Having tried “dolma” from several countries I like these the best. Traditionally these are very small, quarter sized. The big leaves you can get in jars in the U.S. can be halved to make nice little ones. But nothing beats the dolma from fresh tender leaves.
My new favorite book, “Olive Trees and Honey” by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as “cooking” time.
Handed down from my husband’s grandmother who came from Hungary on her honeymoon through Ellis Island. I am sure it was changed slightly to American-type ingredients.
One of my childhooddays favourites! And I still do like this very fragrant, aromatic sweet pie/tarte like dish. Use apples (you might want to add more sugar then) instead of bananas, mangos or raisins. Serve lukewarm with vanilla sauce as main dish or as dessert.
This is a recipe from Austria. It’s nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn’t burn the palate. The fruit really makes the dish.
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