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Saaj cooking.


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8 replies to this topic

#1 ChefCrash

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Posted 12 July 2006 - 06:37 PM

22" wok and 8' of soft copper tubing.
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A couple of hundred 1/8" holes later.
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Fitted in a 20" wide wash tub.
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It lights!
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Rubbed with oil and heated to season. I missed a spot.
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Inaugural Manoushi.
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Topped with Zaatar.
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#2 Chris Amirault

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Posted 12 July 2006 - 06:52 PM

Well that's absolutely fantastic! I'm assuming that's zaatar and olive oil, yes? As for other things, well, I can imagine it'd be a good substitute for a tandoor for naan, etc.
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#3 Jake

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Posted 12 July 2006 - 07:11 PM

To echo Chris, fantastic! Great photo display. Can you tell me what else you would use this for? Can you mail samples? :raz:
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#4 ohev'ochel

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Posted 12 July 2006 - 08:35 PM

holy crap!

that's brilliant.

#5 Swisskaese

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Posted 13 July 2006 - 04:44 AM

You could make Shrak, which is Druze/Bedouin bread. It is bigger and thinner than what you made. Unfortunately, I do not have recipe.

#6 FoodMan

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Posted 13 July 2006 - 09:06 AM

That's ingenious! The way you set the whole thing up. Pretty cool. What to use it for? All kinds of baked goods like spinach pies, saj bread, meat pies, cheese pies. Those good dessert ones filled with chocolate and banana as great.

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#7 melamed

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Posted 16 March 2009 - 01:06 AM

That's ingenious! The way you set the whole thing up. Pretty cool. What to use it for? All kinds of baked goods like spinach pies, saj bread, meat pies, cheese pies. Those good dessert ones filled with chocolate and banana as great.

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Chefcrash, very nice setup!

#8 Ce'nedra

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Posted 16 March 2009 - 06:10 AM

HOLY CRAP! Never seen this style of cooking before! Wow, I'm gobsmacked! Beautiful pictures -I really appreciate the step by step!
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#9 Genkinaonna

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Posted 05 October 2011 - 12:50 PM

That's so cool! I want one! And then a bigger yard to put it in : )
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