1 1/2 lb lean ground lamb
1 small eggplant (3/4 lb. diced)
1 tomato -- coarsely chopped
1 1/2 tsp salt
1 cup yogurt
1/4 cup parmesan grated cheese
1 large onion
1 clove garlic -- minced
2 tbsp dry red wine
1/2 tsp cinnamon
1 cup chopped almonds -- toasted
3 (8 inch)
1 pita breads -- halved
Directions
In Dutch oven brown lamb with onion, eggplant and garlic over medium
heat about 5 minutes. Drain off excess fat. Stir in tomato, wine,
salt and cinnamon. Continue to cook, covered, for about 20 minutes
until vegetables are tender, stirring occasionally. Stir in yogurt,
almonds, and cheese. Spoon 1 cup hot lamb mixture in each 1/2 of pita
bread. Serve immediately.
Recipe By :
From: Hobuhon@aol.Com Date: Tue, 21 May 1996 03:13:09
~0400
Servings: 1 servings
Almond Falafel Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Nut; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far as pharonic Egypt, and potentially, even further back. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Romans a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. Aspicius recounts how the ancient cooks made use of many different spices, including many that are still in use today such as bay, fennel and dill. Moving our culinary historical trip onwards, there were two books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and spices led to a surge in recipe books, most of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications are starting to become popular as a result of increased literacy, people having increased leisure time and having more disposable income. The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Almond Falafel recipe.
