Drying Green Peppers.
 

I was wondering if anyone has tried drying green bell peppers to preserve
them. I getting very tired of the ridiculous prices for these in winter.
I've got a high vacuum pump and a bell jar and can completely desiccate
them. Just would like to know if the drying method has worked okay for
anyone else before I start.

Thanks,
Garrett Fulton



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Garrett Fulton wrote:

> I was wondering if anyone has tried drying green bell peppers to preserve
> them. I getting very tired of the ridiculous prices for these in winter.
> I've got a high vacuum pump and a bell jar and can completely desiccate
> them. Just would like to know if the drying method has worked okay for
> anyone else before I start.
>
> Thanks,
> Garrett Fulton
>


I dried a bunch of green peppers from my garden last fall -- not bells,
but similar. I diced them, blanched them, then dried them with a
dehydrator. It's rather alarming how much they shrink. I have never
tried it using just a vacuum pump and a bell jar; it sounds very
inefficient considering how much moisture the peppers contain.

Best regards,
Bob

"Garrett Fulton" > wrote in message
...
>I was wondering if anyone has tried drying green bell peppers to preserve
> them. I getting very tired of the ridiculous prices for these in winter.
> I've got a high vacuum pump and a bell jar and can completely desiccate
> them. Just would like to know if the drying method has worked okay for
> anyone else before I start.
>
> Thanks,
> Garrett Fulton
>
>
Green peppers freeze quite well. Cut them into 1" (25 mm) squares, or
whatever. Freeze them on a cookie sheet then pack them away. They don't
clump together this way.

And dehydrating in a convection oven at 140 or 150 F works, but you end up
with shrivelled up chunks, high in flavour, but with a dark colour. The
texture is "leathery".

What's your end use? In a soup or a chili the frozen chunks have always
worked well for me and they don't have to be rehydrated.

Ribitt wrote:
>
> And dehydrating in a convection oven at 140 or 150 F works, but you end up
> with shrivelled up chunks, high in flavour, but with a dark colour. The
> texture is "leathery".
>

Blanching first fixes that problem. I don't know why.

Best regards,
Bob

zxcvbob wrote:

> I dried a bunch of green peppers from my garden last fall -- not bells,
> but similar. I diced them, blanched them, then dried them with a
> dehydrator. It's rather alarming how much they shrink.

i once dehydrated a case of green bells and a case of red ones... each
one fit into a liter jar when i was done if i remember

b/

"Ribitt" > wrote in message
...
> What's your end use? In a soup or a chili the frozen chunks have always
> worked well for me and they don't have to be rehydrated.
>
>

That's it. Chili and soup mostly. I'll try your freezing method when I get
a batch this year. I never figured they'd freeze worth anything, so never
tried. Thanks.

Garrett



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In article >, "Garrett Fulton"
> wrote:

> "Ribitt" > wrote in message
> ...
> > What's your end use? In a soup or a chili the frozen chunks have always
> > worked well for me and they don't have to be rehydrated.

> That's it. Chili and soup mostly. I'll try your freezing method
> when I get a batch this year. I never figured they'd freeze worth
> anything, so never tried. Thanks.
>
> Garrett

Freeze the dice flat on a cookie sheet and then store long term loose in
a bag. Easy to get just as many as you want for anything

Also, it's been years since I've done this, but even freezer larger
chunks (1x1" squares?) was okay for a stir fry from a frozen state if
you didn't give them very much time at all in the skillet. Not perfect
but acceptable in my sight.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article >, "Garrett Fulton"
> wrote:

> "Ribitt" > wrote in message
> ...
> > What's your end use? In a soup or a chili the frozen chunks have always
> > worked well for me and they don't have to be rehydrated.

> That's it. Chili and soup mostly. I'll try your freezing method
> when I get a batch this year. I never figured they'd freeze worth
> anything, so never tried. Thanks.
>
> Garrett

Freeze the dice flat on a cookie sheet and then store long term loose in
a bag. Easy to get just as many as you want for anything

Also, it's been years since I've done this, but even freezer larger
chunks (1x1" squares?) was okay for a stir fry from a frozen state if
you didn't give them very much time at all in the skillet. Not perfect
but acceptable in my sight.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

"Melba's Jammin'" wrote in message >
> Freeze the dice flat on a cookie sheet and then store long term loose in
> a bag. Easy to get just as many as you want for anything
>
> Also, it's been years since I've done this, but even freezer larger
> chunks (1x1" squares?) was okay for a stir fry from a frozen state if
> you didn't give them very much time at all in the skillet. Not perfect
> but acceptable in my sight.
> --
> -Barb

Another way - we grow them in the garden, so I freeze "the glut", too -
works out great. After prepping, I cut them into slices about 1/4" - 1/3"
and freeze. If I need dice, I'll chop the frozen slices. Unless I need
squares in a recipe, they also work in stir fries. I find that the
red/yellow/orange varieties are expensive in the supermarket, so stock up
on mixed bags from Costco and freeze them the same way. Just don't try
using any of them if you need a crisp, fresh pepper, though.

Dora

"Melba's Jammin'" wrote in message >
> Freeze the dice flat on a cookie sheet and then store long term loose in
> a bag. Easy to get just as many as you want for anything
>
> Also, it's been years since I've done this, but even freezer larger
> chunks (1x1" squares?) was okay for a stir fry from a frozen state if
> you didn't give them very much time at all in the skillet. Not perfect
> but acceptable in my sight.
> --
> -Barb

Another way - we grow them in the garden, so I freeze "the glut", too -
works out great. After prepping, I cut them into slices about 1/4" - 1/3"
and freeze. If I need dice, I'll chop the frozen slices. Unless I need
squares in a recipe, they also work in stir fries. I find that the
red/yellow/orange varieties are expensive in the supermarket, so stock up
on mixed bags from Costco and freeze them the same way. Just don't try
using any of them if you need a crisp, fresh pepper, though.

Dora

Ribitt wrote:

> "Garrett Fulton" > wrote in message
> ...
>
>>I was wondering if anyone has tried drying green bell peppers to preserve
>>them. I getting very tired of the ridiculous prices for these in winter.
>>I've got a high vacuum pump and a bell jar and can completely desiccate
>>them. Just would like to know if the drying method has worked okay for
>>anyone else before I start.
>>
>>Thanks,
>>Garrett Fulton
>>
>>
>
> Green peppers freeze quite well. Cut them into 1" (25 mm) squares, or
> whatever. Freeze them on a cookie sheet then pack them away. They don't
> clump together this way.

I both dry and freeze peppers. Frozen green peppers have a fresher
taste, IMO.
>
> And dehydrating in a convection oven at 140 or 150 F works, but you end up
> with shrivelled up chunks, high in flavour, but with a dark colour. The
> texture is "leathery".
>
> What's your end use? In a soup or a chili the frozen chunks have always
> worked well for me and they don't have to be rehydrated.
>
>

i have been freezing green yellow red bell peppers etc for years.
take a fresh pepper. fresher the better. if it is wilted then why would
freezing it improve it.
here is my twist, and a simple test
wash the green peppper very lightly.only with cold water.
then put in a bag whole.
put the juice of a lime in the bag.
and freeze it quickly
when it is well frozen, bring it out and tap it to remove the lime juice
put it back in the bag
and give it a good whack on the floor
now you have a bag of bite sized pieces of peppers.
the stem seeds and pulp are easy removed

works great on pizza and such
if you want to use in a salad, put the bits in out of the bag frozen.
do not thaw
personally i like it.

"Serendipity" > wrote in message
...
> Ribitt wrote:
>
>> "Garrett Fulton" > wrote in message
>> ...
>>
>>>I was wondering if anyone has tried drying green bell peppers to preserve
>>>them. I getting very tired of the ridiculous prices for these in winter.
>>>I've got a high vacuum pump and a bell jar and can completely desiccate
>>>them. Just would like to know if the drying method has worked okay for
>>>anyone else before I start.
>>>
>>>Thanks,
>>>Garrett Fulton
>>>
>>>
>>
>> Green peppers freeze quite well. Cut them into 1" (25 mm) squares, or
>> whatever. Freeze them on a cookie sheet then pack them away. They don't
>> clump together this way.
>
> I both dry and freeze peppers. Frozen green peppers have a fresher taste,
> IMO.
>>
>> And dehydrating in a convection oven at 140 or 150 F works, but you end
>> up with shrivelled up chunks, high in flavour, but with a dark colour.
>> The texture is "leathery".
>>
>> What's your end use? In a soup or a chili the frozen chunks have always
>> worked well for me and they don't have to be rehydrated.
>>
>>
>

i have been freezing green yellow red bell peppers etc for years.
take a fresh pepper. fresher the better. if it is wilted then why would
freezing it improve it.
here is my twist, and a simple test
wash the green peppper very lightly.only with cold water.
then put in a bag whole.
put the juice of a lime in the bag.
and freeze it quickly
when it is well frozen, bring it out and tap it to remove the lime juice
put it back in the bag
and give it a good whack on the floor
now you have a bag of bite sized pieces of peppers.
the stem seeds and pulp are easy removed

works great on pizza and such
if you want to use in a salad, put the bits in out of the bag frozen.
do not thaw
personally i like it.

"Serendipity" > wrote in message
...
> Ribitt wrote:
>
>> "Garrett Fulton" > wrote in message
>> ...
>>
>>>I was wondering if anyone has tried drying green bell peppers to preserve
>>>them. I getting very tired of the ridiculous prices for these in winter.
>>>I've got a high vacuum pump and a bell jar and can completely desiccate
>>>them. Just would like to know if the drying method has worked okay for
>>>anyone else before I start.
>>>
>>>Thanks,
>>>Garrett Fulton
>>>
>>>
>>
>> Green peppers freeze quite well. Cut them into 1" (25 mm) squares, or
>> whatever. Freeze them on a cookie sheet then pack them away. They don't
>> clump together this way.
>
> I both dry and freeze peppers. Frozen green peppers have a fresher taste,
> IMO.
>>
>> And dehydrating in a convection oven at 140 or 150 F works, but you end
>> up with shrivelled up chunks, high in flavour, but with a dark colour.
>> The texture is "leathery".
>>
>> What's your end use? In a soup or a chili the frozen chunks have always
>> worked well for me and they don't have to be rehydrated.
>>
>>
>

zxcvbob wrote:
> Ribitt wrote:
> >
> > And dehydrating in a convection oven at 140 or 150 F works, but you
end up
> > with shrivelled up chunks, high in flavour, but with a dark colour.
The
> > texture is "leathery".
> >
>
> Blanching first fixes that problem. I don't know why.
>
> Best regards,
> Bob

I know the term blanching, but have never seen it done first hand.
(Unless it involves a streetcar or a tin roof.) DO you get water
boiling first, and then dunk the food in the water, perhaps with a
perforated pot insert? Or else held above the water with a steamer
basket? And for how long? I have a dehydrator that I usee only
occasionally, but when the instructions call for blanching I am still
clueless.

Meantime I agree -- freezing peppers works fine; my dehydrated
attempts (peppers) were useless after.

In article .com>,
wrote:

> I know the term blanching, but have never seen it done first hand.
> (Unless it involves a streetcar or a tin roof.) DO you get water
> boiling first, and then dunk the food in the water, perhaps with a
> perforated pot insert?

I've always done it that way, Jim. Submerge in boiling water for x
minutes and chill in ice water for at least 2x minutes. I use a
collapsible wire basket thingy.

Here's the poop from the NCHFP -- they say chill in ice water for the
same amount of time as the streetcar -- er-r-r, the blanch.

http://www.uga.edu/nchfp/how/freeze/blanching.html

> Or else held above the water with a steamer
> basket?

That's covered, too. Steam-blanching looks fussier to me - have to
arrange stuff in one layer only vs. dumping into large quantity of
boiling water.

>And for how long?

For however long the blanching instructions state.

> I have a dehydrator that I usee only
> occasionally, but when the instructions call for blanching I am still
> clueless.

You're a man. (Oh, stop! I'm KIDDING!")

> Meantime I agree -- freezing peppers works fine; my dehydrated
> attempts (peppers) were useless after.

-Barb, desiring to help
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Thanks, Barb, for the tips.

That inspired me to get creative yesterday, Sat. afternoon. Has a
recipe for a lentil soup with lentils (duh), ham chunks, (and
everything following from my dehydrated stores) onion, green pepper,
mushrooms, plum tomatoes, celery, and assorted herbs and spices.

Slowly simmered all afternoon.

Tasted, fooled with a bit more, simmered a bit more, added some other
veggies.
Tasted again.

Then decided to throw it all out.

Why did I buy that fancy dehydrator?

Or, I just decide to give up on doing anything with lentils.

Made dinner from a box of tuna helper.

zxcvbob wrote:
> wrote:
>
>> Thanks, Barb, for the tips.
>>
>> That inspired me to get creative yesterday, Sat. afternoon. Has a
>> recipe for a lentil soup with lentils (duh), ham chunks, (and
>> everything following from my dehydrated stores) onion, green pepper,
>> mushrooms, plum tomatoes, celery, and assorted herbs and spices.
>>
>> Slowly simmered all afternoon.
>>
>> Tasted, fooled with a bit more, simmered a bit more, added some other
>> veggies.
>> Tasted again.
>>
>> Then decided to throw it all out.
>>
>> Why did I buy that fancy dehydrator?
>>
>> Or, I just decide to give up on doing anything with lentils.
>>
>> Made dinner from a box of tuna helper.
>>
>
>
> I vote for, "you just doen't like lentils". Try it again sometime with
> Great Northern beans or small red beans.
>
> Bob
I'm with Bob, I despise lentils myself but the soup would be much better
even if you used a bag of "ten bean soup mix", which ain't nothing but a
bunch of mixed up beans and peas.

I've also found that when I use my dehydrated veggies the soup is much
better if I rehydrate them while cooking and add the meat and stuff at
the correct time before serving. Seems the rehydrating requires more
water than we think at the time. The peppers are much better if you skin
them before dehydrating, seems like the skins get really tough when
rehydrated. Additionally, I never blanch stuff I'm dehydrating,
blanching does take some of the vitamins and flavor from them.

George

zxcvbob wrote:
> wrote:
>
> > Thanks, Barb, for the tips.
> >
> > That inspired me to get creative yesterday, Sat. afternoon. Has a
> > recipe for a lentil soup with lentils (duh), ham chunks, (and
> > everything following from my dehydrated stores) onion, green
pepper,
> > mushrooms, plum tomatoes, celery, and assorted herbs and spices.
> >
> > Slowly simmered all afternoon.
> >
> > Tasted, fooled with a bit more, simmered a bit more, added some
other
> > veggies.
> > Tasted again.
> >
> > Then decided to throw it all out.
> >
> > Why did I buy that fancy dehydrator?
> >
> > Or, I just decide to give up on doing anything with lentils.
> >
> > Made dinner from a box of tuna helper.
> >
>
>
> I vote for, "you just doen't like lentils". Try it again sometime
with
> Great Northern beans or small red beans.
>
> Bob



I think you may be right, zv. I've had lentils eating out, or from
canned soups, but never success whenever I pick up a bag on a whim (or
on a shopping cart) and thry to cook them myself. I use red beans many
different ways. Great Northern -- are those the small white beans,
like in the famous Senate dining room soup recipe? Had that recipe
around here long ago, always thought I might try it.

Or perhaps because those lentils are so small they cook too fast and
become mushy. I like the long, slow simmer for soups and stews. In
fact, the only thing that's preserving my sanity this long end to
winter is it's still the season for soups and stews. The only mushy
ones I'll tolerate are split green peas. hmmm .... that's an idea.

ellen wickberg wrote:
> wrote:
>
>> zxcvbob wrote:
>>
>>> wrote:
>>>
>>>
>>>> Thanks, Barb, for the tips.
>>>>
>>>> That inspired me to get creative yesterday, Sat. afternoon. Has a
>>>> recipe for a lentil soup with lentils (duh), ham chunks, (and
>>>> everything following from my dehydrated stores) onion, green
>>
>>
>> pepper,
>>
>>>> mushrooms, plum tomatoes, celery, and assorted herbs and spices.
>>>>
>>>> Slowly simmered all afternoon.
>>>>
>>>> Tasted, fooled with a bit more, simmered a bit more, added some
>>
>>
>> other
>>
>>>> veggies.
>>>> Tasted again.
>>>>
>>>> Then decided to throw it all out.
>>>>
>>>> Why did I buy that fancy dehydrator?
>>>>
>>>> Or, I just decide to give up on doing anything with lentils.
>>>>
>>>> Made dinner from a box of tuna helper.
>>>>
>>>
>>>
>>> I vote for, "you just doen't like lentils". Try it again sometime
>>
>>
>> with
>>
>>> Great Northern beans or small red beans.
>>>
>>> Bob
>>
>>
>>
>>
>>
>> I think you may be right, zv. I've had lentils eating out, or from
>> canned soups, but never success whenever I pick up a bag on a whim (or
>> on a shopping cart) and thry to cook them myself. I use red beans many
>> different ways. Great Northern -- are those the small white beans,
>> like in the famous Senate dining room soup recipe? Had that recipe
>> around here long ago, always thought I might try it.
>>
>> Or perhaps because those lentils are so small they cook too fast and
>> become mushy. I like the long, slow simmer for soups and stews. In
>> fact, the only thing that's preserving my sanity this long end to
>> winter is it's still the season for soups and stews. The only mushy
>> ones I'll tolerate are split green peas. hmmm .... that's an idea.
>>
> You might try some of the other lentils. The split orangey ones cook to
> a mush very fast, but some of the others do not. Especially some of the
> small rounder ones.
> Ellen


I like the concept of lentils, but I've never tasted any that were
really good. They taste kind of like split peas, but a little more
dirt-like.

They are an OK addition (in small quantities) to vegetable soup. I used
them to make hummus once and it was edible.

Bob

zxcvbob wrote:
> ellen wickberg wrote:
>
>> wrote:
>>
>>> zxcvbob wrote:
>>>
>>>> wrote:
>>>>
>>>>
>>>>> Thanks, Barb, for the tips.
>>>>>
>>>>> That inspired me to get creative yesterday, Sat. afternoon. Has a
>>>>> recipe for a lentil soup with lentils (duh), ham chunks, (and
>>>>> everything following from my dehydrated stores) onion, green
>>>
>>>
>>>
>>> pepper,
>>>
>>>>> mushrooms, plum tomatoes, celery, and assorted herbs and spices.
>>>>>
>>>>> Slowly simmered all afternoon.
>>>>>
>>>>> Tasted, fooled with a bit more, simmered a bit more, added some
>>>
>>>
>>>
>>> other
>>>
>>>>> veggies.
>>>>> Tasted again.
>>>>>
>>>>> Then decided to throw it all out.
>>>>>
>>>>> Why did I buy that fancy dehydrator?
>>>>>
>>>>> Or, I just decide to give up on doing anything with lentils.
>>>>>
>>>>> Made dinner from a box of tuna helper.
>>>>>
>>>>
>>>>
>>>> I vote for, "you just doen't like lentils". Try it again sometime
>>>
>>>
>>>
>>> with
>>>
>>>> Great Northern beans or small red beans.
>>>>
>>>> Bob
>>>
>>>
>>>
>>>
>>>
>>>
>>> I think you may be right, zv. I've had lentils eating out, or from
>>> canned soups, but never success whenever I pick up a bag on a whim (or
>>> on a shopping cart) and thry to cook them myself. I use red beans many
>>> different ways. Great Northern -- are those the small white beans,
>>> like in the famous Senate dining room soup recipe? Had that recipe
>>> around here long ago, always thought I might try it.
>>>
>>> Or perhaps because those lentils are so small they cook too fast and
>>> become mushy. I like the long, slow simmer for soups and stews. In
>>> fact, the only thing that's preserving my sanity this long end to
>>> winter is it's still the season for soups and stews. The only mushy
>>> ones I'll tolerate are split green peas. hmmm .... that's an idea.
>>>
>> You might try some of the other lentils. The split orangey ones cook
>> to a mush very fast, but some of the others do not. Especially some of
>> the small rounder ones.
>> Ellen
>
>
>
> I like the concept of lentils, but I've never tasted any that were
> really good. They taste kind of like split peas, but a little more
> dirt-like.
>
> They are an OK addition (in small quantities) to vegetable soup. I used
> them to make hummus once and it was edible.
>
> Bob

Heathern! You supposed to use chick peas to make hummos, little lemon
juice, little juice from the can of chick peas, put some extra virgin
olive oil around the bowl, warm up some round bread, tear it apart, eat
a lot of hummos, make a lot of gas, go outside and expel. <VBG>

George, feeling a lot better today for some reason, maybe it's the
drizzling rain and the norther that blew in

GARLIC!!! You forgot the garlic!

Dave

"George Shirley" > wrote in message
.. .
>
> Heathern! You supposed to use chick peas to make hummos, little lemon
> juice, little juice from the can of chick peas, put some extra virgin
> olive oil around the bowl, warm up some round bread, tear it apart, eat a
> lot of hummos, make a lot of gas, go outside and expel. <VBG>
>
> George, feeling a lot better today for some reason, maybe it's the
> drizzling rain and the norther that blew in

George Shirley wrote:

> zxcvbob wrote:

>> They are an OK addition (in small quantities) to vegetable soup. I
>> used them to make hummus once and it was edible.

> Heathern! You supposed to use chick peas to make hummos,

Yabbut.... first something's exotic, then it's standard, then it becomes
boring and people start in with the variations. Look at "pesto" for an
example, or "caesar"-type salads/dressings. These days, just about any
paste made with a pulse (dried legume) is "hummos," and even the
chickpea-based ones have all kind things added.

> little lemon juice, little juice from the can of chick peas, put some
> extra virgin olive oil around the bowl,

+garlic, plus sesame butter/techina/tehini

pinch cayenne or hot paprika optional.

B/

Brian Mailman wrote:

> George Shirley wrote:
>
>> zxcvbob wrote:
>
>
>>> They are an OK addition (in small quantities) to vegetable soup. I
>>> used them to make hummus once and it was edible.
>
>
>> Heathern! You supposed to use chick peas to make hummos,
>
>
> Yabbut.... first something's exotic, then it's standard, then it becomes
> boring and people start in with the variations. Look at "pesto" for an
> example, or "caesar"-type salads/dressings. These days, just about any
> paste made with a pulse (dried legume) is "hummos," and even the
> chickpea-based ones have all kind things added.
>
>> little lemon juice, little juice from the can of chick peas, put some
>> extra virgin olive oil around the bowl,
>
>
> +garlic, plus sesame butter/techina/tehini
>
> pinch cayenne or hot paprika optional.
>
> B/
I thought everyone knew that tahina (sesame paste) was required, all the
Arabs I ever met knew it and I lived amongst them for several years.
<VBG> I keep a jar of tahina in the pantry, doesn't ever go bad due to
the sesame oil floating on top. Store I frequent quit carrying flat
bread so I had to go back to making my own again.

George

George Shirley wrote:

> Brian Mailman wrote:
>
>> George Shirley wrote:

>>> little lemon juice, little juice from the can of chick peas, put some
>>> extra virgin olive oil around the bowl,

>> +garlic, plus sesame butter/techina/tehini
>>
>> pinch cayenne or hot paprika optional.

> I thought everyone knew that tahina (sesame paste) was required,

yet another variation, i've seen peanut butter called for. can't say
*i'd* like it... but...

> all the Arabs I ever met knew it and I lived amongst them for
several years.
> <VBG> I keep a jar of tahina in the pantry, doesn't ever go bad due to
> the sesame oil floating on top. Store I frequent quit carrying flat
> bread so I had to go back to making my own again.

cool. So do I when I need to, but usually there's stacks at the local
safeway--lavosh, and pita both. falafel cafe a few blocks away wraps
their falalfel sandwiches and shwarma in a thinner lavosh and then
grills the assembly.

B/

Brian Mailman wrote:
> George Shirley wrote:
>
>> Brian Mailman wrote:
>>
>>> George Shirley wrote:
>
>
>>>> little lemon juice, little juice from the can of chick peas, put some
>>>> extra virgin olive oil around the bowl,
>
>
>>> +garlic, plus sesame butter/techina/tehini
>>>
>>> pinch cayenne or hot paprika optional.
>
>
>> I thought everyone knew that tahina (sesame paste) was required,
>
>
> yet another variation, i've seen peanut butter called for. can't say
> *i'd* like it... but...
>
> > all the Arabs I ever met knew it and I lived amongst them for
> several years.
>
>> <VBG> I keep a jar of tahina in the pantry, doesn't ever go bad due to
>> the sesame oil floating on top. Store I frequent quit carrying flat
>> bread so I had to go back to making my own again.
>
>
> cool. So do I when I need to, but usually there's stacks at the local
> safeway--lavosh, and pita both. falafel cafe a few blocks away wraps
> their falalfel sandwiches and shwarma in a thinner lavosh and then
> grills the assembly.
>
> B/

Isn't that strange? In Saudi all the schwarma stands served it on hot
dog buns with a mayo type sauce. I could hardly eat more than four or
five at a time back then. I've seriously considered buying a schwarma
cooker, the kind that holds the thinly sliced meat straight up but found
out the rotisserie on my gas grill will do the same job just as well. I
don't care for American lamb or mutton so use either goat, venison, or
beef when I make them and use flat bread to wrap them. I guess it's just
a matter of taste. I'm not much on falafel but love the "Mediterranean"
appetizers, hummos, moutaball, etc.

George

Brian Mailman > wrote:

> cool. So do I when I need to, but usually there's stacks at the local
> safeway--lavosh, and pita both. falafel cafe a few blocks away wraps
> their falalfel sandwiches and shwarma in a thinner lavosh and then
> grills the assembly.

Lately, I've been heating gorditas (thick flour tortillas) on a
barely-oiled cast-iron skillet and using that instead of pita with my
hummus. It's really really good.

serene
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