6 guavas
1 tbsp oil
1 cup mushrooms, chopped
1 tbsp onion, chopped
1/2 cup green olives, chopped
2 tbsp parsley, chopped
4 tsp chopped fresh dill weed or
1 tsp dried dill
1/2 tsp each salt and pepper
1 tbsp sesame seeds
Directions
To prepare the guavas for stuffing, cut a thin slice from the top of
the guava. With a melon ball scoop or small spoon, remove the seeds
and set the guavas aside.
Heat the oil in a skillet. Add mushrooms, onion, green olives,
herbs, salt and pepper; saute until vegetables are soft. Remove the
mixture from the flame; cool. Stuff the guavas, filling them to the
top.
Place stuffed guavas in a baking dish just large enough to hold them
and sprinkle sesame seeds over the guava tops. Bake at 325 F. for 1
hour, or until the fruit is tender. Serve hot.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Electronic format by
Cathy Harned. Submitted By LARRY HARRISON <76303.1253@COMPUSERVE.COM>
On 09 JAN 96 080312 EST
Servings: 6 servings
Baked Guavas Stuffed With Mushrooms & Olives Recipe brought to you by Recipe Ideas
Categories: Fruit; Mushroom; Vegetable
The History of Recipes
We are able to read the history of written recipes way back into the distant past, in fact as far back into history as the Egyptians, and maybe further still. However, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as bay, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, most of which are now in private cookery archives. By the advent of the 20th century, recipe books are greatly in demand due to higher levels of literacy, people having more spare time and disposable income. The revolution that is television brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Baked Guavas Stuffed With Mushrooms & Olives recipe.
