SC - white drinks and other

[david friedman]

>Kael asked:
...

>> and a spread of some sort

You might want to look at Zabarbada of fresh cheese (Miscellany).
- --
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 green coriander = 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, green coriander, 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.

David/Cariadoc
http://www.best.com/~ddfr/


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