On 16 Mar 2007 at 14:15, Nancy wrote:
> I'd give my right arm for the recipe to Ali Baba's Lentil Soup.
> It's made with red lentils and seems to be strained. It is a light golden
> color with a bright fresh taste, not muddy at all. It probably has
> lemon and mint in it. The best I've ever had.
The Ali Baba's recipe does not appear online. There are many Turkish red lentil
soup recipes on the Internet, but most contain tomato in one form or another.
The only one that I found with mint and lemon is the one below. Note that the
tomato paste in it is optional. Leave it out if Ali Baba's did not have it.
Let me know how close this is.
For other Turkish red lentil soup recipes, see:
Recipe Source 2
Turkish Red Lentil Soup Recipe
3 tablespoons unsalted butter
1 1/2 cup chopped onions
1 carrot, chopped (optional)
1 cup red lentils, washed and drained
1 1/2 teaspoon paprika
2 tablespoons tomato paste (optional)
6 cups chicken stock or water
1 cup milk (optional); if no milk, add fresh lemon juice to taste
Salt and freshly ground black pepper
Ground red pepper to taste
2 slices bread, about 1/2 inch thick, crusts removed
3 tablespoons chopped fresh mint
1 tablespoon crumbled dried mint
In a medium saucepan, melt butter over moderate heat. Add onions, lentils,
Cook, stirring occasionally, about 5 minutes. Add paprika and tomato paste
and stir well to mix. Reduce heat to low and cook for a few minutes. Gradually
add stock or water, stirring constantly. Simmer, uncovered, until lentils are
very soft, about 30 minutes.
Transfer to blender or food processor and puree until smooth. Return to saucepan
and add milk or lemon juice, salt, pepper, and red pepper. Simmer over low heat
until heated through.
Toast bread until crisp and golden on both sides, then cut into cubes. Or first
cut bread into cubes and then saute in butter until golden. Ladle into individual
bowls. Sprinkle with mint and croutons.
This recipe for Turkish Red Lentil Soup serves/makes 6
On 17 Mar 2007 at 8:13, Pat wrote:
> When i was little my father spent a huge amount of time trying to make
> this dish he called Doach. His mother came from Germany and she used
> to make it. I don't know if there is such a dish or not or if it was
> her way of making a different recipe easier. The recipe was like a
> potato pancake batter but had salt pork in it and it was baked. Can
> you tell me if there is such a dish or not? Thank you for your time
> and trouble. Pat
I cannot find a recipe with the name "doach", nor a German potato pancake recipe
that is baked and has salt pork.
However, I did find a German-Bohemian recipe from Bukovina that is a potato cake
and is baked. It originally used lard, but more recently butter has been used.
Your grandmother may have added some salt pork for flavor. The name of this is
”Dotschn", which when said might sound like "doach". See below.
The same recipe is used for the pan fried "dotschala", which are potato pancakes.
Dotschn (Kartoffelkuchen, potato cake)
Dotschala (Kartoffelpuffe, potato pancakes)
10 medium-sized potatoes
4 tablespoons flour
6 tablespoons sweet cream
1 pinch of salt and pepper
4 tablespoons lard/butter
Grate the raw potatoes (do not pour out the water!), blend into a smooth
batter with flour, eggs as well as sweet cream and season with salt and pepper.
Dotschn: The potato cake batter is poured into a well-greased roasting pan,
spread thinly to a depth of about 3/4 inch and baked in the oven at 480°F
for about 30 minutes until a nice brown crust forms at the edges. Cut the
potato cake into slices and serve hot on a platter.
Dotschala: The potato pancakes, each consisting of about 1 spoonful of dough,
are fried in a pan with butter (or else lard) until they are crispy brown.
Turn them over frequently lest they stick to the pan!
*** Potato pancakes and potato cake go well with all sorts of roasted meats
with gravy. But they can also be consumed with apple puree or fried bacon
(“Schbeeggramala”). The potato cake is better suited to very greasy meals.
On 16 Mar 2007 at 18:46, Latasha wrote:
> I recently went into a Publix bakery where they are beginning to sell
> traditional hispanic cookies and found cookies that are wonderful
> called Torticas de Moron or Cuban sugar Cookies with what is like a
> chocolate ganache in the center. Is there a good receipe for these
> Thanks for your help.
Torticas de Moron are certainly traditional, but apparently not with
chocolate ganache. I could not find a single recipe with chocolate.
See below for three good torticas de moron recipes.
Torticas de Moron
1 cup sugar
1 cup shortening
3 cups all-purpose flour
1-1/2 tsp grated lime rind
Mix shortening and sugar. Add flour, a tablespoon at a time incorporating
well each time. Add the grated lime rind. When thoroughly mixed, spread with
a rolling pin. Cut the dough in small 2" diameter rounds and shape with hands
to form a patty. Place on cookie sheet covered with wax or parchment paper
and bake in a preheated oven at 350°F for 20 to 25 minutes.
Torticas de Morón (Cuban Sugar Cookies)
1 1/2 cups shortening
1 1/2 cups sugar
1/4 teaspoon salt
2 egg yolks
1/2 teaspoon fresh lime juice
1 teaspoon real vanilla extract
4 1/2 cups flour (more or less)
2 egg whites beaten with 1 tablespoon water
Preheat oven to 325º F.
Cream shortening and sugar with an electric mixer. Add salt and egg yolk,
blend. Add lime juice and vanilla. Continue beating and add flour gradually
until the mixture is stiff, but not too dry. Mix well.
Roll the dough into a cylinder about 2 inches in diameter. Slice the cookies
about 1/2-inch thick. Place on greased cookie sheet. Brush cookies with beaten
egg white. Bake about 25 minutes or until lightly browned.
Torticas de Moron
makes about 48 cookies
1 c. sugar
1 c. shortening
4 c. all-purpose flour
1 1/2 t. grated lime peel
1 t. salt
1 t. baking powder
In a large bowl, cream the sugar and shortening using a wooden spoon.
Gradually add the remaining ingredients blending with your clean hands.
Form the dough into a roll about 2 inches in diameter and wrap in plastic
wrap and chillf or 1 hour.
Preheat oven to 350 and with a sharp knife cut the dough into 1/4 inch slices
and place them on a non-stick or lightly buttered cookie sheet. With your finger
make an indentation in the center of the cookie and bake them until lightly
browned, 20-25 minutes. Store in a glass jar or tightly lidded tin. The cookies
will keep for one week.
Another reader adds:
Torticas de Moron aka Cuban Sugar Cookies are usually eaten plain however
some Cuban and Mexican cooks dust the cookies with confectioner's sugar
or Mexican ganache. While growing up my friends mother decorated her sugar
cookies with chocolate ganache by making designs on the cookies and sometimes
adding a piece of candied lime in the center of the cookies. The most common
Mexican ganache recipe follows. Timm in Oregon
4 ounces Mexican chocolate, finely chopped
2 tablespoons hot brewed coffee
1/3 cup heavy cream
Place the chopped chocolate in medium size heatproof bowl. In a medium
saucepan, combine the coffee and cream and bring to gentle boil. Whisk
the coffee cream mixture into the bowl of chopped chocolate for 2 to 3
minutes or until the cocolate has completely melted; let cool to room
On 22 Mar 2007 at 17:59, Linda wrote:
> I used to live in the Los Angeles area. On the corner of 7th &
> Broadway was Bullock's Dept Store. The stores no longer exist. They
> had a bargain basement which included a soup bar. They would have
> large copper kettles of soup which were delicous. They had the best
> split pea soup. Any chance of getting the recipe. Or any other recipe
> from Bullock's would be great. You have a fun website. Thanks for
> sharing your recipes.
The only recipe that I can find from Bullock's Department Store is the one below.
5 sl White bread
4 Eggs; beaten
2 c Milk
3/4 ts Brown sugar
3/4 ts Worcestershire sauce
3/4 ts Seasoned salt
3/4 ts Dry mustard
1 ds White pepper
2 1/2 c Shredded cheddar cheese
2 tb Butter or margarine
2 tb Flour
1 c Milk
1 c Shredded cheddar cheese
The day before serving, remove crusts and cut bread into cubes.
Combine beaten eggs, 2 cups milk, brown sugar, Worcestershire,
seasoned salt, dry mustard and white pepper in ovenproof casserole.
Stir in bread and cheese and refrigerate overnight. When ready to
cook, place casserole in pan of water and bake at 325F 45 minutes.
To make sauce, melt butter in saucepan and stir in flour. Cook,
stirring, until smooth paste is formed. Do not let brown. Add 1 cup
milk all at once, stirring constantly. Season to taste with salt and
white pepper. Add cheese and cook, stirring, until cheese is melted
and sauce is smooth. Serve with strata.
Created by: Bullock's department store, Pasadena
Easy Korean Food