my banana bread never comes out good. Does any one have a good banana nut bread/muffin recipes?

A long time ago, Bosco created a recipe forum ?for us and I am still a Moderator on there. There are many great recipes tehre and it would be great to get some more posted.

If you would like me to create an account for you, please PM me and I'll set it up.

JP

I'll have to add this Tuscan Bean Salad my husband loves there! I go there once in a while to see if anything has been added the last new thing was your lentil soup

I am going to try this recipe out. I seen it on Everyday Italian and it looked good. I am just not sure about the Anchovies



1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)


Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

This looks so good, I have been having mad tomato cravings this summer. The heirloom tomaoes we have been getting have just been awesome!

Does anyone know how to make any kind of recipe that involves cactus fruit? Not the actual Nopal, but the fruit that comes from the cactus...so yummy. I don't know the name in english but in arabic its sabr.

Lokma aka delicious fried balls of goodness

1 1/4 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
2 cups all purpose flour plus 2 tablespoons
1 teaspoon salt
vegetable oil

For The Syrup
3 cups sugar
1 1/3 cups water
2 tablespoons lemon juice
1-2 teaspoons rose water

PREPARATION:
In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5-10 minutes.

In a medium bowl, combine flour and salt. Add yeast water and stir with oiled wooden spoon until a dough-like consistency.

Cover and place in warm area and allow to rise for 1 1/2 hours, or until doubled.


Preheat vegetable oil to 375.

Spoon dough bu the tablespoon into vegetable and allow to cook for about 2 minutes each side, until each side is a golden brown color.

Repeat with remaining dough. Drain on paper towels.
For the syrup:
About 20 minutes prior to frying the dough, make the syrup. Mix all ingredients in a saucepan (except lemon and rose water) until sugar is dissolved on medium heat. Bring to a boil, then allow to simmer on low for about 10-15 minutes, until it become a syrup consistency. Do not stir frequently because the sugar will make the syrup cloudy. Remove from heat and add lemon and rose water.

Drizzle syrup over fried dough and serve immediately.

I just love these things, we make them every year on January 6th. However we don't call them Lokma, we call them awameh.

Yes! I knew they were called something else in other countries but couldn't remember the name. Lokma is the Turkish name for them which the Egyptians also use because of the huge Turkish influence in Egypt. I love these things, too! I usually just buy them in Dearborn but it's nice to have a recipe around just in case.

Very fitting name because it sounds like the arabic word for "small bite".

Does anyone have a recipe for arabic style bechemel sauce?

Yes! Moh said the full name for them is lokma al qadi...judge's bread or judge's small bite. All I know is they are delicious! Especially with the rose water.

Have you tried them with orange blossom water (ma'zahr) instead of the rose water (ma'ward). I can't stand anything with ma'ward, I always substitute it with ma'zahr.

No, I haven't. Next time I'm in Dearborn I'll pick some up and give it a try. I love the unusual taste the flower waters give to sweets.

Its actually a very nice addition to drinks as well, like a nice punch. If you want to be really creative, you can add some of the ma'zahr or ma'ward to your ice cube tray and put some edible flowers or mint leaves in there and float those ice cubes in the punch.

Where can you buy this flower water? I've never seen it in our supermarkets here...though truthfully I've never looked.

I get it at the arabic store. I have also seen it at the indian and pakistani markets too. There are several arabic online store toos that you can get it from.

I totally thought you called me "toots" there for a minute. Had to do a double take. lol

i love orange blossom water sprinkled over a bowl of cut up melons. and let it macerate in the fridge so its cold. so refreshing!

also my fiance's mom puts a tiny amount in her glass of moroccan mint tea. makes it taste really good!

i'm with you, jp, on the rose water thing.... i like it in SOME things, but 99% mostly not.

Moroccan Preserved Lemons (Moroccan Jewish style)

6 Lemons (quartered, but left intact on one end)
1/4 C sea salt
2 cloves
1 inch cinnamon stick
1/4 tsp black peppercorns
1 tsp coriander seeds

Fill lemons w/ salt & close again. Arrange them in jar, putting salt & spices in b/t lemons, push them down to express the juice. If the juice isn't enough to cover add more lemon juice. Leave the jar in a warm place in the kitchen, shake the jar daily for abt 1 month.

**I usually double this recipe b/c we use them so often - but that does last us abt 4 months.

For those who drink, I tried a rose champagne when I was on a cruise a few years back and it was so awesome. I don't know if they used rose water or rose liquer but it gave it such a pretty color. Would be nice for like a wedding shower or a baby shower type drink.


I can't remember if I already posted this but I couldn't see it so here is my stuffed grapeleaves. I think it's a Lebanese recipe but I just finished like 8 of them for supper and they're sooo yummie.

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)
1 lb ground lamb
1 cup jasmati rice
1/2 onion chopped
2 lemons
1 pinch tarragon
1 tsp Emeril's Southwestern Essence
1 tsp garlic powder
1 tsp onion powder
salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.
Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)
Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.
Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.
Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.
continue until you run out of the mixture.
Pour the juice of the 2 lemons over the stuffed grape leaves.
Cover casserole dish and put in oven for 1 1/2 hours.
Enjoy!

sounds yummy - just to clarify: I'm assuming you've precooked the ground lamb... yes?

Rose Champagne has been in and out of fashion since 1800, but it had not reached today's height of popularity since those great party years, the 1920s. Quite a few Champagne houses that had previously frowned upon roses now are increasing their rose production. Today, not only does almost every Champagne producer make a rose, but most also make two different roses. Some make three: a standard nonvintage, a vintage and a prestige cuvee rose.

But alternatively I guess one could add rose water to a sparkling nuetral fruit juice... to get a non-alchololic version...

nope. It's raw when it's stuffed in the grapleaves and cooks in the oven.

thanks!

Thanks Noura! Where did you get the recipe from?

Baked huh? This is a very interesting recipe, I have never tried them or heard of them being cooked this way. Do they get dry? Im also confused that you only had 8 for dinner? How big are they? When we make them I can easily eat 30 of them, LOL EASILY. We usually roll about 150 of them for one pot.

I don't think this is the lebanese version of it but I think maybe someone just revamped the recipe because its seems like a very untraditional method but if it tastes good!!!

My dads friends, who is lebanese, is married to an American woman. So she learned how to make grapeleaves for him bcz its his favorite food. So she made it the first time and its time consuming to roll all those grapeleaves and she was tired, but he loved it and ate the whole pot!

The next time he asked for it, she said ok. She chopped up the grapeleaves and put it on the bottom of the pot, added a layer of meat, and a layer of rice, and spices. Cooked and dumped it out on a serving dish. LOL She told him don't ever ask me to make it again!

strangely enough out of an Armenian cookbook one of my Armenian clients gave me. This lady has quite an array of interesting ethnic foods in there. She, herself, is Armenian, though.

I use rose water as an cleansing face tonic ... and pour a bit in the watering can in the WC. And a bit of orange blossom water in sugar cookie dough makes them "exoticly" good ... many compliments on that one. Esp with you dust some cinnamon sugar on them after baking ... ground pishactios are nice too.



BTW: Has anyone ever made a dessert with rose water flavoured chocolate? Or orange blossom water beignets? or merigues? Mmmmm....

i am sure that this may be posted somewhere, but i read a few pages in and couldn't find it and got impatient...does anyone have the recipe for kufta???

So many different ways to make kufta... which style are you looking for? Grilled, in a sauce... and if in a sauce, which LOL...

Does anyone have recipes for a good maádjoun to use during Ramadan .... aaaaaaand Tashuppadh "Kabyle crépes" ?


Also I have some Algerién recipes to add...


Slow cooked fennel sauce for Algerian Pasta

1/2 cup olive oil
2 fenell bulbs, sliced (you can include the fronds, depending on how much you appreciate the flavor of fennel)
2 cloves of garlic
Salt and pepper
1 cup water

This sauce is a compote of sorts, the fennel is cooked untill it is meltingly soft. 1- 1 1/2 hours at least. To serve spoon over pasta.

Kalentika (Unlike the Calentica chickpea pie of Tanger and Gibralter)

I had this in Oran and it was fab!!!


1 cup warm water (100 degrees)

1 package dry yeast

1 tablespoon sugar

3 cups flour (AP or fine semolina or a combination of both)

1 teaspoon salt

1/4 cup olive oil

1 tablespoon of smen or butter

extra flour for dusting


Method:

1. Place the water in a large mixing bowl, add sugar and stir untill it has dissolved.

2. Add the yeast, let sit for about 5-10 minutes. A creamy foam should appear on the surface of the water.

3. Add the flour, salt, olive oil and smen to the proofed yeast. Begin incorporating the ingredients by stirring. When the mixture comes together in a pliable mass place the dough on a lightly floured surface to begin kneading.

4. Form the dough into a flattened ball. Fold the edge opposite of you in half towards your body. Knead the dough with the bottom of your palms away from your away.

5. Turn the dough in quarters, repeat the fold and knead (dust the work surface with flour as necessary) untill the dough is smooth. This will take approximately 15-20 minutes.

6. Form the dough into a ball, place into a large bowl and coat lightly with oil. Cover with plastic, let rest untill double in bulk. This will take about 1 hour at 75-80 degrees. I wouldn't get a barometer to measure temperatures though. Depending on the weather place the dough in a warmer or cooler place in the kitchen.

7. Punch the dough down.


Hummus stuffing for Kalentika

Ingredients:
1. 1/2 cups cooked chicke peas.
2. 1 clove of garlic, finely minced
3. 1/2 tablespoon of ground cumin
4. Salt and Pepper to taste
5. 2 tablespoons of Olive Oil

Method:
1. Gently mash the chick peas with a fork, add the remaining ingredients, mix well and adjust seasoning to taste.

2. Divide dough into 12 balls.

3. Roll out the balls into 1/4" thick circles.

4. Evenly spread 2 tablespoons of the hummus on 6 six of the disks. Leave 1/2" along the edge clean.

5. Place the remaining disks on top of the disks that have been spread with hummus and gently seal the edges with your fingers.

6. Cook the stuffed dough in a non-stick skillet on medium heat untill golden brown.

There is an alternative method for Kalentica. The seasoned chickpeas are incorporated into the dough before it is let to rise. Traditionally it would have been cooked in a skillet, but nowadays alot of Algerians have access to ovens. Brush a 14" cakepan with olive oil and form the dough inside. Brush the top with olive oil, bake in a 400 degree oven for about 20 minutes, depending on your oven

Chourba in the style of Tlemcen

Ingredients:
1 Pound of boneless leg of lamb or shoulder, cut into 2"cubes
2 medium zucchini, cut into 2" slices then quartered
1 medium carrot, cut into 2" slices then quartered or halved depending on girth
1 medium onion, coarsly chopped
1 small bulb of fennel, including the stem and fronds, coarsely chopped
1/2 Red Pepper, coarsley chopped
1/2 green pepper, coarsley chopped
3 ounces of uncooked vermicelli, cut into 3" pieces.
1 cup of chick peas
1 1/2 pounds of tomatoes, concasse (you can used canned)
1 tablespoon of tomato paste
ginger (fresh or ground) to taste
Cinnamon to taste
Salt and Pepper to taste
Olive oil for sauteeing the aromatics and vegetables.
The following method can be used for preparing most soups and stews. I don't think that it's necessary to repeat the same techniques in recipes, rather it's more important to understand the fundementals of cooking.

1. Heat a non stick skillet to smoking point (you might need a little bit of oil, depending on the pan your using and the amount of marbeling on the lamb). Brown the lamb that has been seasoned with salt and pepper in small batches, do not crowd the pan. Crowding the pan will reduce the temperature of the skillet too much and the meat will start to "steam" and releasing juices. Flavor comes from the browning. Don't shake or disturb the pan too much. Set aside the browned meat. I do not deglaze the brown bits from the pan. I find that it clouds the color of the broth. But if you like you can do this.

2. Add enough oil to a stock pot to coat the bottom, turn heat to medium-high.

3 . When the oil is hot, not smoking, add the onions and sautee untill translucent (I add salt a little at a time throughout the cooking process). Add the tomato paste and saute for a few minutes.

4. Add the browned lamb, tomato concasse and chick peas if you are using dried that have been soaked (if you are using canned add them 40 minutes later) to the stock pot, cover with water, bring to a boil, reduce heat and let simmer for about 35-40 minutes.

5. Begin adding the vegetables. Carrots first cook for about 10 minutes. Next add the zucchin and fennel. Turn up the heat each time you add a new ingredient, than reduce the heat again as it begins to simmer. You might have to add a little more water as you go to ensure that all the ingredients are submerged. Next add the peppers, I prefer to saute them first for a few minuts. It brings the sweetness and adds an another layer of flavor. You can omit this step and just add them raw. Cook for an additional 10-15 minutes or untill the lamb is tender. The vermicelli is added about 5 minutes before cooking is complete.

Remember to add the spices a little at a time throughout the cooking process, as well salt. Taste your food as you cook.

Sfenj



2 teaspoons dry yeast
1/2 cup or more freshly squeezed orange juice (125ml), warmed
4 tablespoons sugar
3-1/3 cups flour (500g)
Grated zest of 1 orange
2 eggs, lightly beaten
4-1/2 tablespoons peanut or vegetable oil
Oil for frying
Confectioner's sugar to sprinkle on

Put the yeast in a bowl with about 4 tbsp. of the orange juice, 1 tsp. of the sugar, and 2 tbsp. of the flour. Beat well, and leave for about 25 minutes, until it froths.

In a large bowl, mix the remaining flour with the orange zest, eggs, and 4 tbsp. of oil. Add the yeast mixture and mix well. Now add just enough orange juice to make a soft dough that just holds together in a ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes, until elastic and no longer sticky.

Pour 1/2 tbsp. of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with plastic wrap and leave it in a warm place for 1-1/2 hours, until doubled in bulk.

Punch the dough down and roll out to about 1/3" (1cm) thick. You do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3- 3/4" (8cm) in diameter. Make a hole in the middle with your finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for another 1/2 hour to rise. Fry in batches in 2" (5cm) of oil over medium-low heat (so that they do not brown too quickly), turning them over once to brown them all over. Drain on paper towels and serve dusted with confectioner's sugar or dipped in a syrup.



I just made some sumac lemonaid ... it was soooooooo goood!





-----> Has anyone heard or know where to get a copy of Leon Isnard's L'Afrique Goumande ou l'encyclopedie culinaire de l'Algerie, de la Tunisie et du Maroc published in the 1900s?

Also can any Israel ppl tell me what sufganyiot exactly are? I saw this picture of them... and they good great! But what they are? Could possibly be some kind of Israeli doughnut or what the Lebanese call "boul"... (And btw does anyone know how to make "boul"?



But they have designer flavours ....LOL
Mozart - Cappuccino creme with bitter chocolate icing
Mexicana - Guanduja creme with tequila and white chocolate icing with chile powder
Cinnamon - Cinnamon creme with white chocolate and cinnamon
Chocolate - Plain with bittersweet chocolate coating and purple star

hi henia...

the one i am talking about was the meatballs and the rice and it was a yellow soup (kinda like broth)...the only thing i am unsure about is the soup part...the meatballs were in the soup and we just poured it over the rice....omg...i am hungry just talking about it

I know of a Turkis recipe that sounds alot like that ...

1/2lb minced meat
1 onion (finely grated)
1 or 2 slices of bread (blended n turned into bread crumbs)
1 dessert spoons of köfte harcı (optional)
salt
pepper
olive oil (maybe 2 dessert spoons?- this is to make the kneading easier)
3/4 full of the turkish coffee cup of uncooked rice (Segenggam beras)
a bit of flour to coat

The hard way
water
chunks of meat n bones
salt n pepper
onions (sliced roughly)
(u can also use celery, carrot, garni if u feel like it)

The easy way
water
meat stock cube


Set C (Vegetables n what not)
3 tomatoes (grated or blended-as u wish)
1 egg yolk
1 zuchini squash (that's the green one in the pic-diced)
1 potato (diced)
1 carrot (diced)
1 onion (diced)l
Salt n Pepper to taste
oil for cooking

Steps

Set A (The meatballs)
-Use ur hands. mixed everything until the meat

and the other ingredients r mixed together.
-Mix the ingredients for at least 1o minutes.
-Give them a round shape..cute small looking meatballs.
-Coat the meatballs with flour lightly
-Let the meatball rest in the fridge for one hour


Set B (The meat stock)
The hard Way
-Boil everything until the meat is tender
-Strain the ingredients
-Only use the liquid for the soup

The easy way
- Boil the water
-Add the meat stock cube

Set C
-Dice n grate whatever necessary

The General cooking.
-Add in oil in the cooking pan.
-Put the diced onion in. Let it cook till soft.

-Add in the grated or the blended tomato
-Let it be like a sauce a bit. Cook around 5 to 8 minutes on slow heat.
-In another container, add the egg yolk inside the meat stock (cold). Keep stirring.
-Add the meat stock n egg yolk inside the pan containing the tomato.
-Add in everything else in Set C
-Stir everything until the soup until it boils.
-Carefully, put the cute meatballs inside the hot soup.
-Lower the heat to minimum. Cover the pan and let the soup cook until the meatballs r cooked.
- Nice eaten with bread

Lots of recipes on here...

Did everyone make them up or are there actual sources?

I guess it would both. Some own recipes but still many off the Net or cookbooks.

thanks sweetie

Np

sufganyiot are donuts (i think typically stuffed with jam?) eaten during hanukkah. those flavors you mentioned look awesome!

Yeeee.... that's what they do look like. I could not tell if they were doughnuts or that Lebanes "Boul" LOLOL.... Thanks Jen!

those dont look like sufganiot to me - but israelis tend to take traditional recipes and give them a modern swing so maybe thats what that is. looks like profiteroles or something to me. but i do see the star of david on them.
sufganiot are usually just fried doughnuts stufed with jam or this nutella stuff they sell in israel - but it doesnt have the hazlenut flavor, just the chocolate flavor. although now i do think they sell it with hazelnut flavor. have i confused you yet? lol

This is a very fast and easy lamb recipe. I tried it out last night and Hachemi loved it. I thought I would share.

Lamb chops with peppers

4 lamb chops cut 3\4 inch thick, about 1 1\4 lbs
Non stick cooking spray ( I used olive oil)
1 medium green sweet pepper, cut into julienne strips
1 medium red or yellow pepper cut into julienne strips (I used both)
1 small zucchini cut into julienne strips
1\2 cup of thinly sliced leek. (i didnt have this so used thin sliced onion)
1 clove of garlic, minced
1\2 cup of water
1 tsp of instant beef bouillon granules
1 tsp of dried basil, crushed
1\2 tsp of dried oregano crushed
1\8 tsp of black pepper

Trim the fat from the chops. Spray an unheated large nonstick skillet with cooking spray. Preheat over medium high heat. add chops and cook about 4 minutes or until browned, turning once. Remove the chops from the skillet, reserving drippings in the skillet. Add the sweet peppers, zucchini. leek and garlic to the reserved drippings. Cook and stir for 3 minutes. Return the chops to the skillet. In a small mixing bowl stir together the water and bouillon granules, basil, oregano and black pepper. Pour over pepper and zucchini mixture. Bring to boil then reduce heat. Cover and simmer for 12 to 15 minutes or until chops are slightly pink in the center. I served it on a bed of rice. Makes 4 servings.

They don't get dry at all because of all the lemon juice and the fat from the lamb. I guess I must stuff them with a lot 'cause 8 tends to fill me up, though on a real hungry day I could probably eat about 15 of them.

That story reminds me of my mom. My dad is polish and he likes gawumpkis (sp?) which is basically ground beef mixed with onion and tomato stuffed in boiled cabbage and then baked. Rolling up the cabbage and keeping it from unrolling is a chore so she eventually started to just chop the cabbage up and serve it mixed in with the ground beef and tomato sauce. Tastes the same I think!

Any one looking for a good fast home made alfredo sauce? You will never experience store bought stuff again after you try this sauce with your favorite pasta and some garlic bread.

Home it alfredo sauce and only takes about 10 min prep time. You can whip this up as your pasta cooking aldente!

2 chicken bouillon cubes
1/4 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste


Dissolve chicken boullion cubes in 1/4 cup water.
Melt butter over low heat in saucepan.
Gradually, stir in flour.
Continue stirring and gradually add half-and-half.
Add chicken boullion.
Increase heat to medium and continue stirring.
Cook until thickened.
Stir in parmesan cheese and garlic powder, if desired.
Serve over hot pasta and garnish with parsley.

Yeah you must be making them very big, maybe the size of a greek dolmate? I got trained on rolling these darn things at a very young age. I think i was 6 the first time I rolled grapeleaves with my mom, they all have to be uniform too, lol I hated it. The meat we use in grapeleaves hardly has any fat in it but we grind it at home ourselves from leg of lamb meat. However we always put a slab of rack of lamb on the bottom of the pot (fat trimmed) and some lamb chops as well, when we make it and that usually helps it stay moist and juicy.




I have made a recipe similar to this before and its sooo yummy.

On the subject of mahshi...Moh's mom and sisters make grape leaf and cabbage mahshi vegetarian style. They roll them really small about the size of a small cigar. I made it with them a few times so I kinda got the hang of rolling them small. The only thing they put in them is short grain rice, diced tomatoes, diced onions, parsley, cilantro, dill, salt and pepper. They make a light tomato sauce with lemon to cook it in. They stack the mahshi in a tall stock pot, cover with the sauce, cover with a large plate (to prevent them from falling apart) and simmer on the stove until cooked.

Mansaf

(This recipe is for 4 people, traditionally we make this in very large amounts serving 10 or more people since they all eat with their hands from the same tray.)

Jameed (2-3 good size pieces)
2 cups white rice (rinsed/drained), we use jasmine rice, but the egyptian rice is much better for this if you can find it.
4-5 lbs of lamb. I find that Shoulder and shanks work the best, it must be bone in and halal to get the best taste.
Samneh (arabic clarified butter) or Hawajet Samneh (this is the spice they put in clarified butter that gives it its unique taste)
Pinenuts and raw sliced or whole almonds
Pita bread
White onion
Green onion
Radish
Cilanto

1. Soak the jameed in room temperature water for 4-5 hours.

2. After jameed is ready, wash the lamb well and place in your largest stock pot. Cover with water. Add one large peeled white onion with the end intact into the water and 1 bayleaf. Boil until meat is tender. Remove meat from the water and discard the water, onions, and bayleaf. Rinse each piece of meat well under running hot water. Set aside.

3. While the meat is cooking, start making the jameed. There are 2 ways to do this. The traditional way and the lazy way. The lazy way (which is my favorite way) require alot more jameed so if you have jammed to spare you can follow this method but you would need to double the amount of jameed you are using in the recipe. The traditional way is to work the pieces of jameed in your hands in the water until you get a thick frothy liquid. This can take about 10 minutes each time and you will need to repeat this step about 4-5 times to get enough liquid for the meat. Each time you repeat the step you will have to soak the jameed pieces in water for 5-10 minutes befor working the pieces again. Everytime you have a batch of liquid ready you will need to pour into a clean stockpot through a fine sieve.

The lazy way is to put the jameed in a blender, cover with water and set it on the highest settng you have. Pour through a sieve into the pot. Add the jameed pieces back into the blender, cover with water and blend again. Do this until all the jameed is liquified.

Once all your jameed is ready, and in the stock pot (its now called Laban) you can turn on the stove top to medium heat. Once you feel that laban has started to warm up (not boil) you can start to add the meat back in. Bring the laban and meat to a boil once and then turn it off. At this point, you can add some samneh (1-2 tbs) or 1/2 tbs hawajet samneh (I like this way better) Do not boil more than once, the laban causes the meat to fall apart if left on the stove too long. You can make this hours ahead of serving and just reheat once you are ready to eat.

4. If your jameed is too salty, you can some water. If you feel it is lacking flavor or not thick enough you will need to add more jameed or you can also add some fresh lebeneh. This step is probebly the hardest, but if you know what good laban tastes like, it should be no problem.

5. Make your rice. Its better if you lightly fry the rice in samneh and add salt to it before adding the water.

6. Brown the pinenuts and almonds in oil, set aside.

7. 2 ways to serve this. The traditional way or dinner table way. If this is for a small crowd, you can serve it on the dinner table. Just spoon the rice into a serving dish, sprinkle it with the nuts. Serve the laban and meat in a another serving dish. The side garnish is, pita bread, white onion (quartered), green onion, radishes, and cilantro.

Traditional way. You need a very large round serving dish. Seperate the pita bread and line the bottom of the serving dish with it. Spoon some of the laban over the bread. Spoon the rice on top, make sure the rice is fluffed and seperated and in a nice large mound. Arrange the meat on top of the rice. Sprinkle with nuts. People will spoon the laban on to the side they are eating from. Serve it with same garnish, except the bread which is now under the rice.

Enjoy!




yeah those are good, we always make it during lent.

Thanks, JP! That sounds awesome!!!! I know they have laban in Dearborn so could I just use that?

You could, I know alot of people that do. Its just not the same. If you can find liquid jameed it would be better than plain laban.

I'm making this tonight...

Shorbat el ads

5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 cloves garlic, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon salt
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper

Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
Add in lemon juice; stir to combine.
Rewarm soup in soup pot; season if needed with salt/pepper.

Kefta Meatballs with Tomato & Egg is on the menu for tonight.

I dont go directly by this recipe, I add and subtract from amounts, cause it is hard to go wrong with these meatballs. You may not like as much garlic or onion, just suit it to your taste.
Ingredients:

*1 lb ground lamb or beef
* 2 garlic cloves minced
* 1 small onion minced
* 1/2 teaspoon allspice
* 1 tsp of cinnamon
* 1 teaspoon paprika
* chopped fresh parsley (or chopped fresh coriander)
* 1 egg
* Salt & freshly ground black pepper
* Olive oil for frying
* Tomato sauce (see recipe below)
(The recipe does not call for it, but I put breadcrumbs in this recipe. My MIL puts rice in her meatballs.)

Method:

1. In a mixing bowl, mix the meat, garlic, onion, spices, egg, Salt and pepper and the parsley until it is all thoroughly mixed, knead to a smooth mixture. Then wet your hands and roll into 24 walnut sized balls and set aside on a tray.
2. Heat the oil in a fry pan and cook the meatballs until golden brown, then place the meatballs in your tagine. (optional, I just use the same pan, since I dont have a tangine)
3. Pour the tomato sauce over the meatballs, simmer on the stove top for about 15-20 minutes, and stir so that it does not stick.
4. Break the eggs on to the sauce and cook until the eggs are just set.
5. Sprinkle with the chopped parsley (or coriander) and serve immediately.

Tomato Sauce

Ingredients:

* 400g canned tomatoes
* 1 onion finely chopped
* 2 garlic cloves minced
* 1 dessertspoon tomato paste
* 1 dessertspoon honey
* Salt & freshly ground black pepper
* Olive oil

Method:

1. Heat a little oil in a saucepan; add the onions and garlic then cook for about 5 minutes.
2. Add the tomatoes, tomato paste & honey then cook for about 10 minutes and season well


I hope you enjoy
Meriem