Ingredients
4 oz cooking oil
2 onions, finely chopped
1 garlic clove, crushed
1/4 tsp caraway seeds
1 tsp paprika
1 cup water (up to 2 c)
1 salt to taste
4 lb potatoes, peeled and sliced thin
2 green peppers, seeded and cut into, strips
4 tomatoes, peeled, seeded and choppe, d
Directions
In a heavy-bottomed casserole, heat the oil and fry the onions and
garlic. Add the caraway seeds, paprika and water. Add the potatoes,
peppers and tomatoes. Simmer for thirty minutes.
NOTES:
* Hungarian potato paprikash -- From "Cuisines of the World," Exeter
Books. A hearty dish, good as either a side dish or a vegetarian main
course. Suitable for Passover. Yield: Serves 4 as main course.
* This makes a very good main course or side dish for Passover.
: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.
: Evelyn C. Leeper
: ...ihnp4!mtgzz!ecl
: AT&T Information Systems
: Middletown, NJ
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Potato Paprikash (Paprika Potatoes) Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into history, at least as far back into history as the Egyptians, and potentially, even further back. However, generally, these old records were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move on, we find some recipe books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals on the menues of the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. These new foods and spices was responsible for an outbreak in publications on food, the majority of which are kept safe in private collections. During the next few centuries, the powerful and rich houses competed with each other to offer the best banquets, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing the recipes of their peers. The revolution that is television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Potato Paprikash (Paprika Potatoes) recipe.
