Try These Refreshing, Exotic Elixirs
KARKADY: This tart red tea is popular in Egypt (it goes by other naems in MExico, Jamaica and Spain).
AAM PANNA: On scorching days, Indians keep a pitcher of aam panna on hand. To make it, boil raw mangoes, and belnd the pulp with water, sugar, salt, chili powder, cumin and crushed ice. Top with mint leaves.
HORCHATA: a rice drink, was originally made in Mexican homes by grinding rice with a mrotar and pestle. The creamy beverage is now sold here in Mexican restaurants and even in grocery stores worldwide.
AYRAN: Order this tangy drink with McTurco burger in any McDonal’s in Turkey or make it by following this recipe.
2 tbs. mint, chopped
2 tbs. sugar
3 cups whole yogurt, plain
1 cup or more of water
1. Combine mint and sugar in a mortar. Crush with pestle until they form a syrupy paste (use a blender if you don’t have a mortar and pestle).
2. Combine yogurt and water until smooth and milky. Stir in mint mixture and pour over ice. (Serves 6)
__________________________________________________
Earthly Eating Recipe:
The Sunday Supper:
Serves 1
2 lbs. vine-riped tomatoes, sliced in half vertically, cores and seeds removed.
Salt and freshly gorund black pepper to taste
5 tbs. extra-virgin olive oil
1 4-ounce chicken cutlets, pounded thin
1 cup plain low-fat yogurt
1 cup unseasoned bread crumbs
Zest of 1 lemon, grated
1 tbs. fresh rosemary, finely chopped
4 tbs. grated Parmesan
1 small baguette, cut in half lengtwise
1 handful fresh baby arugula
Preheat oven to 200°F. Place tomatoes, cut side up, on a baking sheet lined with nostick foil. Season with the salt and pepper, drizzle with 3 tbs. of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Prehat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the breadcrub mixture. trasfer to pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. remove and let cool, then assemble with tomatoes on side, chicken on top of tomatoes then leafs on top of chicken. For an added touch, coat the chicken in crushed pretzels, kids will love it.
Happy Eating!
Leave a Reply