BEST OF BAGHDAD COOKING:Revealed in all its glory, this is the only collection of recipes from the legendary city of Baghdad available to the American cook. Here are over 250 dishes from an exotic and delicious cuisine. Many of these meals were probably eaten by listeners as Scheherazade told her thousand and one tales. Unusual and sumptuous food that is easy on the budget is presented in a friendly and informal fashion by a native of Baghdad. Frequently, the food may be prepared ahead of time and frozen. In addition, many of these dishes may be held on a low back burner for an hour or more if the cook wishes to complete the rest of the meal or if a dinner guest is late.
Whether you are ambitious enough to start with Quzi (whole stuffed baby lamb) or prefer more modest fare such as Kabab Karaz (kababs in sour cherry sauce) or Hamress Bagellah (fresh fava bean stew), the recipes in this book will delight you. From the refreshing Sharbat el Lowz (almond drink) to the yummy confection Lowzina mal Purtaghal (orange delight) are recipes to tantalize the taste buds and encourage culinary exploration. Some dishes are connected with fond memories of the author Masguf (baked fish) brings back the occasions of jubilant picnics on small islands in the Tigris River during the summertime. Others are traditional foods served for specific celebrations such as the Persian dish served at weddings, Shereen Polo (sweet rice).
| SHEJAR AHMAR MEHSHI (Stuffed Whole Pumpkin) 1 pumpkin, about 4 pounds | Cut off the top of the pumpkin about one inch below the stem and reserve the top. Remove the seeds, wash pumpkin thoroughly, and set aside. Cook the meat in a skillet until lightly browned. Wash the rice, cook in boiling water for about 5 minutes, and drain. Mix the rice, meat, currants, almonds and spices to taste, Add the lemon juice (adjust to taste) and oil, and stuff the pumpkin with the mixture. Brush a small round baking dish, preferably ot ovenproof glass, with oil. Place the pumpkin in it, cover with the pumpkin lid, and bake in a preheated 4OO ° oven for about 45 minutes. Uncover, stir in the sugar and salt to taste, and bake, covered, for 30 minutes more. Makes 3 servings. |
DAISY INY was born in Iraq and lived in both Iran and Lebanon before coming to the United States. As a child she had been very fond of watching the doings in the kitchen, but not until she came to America did she have to cook for herself. Her husband and children suffered through many a trial and error meal as she sought to recreate the fondly remembered dishes in her modern kitchen. But she persevered and now her grandchildren enjoy the bounty of her work. And we too have evidence of her success in this volume of tasty foods.