We tried out the new Macedonian restaurant in our little
town last night. I don't see the place lasting. That
building has seen a succession of failed restaurants. It did
best as a Dutch restaurant. We were able to get in there
once and had a great meal, but every other time we went the
place was packed, so we gave up. Someone else took it over,
changed the menu, mismanaged the place and ran it into the
ground.

It reopened as "Country Gourmet", a very misleading name.
Country Finger Food would have been a more appropriate
description for a place that sold only hamburgers,
cheeseburgers, chicken burgers, chicken fingers, hot dogs
and fish and chips. I was never inspired to try their $8.95
New York strip streak and french fries. The first time we
went there we walked out after 45 minutes and not even a
menu or a glass of water. We eventually tried it and
decided that it really wasn't worth going to. Then it
reopened again with a different name but similar menu. The
fish burger I had was quite good. But that business went
under too.

Last month it resurrected as a Macedonian Restaurant. I was
curious about Macedonian food, so we gave it a try. It is
run by two brothers who have no social skills. I got the
impression they were afraid if us. They had three page
menu, two pages of which described the dozen entrees that
the offer. The waiter handed us our menus and mumbled
something about specials while pointing at the blackboard.

We were confused the 4 items on the board were the same as
in the menu, and the same price, but no extras indicated. It
turned out that what they meant by special was more
accurately what was being offered from their menu that day.
So the menu isn't really 12 entrees, it is only 4, and the
change frequently. Last night's offering was Stuffed
Peppers, Cabbage Rolls, Chicken Zabooka and (Pork)
Paparkash on rice or penne (not noodles?) We opted for the
Chicken Zabooka and vegetable soup.

The soup was quite tasty. I don't think Chicken Zabooka is
something I would order again. It was interesting. It could
probably be best described as a chicken pot pie with a layer
of rice on the bottom and instead of a pastry crust it was a
crusting topping made from a mixture of sour cream and eggs.
It sounded much better than it was. We had a coffee after
dinner. It was instant. My wife thought that it might have
been brewed but with one of those really cheap brands of
coffee that are so bad they taste like instant.

So now we are wondering what type of restaurant it will be
next month. I don't see this one lasting as long as the
others. At least there is no problem getting a table.

"Dave Smith" > wrote in message
...
> We tried out the new Macedonian restaurant in our little
> town last night. I don't see the place lasting.

That's too bad. Macedonian food can be quite good! Just for fun, here is a
recipe that I like very much.

Charlie

MACEDONIAN RICE-LAMB MUSAKA

Macedonia

Recipe from: Unknown
Posted by Charlie

1 large onion, peeled and minced
2 cloves garlic, crushed
2 tbs. butter
1 lb. ground lean lamb
1/2 cup minced green pepper
2 large tomatoes, peeled and chopped
1 tsp. paprika
salt and pepper to taste
1/2 cup uncooked rice
1.5 cups tomato juice
2 eggs, beaten
1 cup milk

Sauté onion and garlic in butter until tender. Add lamb and mix until it is
browned. Stir in green pepper, tomatoes, paprika, salt and pepper and cook
1 minute. Add rice and tomato juice and mix well. Spoon into a greased,
shallow baking dish. Combine eggs and milk. Carefully pour over lamb
mixture. Bake in a preheated 350degF oven for about 50 to 60 minutes or
until topping is set.

We used to have two Bosnian restaurants in Fargo. (We have TONS of
Bosnian refugees here.) I ate at both of them. Loved the rough homemade
bread they both served with everything. I don't remember the name of
the first one - Bosnian House? The second one was named Sarajevo.
HAted the little meatball like kebabs at Sarajevo. Loved the cabbage
rolls at Bosnian House - very different from the colls I had eaten
before. Bad thing - they were served with runny instant mashed
potatoes. The salads were terrific and simple: lettuce or cabbage,
cucumber, pepper and lemon juice. Really fresh & crisp.

Both restaurants have gone out of business. Really a shame because they
were both a lot like social clubs for the new Americans.

Now we have two good Indian restaurants - Passage to India (the less
expensive one) is currently better than Saffron (lost the good chef
they imported from India.

We have a new Thai restaurant too - I wasn't that impressed. The only
restaurant we don't have is . . . French!

Lynn from Fargo

> MACEDONIAN RICE-LAMB MUSAKA
> Posted by Charlie


Yumm, what do you serve it with?
--Katrina

Charles Gifford wrote:
> "White Monkey" > wrote in message
> ...
> > > MACEDONIAN RICE-LAMB MUSAKA
> > > Posted by Charlie
> >
> > Yumm, what do you serve it with?
> > --Katrina
>
> I usually serve it with a Greek-style salad and fresh fruit. I make a
> rather simple salad of lettuce, tomato, feta, Kalamata olives and chopped
> flat-leaf parsley or fresh oregano dressed with olive oil and lemon, salt
> and pepper.
>
I saved this one to try, too. Some kind of pita-bread with it? TJ's
sometimes has a garlic naan which is pretty good, though expensive.
You think? -aem

Charles Gifford wrote:
> "Dave Smith" > wrote in message
> ...
>> We tried out the new Macedonian restaurant in our little
>> town last night. I don't see the place lasting.
>
> That's too bad. Macedonian food can be quite good! Just for fun, here
> is a recipe that I like very much.
>
> Charlie
>
> MACEDONIAN RICE-LAMB MUSAKA
>
> Macedonia
>
> Recipe from: Unknown
> Posted by Charlie
>
> 1 large onion, peeled and minced
> 2 cloves garlic, crushed
> 2 tbs. butter
> 1 lb. ground lean lamb
> 1/2 cup minced green pepper
> 2 large tomatoes, peeled and chopped
> 1 tsp. paprika
> salt and pepper to taste
> 1/2 cup uncooked rice
> 1.5 cups tomato juice
> 2 eggs, beaten
> 1 cup milk
>
> Sauté onion and garlic in butter until tender. Add lamb and mix until
> it is browned. Stir in green pepper, tomatoes, paprika, salt and
> pepper and cook 1 minute. Add rice and tomato juice and mix well.
> Spoon into a greased, shallow baking dish. Combine eggs and milk.
> Carefully pour over lamb mixture. Bake in a preheated 350degF oven
> for about 50 to 60 minutes or until topping is set.

That sounds really tasty.
I am going to have to try it when I get back home where I have an oven. Too
cheap to buy one here in Honduras.

Thanks.
Ken.


--
http://www.rupert.net/~solar
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http://www.spammotel.com

Ken Davey wrote:
> Charles Gifford wrote:
> Macedonian food can be quite good! Just for fun, here
> > is a recipe that I like very much.
> >
> > MACEDONIAN RICE-LAMB MUSAKA
> > Sauté onion and garlic in butter until tender. Add lamb and mix until
> > it is browned. Stir in green pepper, tomatoes, paprika, salt and
> > pepper and cook 1 minute. Add rice and tomato juice and mix well.
> > Spoon into a greased, shallow baking dish. Combine eggs and milk.
> > Carefully pour over lamb mixture. Bake in a preheated 350degF oven
> > for about 50 to 60 minutes or until topping is set.
>
> That sounds really tasty.
> I am going to have to try it when I get back home where I have an oven. Too
> cheap to buy one here in Honduras.

I would think you could do it on the stovetop. Just finish it covered
at the barest simmer instead of in the oven. Wouldn't be exactly the
same but it ought to work. -aem

aem wrote:
> Ken Davey wrote:
>> Charles Gifford wrote:
>> Macedonian food can be quite good! Just for fun, here
>>> is a recipe that I like very much.
>>>
>>> MACEDONIAN RICE-LAMB MUSAKA
>>> Sauté onion and garlic in butter until tender. Add lamb and mix
>>> until it is browned. Stir in green pepper, tomatoes, paprika, salt
>>> and pepper and cook 1 minute. Add rice and tomato juice and mix
>>> well. Spoon into a greased, shallow baking dish. Combine eggs and
>>> milk. Carefully pour over lamb mixture. Bake in a preheated 350degF
>>> oven for about 50 to 60 minutes or until topping is set.
>>
>> That sounds really tasty.
>> I am going to have to try it when I get back home where I have an
>> oven. Too cheap to buy one here in Honduras.
>
> I would think you could do it on the stovetop. Just finish it covered
> at the barest simmer instead of in the oven. Wouldn't be exactly the
> same but it ought to work. -aem

Ayup but.........just try and find lamb in Honduras.

Ken.



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Return address supplied by 'spammotel'
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"aem" > wrote in message
oups.com...
>
> Charles Gifford wrote:
> > "White Monkey" > wrote in message
> > ...
> > > > MACEDONIAN RICE-LAMB MUSAKA
> > > > Posted by Charlie
> > >
> > > Yumm, what do you serve it with?
> > > --Katrina
> >
> > I usually serve it with a Greek-style salad and fresh fruit. I make a
> > rather simple salad of lettuce, tomato, feta, Kalamata olives and
chopped
> > flat-leaf parsley or fresh oregano dressed with olive oil and lemon,
salt
> > and pepper.
> >
> I saved this one to try, too. Some kind of pita-bread with it? TJ's
> sometimes has a garlic naan which is pretty good, though expensive.
> You think? -aem

I have never used it with the musaka. No reason not to though. Pita is never
wrong. Nor is naan! I like butter with my naan though and that wouldn't be
as good. The pita would certainly be good for soaking up any left over
salad dressing!

Charlie

"Ken Davey" > wrote in message
...
>
> That sounds really tasty.
> I am going to have to try it when I get back home where I have an oven.
Too
> cheap to buy one here in Honduras.
>
> Thanks.
> Ken.

You are welcome. I've cooked it in my toaster oven. As I remember I cut the
ingredients roughly by 1/4 and it worked fine.

Charlie

Charles Gifford wrote:
> "Ken Davey" > wrote in message
> ...
>>
>> That sounds really tasty.
>> I am going to have to try it when I get back home where I have an
>> oven. Too cheap to buy one here in Honduras.
>>
>> Thanks.
>> Ken.
>
> You are welcome. I've cooked it in my toaster oven. As I remember I
> cut the ingredients roughly by 1/4 and it worked fine.
>
> Charlie

Now3 that I coild get into - gotta buy a toaster oven first.
Anybody have any recommendations? I am thinking maybe a TO / Micro oven
combo might be the thing.
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