****Watermelon Rind Jam (Mrabbat Raggi) recipe From Iraq. You will be surprised how beautiful and tasty this jam will turn out to be. Its origin cannot be any humbler: watermelon rind, usually discarded after the juicy ruby melon pulp is sliced off. In other parts of the world this rind ends up being pickled, but in Iraq we transform it into a charming chunky jam, usually served with geymer (slabs of clotted cream) or butter for breakfast. Growing up in Baghdad, I remember that marabbat raggi was also available in small tinned cans imported from Australian. It was good but it lacked the luxurious texture and the enticing aroma of the homemade jam. Here is a recipe adapted from my cookbook Delights from the Garden of Eden: 2 pounds watermelon rind (measure after slicing off the red pulp and the green hard outer skin) 3 cups granulated sugar ½ cup honey 2 strips lemon peel or 2 small pieces of peeled fresh ginger 4 whole pods cardamom 2 tablespoons lemon juice 1. Cut rind into strips, about 1 inch wide and 2 inches long. Cover in cold water and bring to a quick boil. Reduce heat, and simmer slowly until translucent, about 30 minutes. Drain, and reserve 3 cups of liquid. 2. In a heavy pot, completely dissolve sugar in reserved liquid. Add honey, lemon peel or ginger, and cardamom. Bring to a boil, skimming as needed. Add the drained watermelon rind, and boil gently over medium heat, for 30 minutes. Remove from heat, cover, and set aside, overnight. 3. Boil pot again over medium heat until syrup thickens, about 30 minutes. Add lemon juice in the last 5 minutes. Test for doneness by putting a drop of syrup on a dry cold dish, and tilt it. If the drop does not go flat, and keeps its domed shape, it is done. Let the jam cool off completely. If wished, put the jam in a strainer to get rid of extra syrup. Store it in the refrigerator and use as needed. It will stay good for a long time. Posted by Mike Bahry: Okra Stew (Margat Bamya) (Makes 4 servings) An interesting bit of history on okra ‘hibiscus esculentus’, Arabic bamya: This vegetable was mentioned in ancient Iraq on Assyrian cuneiform tablets dealing with herbal medicines. It was called ‘ubanu,’ literally ‘finger’, which brings to mind the English name for okra, ‘lady’s fingers,’ and Iraqi vernacular for okra banya. Today, okra is a very popular vegetable in Iraq. It is exclusively used for making margat bamya (okra stew). No spices are used in preparing it, and yet, it will come out wonderfully delicious. I think what puts off many people, who did not grow up eating it, from dealing with it is the sticky substance that comes out when it is cut open. The traditional Iraqi way to get rid of most of the slime is to cut off both ends of the okra, making sure some of the holes show, and then wash it under running water for a long time. I find this tedious and time consuming. A better way to deal with it is to cut off both ends making sure some of the holes show, wash it briefly, and then boil it briefly for no more than 5 minutes (it should still look vibrantly green). Strain it and use it immediately, or let it cool off, and freeze it for future use. I usually buy a whole box of fresh okra, prepare it this way and keep it in the freezer. Very convenient. When buying okra from the market, I recommend you look for medium-sized ones about 2 inches long, but since these are hard to find in the markets, you can cut the long ones in half. Another thing, choose the ones which do not sound crunchy when gently squeezed between the fingers, these will more likely be fibrous in texture. Or buy frozen okra, just wash it in a colander and use as directed below. 4 to 6 chunks of lamb on the bone, such as trimmed lamb shanks, cut in half (2−2½ pounds) 2 tablespoons canola or olive oil 5 to 6 cloves garlic, whole and leave skin on 3 heaping tablespoons tomato paste (one 6-oz can) diluted in 4 cups hot water 1½ teaspoons salt 1 tablespoon pomegranate syrup, or ½ teaspoon sugar and 2 tablespoons lemon juice 1 pound fresh or frozen okra (follow directions given above) 2 to 3 small dried hot peppers, optional In a medium heavy pot, sauté meat pieces in oil, until browned, about 10 minutes. Add hot water, enough to cover the meat. Bring to a quick boil, skimming as needed, and then let simmer gently, covered, on low heat until meat is tender and moisture has evaporated, about 45 minutes. If meat is cooked and there is still some liquid in the pot, strain it and use it as part of liquid required in the recipe. To the meat pot, add garlic cloves and stir for 30 seconds. Stir in the rest of ingredients and bring pot to a quick boil, skimming as needed, then reduce heat to medium-low, and simmer gently, covered, until sauce is rich and somewhat thickened (35 to 40 minutes). Serve the stew with white plain rice or Bulgar along with slices of onion and green pepper. Another popular way of serving okra stew is having it as tashreeb: put bite-size pieces of flat bread in a deep dish and drench it with the stew sauce. Arrange meat pieces and garlic on top. The fun part is eating the cooked whole garlic cloves: Hold the garlic clove between your thumb and index finger and squeeze out the soft pulp into your mouth, discard the skin. Yummy! Posted by Mike Bahry:
Posted on: Tue, 23 Jul 2013 16:50:11 +0000
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