![]() |
Thank you, from the Foods of the World Forums! |
Tarnegolet Bemitz Hadarim - Discussion |
Post Reply ![]() |
Author | ||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() 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:
We'll see if I can pull this one together for a pictorial!
![]() |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
Sponsored Links | ||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
I see that kumquats (whether preserved or fresh) are going to be a challenge here in Siberia, Montana.... 3 phone calls, three negatives ~
![]() 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....
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
Margi Cintrano ![]() Master Chef ![]() ![]() Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
![]() ![]() ![]() ![]() ![]() |
|
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.
|
||
![]() |
||
HistoricFoodie ![]() Admin Group ![]() Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
![]() ![]() ![]() ![]() ![]() |
|
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. |
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
Margi, I was thinking of using my cazuela, since I am sure that terra cotta cookware is used extensively in Israel. ![]() 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!
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?
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
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.....
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
Margi Cintrano ![]() Master Chef ![]() ![]() Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
![]() ![]() ![]() ![]() ![]() |
|
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 ? ![]() Kind regards, Margi. |
||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||
![]() |
||
MarkR ![]() Chef ![]() ![]() Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
![]() ![]() ![]() ![]() ![]() |
|
Go for the Israeli, they look correct. They don't come into season here till late October.
|
||
Mark R
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
Agreed, Mark - they are enroute....
Well, I suppose if I use my cazuela more it will be a beautiful, well-used antique someday!
![]() |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
Effigy ![]() Chef ![]() ![]() Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
![]() ![]() ![]() ![]() ![]() |
|
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
![]() |
||
Resident Peasant
|
||
![]() |
||
africanmeat ![]() Chef ![]() ![]() Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
![]() ![]() ![]() ![]() ![]() |
|
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
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
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!
![]() 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 ~
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
africanmeat ![]() Chef ![]() ![]() Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
![]() ![]() ![]() ![]() ![]() |
|
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 |
||
Ahron
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
Ahron - thanks for the information! I found some shikpa peppers on amazon.com; unfortunately, they were in a 20 POUND (44kg) can!
![]() 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. ![]() |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
HistoricFoodie ![]() Admin Group ![]() Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
![]() ![]() ![]() ![]() ![]() |
|
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! |
||
![]() |
||
africanmeat ![]() Chef ![]() ![]() Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
![]() ![]() ![]() ![]() ![]() |
|
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 .
|
||
Ahron
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
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! |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
||
TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9345 |
![]() ![]() ![]() ![]() ![]() |
|
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 |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
![]() |
Post Reply ![]() |
|
Tweet
|
Forum Jump | Forum Permissions ![]() You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |