Cooking in the Woods

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					Cooking in the Woods
Louise Fiszer
Jewish Exponent; Jul 8, 2010; 228, 16; Docstoc
pg. 24




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Description: Israeli grilled meat - beef and lamb - is mainly known in the form of shwarma (cooked on an oblong, vertical spit and then shaved) or kebabs, ground meat laced with fragrant spices.Place in small bowl, together with the onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice.Saut the onion, pepper and garlic for about 5 minutes. Stir in the cumin and pepper flakes, and cook another minute until fragrant. Let cool.
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