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Preview: Comments on: Reader Liza Rosenberg and Ghormeh Sabzi

Comments on: Reader Liza Rosenberg and Ghormeh Sabzi



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By: Weekly Review with Seafront « Ilana-Davita

Fri, 11 Jun 2010 06:21:06 +0000

[...] At Cooking Manager, Hannah interviews Liza Rosenberg [...]



By: Hannah

Thu, 10 Jun 2010 13:26:32 +0000

Liza and Kate, thanks for the lime suggestions. Miri and I-D, let us know how it goes. Deena, thanks for visiting!



By: Deena

Thu, 10 Jun 2010 12:26:45 +0000

Liza, good luck to the goldfish. Hearing about Karkur reminds me of the Ehud Banai song. That is a good thing! Hannah, such a nice site!



By: Miriyummy

Tue, 08 Jun 2010 06:03:25 +0000

@Liza and @Kate -- thanks for your advice and help. I am really looking forward to playing with this.



By: Kate

Mon, 07 Jun 2010 12:18:02 +0000

@Miriyummy, limes are available here in the shuk for a few weeks in the summer, around August. About four seconds after we arrived last summer, there was an article about it them in the Jerusalem post, and I went to Machane Yehuda, bought a huge heap of them and juiced them, then froze in ice cube trays.



By: Liza Rosenberg

Mon, 07 Jun 2010 08:08:29 +0000

Miriyummy - I actually prefer using dried limes, which you should be able to find at the shuk/market. When it comes to all the greens, there's also room for flexibility. You can definitely substitute those you don't like so much with others that you do like - mint also works very nicely. I also tend to add extra lemon juice, but that's because I like it to have a stronger lemony taste. Ilana-Davita - Your welcome, and it's definitely awesome! :-)



By: Ilana-Davita

Mon, 07 Jun 2010 04:58:09 +0000

Thank you for the interview to both of you. This dish looks awesome!



By: Miriyummy

Mon, 07 Jun 2010 04:13:26 +0000

I love Persian food, and can't wait to try this recipe, perhaps for this coming Friday night. But where can I find fresh limes? Would the dried limes be easier to find in the market?