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On Wed, Oct 22, 2003 at 08:17:26PM +0100, Kate L Pugh wrote: > Anyone got good recipes that use a hell of a lot of cumin? Because, well, > I *have* a hell of a lot of cumin. Ground or whole, it doesn't matter. I've made goulash-type stew with *tons* of cumin seeds. Really yummy, especially with cold sour cream on top. > I don't mean curries that use a measley tablespoon of the stuff, either. How about cumin biscuits? Nice with savoury toppings... Cumin biscuits -------------- 145 g (scant 1 1/2 cups) flour 1 egg A pinch of salt 2 g (1 tsp.) ground cumin Olive oil Makes 4 individual cumin breads. In a bowl, mix together the flour, egg, salt, 70 ml (5 tbsp.) water and cumin, kneading well. Divide the dough into 4 balls (1 per person), each about 3 cm (1 1/4") in diameter. Cover with a damp cloth and let rest at room temperature for 30 minutes. Roll out each ball on an oiled surface, stretching the edges gently to make them as thin as possible. Dust with flour and fold the dough into an accordion shape, then roll the dough up on itself like a snail. Let rest another 15 minutes. Using a rolling pin, flatten each piece of dough into a disk 5 mm (1/4") thick. Heat a little oil in a skillet and cook one dough disk for 3 to 4 minutes. When nicely browned, turn it and cook on the other side. Repeat the procedure for the remaining three disks. > Kake /joel
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