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Iskender Kebab

----- Original Message ----- 
From: "Sarah" 
To: phaedrus
Sent: Thursday, January 29, 2004 2:31 PM
Subject: What's in the sauce...

> You posted a recipe in 2002 for an authentic Turkish doner kebab and
explained that with pide cubes, a tomato sauce and yogurt, it becomes an
iskender kebab.  In my travels in Turkey, iskender was my favorite dish and
I want to make it.  How would I make the perfect tomato sauce to top the
> -Sarah

Hi Sarah,

Perhaps the recipes below will help.


iskender kebab

2 lbs. lamb, from leg, cut in 1 inch cubes
3 Pides (Pide is slightly leavened bread, for this dish you may obtain the
pides from a Turkish restaurant)
5 tablespoons butter or margarine
2 medium tomatoes (very ripe)

500 gr. unflavored natural yogurt
1 large tomato
6 green peppers
1/2 tablespoon red pepper

Place the pides on a grill, and heat both sides gently. After cubing the
pides, put them on a preheated plate and top of with
2 1/2 tablespoons of melted butter or margarine. Mix well and set aside.
Marinate the cubed meat in onion juice and olive oil.
Skewer the meat cubes, leave 1/2 inch between each meat cube, places skewers
2 inches above moderate coal fire and grill all sides until golden brown for
4-5 minutes. While the kebabs are being grilled, peel a dice the medium
tomatoes, put ina pan and cook gently for 2 minutes. Spread the cooked
tomato sauce on the pides, beat the yogurt with a fork and add on top of
the tomato sauce. Place the kebab again evenrgarine.
Slice the tomato and grill very gently while grilling the green peppers
well. Top with the grilled tomato and green pepper slices and serve hot.
Iskender Kebab

2   lbs lamb, cubes
4   large onions
1   teaspoon salt
1   teaspoon pepper
   olive oil
2    round pita breads
2   tablespoons tomato puree
2   large tomatoes
2   cups plain plain yogurt
4   cloves garlic
4   tablespoons butter
1   pinch cayenne pepper
4   large chili peppers

1. First make the marinade for the meat.
2. Place onions in a food processor and process till liquid, discard any
remaining onion pulp.
3. Mix salt, pepper, olive oil, and onion juice in a bowl.
4. Add diced or cubed lamb pieces and marinade overnight or for 24 hours.
5. Place marinaded lamb pieces onto a skewer and cook on grill, basting with
more marinade until brown and tender all over, approximately 10-15 minutes.
6. While the meat is cooking you can prepare the Iskender plate.
7. Warm pita on the grill on both sides and keep warm.
8. When everything is ready then slice the pita into squares, divide into 4
portions and place as a layer on each plate.
9. Crush garlic with the salt and add into yogurt, mix well, add extra salt
to taste.
10. Spoon onto the pita squares just before adding hot lamb kebabs.
11. Cut tomatoes in half and grill slowly until hot, don't overcook, as they
will become too soft and soggy.
12. Repeat with the chilli peppers.
13. Mix tomato puree with olive oil and pepper and heat in a small saucepan,
add salt to taste, and drizzle over kebabs as it is the meat sauce.
14. Garnish with the grilled tomatoes and chili peppers, and sprigs of fresh
dark green parsley or mint.

Strawberry Tamales

----- Original Message ----- 
From: "helene" 
To: phaedrus
Sent: Thursday, January 29, 2004 10:07 PM
Subject: Searching for a recipe

I live in Irvine, California.  I am looking for a recipe for 'strawberry
tamales'.  I have purchased these from someone who is Mexican who purchased
them from an individual who prepares them and goes door to door selling
them.  I believe the individual selling the tamales is also from Mexico.

The tamales come in the traditional corn husk wrapper and obviously are made
mostly of masa.  They are pink through and through and I can see pieces of
strawberries in them.  They do not have a filling.  I am told that the woman
who makes them uses fresh strawberries.  I have searched the internet and
not found recipes for anything like this.  The woman who makes them also
makes pineapple tamales - they appear to be masa mixed with pieces of
pineapple and are bright yellow.

The woman who makes these has taken a regular job and no longer wants to
sell the tamales.  They are so wonderful, I would love to try to make them

Any help finding a recipe would be appreciate.  Thank you so much.


Hello Helene,

See below for the two recipes that I found. The first one is from the TV Food Network.


Strawberry Tamales

10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
4 cups vegetable shortening, boiled and cooled
4 cups sugar
2 cups brown sugar
2 cups strawberry/raspberry drink concentrate
1/4 cup strawberry marmalade
Tamale Assembly:
4 to 6 dozen dried corn husks
2 cups fresh strawberries, sliced
Waxed paper sheets

Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water
with baking powder in a cup held over the bowl with the dry masa until it
fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening
in a large saucepan and allow to cool. Pour evenly over masa and knead masa
with hands. Add sugar, brown sugar, drink concentrate and strawberry
marmalade and work masa with a hand blender to mix evenly. When it starts to
feel thick and compact (like fudge) it's ready. Pat down in bowl and set
To assemble the tamales, soak dried corn husks in warm water for about an
hour until soft. Spread masa mixture evenly onto husk using a wooden spoon.
Fill with a few strawberry slices and fold corn husk. Fold waxed paper
around the tamale. Steam for 1 1/2 hours.

To steam: To make a steamer, place a metal rack (such as a cooling rack) in
the bottom of a large stock pot or canner. Water level should be below the
rack. Lay extra corn husks over rack. Stand the tamales on the folded edge
in the steamer (the open edge with be facing upward). First fill the bottom
of the steamer, then start stacking tamales on top of one another. Place any
extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2
hours. Replenish boiling water, if necessary, during steaming time. The
tamales are done when the husk peels away easily from the filling.
Strawberry Tamales

8 dry corn husks

Sweet Pink Tamale Dough
1/4 cup water
1/2 cup granulated sugar
1/2 tablespoon maple syrup or molasses
3/4 cup strained strawberry puree
1 cup white corn Masa Harina
2 tablespoons softened butter
1 teaspoon fresh lemon juice

1 can strawberry pie filling or fresh sliced strawberries

Cream Sauce
3/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons granulated sugar

2 cups fresh strawberries

Bring water, sugar, syrup and puree to boil over medium high heat. Reduce
heat; stir in Masa Harina. Simmer 10 minutes.

Stir in remaining ingredients. Mixture should roll into a ball without
sticking to your fingers.

Spread pink dough onto husks, which have been softened in hot water in your
clean sink. Leave a margin at each side.

Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of
dough. Fold in both sides and press seam together, making sure strawberry
filling stays completely inside the dough. Leave ends open. Roll husk and
tie ends tightly. Steam for 45 minutes to 1 1/2 hours depending on
thickness. Tamales will come easily off the husk and have a spongy texture
when cooked.

Cream Sauce: Whip cream. Slowly add sour cream and continue whipping until
stiff peak stage. Add remaining ingredients. Chill until ready to serve.

When ready to serve, dollop cream sauce on cooled sweet tamales. Top with

Yield: 32

Wienerschnitzel's Hot Dog Chili

----- Original Message ----- 
From: "Bob"
To: phaedrus
Sent: Thursday, January 29, 2004 1:48 PM
Subject: chili receipe

> Is there a receipe for Wienerschnitzel hot dog chili
> Thanks  Bob

Hello Bob,

See below.


Wienerschnitzel Hot Dog Chili clone

3/4   lb ground beef
1/4   lb ground pork
6   cups water
1/4   cup cornstarch
1/2   cup Wondra Flour
1 (6.00    ounces) can tomato paste
1/4   cup chili powder (McCormick)
3   tablespoons white vinegar
1   tablespoon salt
1   tablespoon dried onion flakes
1 1/2   teaspoons granulated sugar
1/4   teaspoon garlic powder
1/4   teaspoon ground black pepper

1. Brown ground beef and ground pork in a large saucepan over medium heat,
making sure that the meat is well crumbled.
2. When the meat is completely browned cover saucepan and turn heat to low.
3. After ten minutes, remove the ground meat from the heat and drain off
most of the fat.
4. Keep some of it in the pan.
5. While the meat is still off the heat, mix the water and the cornstarch.
6. Whisk the cornstarch thoroughly as it's added until it's dissolved into
the water.
7. Do the same for the Wondra flour.
8. Add water mixture to the pan.
9. You can now set the pan over medium heat and add the remaining ingredients.
10. Bring mixture to a boil stirring often.
11. When chili begins to boil, reduce heat and simmer for 30 minutes.
12. When chili is done it will be much thicker and darker, like the real thing.
13. You can use this chili sauce on hot dogs, hamburgers, french fries or
take it solo.
14. NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces
and gravies.
15. It is made by Gold Medal and can usually be found in the baking aisle
next to the other flour.

More Hot Dog, Chili Dog & Coney recipes

Baked Spareribs

----- Original Message ----- 
From: "Phil" 
To: phaedrus
Sent: Wednesday, January 28, 2004 12:24 PM
Subject: Spare Ribs

> Am looking for instructions for preparing "baked spare ribs".
> Thank you,
> Phil

Hello Phil,

See below.


Oven  Baked  Barbecue  Spareribs

 Ingredients : 
 4 lbs. spareribs
 1 c. sliced onions
 1 c. catsup
 1 c. water
 1 tsp. salt
 1 tbsp. Worcestershire sauce
 1/2 c. vinegar
 1 c. brown sugar
 1 tsp. mustard

 Preparation : 
   Brown spareribs well; pour off excess fat.  Combine remaining
 ingredients; pour over ribs.  Bake covered at 350 degrees for 3
 hours, basting with sauce 5 or 6 times.  Remove cover, bake 15
 minutes longer if needed.  Yield: 6 servings.  
 Oven  Baked  Spareribs

 Ingredients : 
 2 tbsp. flour
 3/4 c. barbecue sauce
 1/2 c. chopped onion
 2 tbsp. Worcestershire sauce
 1 tsp. prepared mustard
 1/4 tsp. pepper
 1/8 tsp. garlic powder
 1 1/2 lb. pork spareribs, fat trimmed

 Preparation : 
   Preheat oven to 325 degrees.  Shake flour in regular size (10x16
 inch) oven cooking bag; place in 9x13x2 inch baking pan.  Roll down
 top of bag.  Add barbecue sauce, onion, Worcestershire sauce,
 mustard, pepper and garlic powder.  Unroll bag and squeeze gently to
 blend with flour.  Cut ribs into serving-size sections; place in
 bag.  Turn bag gently to evenly coat ribs with sauce.  Arrange ribs
 in an even layer.  Close bag with nylon tie; make 6 half-inch slits
 in top.  Bake 1 1/2 hours or until fork tender.  Makes 2 servings.  

 Ingredients : 
 3-5 lbs. spareribs, country-style (boneless is my favorite), trim visible fat--
Sweet & Sour Sauce:--
 1/2 c. chopped onions
 1/4 c. chopped green pepper
 2 (8 oz.) cans tomato sauce
 1 tbsp. Worcestershire sauce
 1/3 c. vinegar
 1 (#2) can crushed pineapple (20 oz.)
 1/2 tsp. mustard (prepared yellow)
 1/4 c. packed brown sugar

 Preparation : 
   Brown spareribs; lightly season with salt and pepper, if desired. 
 Place in appropriate size roasting pan with cover if available. 
 These ingredients may be increased according to your preference.  I
 usually use a whole green pepper and about 1 tablespoon of mustard. 
 Combine in medium saucepan over medium heat until warm.  Pour over
 browned spareribs.  Bake at 450 degrees for 30 minutes or at 350
 degrees for 1 1/2 hours.  It is most tender and flavorful if baked
 covered and slowly.  It only gets better as it cooks (and as
 leftovers)  Serve with rice.   

German Sour Soup

From: allison
To: phaedrus
Subject: Re: FW: Sour soup
Date: Friday, January 30, 2004 12:07 PM

Hello  Phaedrus:

At long last I'm sending my soup recipes. The bean soup recipe is one of
those old-fashioned recipes with no measurements, but most any basic bean
soup recipe could be followed and adapted.

Hope this is useful!


Old World Soup
1-1/2 lb. pork shoulder, cubed
2 T. bacon drippings
2 medium onions, chopped
1 T. paprika
1 T. brown sugar
2 T. tomato paste (optional)
4 bouillon cubes
4 C. water
1  16 oz. Can sauerkraut
2 T. flour
salt and pepper to taste
Combine bacon drippings, onion and cubed pork in skillet. Brown quickly.
Drain sauerkraut (saving juice) and add to skillet mixture. Add sugar,
paprika and flour and cook 15 minutes over low heat. (Add tomato paste
here if used.) Now add liquids (sauerkraut juice and water) and bouillon
cubes to skillet mixture. Stir, then cover and simmer 50 minutes. Salt
and pepper to taste.
Bean soup
Cook ham hock, diced potatoes and chopped onion. Add canned navy beans.
Salt and pepper to taste. Slowly add browned flour.
To make browned flour, heat lard to moderately hot. Stirring constantly,
add flour and cook until nicely browned. 
To finished soup, add vinegar to taste.


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