In article >,
Ranee Mueller > wrote:

> In article
> >,
> Cindy Fuller > wrote:
>
> > SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> > It cleared up enough today so I could get some propane for the grill
> > without getting drenched. Last night I made shrimp with fennel and
> > green olives, along with tzatziki and storebought pitas. (I hang my
> > head in shame before the high priestess of pita.) The shrimp was
> > unimpressive, but the tzatziki was good. Not at all watery. This may
> > be more a function of the yogurt I used, which was pretty thick.
>
> Recipes? I'm sure my idea of meshwiya is a little different, but I'm
> curious about it.
>
> Priestess of Pita? I like that. It might actually go against my
> religious beliefs, but it works for a title.
>
> Am I the only one who likes the yogurt cucumber stuff to be watery a
> little bit? I like it as a sauce for sandwiches and to drizzle on
> falafel.
>
SO was exhausted when he got home, so we had Papa Johns instead of
meshwiya. The recipe he would have used is in Claudia Roden's New Book
of Middle Eastern Food. (Do you have that cookbook? I can't remember.)
In addition to tomatoes, onions, and bell peppers, this recipe contains
canned tuna.

Tonight's dinner is lamb shanks. SO bought a new Greek cookbook (The
Olive and the Caper) at Central Market on Sunday on impulse--"in honor
of the Olympics." Perhaps I'll atone for the sin of store-bought pita
by making some before the shanks go in the oven.

Cindy

--
C.J. Fuller

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