[Namron] Annabelle and Aonghais's recipie

[ksullivan6 at cox.net]

Bread
Ain i Akbari
There is a large kind, baked in an oven, made of 10 s. flour; 5 s. milk; 1 1/2 s. ghi; 1/4 s. salt. They make also smaller ones. The thin kind is baked on an iron plate. One ser will give fifteen, or even more. There are various ways of making it; one kind is called chapati, which is sometimes made of khushka; it tastes very well when served hot.
 [see p. 6 for units]
1 lb = 3 1/2 c flour 2.4 oz ghee (clarified butter) = 3/8-1/2 c
1/2 lb = 1 c milk .4 oz salt = 1/2 T
Melt the ghee, stir it into the flour with a fork until there are only very small lumps. Stir in the milk until thoroughly mixed, knead briefly. Put the ball of dough in a bowl covered by a damp cloth and leave for at least an hour. Then knead the dough until it is smooth and elastic, adding a little extra flour if necessary. Either: Take a ball of dough about 2" in diameter, roll it out to about a 5" diameter circle. Cook it in a hot frying pan without grease. After about 2 minutes it should start to puff up a little in places. Turn it. Cook another 2 minutes. Turn it. Cook another 2 minutes. It should be done. The recipe
should make about 11 of these. Or ... Take a ball of dough about 3" in diameter. Roll it down to a circle about 7" in diameter and 1/4" thick. Heat a baking sheet in a 450° oven. Put the circle of dough on it in the oven. Bake about 6 minutes; it should be puffing up. Turn it over. Bake about 4 minutes more. Take it out. The recipe should make about 5 of these.

Zabarbada of Fresh Cheese
Andalusian p. A-13
Take fresh cheese, clean it, cut it up and crumble it; take fresh coriander and onion, chop and throw over the cheese, stir and add spices and pepper, shake the pot with two tablespoons of oil and another of water and salt, then throw this mixture in the pot and put on the fire and cook; when it is cooked, take the pot from the fire and thicken with egg and some flour and serve.
8 oz farmer's cheese 1 t cumin 1 T water
1 c loosely packed chopped cilantro = 1 oz 1 t cinnamon 1/2 t salt
2 onions = 6 oz 1/2 t pepper 1 egg
1 t ground coriander seed 2 T oil 2-3 T flour
Mix together cheese, cilantro, onion, and spices. Put oil, water and salt in a large frying pan or a dutch oven; shake to cover the bottom. Put in the cheese mixture and cook on medium-high to high about 3 minutes, stirring almost constantly, until the mixture becomes a uniform goo.
Remove from heat, stir in egg, sprinkle on flour and stir in, serve forth. It ends up as a sort of thick dip, good over bread. It is still good when cold.
We have also used cheddar, feta, mozzarella and ricotta; all came out well, although with the feta it was a little salty, even with the salt in the recipe omitted. Some cheeses will require more flour to thicken it; the most we used was 1/2 cup.

--
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(Hopi)