piazzola

Thank you for your replies so far but not is isn't haloumi nor it is straight mozzarella it is a bit sour, salty but also has a tinge of sweetness I have tried it with and without spinach As I say Georgian Suluguni is the closest thing so it may have Turkic origins by that I mean any regional variation beween Turkey and Uzbekistan and all in between

I went on a wild food chase in the mist of the moslem community and found people very receptive one of my stops was a popular bakery where they making a pizza dough like and paste some very fine and thin lamb ground mix with spices. I did not think I'd like to try that so I went for calzoni and to my surprise included a delicious stringy cheese. It reminded me of similar Georgian cheese called Suluguni but I don't know what Lebanese cheese this is or how it is called. Does anyone here know its name? Thanks

Many Middle Eastern recipes in Israel have their origins in the former USSR republics such as Uzbekistan Jewish-Russian immigrants brought with them In addition Russians immingrants have been credited to have brought shaurmas to Israel http://www.angelfire.com/ct/DIVA/UzbekBread.html

Thank you ALTAF The cake loos tempting

I have been looking real hard to get the high protein flour for my projects so ended up buying some stuff direct from distributors fairly cheap but with 25kg bags was an overkill considering that I would run a test batch and not use the whole bag(wate of time) Forget Coles or Safeways all the hard wheat flour in supermarkets are pants protein labels on packets or bags are not a reliable indicators of protein levels unless you get from the millers a technical info sheets and then you'll find that the real protein is between 11.5 and 13.0% is about the max you can get here in OZ without hitting the premixes that millers may offer you if they want to keep their business, then again you'll have to buy many many bags from them.

Well not in many other countries exist one way or another many forms of empanadas with different names anyway Indians make the oldest of all Samosa meat or vegetarian versions and they suppose to have invented it It's only the filling that more often changes but it is basically the same principle and instead of adobe oven some may use tandir or tandoori ovens like The Uzbeks, Khazaks and Kirgiz make Samsas Mongolian and Siberian Russians make Ku'shuurs Tartars of Crimea and Caucasian peoples make Chebureki or even the shallow fried versions of Piroshkies or pierogies (pir means fried) in a number of shapes (meat,eggs,onions,mushrooms) from Poland, Ukraine, Russia. Perhaps and because Argentinean empanadas are associated with pizzerias in Buenos Aires and cold weather they have become better known in other parts as Argentineans. Even Italian and Lebanese if they fold the leavened bread in two they call it calzoni (sorry don't know its Arabic name)

This is a really good site http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

I have never had the opportunity to have sushi in BA but I would assume it is a welcomed change from the everyday meats. I was used to eat there though as a son of gringos khren (horseradish cream red or white) same as wasabi was always not far away from kitchen table. Yes salmon is always use here for rolls or sushi or zushi. Like Chile who is one of the world largest salmon farming countries that export world wide including USA Australia does have sizeable farms in Tasmania and mainly export to Japan, Hong Kong and Singapore. On the other hand Koreans are very much like(not exactly) Japanese in culture but theyare uch more emotional than Chinese when you strike a cord with them. Chinese are much more open and are born traders they have a common sense business like approach. We now here have a large Chinese and South East Asian community some Argentineans expats married to Asian ladies too.

Actually the other day made Chilean type empanadas (bread machine mixing is a breeze) Empanadas borders are folded on their three sides unlike Argentineans that require crimping (replugo). I made the pino(filling) with an imported alino (sorry no tilde on my keyboard) (condiment mix) plenty onions, sultanas and eggs (onions double the amount of meat and a little meat stock) they were delish. Very quick preparation of dough in my bread machine mixing is a breeze I use high grade flour, shortening, salt one egg yolk and then refrigearted for an hour or so before making this large dough rounds

http://www.dutchvalleyfoods.com/ 50 pound bag USA12.95 latest quoted price

I've read on another forum someone getting hold of a 50kg KASL high grade flour and also Canadian Manitoba flour is preferred in Italy by pizza and pasta makers

Hi all contrary to melmck I use the highest protein flour I get my hands on

Hi all! nice too see few of my cumpas here We finally getting some wines in OZ though mostly Chadornnay type some labelled some clean skin but not Malbecs or Merlot have always been my favourites