This is from The Jewish Week, NY, of February 26, 1999.
Joan Michel takes these recipes from a new cookbook by Najmieh Batmanglij, "New
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" (Mage
Publishers, 439 pp., $44.95). She writes: "Born and raised in a traditional
family in Persia — modern-day Iran — Batmanglij offers recipes (not all kosher)
and images that draw from the rich spring of Persian culture, where the first
recipes were written 4,000 years ago in cuneiform script on clay tablets. Filled
with delightful tales, myths and memories, the book provides an up-to-date list
of Persian stores and restaurants in America — and enough Persian delights to
last for many Purims."
For a copy of "New Food of Life: Ancient Persian and Modern Iranian Cooking and
Ceremonies," call (800) 962-0922.
2 gallons whole milk
1 cup plain yogurt
2 tablespoons salt (optional)
4 cups fresh lime juice
2 teaspoon salt
1 tablespoon plain yogurt
1. Bring milk to boil in large pot over low heat. Add 1 cup yogurt, the 2
tablespoons salt and the lime juice. Mix well and simmer over low heat 3 to 5
minutes, until yellowish.
2. Line strainer with 3 layers of cheesecloth and place in large container.
Remove pot from heat and immediately pour milk mixture over the cheesecloth. Let
drain several minutes but save the liquid.
3. Bundle free ends of cheesecloth to enclose mixture. Place in center of the
strainer and place a heavy weight on top. Allow to stand about 2 hours, then
remove weight and refrigerate 1 hour to set thoroughly.
4. Remove cheesecloth and place cheese in sterilized jar. Fill jar with strained
liquid and add 2 teaspoon salt and 1 tablespoon yogurt. Refrigerate. Serve with
bread and fresh vegetables and herbs.
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