28 - Sunday, May 23, 1999 - North Shora News Recipes From page 27 Naan-o-Paneer-o-Sabzi (Iranian bread with feta cheese and herbs) Ingredients: Iranian or middle-eastern thin bread, 500 grams feta white cheese, 400 Rerbs (cilantro, parsley, coriander, spring onions), 500 Directions: Soak feta cheese (which should not be very soft) in cold water for about 10-15 minutes. Drain the water just before serving. Very thin, soft Iranian bread can be purchased at local specialty shops, such as Pars at Lonsdale and 28th, Dotmeh yeh Barg-e _ (Stuffed vine leaves) - Ingredients: fresh vine leaves, 250 ground lamb or be s long-grain or basmati rice, gtams herbs: parsley, dill, mint, tarragon, spring onions, 250 prams two large onions cooking oil 2 Tbsp. tomato paste black lack pepper Ke. fresh lime juice 2 tsp. sugar ms 5 250 . Directions: Fry onions in Pot hobby expensive From page 25 get it. As well as the vast array of teas, The Tea Store carries rare and unique tea pots, kettles - and other tea paraphernalia. Udo is -passionate about the products he brings in and will search for months to find exactly what he is looking for. . On the shelves behind the counter there are graceful glass teapots, pots with heavy cop- per tea cozies and stainless steel kettles with copper bot-— toms. More than a dozen of them have been inclided in exhibits in world-famous muse! wes a hobby, really,” says. “but it can get pen sive.” Most of his suppliers are European and many have never exported to Canada re. Other shelves are taken up by diminutive teapots, tasting cups, drinking cups and trays for both Chinese and Japanese” tea drinkers. “Asians are raised drinking tea,” says Udo. And they han- dle ir with a lot of respect.” Udo, Erika and their daughter Tatjana opened the Tea Store in 1997.. - “We had always liked tea. When we went to Europe we stocked up because we knew we couldn’s get this kind of tea here.” Finally, they decided to bring fine teas to the Canadian palate. Now, they spend their time intcoducing their cus- tomers to teas that offer taste and health benefits. BASMATI rice is a per- fect accompaniment for many Persian dishec. It should be warmed up in the oven before serving but avoid over-heating it which will dry ir out. Wash the herbs with cold water and fet dry. Cut into into small pieces. Serve with bread and feta cheese. MINT is often used with other herbs. cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add ' " "C-Lowers ts famity cconed and operated with 30 years experience. Sl Kabab-e Koobideh (Grilled ground meat) Ingredients: 1 Ib. ground beef or lamb 1 medium onion, grated % c. bread crumbs or white flour 1 egg (optional) 1 tsp. turmeric 1 tsp. salt % tsp. pepper 1 Tbsp. lemon juice slightly beaten Directions: Mix all ingre- dients well — cover and leave in fridge overnight or at room temperature for a few hours. In order to prevent the mix from falling off the skew- ers, vou should drain the water (juice) out of the grat- ed onion before adding it to cup water, salt, pepper and tomato paste. Mix and cook further until water boils off. Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 tsp. of salt and