Vahts Ahp Yoo Em Dob!!!
You know vaht I love about USA? Dere is so many race of people, is like a real melting pot, or as ve say in Iran, kashke bahdemjoon! Vahn ting dat is interesting doh, is dere is some people dat dey are like a kashke bahdemjoon demselves. Dere is a dude on our feloor dat his name is Ethan. He is look like a honky guy, but he is sound like a soul broder! Is may be he is a “mix race”, like dey say, but I herd he is from de Salt Lake City, and I don know if dey have a lot of mix race dere.
Anyvay, you vanne know someting else doh? Ven I vaz a liddel kid, *I* taut I vaz a soul broder. Because on de TV, is only honky and soul broder, but no Iranian. So I look, and I tink, “vell, I’m not a honky, so I guess I am a soul broder”. After a vile I feegair it out, but even now, ven I see a soul broder on de estreet, I tink in my head “Yes. You, me, yes” or ven I vahtch on like a Survivor or Amazeen Race, I am always root for the soul broders. I don know vhy, but is like a eengrain.
Question, is it mostly a honky people dat is read dis belog? Because if yes, ve should do vaht ve can to make it more of a kashke bahdemjoon. Man, come to tink of it, I could really go for some kashke bahdemjoon right now. I fond a recepe at http://www.iranmania.com/travel/eating/kashkebaadenjaan.asp . Check et out:
Ingredients: (4 servings)
· Small eggplants, 6
· Kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store) tomato paste, one spoon
· Medium onions, 2
· Dried mint, 2 spoons (or 200 grams of fresh mint)
· Cooking oil
· Black pepper
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes.
Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants; follow with onions and mint, then serve.