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Tarnegolet Bemitz Hadarim - Discussion

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TasunkaWitko View Drop Down
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    Posted: 29 July 2013 at 12:51
Note - this thread is simply a discussion thread before I actually made it. To see how to make this delicious recipe from start-to-finish, with complete, step-by-step photos, click here:

http://foodsoftheworld.activeboards.net/tarnegolet-bemitz-hadarim_topic4010.html

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

There's a baked/roasted chicken recipe in my Middle Eastern Cooking volume of Time/Life's Foods of the World series that I'd like to try - it's called Tarnegolet Bemitz Hadarimis and really looks good; here are the ingredients:

Quote To serve 4:
 
A 2.5- to 3-pound chicken, cut into 6 to 8 serving pieces
Salt
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1/4 cup honey
2 tablespoons drained, rinsed, seeded and finely-chopped canned or bottled hot chili peppers
10 preserved kumquats
Lemon or orange slices

We'll see if I can pull this one together for a pictorial! Thumbs Up
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2013 at 10:07
I see that kumquats (whether preserved or fresh) are going to be a challenge here in Siberia, Montana.... 3 phone calls, three negatives ~ Cry
 
However, we'll be in Great Falls in about 3 weeks, so I will take a look there, if I get the chance. I got some there about 3 years ago, and with luck they will still offer them....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2013 at 10:38
Tas,
 
Firstly, I believe this dish would be absolutely outstanding prepared in terra cotta ...
 
KUMQUATS: one can surely purchase from either Amazon, or perhaps at a Chinese Restaurant considering you only need a few, I am sure that a local Chinese Restaurant that has them would sell you a can or a few ...
 
Another suggestion, would be, to prepare this dish and substitute apricots, oranges, tangerines, dates, white grapes, figs or mango ... Not exactly the same profile, however, also very lovely.
 
Nice recipe.
Margi.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2013 at 12:45
Chicken and citrus are just a natural pairing for any modern Israeli dish.

Years back I wanted to create a dish to celebrate the birth of our Israeli friends' first born; a daughter. They named her Zohar, which translates as "Splendor."

Zohar is now in her mid-40s, to give you an idea how long ago this was.

I based my dish, tagged Chicken Zohar, on chicken, oranges, and Sabra liquor. Back then, Sabra was an orange liquor with a hint of chocolate. Unfortunately, they've changed it. A year or so ago I went looking for it, and it's now a chocolate liquor with a hint of orange.

At any rate, I'll be happy to post the recipe if anyone is interested.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2013 at 12:59
Originally posted by Margi Margi wrote:

I believe this dish would be absolutely outstanding prepared in terra cotta ...
 
Margi, I was thinking of using my cazuela, since I am sure that terra cotta cookware is used extensively in Israel. Wink
 
I would definitely not want to substitute with a different fruit the first time I made this for a pictorial unless absolutely necessary - but I agree that this should work well with nearly any fruit grown in Israel, especially the sweet/tart ones, I imagine.... I hadn't thought to check with the local Chinese restaurant; I don't recall ever seeing any on the menu, or anything containing kumquats; but they might have them as a part of a dish, or perhaps their supplier can provide them, Thank you for the idea!
 
Originally posted by Brook Brook wrote:

I'll be happy to post the recipe if anyone is interested.
 
Brook, It sounds really good - I'm not sure if I will ever have the chance to make it, but please by all means do post it, if you are so inclined. Do you have any suggestions for dealing with Sabra's change in formula? An adaptation or a substitute, perhaps?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 11:17
Alright, my friends - Great Falls was a bust for either fresh or preserved kumquats, and after consulting Amazon.com, I see that my choices are rather limited. It looks like I can get these kumquats in syrup "from the Far East," which seem to be what the recipe is calling for:
 
 
 
Or, I can get these candied kumquats from Israel, which at first don't sound quite right, but ultimately could very well be exactly what the recipe calls for:
 
 
 
 
(Please click the links above in order to compare, and also to help this forum pay for itself!)
 
After reading the descriptions more thoroughly and reflecting on it, I went ahead and ordered the Israeli ones. My decision is based on the fact that it looks like I will get more for my money, and based on the photos at Amazon - they looked more like the ones used in the recipe. Finally - and possibly most importantly of all - they actually are from Israel, bringing me closer to the original intent of the recipe and the land that it comes from.
 
When I receive them, I'll get a chicken and make this; photos, full report etc. to follow.....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 16:41
Tas,

The Israeli kumquats look exquisite ... you also have the syrup and can utilize a teaspoon or so, if your taste profile, is veered toward being sweeter ...

It is a gorgeous dish ... I look forward to seeing the Pictorial and Recipe ...

¿ Would you like to borrow my Antique clay earthenware cazuela ?

LOL

Kind regards,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 17:05
Go for the Israeli, they look correct. They don't come into season here till late October.
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 19:22
Agreed, Mark - they are enroute....

Originally posted by Margi Margi wrote:

¿ Would you like to borrow my Antique clay earthenware cazuela ? 
LOL

Well, I suppose if I use my cazuela more it will be a beautiful, well-used antique someday! Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 12 September 2013 at 19:32
Being well familiar with sourcing ingredients from the internet - I would have chosen the Israeli ones, There is a lot of mention of salt preserved kumquat (following a cursory online investigation) So I suppose the trick would be to find out what was a 'preserved kumquat' back in the day when the book was authored.
Remembering foodstuffs in the late sixties and seventies, I recall there was a lot more of dried overseas goods than jars - probably a shipping/logistical thing. So maybe there is a hint there.

(Course I was just a kid LOL )
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2013 at 00:43
i just saw this post .interesting.
the correct translate is.
chicken in Citrus juice  .
 i will buy the Israeli.
1 i love Israel
2 it is Cheaper 
1lb =16 oz
1lb Israeli kumquats = $ 8.99
1lb roland kumquats =$ 13.4

i think i mumble too much .
have a great weekend.  

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2013 at 09:17
Ahron, my friend - you do not mumble too much! I was hoping that you would see this post and chime in because in my opinion your "mumblings" are worth quite a bit in knowledge and experience! Clap Do you have any recommendations on the peppers that they mention? Around here, the only canned/bottled chiles I can think of are the green ones used in Mexican cooking, but I am hoping to find some red ones somewhere that are on the mild side, for consideration fo the Beautiful Mrs. Tas. If all else fails, we do have roasted red peppers in a jar that I think will work well.
 
Just for the heck of it, I also ordered the Roland kumquats this morning, for comparison. Besides, I like kumquats - I was only able to have them once, and they were just about the most interesting fruit I've ever experienced. Looking forward to seeing how these two different types compare ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 14 September 2013 at 14:09
Hi Ron the canned Chile is a Israeli thing it looks like that . it is pickled chilies (shipka pepper ) . 

  

the closeted to this flavor is  must be 



hope it will help


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2013 at 11:52
Ahron -  thanks for the information! I found some shikpa peppers on amazon.com; unfortunately, they were in a 20 POUND (44kg) can! Shocked
 
I did some more looking around, and I did find a source at www.israeliproducts.com. Based on the great selection there, I am going to try to get the shipka peppers:
 
 
And also some Israeli wildflower honey for this recipe as well!
 
 
The Israeli kumquats arrived Saturday morning (that was quick!) and judging by looking at them, I believe that they will be perfect for this - right in line with the original recipe. They are vacuum-sealed with some liquid and look to be soft, supple and preserved. They are in the refrigerator now; when the Roland-brand kumquats arrive, I'll do a comparison, but I am pretty sure I will be using the Israeli ones.
 
For now, this project is on deck for sometime in the near future, but that may change if something comes up. I'd like to try Ahron's recipe for falafel also, which may make a perfect appetiser or side dish along with some lemony tahini sauce and tzatziki. Tongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2013 at 19:46
Ron, you cannot use falafel as an appetizer. Or even as a side dish.

Here's why: There is no middle ground with them. You either love them, or hate them. And if you love 'em, there is never "enough" once you start eating them. It goes from not enough to too many just like that!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2013 at 00:29
this is it  . just a  different  company 
http://www.israeliproducts.com/p/pickled/FOD101-041.html
 if you are not in a hurry , i can bring it with me to the USA next month and post it to you .
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2013 at 08:58
Ahron, if you could do this, that would be awesome! Please PM me the address of where you will be, and I will send something to you in trade, as well. I am thinking perhaps some Montana-brewed beer, or maybe some local honey.... Send a PM and let me know what you are interested in or would like to try!
 
Thank you, my friend, you offer is greatly appreciated!
 
The jarred Roland kumquats arrived yesterday. They do look good, but not much like the ones in the recipe photo at the top of the thread; they are darker and more....transparent, for lack of a better word. When the time comes to make this, I will try both to compare, but I am 90% sure that the Israeli ones will be used - it seems the right way to go!
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 January 2014 at 23:14
This recipe is an absolute winner - and actually came up looking just about like the photo above.

Click here for the full pictorial:

http://foodsoftheworld.activeboards.net/tarnegolet-bemitz-hadarim_topic4010.html







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