Gypsy
Recipies
Here's a bunch!
Marikli
This is a Gypsy bread similair
to Indian 'chapati'. Poorer Gypsies cook it as shown here, others roll
it around a savoury filling such as spinach, or a sweet filling jam.
Hello there!
Ingredients
8oz (300 gm) whole wheat flour
1 teaspoon salt
5 fluid oz (0.14litres) warm
water
olive or sunflower oil
butter
1) Sift flour and salt into a bowl.
Make a well in the center, add the water and mix thoroughlt.
2) Turn the dough onto a lightly
floured surface and knead it until it feels rubbery. Leave it to stand
for a few minutes.
3) Divide the dough into eight
and sprinkle with oil. Then, on lightly floured surface, roll out thinly.
4) Cook, one at a time, in a lightly
oiled frying pan. After a few moments the surface will bubble.
5) Turn over and cook for another
few minutes until light golden color. Serve warm, adding butter if you
like.
6) Enjoy!
Form of Curry
Makke
Authentic instructions
Take drawn beans and sethe them
well. Take them up of the water and cast them in a mortar. Grind them all
to dust till they be white as any milk, chawf a little red wine, cast thereamong
in the grinding, do thereto salt, leshe it in dishes, then take onions
and mince them small and sethe them in oil till they be all brown. And
flourish the dish therewith. And serve it forth.
...
Ingrediants
1 cup pea beans, dry 2 large
onions
1/2 c red wine enough oil to
fry the onions
1 t salt
..
Not so authentic instructions
Soak the beans overnight then simmer
4-6 hours until tender. Chop up the onions fairly fine. Drain the beans,
use a food processor to puree. Heat the wine and add it. Put the beans
in each dish, put the fried onions over them. Broad beans (fava beans)
would be more authentic than pea beans, but we have not yet tried them
in this recipe.
(Many Thanx David Friedman)
Fried Beans
Ingrediants
Favas
water
2 cloves Garlic
Olive oil
Garlic
Beans Onions
Sugur and cinnamon
Mace
Cloves
Take a couple of cups of favas;
rinse, then put in a pot with water to cover and a little more. Bring to
a boil, reduce heat, and simmer until they are very soft. Empty into a
collander and press out as much water as I can without mushing the beans
through. Take two onions. Mince and boil, then strain out and add to beans.
Take two cloves of garlic. Whack with a knife to smash and remove outer
cover, then mince. Put a little olive oil in a pan. Add garlic as it heats.
When it's hot, stir in beans and onions. (I could more accurately have
stirred the garlic in with the beans and onions, but I'm not sure I want
to fry this stuff long enough to be certain that the garlic all gets cooked.
Saute briefly, turning from time to time. Remove to serving plate.
Mix up some powder douce (for this, I'd try a tsp each sugar and cinnamon,
half a tsp ginger, and a quarter tsp each mace and cloves), and sprinkle
over. Now find out if it's food.
(Many thanx Katerine!)
Back to Cloverleaf
Back to About Gypsies