Saturday, October 15, 2005

City of the Gates: Chapter 2


You will leave now, and I shall not see you again. Saud affrimingly said.

The man leaves towards his horse with slow steps and rigid movements, when all of a sudden he draws his sword as he turns back to strike it in Saud's position. Saud anticipating the move, had already shifted his position quietly to the right prior to the man's foolish decision. Saud quickly pulls his dagger from under his belt and peirces the man directly in his thigh. The man drops his sword in extreme pain.

Now you will guide to Likwait.

Saud picks up the injured man and puts him back on his horse with whatever energy is left in him and ties his thigh with the mans own chmagh. He then ties his horse to the camel. The man now losing blood, just points in the direction of the city and falls back on the horse.

Saud now with enough water, was avble to carry own. In a few hours was able to see something in the distant. It apears like observation towers, but then the heat could be tricking his mind. As he approached, he began to see movement around it at the base. It was men camping at the base. Saud was releived. It had to be the city of the gates.

The men directed Saud to enter from the nearest gate. Al Shamiya gate. Once there, Saud was surpirsed to see the gates open and welcoming gestures were given by the men guarding it. This side of the city was almost barren. Saud needed to reach the market before dark.

He finally reaches the souk just in time to get the rations he needs for the next few days to settle. The souk filled with labyrinths selling everything from spice to building materials to dates to gold and pearls. It was the first time Saud see's pearls. They were as beautiful as a womens eyes. Shimmering through the darkness of the market. This is the gold of the sea he had heard about.

With what he is carrying, he can buy the whole lot. Atleast that is what he was told he can do.

Hello sir, I am new in this town. Where can I find Cavanaugh?

Cavanaugh? The foreigner you mean? He comes every now and then to trade. What business do you have with him? Ask the frail old merchant.

Well that is what I am here to find out.



Kuwaiti Tashreeba

The Kuwaiti tashreeba consists of Lamb curry soaked crispy wafer thin sheets of enleavened bread called Rgag with potatoes and pumpkin.

Ingredients:

1 kg Lamb cutlets
3 Large potatoes large cubes
1/2 kilo Pumpkin large cubes
2 Large onions chopped
6 large tomatoes chopped
1 cup water
1 Garlic head
1 tbs. Kuwaiti mixed spice
1 tbs curry powder
1 tsp. turmeric powder
2 bay leafs
3 full dried limes (loomi)
1 tbs. tamarind paste
1 small can tomato paste
1 tbs. loomi powder
1 package Rgag (substitute stale bread if not available)
1/4 cup vegetable oil

Method:

Wash lamb carefully and apply turmeric powder and coat well. Leave to marinate in fridge for atleast an hour. Wash again. Heat oil in deep pot and add meat until well browned to seal in the juices. Then add 1 onion chopped, kuwaiti mixed spice and curry poweder. Cover and simmer for 10 minutes.

Add chopped tomatoes, garlic, dried lime, 2 bay leafs and water and bring to a boil. Simmer and stir occasionaly for 2 hours. Add potatoes, pumpkin, tomato paste and tamarind paste and cook for a further 45 minutes. Meanwhile heat some oil in a frying pan. Fry rest of the onion with loomi powder.

Place Rgag in deep dish and soak with curry in layers. Place the lamb, potato, garlic, loomi and pumpkin on top and garnish with fried onions.

Optional: You can add carrot, green bell pepper, zuchini and squash or whatever vegetable you fancy. Also you can add black eyed beans.

Other Variation:

Duck Mussaman Tashreeba -
tashreeba made with a curry of the muslims of south Thailand that consists of potato, peanuts, duck, a paste of lemongrass, keffir lime leaves, galangal (similar to ginger), birds eye chilli, and bather in coconut milk.

14 Comments:

Blogger Zaydoun said...

Yum... I can't stand tashreeb when people choose to add vegetables like carrots and koussa. Totally ruins it!

10/15/2005 03:23:00 PM  
Blogger Erzulie said...

I love tashreeba. I'm tearing up now! I hope you can back up your recicpes with edible evidence.

10/15/2005 04:58:00 PM  
Blogger Equalizer said...

Zaydoun: I agree. Not only that, some people use the machine made rgag which tastes like mush. The best rgag is the home made versions.

Erzulie: I am giving you everything to go ahead and use your time wisely and cook it while you are there hehe. Edible evidence? as in me actually cooking it for u? hehe

10/15/2005 06:39:00 PM  
Blogger Erzulie said...

Bien sûr! Maybe using blogger pressure...:P

10/16/2005 12:26:00 AM  
Blogger samboose said...

ashwa I don't like tashreeba so I'm safe today from the agony of the blog...he he he!!! Yet I still come back to see what's new.... don't I learn?!?

10/16/2005 12:04:00 PM  
Blogger Judy Abbott said...

thank you for the good information.
i never ever tried good tashreba in my life unofrtunatly my mother doesnt know how to cook poor women she trys alot but its always taste less.. and she likes tashreeba with kosa and jazar :)

equalizer e3zemna 3ala good tashreba dish :)

10/16/2005 06:26:00 PM  
Blogger MissCosmoKuwait said...

"City of the Gates"...now that's a story to beat any other story..loved it! As for the tashreeba...I don't think I've had any good tashreebas to be a fan of it...of course if you'd like me to change my mind..I'll have to taste yours!

10/16/2005 07:34:00 PM  
Blogger Mama Fusla said...

'Holly Tashreeba'
That's Hot!

Equal
I like to make a special sweet 'soaking' sauce made of Pumpkin Pure, Loomi, Some sugar, garlic and use it mainly on the top..luscious!

*everyone should say these phrases. Spread the Fusla.

10/16/2005 08:38:00 PM  
Blogger ray said...

"mako 3ala tashreebat mama" :P

the secret is in the layering..

some people just break those rgag and place it all in a deep dish, then they pour the sauce on top...

the best way is to put "some" of it then soak it with the sauce ... then add another layer and soak it too .. untill the dish becomes full ...

equalizer, im gonna make the banana lgaimat this week inshallah :), wish me luck :P

10/17/2005 02:02:00 AM  
Blogger Equalizer said...

Erzulie: blogger pressure o do what?

Judy Abbott: You must learn now. Its your turn to cook :p Sure I will invite all ;)

Misscosmo: Finally someone actually read the story, the rest jumt straight to the pic or recipe lol. Well my tashreebas are different :p

Mama: You special soaking sauce is a great idea! Told you you are a chef!

Ray: Thanks for the tip. I used to do that alot back in the states. It gives a better texture true. My parents tend to mess it up eventually as if its a treasure hunt and turns out mushy hehe. As for the banana lgaimat i did it...amazing! wait for next post. Good luck.

Spread the fusla :p

10/17/2005 11:10:00 AM  
Blogger Blossom said...

I like Tashreeb , but I do not like soggy bread !!

So I guess if I eat it without regag I can not call it Tashreeb :P

10/17/2005 11:41:00 AM  
Blogger Sheba said...

where's this story from?

10/17/2005 03:43:00 PM  
Blogger Equalizer said...

Blossom: Call it marag! :p

Sheba: From my imagination :)

10/17/2005 03:50:00 PM  
Blogger Jewaira said...

Equalizer
Your story: I love it. I like the way you leave us with suspense at the end with Cavanaugh. And yes so full of violence and sensuality (the dagger piercing the thigh) Saud is so macho but also sensitive enough to see the pearls as beautiful eyes of a woman. Ah, a romantic also .
Good job. You're doing great like I thought you would.


Now: I love, love, love Tashreeba everyday in Ramadan. Mmmm your recipe sounds great. But your variation...hmmm don't now about those peanuts darling :P

I am intrigued by Mama Fusla's concoction ..Mmmm sounds mouthwatering.

10/17/2005 04:23:00 PM  

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