at the restaurant I used to work in, we always put (a generous amount of)
cooked onions in the hummus. I still do that and I simmer cumin with them,
in olive oil. It adds a big flavor boost. Worth a try. Also I guess the
balance of tahini is important, as it is slightly bitter. (but I like lots)
Patrick
>-----Original Message-----
>From: Adam Churvis
>
>> You mean Onion kulcha. Great stuff. One of those things I really
>> cannot have - too much carbohydrates.
>
>Actually, it's just naan with flecks of onion here and there.
>
>It's labeled as "Onion Naan," but that may be for marketing
>purposes since
>many people in the mainstream Anglo market (myself included)
>don't know what
>Kulcha is.
>
>Is kulcha just another term for flavored naan, or is it something else
>entirely?
>
>Respectfully,
>
>Adam Phillip Churvis
>Member of Team Macromedia
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