. (This includes tomato sauce, tomato paste, chopped tomatoes, parsley, salt, pepper, curry, and 4 small “tomato paste sized” cans of water. Heat up and boil on medium heat.
4. Add sautéed onions/garlic/celery to the pot (or deep skillet) and simmer for 30-45 minutes, add tomato.
5. Add shrimp, the juice from 15 limes (or 3 lemons), and the vinegar, and remove from heat and stir. Leave for 5-10 minutes.
6. Serve over Basmati rice.
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