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RICETTE del SUDAN (Fonte)

RICETTE del SUDAN (Fonte) comes together with Middle Eastern Flat Bread, Milk, Carrots, Bottled Lemon Juice, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1
• 1 bunch
• 1/2
• 1 pkg
• 2
• 3 clove
• 1/2 cup
• 1
• 1/2
• 1
• 2
• 2
• 1/2
• 1
• 1
• 1/2 cup
• 1 cup
• 1/4 cup
• 2
• 1
• 1/4
• 1/4 cup
• 3 clove
• 1
• 1
• 1/2 cup
• 1
• 1/2
• 1
• 2
• 1/4 cup
• 1/2
• 1/4

Method (preview)

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   Arab countries.

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   The Sudanese fry their coffee beans in a special pot over charcoal and then grind it with cloves and certain spices.

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   They steep it in hot water and serve it lovingly in tiny coffee cups after straining it through a special tresh grass sieve.

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   You will like their unusual teas which can be made quite simply. But if you prefer to serve coffee, make it a demitasse.

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   The table is bare.

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   Large cloths to cover the knees are given to each guest in place of napkins.

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   Use a low table, perhaps in the living room, and place cushions on the floor around it.

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   Remind your guests to be comfortably clad if you plan to serve dinner in this way.

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   Use a plain cloth on the table and, instead of a centerpiece, place flowers around the room.

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    The table should be bare.

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    Give your guests large cloths to cover their knees instead of napkins.

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    You will need large trays on which to serve the meal.

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    On the largest tray place a small bowl of soup, Shorba, for each guest and pass the spoons separately.

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    The entire tray is then removed.

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    Use the second largest tray for the platter of Maschi, a two-quart bowl of white rice, a stack of eight Kisra (bread), a bowl of Salata and individual tiny dishes of Shata, the hot spice which each guest uses to his taste.

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    If there is room on the tray, there should be a stack of little plates or small salad bowls.

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    The hostess may serve individual salads or guests may help themselves.

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    If your guests are too squeamish to sop up the dinner with the Kisra, give them each a small dinner plate with a fork and teaspoon and ask them to take a portion of Maschi and rice.

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    Water glasses should be available on a small side table but do not serve water unless it is requested.

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    When the guests have finished eating, the plates are put back on the tray and the tray removed.

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    On the third tray serve a platter of shimmering Creme Caramela beautifully decorated with candied cherries and a compote dish and a spoon for each guest.

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    In a 6-quart saucepan

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    Simmer: 3 Ibs. LAMB BONES in 2 quarts WATER

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    Add: 1/2 Ib.

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    WHOLE ONIONS, peeled 1/2 Ib.

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    CARROTS, peeled and cut in chunks 1/2 Ib.

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    CABBAGE, cut in small wedges 1/2 Ib.

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    Simmer for 1 hour until vegetables are thoroughly cooked.

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    Remove lamb bones and put the mixture through a sieve or food mill.

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    Add: 4 Tbs. PEANUT BUTTER thinned with 1 LEMON (juice of)

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    Correct the seasoning with salt, pepper, etc.

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    Serve in soup bowls, about 1 cup per portion.

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    Maschi is also made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants.

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    Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner.

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    In a 9-inch skillet

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    Saute: 2 Ibs. CHOPPED BEEF

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    Add 1 cup COOKED RICE and blend.

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    Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.

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    Squeeze at the sides to open the slit.

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    Scoop out all the flesh from inside of tomatoes with a spoon.

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    Refill tomato with beef mixture and close the tomato.

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    Melt 2 Tbs. BUTTER and 2 Tbs. OIL in a large skillet.

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    Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.

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    Remove the tomatoes with the oil and place in a casserole or heavy saucepan.

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    Prepare sauce as follows and pour over the tomatoes

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    Combine: 2 6-oz. cans TOMATO PASTE thinned with 2 6 oz. cans WATER 1/2 tsp. SALT

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    Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.

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    Remove carefully to a 15-inch round platter.

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    Surround with raw TOMATOES cut in thick slices.

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    Top each slice with GREEN OLIVES

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    In a 2-quart salad bowl

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    Combine: 1 cup ONIONS, cut in slivers or thin slices

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    1 cup TOMATOES, cut in 1/2 inch dice.

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    Toss: with 1/4 cup OLIVE OIL 1/4 cup LEMON JUICE

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    Sprinkle: 1 clove GARLIC (mashed)

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    Serve in small individual salad dishes.

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    In a 1 quart salad bowl

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    Combine: 1 cup LEMON JUICE

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    Blend in: 3 Tbs. CRUSHED RED PEPPER

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    Place in small ramekin dishes and serve with entrees.

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    In a 2-quart bowl

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    Beat: 8 EGGS with 1 quart MILK and 1/2 cup SUGAR until mixture is frothy.

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    Add: 1 oz. BUTTER, melted and 1 Tbs. VANILLA (or banana extract if available).

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    In a 1 1/2-quart (6-cup) star-shaped aluminum cake pan

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    Melt 1/2 cup SUGAR and burn to caramel stage.

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    Rotate the pan to spread caramel all around the sides.

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    Beat the egg mixture again.

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    Pour it quickly into the cake pan.

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    Cover the pan with aluminum foil which has been well buttered on the under side.

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    Place the pan in a larger pan half filled with water (as you would do a custard).

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    Bake at 350' for 30 minutes.

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    Remove cover and test with a silver knife (when it comes out clean, custard is done).

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    Chill until thoroughly cold.

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    Turn the CARAMELA out onto a 10 to 12-inch platter.

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    Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.

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    Prepare English tea according to package directions (use loose tea).

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    Tea should be infused until it is a bright orange color.

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    Upon serving, place 1/2-inch pieces of stick cinnamon in small tea cups and pour hot tea over the cinnamon.

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    Serve with lump sugar.

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    Combine: 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish)

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    2 TOMATOES, cut in small cubes.

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    Shape into a pyramid on a 12 inch plate (with hands moistened with water).

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    Combine: 1/2 cup MAYONNAISE 1/4 cup LEMON JUICE 1/2 tsp. SALT 1/4 tsp. BLACK PEPPER 1/2 cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color.)

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    Pour the Green Sauce over the pyramid.

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    Garnish around edge of plate with: 2 HARD BOILED EGGS sliced and 2 TOMATOES cut in slices, alternately overlapping each other around the plate 1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with 4 or 5 PARSLEY SPRIGS.