| Time | 4PM | |
| Theme | Arabian/Middle Eastern | |
| Place | Paul I's and Sue's | |
| Agenda | ||
| Toastmaster | Paul Iltchenko | |
| Timer | Susan Troupe | |
| Word/Ah/Grammar | Richard Frantz Jr. | |
| General Evaluator | Arnie Grot | |
| Humor | Paul Iltchenko | |
| Table Topics | Jerry Aiyathurai | |
| Speaker 1 | Lem Manchester | Basic Manual |
| Speaker 2 | ||
| Speaker 3 | ||
| Menu | ||
| Appetizer | Ouzo fired Mediterranean cheese with mixed olives and cracker | Susan Troupe |
| Noujadar, Lentil and Onion Dip | Paul Iltchenko | |
| Chickpea and Olive dish (Maazat Hummus Wa Zaytoon) | ||
| Bread | ||
| Pasta | ||
| Soup | Moroccan Chicken Soup | Richard Frantz Jr. |
| Salad | Tabule, Arabic Salad | Dolly |
| Entre | Couscous with stewed lamb, carrots and potatoes | |
| Seafood and eggplant stew | ||
| Side | Vegetables | |
| Green beans in tomato paste and pomegranate molasses | Richard | |
| Dessert | Haresa Arabic Semolina Cake | |
| Basbousa - semolina Cakes with Syrup | ||
| Pistachio cake | ||
| Beverage | Wine | Ray |
| Arabic Coffee | ||
| Tea | ||
| Soda | ||
| Halvah |
| Recipe from Emeril's.com |
| Moroccan Chicken Soup Based on The Arab Table by Bsisu | |
| one 15 oz can chickpeas | Drain, rinse 3 times under cold water, place in pot with enough water to cover, bring to boil then immediately drain and set aside.
(As far as can tell you can do this at any point before the end of the recipe, but if you do it here you can use the same pan you'll use for cooking the soup.) |
| 2 TBSP Olive Oil 1 medium onion diced 6 cloves garlic, mashed |
Heat the oil, add onions and garlic and saute until golden (recommendation: cook onions a bit before add the garlic.) |
| 2 1/2 lb chicken (whole or parts) 2 bay leaves 1/2 tsp ground cumin 1 tsp paprika (preferably hot) 1/2 tsp ground black pepper 2 tbsp tomato paste 2 tsp harissa (subst: pinch cayenne or serve with hotsauce as condiment) | Rinse and pat dry the chicken. Add ingredients. Cook about 5 minutes to brown the chicken on all sides, until it loses its pink color. |
| 10 C boiling water | Add the water and bring to a boil. Skim the foam. Reduce heat, cover, simmer 1 hour. |
| Remove chicken and set aside until cool enough to handle. Remove and discard bay leaves. Remove meat from bones and cut into 1 inch pieces. | |
| Return the chicken meat add chickpeas from above 1/4 tsp cinnamon 1/4 tsp Cardamom 2 Tbsp of Salt (book says 2 tsp) | Simmer 10 minutes. Taste and correct seasoning. |
| 1 Cup Couscous 2 tsp dried mint (spearmint preferred) (garnish) | simmer 10 minutes. Serve with hotsauce as condiment. |
February Gourmet meeting will be at Jerry and Sashi Aiyathurai's on February 11th, 2007. Theme will be Chocolate and Aphrodisiac
Richard Frantz Jr., Lem Manchester, Susan Troupe, Paul Iltchenko, Arnie Grot, Joe Zafian, Dolly Reed, Ray Johnson, Ruth Zafian, Jerry Aiyathurai.