Recipe For Middle Eastern Spice Bracelets (Ka'k)

Ghee is clarified butter. Although it is prepared completely from butter, its properties, according to Ayurveda, are very different from butter itself. Once of the most obvious differences is that all of the milk protein has been removed. Ghee is pure fat with none of the impurities that may be found in butter. Unlike butter, ghee contains no bacteria and it is not prone to turning rancid, even after storing it for several months outside the refrigerator.

6) Of the several ailments normally associated with diabetes, we do not know the link it may have with hyperinsulinamia, which is responsible for the production of undesirable eicosanoids. Research in this field is sill in its infancy.


Paratha resemble the Mexican tortilla. Flour tortillas which are more of an American invention are made in a similar way with wheat flour, water and fat but the end result - in my opinion - is not as good as read more the paratha.

When you are ready to cook, preheat your oven to 190 c / 375 f. Remove as much of the marinade from the meat as possible and cook the rabbit pieces on a rack for 40 minutes.

You can buy a jar of ghee in Indian grocery stores, in some health food stores, and online, but I usually make my own. Another benefit is that, because the milk and other solids are cooked out of it, ghee has a longer shelf life than regular butter.



I have seen these people never become fat or sprout a paunch. They have hollow and lean waists to give them an always hungry and ready to eat get up. I have wondered how it is possible for them to remain trim.

Peel the potatoes and cut them into quarters. Place them in a large saucepan filled with enough water to cover. Add the vegetable bouillon to the water. Boil the potatoes in the water until they are soft when poked with a fork. Cooking time is typically 20 to 30 minutes.

Pour off the ghee into a clean jar with a tight fitting lid. Place a metal spoon into the jar while pouring in the hot ghee, to absorb some of the heat and prevent the jar from shattering. Allow the ghee to cool before sealing and storing.

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