* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in HOME_COOKING
* Crossposted in INTERCOOK
* Crossposted in RECIPES
Hello Dave!
Thursday May 15 1997 06:28, Dave Hughes wrote to Steve Haisha:
 SH>> Well, I would be " Chaldean ", Have you ever heard of the
 SH>> name " Babylon " before.  My families origins are
 SH>> from a small village in northern Iraq called
 SH>> Telkeppe, my parents came from there ...  I was
 SH>> born in Detroit, MI. and wound up in San Diego, CA.
 SH>> If your really curious, Hop on the InterNet and
 SH>> run a search for " Chaldean ", You'll be surprised
 SH>> what you find ...  I was 
 DH> Trying to stay on topic...What kinds of foods/dishes would be
 DH> considered your 'native' or 'ethnic' foods? I knew some Lebanese folks a
 DH> while back who used to treat me to some truly wonderful stuff! I would
 DH> guess their would be at least a few similarities there. Have a good-un!
        Lots of the foods have some similarities, along with some of the 
names, I have found this true for many cultures in the mediterranean region 
of the world. Such as the word " Ciorba " means basically soup in both 
Arabic/Chaldean and Romanian ...  Kinda weird Huh !
        And your background would be ... ?
I'll plug out a couple simple ones for you to look at ...  I'll try to add 
more to MM as soon as I can, Kind'a hard to do when I don't measure anything 
when I cook, you know ...  it take this much ( Holding up my hand ) for the 
dish thing .
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Bammia ( Okra )
 Categories: Chaldean
      Yield: 10 servings
      2 lb Chuck roast
      6 oz Tomato paste
      1 lb Whole okra
           Salt
      1    Clove Garlic
    1/4 c  Lemon juice
  :       Cut chuck roast into 2 in. chunks and place in pot, cover with
  water, and boil until tender. Add tomato paste and minced garlic to
  meat and broth, stir to combine, then add salt to taste and lemon
  juice. Rinse whole okra and remove the upper cap portion, place over
  boiling broth, cover and let cook until okra is soft and has settled
  into the juice. Serve over white rice.
  Enjoy,
  Steve
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Carry Digadge ( Curried Chicken )
 Categories: Chaldean, Middle east
      Yield: 10 servings
      1 ea Whole Chicken - Cut up
      2 T  Tomato paste
      3 ea Potatoes
      1 T  Curry powder
      2 T  Cider vinegar
           Salt/Pepper to taste
  :       In a large pot place cut up chicken and a teaspoon salt, then
  cover with water, and boil. Peel potatoes and cut into good size
  chunks and set aside in bowl of water to keep from discoloring. When
  chicken is tender, add the tomato paste, vinegar, and curry to the
  broth; stir to dissolve. Drain the potato chunks and add then in too.
  Boil until potatoes are done and the sauce has thickened, You may
  have to add some water to the mixture so that it doesn't get too
  thick while trying to cook the potatoes. At the end, adjust the salt
  and pepper to taste and serve over mound of rice.
  * NOTE :  Some curries are hotter and spicier than others, just
  matters where you are getting it or who made it.  The one's I have
  come from the old country, Iraq, and are near lethal if too much is
  used. I have also used some store bought stuff and I need to add two
  to three times the amount to get close to the correct taste. Try the
  recipe I sent and if it needs more, to your taste, then add it.
MMMMM
             /r
            Steve
        " The ICEMAN "
            --o--
       Net 202, HUB 1500
   San Diego, California. -= USA =-
E-Mail: steve.haisha@worldnet.att.net
--- GEcho 1.00
---------------