| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
|
1 |
Servings |
INGREDIENTS
| 11 |
c |
Peas; Dried?? |
| 5 |
c |
Lentils |
| 5 |
c |
Chick peas |
| 5 |
c |
Red pepper |
| 1 |
c |
Garlic; fresh, chopped |
| 1 |
c |
Ginger; fresh, chopped |
| 1 |
c |
Red onions; fresh, chopped |
| 1 |
c |
Rue seeds |
| 1 |
c |
Oregano |
| 2 |
tb |
Fenugreek |
| 1 |
c |
Basil |
| 15 |
|
Pods cadamom seeds; (cardamom?) |
| 2 |
tb |
Cloves |
| 2 |
tb |
Cinnamon |
| 1 |
tb |
Coriander |
|
|
Salt; to taste |
| 2 |
c |
Water |
INSTRUCTIONS
Wash the peas, lentils, chick peas, and beans separately, boil in water for
3-5 minutes and drain. Place in oven at a very low temperature and remove
before completely dry. roast each separately. grind to remove seeds from
the pods, discard burnt seeds and set aside.
Take the fresh ginger, garlic, onion, rue, and oregano and pound together
to produce a fine powder.
Mix powdered spices with water. add red pepper and pound lightly. Put this
mixture in a large covered bowl and leave over night. The next morning
spread the mixture on a large mat to dry in the sun.
Roast the basil, fenugreek, coriander, cloves cinnamon and salt over a low
flame for about 3 minutes and add to the dried mixture
Grind all parts together in a fine powder and store in a dry place. If
stored in a tightly closed container Mit'in Shiro seems to last
indefinitely.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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