| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 10 |
|
Chicken livers |
| 3 |
oz |
Chicken fat |
| 8 |
oz |
Coarsely grated carrots; (whatever that means!) |
| 2 |
|
Onions; chopped |
| 3/4 |
oz |
Parsley; chopped |
| 4 1/2 |
c |
Water or stock. |
| 10 1/2 |
oz |
Rice |
| 1 1/2 |
ts |
Turmeric |
|
|
Salt and pepper to taste |
| 2 |
lg |
Tomatoes; diced. |
|
|
A little garlic or garlic salt added if you wish. |
INSTRUCTIONS
Friends, I am today in a good mood, so I will share another recipe with
you. I found it in " JEWISH COOKING FOR PLEASURE", that my brother-in-law
gave me, after his wife passed away. I did not try it tho, but it seems
good to me.
Cooking time: 45 minutes.
Lightly grill the livers in the chicken fat and then dice them. Lightly fry
the carrots, onion and parsley. Put all the ingredients except the tomatoes
into a heavy covered saucepan and cook without stirring for about 30
minutes. Add the diced tomatoes and heat through. This dish is as colorful
as the robes of the Bokharian Jews. (I did not made this up, it is in the
book too...CCCCCCC)
VARIATIONS.
The turmeric can be omitted. The vegetables, rice and livers cubes can be
layerd to form a different pattern.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Nov 16, 1998, converted by MM_Buster v2.0l.
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