Recipe: Crazy Dream Choo Chee Fish Curry

Today's recipe that you can prepare at home is Choo Chee Fish Curry and it comes to your kitchen via the exotic Southeast Asian kingdom of Thailand. It is a rich and flavorful dish and is best accompanied with a big bowl of Thai sticky rice. That sticky rice is going to serve an important function when eating this extra-spicy curry because it helps temper its heat quite well.

I'm not going the blur lines here, this curry is probably the hottest thing I serve in my home. It's not near the hottest thing I'll eat and enjoy, but it is plenty hot enough for my family. This dish packs a rich and delicious wallop for people who like spicy food, but for less robust palettes, well be careful who you prepare it for. It's just going to be too hot for some, but it does make believers out of others! My wife for instance. If you had told me all those years ago that she'd eat food this hot and not only enjoy it but request it, well I would have said you were deranged. Choo Chee Curry converted her to spicy foods.

It's also a full service seafood curry so try it with whatever makes sense. A lot of recipes call for shrimp, and I've seen others call for a kind of seafood stew which I'll be trying myself in the near future. I may even try the sauce over some panko-battered fried chicken. Now for the weird twist.

The weird twist of this dish (and hence its name) are the after effects. It makes me dream vividly and madly. At first I thought is was just a coincidence. However, after numerous similar post-chow-down experiences and even a few by my wife, I will caution you that maybe, just maybe you too may dream crazy, and dare I say forbidden and maddening things. You know, like being chased by the Teletubbies through a Jello cave while wearing a thick suit of woven angel hair pasta while aluminum foil hummingbirds whisper threats in your 31 ears.

Things like that. Still though, it's all worth it. IT REALLY IS!

Crazy Dream Choo Chee Fish Curry

1-2 lbs. of firm white fish fillets (I use tilapia or mahi-mahi)
All-purpose flour (to dredge the fish in)
4 TBS peanut oil
2 cups coconut milk (unsweetened)
Bottom half of 1 stalk of lemon grass (peeled into individual blades)
4 TBS red curry paste
1/2 cup of water
4 TBS fish sauce
3 TBS palm sugar (or brown or turbinado sugar)
2 cloves of garlic (thinly sliced)
4 TBS green onions (sliced very thinly)
3 TBS fresh cilantro (chopped)

Cut the fish in to pieces about 2" x 3" inches. Dredge individually in flour, set aside.

Heat the vegetable oil in a large cast iron skillet over medium-high heat. When the oil begins to shimmer cook the pieces of fish about 2-4 minutes per side until browned and crisp. Remove from pan and allow to drain on a paper towel while you prepare the cooking sauce.

Remove the unused oil from the pan and wipe out any residue. Replace the skillet over medium heat. Add half the coconut milk and the lemon grass blades and cook until it becomes fragrant and creamy.

Add the curry paste and cook, stirring constantly until well dissolved.

Add the remaining coconut milk, water, fish sauce, sugar, garlic, half of the green onions and half the cilantro. Bring to a boil and lower to a simmer.

Add the fish pieces and simmer in the sauce for about 3 to 5 minutes. Spoon the curry sauce over and around the fish while it cooks.

Remove from heat.

Remove the lemon grass blades and discard.

Serve the fish in deep plates with the curry sauce generously spooned over it. Garnish with the remaining green onions and cilantro.

Pair with Thai sticky rice.

Dream madly children, dream madly.

Recipe: Crazy Dream Choo Chee Fish Curry from Chop Onions, Boil Water by Henry Krauzyk
http://www.choponionsboilwater.com

Recipe: Roasted Italian Sausages in Garden Sauce

This is a recipe that I planned in my head today while doing other things. You see the chourico and polenta recipe of a few days ago, got me to thinking about the Italian dinner I had at Al Forno that I based it on. So sometime around 8:00 AM I decided to do something similar. I walked in the door at 6:15 PM and started preparing it.

It was done by 7:30 and I photographed it. Then I sat down to eat it. It worked out deliciously well so after dinner here I am writing it all down for the blog which I will post right now!

Oh, you'll notice I call for the "thick good" balsamic vinegar for this dish. Don't go spending $100 or more on the vintage stuff. Get a few bottles of inexpensive balsamic vinegar and boil them down until they are rich and slightly syrupy. Yeah, food snobs will scoff, but it works great in most recipes calling for the top shelf variety.

What do snobs know anyway?

Roasted Italian Sausages in Garden Sauce

6 links of Italian sausage
2 TBS olive oil
3/4 cup of celery (finely chopped)
3/4 cup of carrot (finely chopped)
1-1/2 cups of onion (finely chopped)
1 tsp fennel seeds (coarsely ground)
1 pinch of red pepper flakes (or more or less to taste)
1/2 tsp dried rosemary (coarsely ground)
3 cloves of garlic (sliced thin)
1 cup of dry white wine
2 large tomatoes chopped
1 cup tomato sauce
2 TBS tomato paste
1 TBS balsamic vinegar (read above)
1-1/2 tsp sea salt
3/4 tsp crushed black pepper
3/4 cup of grape tomatoes
Pecorino-Romano cheese

Fill a pan with water and place over high heat. Pierce the Italian sausages with a fork. Place in the pan and bring to a boil. Lower to a simmer until cooked through. Remove from heat.

Preheat your oven to 350°F

Place a large sauce pan or dutch oven over medium-high heat. Add the olive oil When the olive oil begins to shimmer, add the onions, carrots, celery, fennel, red pepper flakes and rosemary. Sauté until the the carrots and celery soften and the onions begin to brown.

Add the sliced garlic and stir in for 1-2 minutes. Be careful not to burn the garlic.

Add the wine and deglaze the pan. Allow the wine to reduce to a thick sauce.

Add the chopped tomatoes and continue cooking as they reduce and give up their moisture.

Add the tomato sauce, tomato paste, sea salt, black pepper and the balsamic vinegar. Bring the sauce to a low simmer and continue cooking. You want the sauce a little thick, not to thick, not too loose. Check for seasoning and adjust as necessary.

Get a large oven-proof casserole dish or cast iron skillet. Pour the sauce into the casserole dish or skillet and carefully place the Italian sausage in the sauce. They should not be immersed, but half exposed. Then take the grape tomatoes and distribute them around the sausages.

Place the casserole/skillet in the oven and keep and eye on it. You don't want it to thicken up to much. Cook like this in the oven until the sauce is just thick. Then transfer to the broiler to caramelize the top of the sausages, sauce and grape tomatoes. It's east to burn things in the broiler so keep a close eye on it.

When done, remove from the broiler. Shave some pecorino-romano over it and then serve with bread, over your favorite pasta or over polenta.

Recipe: Roasted Italian Sausages in Garden Sauce from Chop Onions, Boil Water by Henry Krauzyk
http://www.choponionsboilwater.blogspot.com

Recipe: Chourico and Polenta

Today's world food that you can prepare at home comes at you straight out of the Azores via some Italian inspiration. Chourico and Polenta despite its peasant leanings is a visual and taste sensation worthy of a place on the finest of menus.

I originally wrote this recipe the morning after I first made this dish. I usually reserve those times for informally jotting down recipes from the previous night if I've cooked something new. Sometimes there is an advantage of spilling my fresh memories via stream of consciousness, right onto the keyboard. Hell, my editor has to clean up that mess anyway! Since I first made this dish though it has gone through a great deal of tweaking and refinement and while it is a bit complicated, it is well worth the effort.

This dish was originally inspired by a dinner I had at the celebrated Al Forno Restaurant in Providence, RI. I was there celebrating my one-year wedding anniversary, (I highly recommend the restaurant, the food is excellent, especially the grilled pizza). That evening I had delicious homemade Italian sausages served on an onion, celery, carrot and tomato sauce, with an amazingly light polenta. All this was baked to harmonious affect in a casserole dish and served al forno of course! The resulting blend of flavors was subtle, impressive and well balanced. Of course I immediately thought it would have been better with chourico!

Now, I've obviously made some dramatic changes to the original dish. Principally, the sauce had to be more robust to stand up to flavor of the spicy chourico. I did this with the inclusion of a good amount of just-cooked onion and red pepper and the use of a similar but more robust mirepoix-based tomato sauce. The result is a hearty sauce and ingredient combination that complimented not only the chourico's flavor, but texture as well. The crunch of the red pepper and onion matched that of the baked chourico's casing.

As for the polenta, what I write three times is law:

DO NOT BUY PREPARED POLENTA
DO NOT BUY PREPARED POLENTA
DO NOT BUY PREPARED POLENTA

Sure, preparing homemade polenta can be a little labor intensive, but homemade polenta is going to be creamier, lighter and tastier. When you eat this you are going to get bursts of tart and spicy flavors that are pleasantly contrasted by the sweetness of the polenta. The polenta's cool, silky creaminess is also going to contrast with the crunch of the chourico casing and the green peppers.

It's a multi-tasking dish surely, but well worth the effort because it looks so colorful on the plate and the "Circus-comes-to-town" texture and taste experience makes it a home run.

Chourico and Polenta

For the polenta:

6-1/2 cups of water
2-1/2 cups of polenta
2 tsp salt

For the sauce:

2 TBS olive oil
1 carrot (chopped fine)
1 stick of celery (chopped fine)
1 onion (chopped fine)
1 bay leaf
1 cup of dry white wine
2 cups tomatoes (chopped)
1-2 TBS tomato paste
4 cloves of garlic (thinly sliced)
1 TBS parsley (finely chopped)
Salt and pepper to taste.

For the vegetable and chourico mixture:

1 TBS peanut oil
1 red pepper (cut into large 1" dice)
1 large onion (frenched)
1-1/2 cups grape or cherry tomatoes
1 lb. (approx) of chourico
1/4 cup chopped fresh parsley

Set the oven to 350°F

While the oven warms prepare the polenta:

In a large pan over high heat bring the 6-1/2 cups of water and 2 tsp of salt to a high boil.

Whisk in the polenta in a slow steady stream. When the polenta begins to thicken switch to a wooden spoon and continue constantly stirring until the polenta begins to pull away from the sides of the pan.

Transfer the polenta into a large, square glass dish to a depth of 1 inch. Cover with aluminum foil and place in the fridge until it sets (about 1 to 2 hours).

Place the chourico in a lightly oiled oven-proof pan and place it in the oven for about 30 minutes. You'll want to keep an eye on it. You want it to roast so that the skins crisps up nicely without drying out the rest of the sausage. When done remove from the oven and keep warm. Do not shut off the oven.

To prepare the sauce:

Place a sauce pan over medium-high heat. Add the olive oil and when it begins to shimmer add the carrot, celery, onions and bay leaf. Sauté well until the vegetables begin to brown.

Add the wine to mixture and deglaze. Allow the wine to boil off and let the mixture thicken.

Add the tomatoes, tomato paste, parsley and garlic to the mixture and lower to a simmer. Check for, and adjust seasoning.

To prepare the vegetables and chourico:

Warm the polenta in the oven while you prepare and cook the vegetables and chourico.

Slice the chourico into 1/2" thick pieces. Set aside.

Place a large fry pan or wok over high heat. Add one tablespoon of oil and immediately add the red pepper, frenched onion and cherry or grape tomatoes. Cook them stirring frequently. You want them heated and cooked through, but still crunchy. Add the chourico at the end for a few moments to warm it further.

To serve, place the polenta on a plate. Spread some of the sauce over the polenta. Add the vegetable and chourico mixture and then top with a little more sauce. Garnish with freshly chopped parsley.

Recipe: Chourico and Polenta from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Steak Diane (or Chicken/Pork/Turkey Diane)

Today's world food that you can prepare in your home kitchen is Steak Dianne. This widely popular dish seemingly comes from the annals of French culinary tradition. Perhaps even as far back as the middle ages. However, its lineage isn't clear or straightforward and much to the chagrin of many a French chef, the modern and popular version of Steak Diane (much like the Chinese dish of General Tso's Chicken) may have come straight out of New York City! Hey, let the food historians battle it out over details. I'm in this game for the eats!


This particular recipe comes my way via my friend, Dave "The Food Ninja" (photo to the right). You may remember Dave from the "Academica Steak Sandwich" recipe elsewhere on this blog. There I described how, through his powers of discreet and diligent observation he was able to get the recipe for those sandwiches for himself and good friends. On that occasion he plied his craft to quickly get a great recipe for a much-loved and simple, everyday food. I'll thank him now for that (thanks Dave!) For the recipe below however, Dave had to push his talents to the extreme. The Food Ninja gets what he wants, the Food Ninja will not be denied.

The whole affair started years ago at a favorite restaurant of ours in Providence, RI. We all had our favorite dishes there. My own being Oysters Rockerfeller and Beef Wellington, for the Food Ninja it was frog legs and Steak Diane. Supremely, it was the steak Dianne. He got it all the time, and each time, the moments between him ordering it and it arriving drove him a little mad. He would fidget in his seat and squirm in anticipation and then it would arrive and he would be in gourmet ecstasy. Time and time again, year after year, the ritual played itself off with nary the slightest variation. Finally, he decided he had to get the recipe and prepare it for himself. Not just any recipe, but THAT recipe. The Food Ninja went to work.

"How?" you may ask (if you care). I'll tell you how. He got a job washing dishes there that's how! Several nights a week after his regular 9 to 5 he'd schlep his way to Providence, don the white smock and apron and enter the steamy dishwasher's station and get covered in leftovers and slop until midnight. Week in, week out, he'd sacrificed his free time, his family and the small pleasures of leisure just to get closer to that recipe.

His ruse was perfect. He was so dedicated that his work at the dishwasher's station got him promoted to busboy. In kind his work there after a short while led to a choice of opportunities as either a waiter (much coveted) or as a line cook. He jumped at the opportunity to cook knowing it would bring him closer to his sacred recipe. A recipe from the chef's own book, a book the chef kept by his side, a book he protected from all prying eyes.

Weeks passed and while over time the general preparation of the recipe revealed itself, he still didn't know all the ingredients. He bided his time. Soon he celebrated his first anniversary working at the restaurant and while his experiences there taught him much (he was lauded for his Cherries Jubilee), and earned him some extra cash, what he desired most still eluded him. Then one day came the break he was waiting for.

A new line cook was preparing to flambe some coq au vin when the full bottle of cognac slipped from his hand and broke on the stove top. Flames shot high into the vent hood and that triggered the automatic fire extinguishing system. The chef was furious and in the resulting confusing and commotion of foam, flambe, mushrooms and chicken The Food Ninja struck. He quickly opened the book and scribbled what he needed to know. Afterward he finished his shift and quit that evening turning in his apron. Despite another promised promotion, he never returned to the restaurant. He didn't have to, he had gotten what he wanted and now you have it too.

Steak Diane (or Chicken/Pork/Turkey Diane)

1-2 lbs Beef Tenderloin, Pork, Chicken or Turkey pounded in 1/2 flat cutlets
Dijon mustard
2-3 shallots (chopped)
4-5 garlic cloves (chopped)
6-7 mushrooms (chopped)
1-2 Tbs olive oil
1 Tbs Worcestershire sauce
1-2 Tbs sweet butter
Tabasco sauce
1-1/2 cup of brown gravy
Brandy
1/4 cup light cream
Parsley (chopped)

Liberally spread some mustard on both sides of your selected meat. Use just enough to cover the meat.

Preheat a skillet large enough to to fit all the meat, when hot add the olive oil. When the olive oil begins to shimmer add the meat and cook it. If using beef cook just short of desired level of doneness. If using other meats cook almost entirely. When finished remove meat from the skillet and set aside.

To the skillet add: shallots, garlic, and mushrooms, season with a little salt and pepper to taste and sauté for a few minutes until the ingredients are cooked.

Now, (with a fire extinguisher close at hand) add the two shots of brandy and light with a grill lighter or tip the pan towards the stove flame. Let it burn until the flames subside. When flames are gone stir the pan, scraping up any bits from the pan.

To the sauté mixture add the gravy, Worcestershire sauce, several dashes of hot sauce and a heaping tablespoon of the Dijon mustard. Bring this all to a simmer then add the butter and the light cream and blend it well. Add the meat back to the gravy mixture and warm through.

Plate with the sauce and sprinkle with the chopped parsley.
Recipe: Steak Diane from Chop Onions, Boil Water by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Flo's Kickass Pulled Pork

Today's world food that you can prepare at home is a fusion of French, Portuguese and the American South. In the USA pulled pork comes in many different ways and with a wide assortment of condiments. None though, are quite so easy nor nearly as delicious as Flo's Kickass Pulled Pork!

This is a recipe from my friend Andy's parents (and my friends as well) Chuck and Flo. For some reason my British and Antipodean friends always chuckle when they first hear the names "Chuck and Flo" but that is their quirk not my own. I'm adding this recipe to Chop Onions, Boil Water for three reasons: For one, it's a really good, crowd pleasing and delicious dish. Secondly, it is a breeze to prepare and most importantly I wanted an opportunity to write about Chuck and Flo.

I usually call this recipe "Flo's Kickass Christmas Pulled Pork" not because they only serve it at Christmas, but rather because that is how I associate it. You see, Chuck and Flo, really like Christmas and by that, I mean to say that they really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really LOVE Christmas (that's 50 really's in case you didn't count). I remember the first time Andy mentioned (warned) me about how they decorated their home:

Andy: "I have to help my parents string Christmas lights on the house this weekend."

Henry: "Oh, they like to decorate the house?"

Andy: "Yeah, they go nuts."

Henry: "Yeah, I've seen houses like that."

Andy: "No, I don't think you have."

I shrugged his last comment off. Thinking he was just internalizing and dramatizing the weekend task at hand.

I couldn't have been more wrong, the first time I visited their home around Christmas it was apparent. I was at least a half mile away from the house when I saw it. A glowing aura in the shape of a half-dome in the distance. NO LIE! Before I ever saw a single light on the house I could see the atmosphere around the property all a glow! In fact, there is a famous image of the first millisecond of a thermonuclear explosion that shared shocking similarities to the gigawatt induced luminescence that lay before me in the clear frosty cold Rhode Island night. My heart began to race.

I turned the final corner before their house - and there it was. It was overwhelming. A holiday display of such excess and surplus that I heard myself gasp. Imagine 279.533 (repeating) normal festively lit homes all physically inhabiting the same space. That is how it all looks (ordered and well executed of course). Electric glowing, festive, sparkly, splendor! Unfortunately, space restraints forbid a full inventory here, but trust me, it is an awesome spectacle. Plus it gets grander every year. Because through their generosity and charisma Chuck and Flo manage to cajole, influence or woo willing accomplices to their Christmas madness. In fact in the year 2004 they got a group of these goons to build a special Christmas train so that Choo-Choo-Christmas-Chuck can pull guests around the the Christmas yard and past all the Christmas lighting exhibits set-up in the yard. Even strangers showed up for rides. Where do they get these willing accomplices and participants from?

They've said that 2008 was the last Christmas in which they would create their seasonal spectacle. Some folks believe them, I'm wondering...

Flo's Kickass Christmas Pulled Pork

Fresh (unsmoked) pork shoulder
1 TBS. Gravy Master
1 TBS. Kitchen Bouquet
1 TBS. Garlic powder
12 ozs. hot crushed pepper (this is the "wet" variety that comes in a jar)

Preheat the oven to 300°F.

Coat the pork with the combination of Gravy Master and Kitchen Bouquet.

Sprinkle all over with garlic powder.

Cover the pork with hot crushed red pepper.

Cover the pan and place in the oven for about 6-8 hours. If it looks like it is cooking too fast turn the oven down a little.

During the last 1-2 hours of cooking, baste the pork frequently to mix the crushed red pepper with the rest of the juices.

Shred (at this point the pork will just freely fall off the bone) and serve with fresh rolls or roasted potatoes.

Accept oohs, aahs, mmmms, yums, and praise from your family and guests.

Recipe: Flo's Kickass Pulled Pork from Chop Onions, Boil Water by Henry Krauzyk http://www.choponionsboilwater.com

Websites We Love: ImportFood.com

Recommending ImportFood.com is easy because their tag line says it all: a "Complete Source of Authentic Thai Recipes, ingredients and cookware." Their not kidding either. They have an extensive selection of both fresh and prepared Thai ingredients as well as a large collection of Thai cookware and recipes. What really makes them stand out from similar online Thai grocers though is their recipe blog featuring many online videos.

A Thai food enthusiast is going to get lost in the many videos showing how to prepare recipes, other videos of street vendors doing their thing, and others depicting how ingredients are made and even some cultural offerings like a Thai wedding ceremony, etc.

ImportFood.com also limits their offerings to their e-mail list to real offers and news of new videos. You can join this list without the worry of being annoyed by your inbox being flooded with the nonsense we've come to expect from other online companies. Sign up without worry.

So let's look at the tally:

A.) An extensive selection of fresh and prepared Thai ingredients and authentic cookware.

B.) Lots of authentic recipes.

C.) Tons of interesting and educational online videos featuring Thai cooking and culture.

Yup! We love ImportFood.com for good reasons! Check them out!

From Chop Onions, Boil Water by Henry Krauzyk
http://www.choponionsboilwater.com

Recipe: Chicken Taghrib (Tashreeb, Tharid, Thareed)

Today's world cuisine that you can prepare at home comes at you straight out of Babylon and time. Taghrib is a dish that can be traced back thousands of years. It is a popular meal in the middle east and comes in a variety of styles and range of ingredients. Versions that feature lamb and goat are common and the dish can contain an array of vegetables, spice combinations and garnishes. I do know that the prophet Mohammed enjoyed it because he thought enough of it to mention it. Jesus of Nazareth probably ate it as well. This dish is coming deep out of history folks, a lot of noteworthy people have enjoyed it and I am bargaining you will as well!

This recipe is based on several Iraqi ones that I found in my research. From what I read, taghrib's "comfort food" status in Iraq kind of makes it the equivalent of the US' "American Chop Suey". A common dish across the USA, every American family has its own recipe. It is the same with the Iraqi's and taghrib. Given my choice, I'm going for the taghrib instead of the American chop suey. It is a rich, flavorful and delicious dish that people should hear more about. It's kind of like a curry, but not quite. I also like the way it is ladled over flat bread instead of rice. It's an interesting twist and certainly lends itself to some tasteful, hands-on dining!

You can use a variety of flat breads as the base for taghrib, but the thinner ones like markouk or lavash are similar to the breads the Iraqi's use. My choice for this dish is Lebanese markouk. Markouk is a new favorite bread of mine. Very thin, chewy, delicious and about the size of the largest of large pizzas you could find. It is the perfect compliment for this dish. No worries though, naan, roti or pita will suffice nicely.

Finally, I added a bit of rosewater to this dish because I noticed many spice combinations for taghrib called for crushed rose petals. There are no crushed rose petals in my home, there's plenty of rose water. It worked out fine.

If you like hearty stews with a middle eastern slant, give taghrib a try. You're going to really enjoy this dish!

Chicken Taghrib

2-1/2 lbs. skinless chicken (I use thighs)
1/3 to 1/2 cup of olive oil
3 onions (frenched)
6 cloves garlic (smashed)
4 medium red potatoes (peeled and cut into 1-1/2" cubes)
2 bay leaves
2 TBS curry powder (I use Ship Brand Masala Curry)
1 TBS turmeric
1/2-3/4 TBS sea salt
2 cups chicken broth
1-1/2 cups water
1/2 tsp rose water
16 ozs. chickpeas (cooked or canned)
Markouk flat bread (or other flatbread like naan, pita, etc.)
Lemon wedges
Dried sumac (to taste)

Season the chicken with some salt, set aside.

Set a large pot or dutch oven over medium high heat. Add the olive oil. When the oil heats up, brown the chicken 1-2 pieces at a time. Remove and set aside.

Add the onions, garlic, potatoes, bay leaves, curry powder, turmeric and sea salt and cook, stirring frequently. Be sure to coat all the ingredients in the spice mixture. If the mixture seems a little too dry, add a little more oil. It's normal for some of the spices to stick to the pan. Be sure not to burn it. Continue cooking until the onions and potatoes begin to turn translucent. About 8 to 12 minutes.

Add the browned chicken, chicken broth, water and rose water, stir well to incorporate. Everything should just be covered by the water. Add or subtract water as necessary. Bring to a boil then lower to a medium simmer and continue to simmer uncovered until the chicken is cooked and tender and the potatoes are tender but not mushy (about 20 to 25 minutes).

Add the chickpeas and allow to heat through. Taste and adjust seasoning. Remove from heat.

Line the serving bowls with pieces of torn bread. Spoon the tashreeb into the bowls and sprinkle with sumac powder and a good twist of lemon juice.

Serve hot accompanied with a lemon wedge and extra sumac powder.

Recipe: Tashreeb Dijaaj from Chop Onions, Boil Water by Henry Krauzyk http://www.choponionsboilwater.com