HOW TO MAKE SHAMI KEBAB: SIMPLE SHAMI KEBAB RECIPE

SHAMI KEBAB
Ingredients

½ kilo minced/ground beef

100 gr yellow dhal (chana dhal)

1 onion very finely chopped

1 tomato, peeled and finely chopped

6 cloves of garlic, finely chopped

1 inch piece of root ginger, finely chopped

6 green chillies, finely chopped

1 tbsp fresh coriander leaves, finely chopped

1 tbsp cumin seeds, dry fried then ground

1 tbsp coriander seeds, dry fried and ground

1 tbsp garam masala

1 tsp turmeric

1 tsp ajwain or thyme

1 tsp freshly ground black pepper

2 eggs

salt to taste

oil for frying

Method

First cook the dhal in boiling water until it becomes soft.

Meanwhile, put the minced meat and all the other ingredients except for the eggs and oil in a pan with a glass of water. Cook over a medium heat, stirring well, until the meat is thoroughly cooked, and the water has evaporated.

Drain the dhal thoroughly then mix it with the meat mixture and either pound well with the other ingredients or mix in a food processor. Mix an egg into the mixture and knead well.

Now take a handful of the mixture and press into a flat round with your hands. Repeat until you have used up all the mixture.

Heat enough oil in a pan to shallow fry the kebabs, or add oil as you finish each batch of kebabs, as you can only fry 3 or 4 at a time.

Beat the other egg in a small bowl and dip each kebab into it.

Put the kebabs in the oil and fry on each side for 2 mins on each side (or until they are brown). You can fry them without dipping them into the beaten egg if you like.

These can be cooked and kept in the fridge if you don’t want to eat them all at once. You can eat them in a sandwich, bun, or pitta bread with raita.

 

WHAT ARE GUCCHI? MOREL MUSHROOMS ( MORCHELLA ESCULENTA): STUFFED MORELS RECIPE

MORELS, GUCCHI, MORCHELLA ESCULENTA

Morels are one of the most highly prized mushrooms in the culinary world, and can command anything between $10 and $20 for only one ounce; if you can find them that is. Most people go foraging for their own morels, but in some parts of the world where people have found that collecting morels is a lucrative business, their numbers are depleting. In Pakistan and Britain morels or Gucchi as they are called in Urdu are not rare, but in Montenegro they are on the red data list for flora and are becoming rare in other countries too. In Pakistan morels are found in Swat and Kaghan and are exported to Europe. Morels are easy to spot because they have a sponge-like cap which grows upright.

   It seems that mushrooms in general are not much used in cooking in Pakistan or not where we are at least. I have found it difficult to track them down. As with other mushrooms morels are good for your health. However you shouldn’t eat morels raw as they can cause a stomach upset; neither should you attempt to eat old ones that are showing signs of decay as these are poisonous.  

   Morels are good dried as the flavour becomes more concentrated and you can do this by threading string through the caps and hanging them up to dry in the sun.

    Like other edible mushrooms they contain the B complex vitamins, vitamin D and essential amino acids, but the morel mushrooms have an uncommon amino acid in them cis-3-amino-l-proline. The polysaccharides they contain have several medical properties including antiviral, immunoregulatory, anti-tumour growth effects and they give you more resistance to fatigue. Extracts from the polysaccharides have antioxidant effects and these morels can help prevent heart disease and colorectal cancer as well as having numerous other benefits. They are rich in the minerals potassium, zinc and iron and contain relatively high proportions of selenium which prevents free radical formations. These mushrooms potentially lower the risks of breast and prostate cancer too, in the same way that pumpkin seeds do.

   When Linnaeus the Swedish botanist first named morels in 1753 he called them Phallus esculenta as he may have believed that they were a stinkhorn mushroom. However they are in no way related, so the botanical name was later changed. It could be of course that Linnaeus was struck by the phallic shape of this mushroom. Thomas Middleton may have had this morel in mind too rather than the common mushroom when in his play “Hengist, King of Kent” he gives us the line “Thou mushrump, that shott up in one night with lyeing with thy Mistress.” He was a Jacobean playwright and both they and the Elizabethans loved a good phallic pun.

   One of my favourite ways of cooking morels is to wash and slice them and fry in olive oil and butter and then eat them on toast for breakfast.

 

STUFFED MORELS

Ingredients

250 gr morels

120 gr minced lamb or beef or cooked leftover meat

1 small onion thinly sliced

2 garlic cloves finely chopped

¼ tsp grated nutmeg

2 tsp ajwain or fresh thyme finely chopped

¼ pint chicken stock

butter and olive oil for frying

salt and freshly ground black pepper to taste

Method

Remove the stalks from the morels, and chop these, leaving the cap whole.

Melt the butter and add the oil and fry the onion, garlic, and morel stalks. When the onion is about to turn golden, add the minced meat, nutmeg and thyme or ajwain and fry until it is cooked, stirring well. (If you are using cooked leftover minced meat, there is no need to cook it, and you should stop cooking at this point, and mix the meat with the onions etc.)

Remove the meat mixture from the heat, allow it to cool a little and then stuff the morel caps with it.

Preheat the oven to a moderate heat and place the morels on a baking tray.

Put the stock in a pan and bring to the boil, then pour over the morels. Cover them with foil and cook for 20-30 mins.

Allow to settle for 5 minutes and then remove the foil and serve.

This has Taste and is a Treat.

WHAT ARE KHOMBI? MUSHROOMS: MUSHRUMPS IN LITERATURE: HEALTH BENEFITS OF MUSHROOMS

MUSHROOMS, KHOMBI

Mushrooms or khombi as they are called in Urdu grow all over the world. They have been eaten by people since prehistoric times and there are many varieties. Some are rare in some parts of the world but grow abundantly in others, but a lot of people are wary of picking wild mushrooms because they could easily be confused with the poisonous type of fungi commonly called toadstools in English. The two most widely eaten types are the morel mushrooms, of which the genus Morochello esculenta (Gucchi in Urdu) is perhaps the best known and most highly sought-after, and the common mushroom, Agarius bisporus. Because of urbanization and deforestation some mushrooms are now rare in Pakistan but 56 edible varieties grow here, including the two already mentioned. They grow in the province of Balochistan, Punjab, Sindh, Azad Kashmir and the Swat Valley and the Murree Hills.

   Mushrooms have a long history of usage in Chinese traditional medicine and are renowned for providing longevity and good health. They have a high protein content and are the only non-animal food that contains vitamin D. This is good for decreasing the risk of heart disease, type 2 diabetes, hypertension and colorectal cancer. The skin of a mushroom cap also contains vitamin B12 which is more commonly found in beef liver and fish. They contain the B complex vitamins (niacin, thiamin and riboflavin etc) and are an excellent source of dietary fibre. They also contain all the essential amino acids and are rich in the minerals iron, copper, zinc, calcium and potassium as well as containing folic acid and pantothenic acid (B5). The Chinese believe that they make good expectorants and are good for anaemia. They help to lower the cholesterol in the blood and so reduce blood pressure. They have a higher protein content than dates, potatoes and carrots and are a possible source of anti-cancer agents. In fact their protein value is double that of asparagus and cabbage, 4 times that of carrots and tomatoes and 6 times that of oranges.

 Mushrooms used to called mushrumps and they certainly had a bad press. The favourites of the Royal court in the 16^th century were known as mushrumps because they sprang up overnight from a bed of excrement. (In autumn in rural Wales people hunt for mushrooms in fields where horses graze.) In his play “Edward II” Christopher Marlowe (the Elizabethan dramatist who was a contemporary of Shakespeare’s) describes the king’s favourite as a “night-gown mushrump” and Shakespeare refers to them in Prospero’s speech in “The Tempest” in Act 4 scene 2

    Ye elves of hills, brooks, standing lakes and groves,

    Ye demi-puppets….

              …   and you whose pastime

    Is to make midnight-mushrumps that rejoice

    To hear the solemn Curfew.”

 (This is the speech in which Prospero “abjures” his “rough Magicke”.)

   In Jacobean times Thomas Middleton also refers to mushrumps in his now almost forgotten play, “Hengist, King of Kent”:- “thou mushrump, that shott up in one night with lyeing with thy Mistress.”

    Mushrooms grew in the dark and so were thought to be evil, although people still enjoyed eating them if they could find edible ones.

   Mushrooms are good fried in butter or olive oil and used in pasta sauces or white sauces with chicken. They can be used in vegetable dishes or with any meat. They can be stuffed and grilled and are a very versatile addition to almost any savoury dish.

STEAK AND MUSHROOMS WITH MADEIRA SAUCE

Ingredients

 4 sirloin or rump steaks

black peppercorns

300 gr mushrooms, washed and thinly sliced

butter

oil

¼ pint chicken stock

1 large onion, sliced

3 garlic cloves, finely chopped

1 bay leaf, torn

2 sprigs fresh thyme

1 sprig rosemary

¼ tsp grated nutmeg

½ wine glass of Madeira (brandy will do)

small pot of double cream or thick natural yoghurt

Method

Crush the black peppercorns and rub them into the steak. Leave them to stand for at least ½ an hour.

Meanwhile fry the onion, garlic and in the butter and oil. When the onion is about to turn brown add the mushrooms and stir well until they change colour.

Grill the steaks (the length of time will depend on how you like them).

Add the rest of the ingredients except the cream or yoghurt. Stir well and add salt to taste. Bring to the boil then lower the heat and simmer for 15 to 20 minutes.

Stir in the cream and mix well. Simmer for a few minutes.

Pour over the steaks and serve.

This has taste and is a Treat.

HOUSELEEKS ( SEMPERVIVUM TECTORUM): SUPERSTITIONS , HISTORY AND MEDICAL BENEFITS

by Kurt Stuebar

HOUSELEEKS (SEMPERVIVUM TECTORUM)

Houseleeks Latin name means always alive on the roof, reflecting where this plant could mainly be found in the past. It can still be found on roofs of cottagers in rural Mid and South West Wales in the UK. If the Welsh have a houseleek on their roof, they will want to keep it there as it is believed that if it is removed or picked by a stranger, bad luck and perhaps the death of one of the family will ensue. The houseleek protects the house from fire and lightning and keeps the household members safe and prosperous. It is also believed that it protects the household against witchcraft. If the plant has to be moved, it will be safely transplanted to a rockery (these plants don’t need much soil and can withstand drought) and used for stings, as it has superb anti-inflammatory properties and relieves the pain of insect bites and stings virtually immediately. You might think it strange that it can grow on roofs, but in Wales people in remote rural areas have roof gardens. From the road you can’t tell that there is a house under the garden where typically daffodils, but not leeks (the vegetables) grow.

flickr.com/nebraskaca

   The Holy Roman Emperor Charlemagne (742-814 AD) ordered all his subjects to grow houseleeks on their roofs, presumably to offer protection against lightning as it was believed in ancient times (pre-Charlemagne) that the houseleek was connected with Jupiter (the Thunderer) and with Thor, the Norse god of Thunder. Some of the names the houseleek has been known by are Jupiter’s beard (because the huge numbers of flowers were supposed to resemble Jupiter’s beard) Jupiter’s Eye, Bullock’s Eye, and in Anglo-Saxon, Sengreen, Ayran and Ayegreen (meaning evergreen). In German it is called Donnersoart (Thunder beard).

  The houseleek is native to Central and Southern Europe and the Greek islands, and is known as the common leek. There are several other varieties of houseleek, one of which is known as Stonecrop. One variety is native to Western Asia. It is believed to have been introduced into Britain by the Romans, like the wild rose or dog rose as it is called. The flowers have no perfume, but bees and butterflies love them.

   The botanist Linnaeus mentions that in the 17^th century the Swedes used to grow it on their roofs because it helped preserve the thatching materials used.

   The word leek comes from the Anglo-Saxon word leac which means plant, so the name means house plant, and it was one literally in Roman households as they used to grow houseleeks in vases near their windows. Dioscorides says that the houseleek should be used for weak eyesight and inflamed eyes. The juice from the plant would be used to soothe the eyes. Pliny believed that the juice if taken internally would cure insomnia.

by Aldo de Bastiano

   The juice and leaves have been used in folk remedies for centuries, for their coolant, anti-inflammatory, astringent and diuretic properties. Bruised leaves of the fresh plant or the juice from the plant can be used as poultices for burns, scalds, ulcers and any inflammation as the pain is quickly reduced. Honey mixed with the juice helps relieve the pain of mouth ulcers. The juice can be used as a purgative if taken in large doses. According to Parkinson it takes corns from the toes if feet are bathed in the juice and then the toes wrapped in the houseleek’s leaves. He also said the juice could remove warts. Culpeper thought that it was good for all inflammatory problems and that if the juice was made into a hot drink with honey, it would bring down the temperature of a fever sufferer. He went on to say that if a drop or two of juice were put into ears, it would cure earache. He also used it to treat ringworm and apparently it is also good for impetigo and ringworm according to modern medical research. He also claimed that it “easeth the pain of the gout”. Another of Culpeper’s remedies was to apply the juice to the forehead or temples for relief of headaches. He also recommended that the bruised leaves should be put on the “crown or seam of the head” to stop a nose bleed. Gerard merely agreed with Culpeper and Parkinson.

by Leo Michels

   The houseleek was once used in Italy as a love charm. However, that use for it has fallen out of fashion.

   Modern medical research has shown that the houseleek contains carbohydrates, isocitric acid, citric acid, malic acid, malonic acid, free amino acids (asparagines), phenol carbonic acid, flavonoids and mucilage. The flavonoids it contains contribute to its anti-inflammatory properties. So once again, modern scientists can confirm what the ancients and rustics have known for centuries.