sooooooooooooooo, which letter do you leave out??

Yes if you say it really fast it sounds like zubi

There you are Henia! I missed you!

Yesssss here I am...I missed you too Sarah!

This story made my husband and I both laugh. I did the same thing when I said the would for "glass" but when I said the word, I said the word for "breasts!"

hahah, after I learned how to count in arabic I was counting for my mother in law and her friend one day and instead of saying 5 i said "1, 2, 3, 4, sh!t, 6, 7, 8..." They died laughing

holly, that made me laugh so hard!

Well my husband and I make up our own words (sorry cannot share any, adult and private content) using various language's slang *bad* words

Has anyone tried this cookbook??

http://www.interlinkbooks.com/BooksC/Class_Veg_Cook.html . . . .

Haven't tried it but it looks really good. I'd be interested to hear as well if anyone has used it.

It looks interesting, I'm going to request it as a gift from someone. Catherine, did you notice it's by Habeeb Salloum? That author writes a regular article in Zaghareet on travel......... just noticed that!

I just looked it up on Amazon. If you scroll down you can see some responses of people who bought it.

http://www.amazon.com/Classic-Vegetarian-C...TF8&s=books

I didn't know that!! Interesting . . . I'll have to go check my latest Zaghareet!

I got a new catalog from Interlink Books . . . they have a lot of books about the Middle East . . .political, travel, novels, poetry . . . not just cookbooks!! BUT, there is one listed for Moroccan food . . . this chef is living in Sydney . . . restaurant is "Out of Africa"

Here's a link for all their cookbooks: http://www.interlinkbooks.com/index.php?cP...fe85a39a82f1d86

In case anyone is interested that is . . . many for the Middle East but lots from around the world . . . Thai, Indian, etc

This book is getting . . . . only way to do 4 stars for all the reviews!!

I need the recipe for koshari 'cause I'm going through withdrawals.


Also...we went to this restaurant and I need the recipe for some stuff they served there:

white beans in a tomato sauce

tomato soup that tasted like it was cooked with lamb but there was no lamb in it.

spinach cooked in tomato sauce with chickpeas.

I posted it here before but I'm too lazy to go back to find the post. I'll email it to you.

some links for Koshari and other Egyptian food . . . well the first two links have more middle eastern recipes . . . but you have a choice of Koshari versions:

Koshari

Koshari 2

Koshari 3



I LOVE google!!!

did i do something wrong? i clicked on the board set up by someone here and all the posts were outdated and wouldn't let me view them..............

When you click on a board, change th view in the bottom box to "the beginning" rather than "30 days". I will see if the default can be changed.

I was able to change the default settings for all the boards; try it now

thank you!

I tried out a new recipe for Minestrone soup that I got online from Food Network.
I modified the recipe slightly since it had some meat ingredients, and because I wanted more of some of the ingredients than it had listed.

Olive oil for the pan
1 medium spanish onion, chopped
4 medium carrots, chopped
4 stalks of celery, chopped
4 large cloves of garlic, chopped
1 zucchini, chopped
9 oz of cabbage, shredded (1/4 head) (I found a 10 oz. package of pre-shredded that I used)
28 oz can of chopped tomatoes (no spices added)
9 cups of vegetable broth (I used Organic Gourmet vegetable bouillon to make the broth)
1/2 cup or so of small pasta (I used macaroni)
1 can beans, drained (I used red kidney)

Heat the oil in a large pot over medium heat.

Add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until the veggies are somewhat soft, about 15 minutes.

Add the zucchini and cook, covered, stirring occasionally for 3 minutes.

Add the cabbage and cook, uncovered, stirring, until wilted, about 3 minutes more.

Stir in the tomatoes and broth and bring to a boil.

Stir in the pasta, lower to a simmer, and cook until the pasta is tender, about 10 minutes.

In a small bowl, mash half of the beans with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes.

When I made it I forgot to salt and pepper it, but I found that the bouillon cubes I used had great flavor so I haven't added any as I reheat the soup to eat.

The recipe suggests topping with parmesan cheese.

What I left out was the ounce of pancetta that was cooked in the pan before onion and veggies were added, plus it originally called for chicken broth instead of veggie broth.
I would probably add more beans next time just as a source of protein, but otherwise I thought it was a pretty decent soup. I still have a couple of bowls worth to eat.
Oh yeah, I used a 5 quart pot and it was full when I added everything. Beware using a smaller pot!
It would be really great with some sourdough bread, maybe even garlic bread. Yumm garlic!!

I was over at EgyptSearch and I noticed that they have a new category for recipes . . . so for anyone wanting to cook "Egyptian Style", it might be worth a look. I already have some of these myself . . . I make lots of hummous and babaganoush.

The list so far includes:
Stuffed Pigeon/Chicken
Mashi (using vine leaves - dolmades)
Koshari
Egyptian Rice
Kofta
Egyptian Salsa (??? it didnt include peppers, so it isn't like the Salsa I usually eat)
Foul Medammes
Basboosa
Lentil Shorba

Here's the link: ES Recipes

Thanks Catherine, I'll check it out.

Hi every one, I must say that this is the first time I come into the MENA forum. LOL Honestly I did not know what it was I'm such a moron. I always saw people talk about Mena this and Mena that and I kept wondering what that was. I kept thinking it was some secret club LOL like a sorority type of sisterhood from college. LOL Thanks to another thread where I suggested that we start a recipe forum to swap yummy dishes jordanian_princess told me about this thread. I can’t believe that all this time I have been a member of VJ it never occurred to me what MENA was LOL. So here I am ladies. I can’t wait to try some of these recipes posted. I am Mexican American and all I know is how to cook authentic Mexican dishes but I would really love to learn some other dishes so that when Adiel and I live together I can cook things that he grew up eating. My husband is British born and raised in London but his parents are Asian. His mom is Pakistani and his dad is also 1/2 Pakistani 1/2 Afghani with a dash or Irani in there LOL. So as you can imagine I have big shoes to fill when it comes to the cooking. One of the things that I would love to learn how to cook so that I can surprise my hubby is Haleem. I have never eaten it nor seen it and Adiel always talks about it so I’m really intregued about this dish because my husband brags so much about how his moms Haleem is the best in the world. One time I tried to look up the recipe online but there were so many different ones and when I showed him a few of the ones I found he just cracked up. He said those were generic funny versions that were westernized by other chefs. He especially cracked up at the part of putting raisins in the Haleem. Adiel loves Morrocan and Italian food too so I am open to learning any thing and every thing. To start out if any one has great recepies for

Haleem
Samoosas
Humus
Falafels
butter chicken
Chicken tikka masala
bhiriani
I would be very thankful.

I don’t even know if I spelled all that that correctly but Im trying my best to as if I was writing it out as it sounds in spanish LOL.

I would be forever indebted to you for any tips and help you can lend me.

Oh yeah he also brags that his mom makes the best rotis and what not. I tell him that Im not going to make that if I can just buy it from the store im not goign to slave as I will have lotsof things to do, but every once in a while I would like to suprise him with the whole shabang of homemade freshness. We make something similar called tortillas in Mexico but I would like to know how you make your version of roti or naan. =0) As you can see I have my work cut out for me but its ok I have all the time in the world to learn and I will use my family as lab subjects. LOL I can learn and practice and give them my little expirements while I get it down packed by the time Adiel gets here. LOL My poor family is going to freak out jajaja. I know its going to be a challage to cook for myhim because he cant eat too much spice. Masala and curry powder really make him sick he gets a strange allergic reaction when he has too much of it. I have to use very litte ammounts of that If I ever decided to use it. I guess thats why he loves Italian and Morrocon food so much because they dont use too much masla and curry and the food is more toned down and bland when it comes to strong spices. So please oh please bombard me with dishes I will in turn give you some great Mexican dishes if you would like! Um wow Im so exited to have found this thread! =0)

We started an offline forum with the recipes bcz they are easier to find that way. You should be able to find some of them there although I have not seen any indian recipes in there. It has most been Middle Eastern Foods.

Oh liver is the easiest thing to cook. I really dont like liver but the rest of my family does. My mom cooks it like this

Season the liver with salt, pepper, and garlic.
Heat up a pan with a tiny bit oil and brown the liver. When its nice and brown you throw in some choped up slices of tomatoes, slices of onions and and if you want it to be a bit spicy you can also add few slices of green jalapeno chiles. ( not the pickled kind the fresh one) . Turn the liver over a few times so that it can cook well on both sides. If your hubby likes onions you can also sautee a few more onion slices on another pan and when they are nice and tender and a golden remove them from the fire. Place the extra onions on a plate and squeez a bit of lemon juice on them and add a dash of salt to taste and serve it on the side of your liver or on top.... and thats it it bobs your uncle LOL.

You know that almost sounds like something I'd even eat!! hahaha!! Thanks! I'll keep that one for when he finally gets here. I personally can't stand liver but maybe I will try it once.

I tried this recipe for Chicken Tikki Masala and it rocked!!!

INGREDIENTS

* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.


The only thing I changed was that I didn't grill the chicken on a skewer, instead I just kind of browned it in a pan with some oil before mixing it with everything else.

I made this Naan too and my kids liked it but I wasn't too thrilled with it so I'd be interested in more of those recipes as well:

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Oh wow I have to go grocery shopping for this one. I will try this out this weekend! Thanks so much =0)

Tangine Dreams
Farid Zadi is inspiring a California passion for North African cooking.

This is an article I found about Chef Farid Zadi from California. His family is from Setif, the same city that Hachemi is from in Algeria. There are some North African Recipes in the article.

Meriem

thanks for posting. interesting........

i went to the school where he is a teacher......... too bad he wasn't there when i was a student!!!
i hope i will make my stamp on middle eastern/north african cuisine in LA soon enough with my own restaurant.

These are really yummy!!!!

Chicken Wraps


6 chicken breasts

1 (8 ounce) package slivered almonds

4 large onions

1 cup olive oil

1/4 cup curry powder

1/8 cup coriander powder

1/8 cup ground sumac

1 tablespoon ground pepper

1 teaspoon salt

lavash bread or 6-8 tortillas

1. Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
2. Strain and save the broth.
3. Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
4. While the chicken cooks, toast the slivered almonds until light brown and fragrant.
5. You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
6. Allow chicken to cool enough to handle.
7. Chop or pull apart chicken into small pieces.
8. Saute sliced onions in olive oil until they begin to turn translucent.
9. Add chicken pieces and more oil to coat, if necessary.
10. Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
11. Add about a cup or two of the broth and mix.
12. Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
13. This may take awhile.
14. Add toasted almonds and stir.
15. Cut Lavash bread in half, or use tortillas.
16. Place one cup of filling on bread.
17. Fold like a burrito, wrapping fully.
18. Stack in a pile on a plate.
19. Leave to cool until comfortable to touch.
20. Eat with your hands.

Did you all already post a recipe on how to pickle the veggies? I looked on that recipe board but couldn't find anything there. I loved the pickled little baby onions and carrots and cauliflower.

Easy Faux Mashi

While the most popular kind of mashi (at least for my husband), is the stuffed cabbage variety, I am an utter failure when it comes to making it. So, I have developed my own quasi mashi recipe.


*large tomato or green pepper, hollowed out
*rice a roni rice - i like the long grain variety
*onions
*little shrimp - because my husband likes shrimp. One can also use ground beef or other meat.
*assortment of veggies - whatever you'd like


I made this last night with tomatos, and my husband thought it was fairly good. Not as good as his mom's mashi, but decent.

*hollowed out 2 large tomatos, and reserved the insides in another container.
*cooked rice a roni
*sauted shrimp and onions in 1 T olive oil
*added rice to shrimp and onions
*stuff rice/shrimp mixture into hollowed out tomatos
*pour tomato juice from the reserves over the rice
*cook in 350 degree oven until skin of tomato starts to crack - 20-25 min.

Can any one share a good falafel and humus recipe with me please!

No I didn't, I didn't know you wanted one. However I have never made those kinds of pickles.



There is a recipe for hummos in the Recipe forum, and falafel, well I just buy it. Too much work!

Tamiyya (aka falafel) from a box


As I learned earlier this year, for hummus, throw together a combination of chick peas, tahina, olive oil, lemon juice and garlic, as well as anything you want to mix it up with, like spices, peppers, pesto, etc. Throw it all in a blender or food processor and there's your hummus.

How you baba ghanouj working out now?

I'm guessing Tamer is closer to Cairo Cairo ppl call it tameya and Alex ppl call it falafel.

I've never tried making falafel at home. It's so much easier to just go out and buy it like JP said. I may have to learn how to make it at home though. Falafel here is a lot different than the kind I had in Kafr Dawar. It's more like a patty and is made with fava beans. Anyone have a recipe for that?

Doodle..you can buy those kinds of pickles (torshi) in Mid East markets. Most markets have an olive/pickle "bar".

My friends really liked it. I can't wait for the summer farmer's markets, so I can get good eggplants again.

Halfway between Cairo and Alex. Mahalla el Kubra.



My husband has been ok with the box stuff. I'm not sure if Alex stuff is different from the Cairo variety though

We have them year-round here, I can send you some!

I don't know how they'd survive the freezing weather up here in mail. I'll have to look at the grocery store more often up here.



Next on the schedule for my culinary adventure - lamb ribs. I think I'll just get some bbq sauce from the grocery store and bake. But, it's gonna have to be good bbq sauce for these babies.

I loveeeeeeeeeeeeee rack of lamb. They always have it at Costco, Australian rack of lamb....sooooooo good.

We had a movie night tonight in my house so I had to put the chicken tikka on hold. Will do it soon though as I went shopping and got all the ingredients. I did cook other yummy stuff for our movie matine I made, buffalo wings, home made apple pie, bourbon chicken, and pizza from scratch. Yum now I feel like i need to be rolled down the stairs! LOL If any one is intrested in any of this let me know and i will post the recepi. =0)

I went to an Oriental market recently and they had the asian eggplants (smaller and thinner). You might check there too. We have eggplant in the store here in Texas so I guess where ever they are getting it from it won't freeze in-transit.

LOL, I've got a co-worker that liked the hummous we had at Fadi's and she asked about a recipe. So I sent her hummous and babaganoug . . . so now she is going to try the babganoug too!! Yummmmm, I need to go get some eggplants myself!

I made the lamb ribs last night - simple and delicious. I made them in the style of my grandfather's baby back ribs - boiled for 30 min, then cooked in the oven smothered in bbq sauce. My tummy was very very happy.

Oh, yuuuuuuuuuuuuuuuuuuum!!!

I guess your morning workout helped to even things out after a happy feed!!!

I'd love a good recipe for pizza dough. Now that I can eat pizza, I'd love to make it myself instead of buying it from a pizza joint or buying frozen.

While I don't make my own pizza dough, I do make my own mini pizzas - with pitas. I cut it in half, so I have 2 circles, then apply my own toppings, like pesto, or olive oil.