ISSN 1938-7385 Volume 14, Number 22 This Week's Contents 1. Revithosoupa 2. Kalitsounia 3. Kisir 4. Japanese Rice Crackers
1. Revithosoupa submitted by amanda Greek Chickpea Soup Cooking time: 2 hours Ingredients: 1 cup of dried chickpeas 6-8 cups of water 1 teaspoon of baking soda 1/4 cup of olive oil 1 medium onion, thinly sliced leaves from one bunch of celery 1 small carrot, cut in slices (optional) 1 teaspoon of salt 1 tablespoon of flour 2-3 large lemons Preparation: Prepare the Chickpeas The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well. Cook the Soup Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking. Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently. Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side). Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine. Serving Suggestions: Serve with crusty bread and a side of feta cheese. Leftovers Tip: If there are leftovers and you want a change, try using these cooked chickpeas to make Hummus with Tahini, a great appetizer for another meal!
2. Kalitsounia submitted by amanda Quick Greek bread recipe 1 beaten egg 4 oz. Feta cheese, crumbled 1 tbsp. snipped parsley 1 container refrigerated buttermilk biscuits (10 count) 1 beaten egg Sesame seeds In a small bowl combine the first beaten egg, the Feta cheese and parsley. Separate the biscuits. On a lightly floured surface, roll each biscuit into a 4 inch circle, about 1/8 inch thick. Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square pocket. Pinch edges together to seal. Place rolls seam side up on a greased baking sheet Brush with remaining beaten egg. Sprinkle with sesame seeds. Bake in a 425 degree oven for 10 to 12 minutes. Serve hot. Makes 10 rolls.
3. Kisir submitted by amanda Kisir is the Turkish version of the Middle Eastern tabouli. While kisir and tabouli share the same ingredients, the proportions of the ingredients are much different. The biggest difference is that kisir has much less parsley and much more bulgur, hence, it is essentially a cold bulgur pilaf with some additional ingredients. In Turkish grocery stores, bulgur can be found in different sizes. For the best kisir, you need to use the smallest sized bulgur you can find. 1 cup bulgur 1.5 cup boiling hot water 1 teaspoon salt 1 cup finely chopped parsley 2 cup finely chopped tomato (about three Roma tomatoes) 4 green onions 1 teaspoon sumac (optional) 1 tablespoon red pepper paste 1/2 teaspoon crushed red pepper (use more if pepper paste is not available) 1/4 cup lemon juice 1/4 cup olive oil Boil the water in a kettle. Put 1 cup bulgur in a covered container, add the 1 teaspoon salt, pour 1.5 cup boiling hot water, mix and cover. Let the bulgur stand untouched for at least an hour. During this time, bulgur will soak the water as it slowly cools down to the room temperature. As the bulgur is soaking the water, chop the tomatoes, green onions and parsley. When the bulgur soaks all the water add the chopped tomatoes, parsley and green onions, Add the lemon juice, olive oil, sumac, red pepper and the pepper paste. Gently mix the ingredients. Serve at room temperature.
4. Japanese Rice Crackers submitted by amanda Source: Another Taste of Aloha - the Junior League of Honolulu, Hawaii 1 1/2 cups all-purpose flour 1 1/2 cups mochiko (sweet rice flour) 3 tablespoons granulated sugar 2 tablespoons black sesame seeds 2 tablespoons baking powder 1 cup water Vegetable oil for frying Glaze: 1/4 cup corn syrup 1/4 cup granulated sugar 1/4 cup soy sauce Combine flour, mochiko, sugar, sesame seeds, baking powder and water. Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board. Cut into 1-inch squares. Heat the oil to 375 degrees F. Fry crackers in batches, turning once, until golden brown, about 2 to 3 minutes per batch. Drain on paper towels. Glaze: Heat oven to 300 degrees F. Combine corn syrup, sugar and soy sauce and bring to boil. Cook glaze until it falls thick from spoon. Pour on cooled rice crackers and mix. Place crackers in a single layer on cookie sheets and bake for 15 to 20 minutes or until dry.
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