VOLUME 1 - Kilimanjaro Foods

tender. Remove poultry pieces, discard seasonings, and reserve 2
cups of broth.
For sauce, make a paste in a processor w/first walnuts, then
adding garlic, chili, ground coriander, turmeric, fresh coriander, and
pomegranate. Dilute this paste w/enough of reserved broth to provide
a smooth but not too liquid dressing.
Put poultry pieces on a serving platter & pour sauce over all.
Garnish w/pomegranate seeds, if desired.
Serve cold or at room temp as an appetizer, salad, or main
summer dish. Serves 6 to 8 w/bread & other dishes.
Schchi (Russian Sauerkraut Soup)
Servings
lb short ribs of beef
beef bones
qt water
c onions,chopped
cl garlic,minced
1 cn tomatoes,20-ounce
2 lb cabbage,shredded
1 T salt
1/2 t black pepper
2 t lemon juice
1/4 c sugar
1 1/2 lb sauerkraut
1 sour cream
Combine the meat, bones, and water in a large saucepan. Bring to a
boil and skim the top. Add the onions, garlic, tomatoes, cabbage,
salt, and pepper. Cover loosely and cook over low heat 1 1/2 hours.
Add the lemon juice, sugar, and sauerkraut. Cook 1 hour longer.
Taste for seasoning.
Remove the meat and serve separately with boiled potatoes if
desired. Serve the soup with a spoon of sour cream.