VisaJourney.com > Sultan's Kitchen

jordanianprincess

Oct 20 2006, 07:25 PM

QUOTE(Bosco @ Oct 19 2006, 06:12 AM)

QUOTE(Veiled Princess @ Oct 18 2006, 06:35 PM)

Are you volunteering?

Here is a board if anyone is interested. I personally hate going through a long message trying to find something. If not, I will keep it for my own organization

Hey everyone, that board that Rebecca made is really nice and easy to navigate. I have moved all the recipes from this thread and posted them there (giving credit to the original poster) I hope you all use that board for recipes because its sooooo much easier than searching through one long thread. Plus there is a section for requsts!

MrsAmera

Oct 20 2006, 07:57 PM

Henia - Bread Pudding Recipe for you:

3 extra large eggs
8 egg yoks
5c half and half or heavy cream
1 1/2c sugar
1 1/2 tsp vanilla extract
6 croissants
1c raisins

Directions:
Preheat oven to 350F
1) Whisk all eggs, half and half, sugar and vanilla together
2) Slice crossiants in half and place in the bottom of a pan
3) Add raisins and put the top of the croissants back on
4) Pour custard on top and let soak for 10 minutes
5) Place pan in a larger pan with 1" of hot water in bottom. Cover with tinfoil - tented so it doesn't touch the pudding.
6) Bake for 45 minutes and uncover. Bake for 40-45 more minutes until pudding puffs.

Bosco

Oct 20 2006, 09:45 PM

QUOTE(jordanianprincess @ Oct 20 2006, 08:25 PM)

QUOTE(Bosco @ Oct 19 2006, 06:12 AM)

QUOTE(Veiled Princess @ Oct 18 2006, 06:35 PM)

Are you volunteering?

Here is a board if anyone is interested. I personally hate going through a long message trying to find something. If not, I will keep it for my own organization

Hey everyone, that board that Rebecca made is really nice and easy to navigate. I have moved all the recipes from this thread and posted them there (giving credit to the original poster) I hope you all use that board for recipes because its sooooo much easier than searching through one long thread. Plus there is a section for requsts!

Aww, thanks so much for copying them over JP. I hope to add more this weekend.

dawnnhatem

Oct 21 2006, 03:39 AM

JP-
You know I'm always looking for something new and sweet to try so I was making a shopping list and I noticed the 1/2 gallon of heavy cream. Is that right? I don't think I have used 1/2 gallon of heavy cream in my life yet so I just wanted to make sure. Can you even buy heavy cream in a bigger than 1/2 pint container? thats about $30 in cream too-not a typo?If thats right, I'll try it. thanks

QUOTE(jordanianprincess @ Oct 18 2006, 06:24 PM)

Dessert recipe

I know Eid is right around the corner, so here is a dessert recipe that will knock everyones socks off.

3ish il Saraya

1 Loaf of White Bread (I usually use Sara Lee Honey White)
1/2 gallon heavy cream or manufacturers cream
6 TBS of Cornstarch
4 TBS of Orange Blossom Water ( you can use Rose water if you wish)
2.5 cups Sugar (2 cups for one part, 1/2 cup for the other part)
1.5 Cups water
1 TBS Vanilla
1/2 cup Raw Pistachios
Orange Jam/marmalade

Round Tray about 16 inches in diameter or bigger with a 1 inch lip (you can buy the disposable kind from a party store) it should look like this:

IPB Image

1. Cut all the crusts off the bread and toast it to a golden brown, set aside.

2. In a medium sauce pan over high heat, take 2 TBS from the 2 cups of sugar and add them to the sauce pan. Let the sugar melt to a golden brown color. Add the water, the remaining sugar from the 2 cups, 2TBS of Orange water, stil and let it dissolve. After it has come to a boil turn it off and set aside.

3. Get a large pot and add the cream, cornstarch, 1/2 cup of sugar, 2 TBS of Orange water, 1 TBS of vanilla and cook over medium heat while stirring the entire time until it comes to a boil. It will be really thick and grow in volume so make sure the pot is big enough.

Assembly

Arrange the toasted bread in the pan and make sure there are no empty spots, you may have to break up some pieces in cram them in. Pour the sugar syrup over the bread and make sure you have each piece coated well, after you have poured it all on flip the pieces of bread over to make sure both sides have soaked up the syrup.

Pour the cream mixture over the bread now and spread it evenly making sure the bread doesnt show through.

Ground the pistachios and spread them all over the top. Put dollops of jam around the edges and one in the center as garnish.

Cover with Saran Wrap and refrigerate for at least 6 hours. The cream will set and become custard like.

You can also garnish it with fruit, but you should wait until teh cream is halfway set.

Enjoy!

jordanianprincess

Oct 21 2006, 04:29 AM

Yes, 1/2 gallon

Its a walking heart attack but soooooooooooo good. If you buy it at a warehouse store in bulk its not that expensive. I usually pay about $6.99 for 1/2 gallon.

If you buy it in pints its realllllllllly expensive.

QUOTE(dawnnhatem @ Oct 21 2006, 01:39 AM)

JP-
You know I'm always looking for something new and sweet to try so I was making a shopping list and I noticed the 1/2 gallon of heavy cream. Is that right? I don't think I have used 1/2 gallon of heavy cream in my life yet so I just wanted to make sure. Can you even buy heavy cream in a bigger than 1/2 pint container? thats about $30 in cream too-not a typo?If thats right, I'll try it. thanks

QUOTE(jordanianprincess @ Oct 18 2006, 06:24 PM)

Dessert recipe

I know Eid is right around the corner, so here is a dessert recipe that will knock everyones socks off.

3ish il Saraya

1 Loaf of White Bread (I usually use Sara Lee Honey White)
1/2 gallon heavy cream or manufacturers cream
6 TBS of Cornstarch
4 TBS of Orange Blossom Water ( you can use Rose water if you wish)
2.5 cups Sugar (2 cups for one part, 1/2 cup for the other part)
1.5 Cups water
1 TBS Vanilla
1/2 cup Raw Pistachios
Orange Jam/marmalade

Round Tray about 16 inches in diameter or bigger with a 1 inch lip (you can buy the disposable kind from a party store) it should look like this:

IPB Image

1. Cut all the crusts off the bread and toast it to a golden brown, set aside.

2. In a medium sauce pan over high heat, take 2 TBS from the 2 cups of sugar and add them to the sauce pan. Let the sugar melt to a golden brown color. Add the water, the remaining sugar from the 2 cups, 2TBS of Orange water, stil and let it dissolve. After it has come to a boil turn it off and set aside.

3. Get a large pot and add the cream, cornstarch, 1/2 cup of sugar, 2 TBS of Orange water, 1 TBS of vanilla and cook over medium heat while stirring the entire time until it comes to a boil. It will be really thick and grow in volume so make sure the pot is big enough.

Assembly

Arrange the toasted bread in the pan and make sure there are no empty spots, you may have to break up some pieces in cram them in. Pour the sugar syrup over the bread and make sure you have each piece coated well, after you have poured it all on flip the pieces of bread over to make sure both sides have soaked up the syrup.

Pour the cream mixture over the bread now and spread it evenly making sure the bread doesnt show through.

Ground the pistachios and spread them all over the top. Put dollops of jam around the edges and one in the center as garnish.

Cover with Saran Wrap and refrigerate for at least 6 hours. The cream will set and become custard like.

You can also garnish it with fruit, but you should wait until teh cream is halfway set.

Enjoy!

Veiled Princess

Oct 21 2006, 06:06 AM

OK you ladies are confusing me with this heavy cream stuff!!! I have been trying to make this recipe for the longest....

QUOTE

Olive Garden's Sicilian Scampi

Ingredients :

* 3 tbsp butter, softened
* 1 tspn minced white onion
* 1 tspn minced garlic
* 1 tbsp Chablis wine
* 6 fresh medium shrimp, butterfly cut - with tails left on
* 1 tspn lemon juice
* ½ tspn minced fresh parsley
* pinch salt
* pinch ground black pepper
* pinch crushed red pepper flakes
* 1 tbsp heavy cream
* 1 tbsp sliced canned black olives
* 5 slices Italian bread, toasted
* for garnish : 1 diced roma tomato
* freshly grated parmesan cheese

Preparation and Cooking Instructions :

1.

Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.
2.

Heat a small skillet over medium heat. Add 3 tbsp butter to the pan.
3.

When the butter has melted add the minced onion and garlic Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have sautéed for just a few seconds, add the wine to the pan.
4.

Immediately add the shrimp to the pan.
5.

After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.
6.

After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated parmesan cheese.

and I thought heavy cream was whipped cream

now I'm starting to rethink that because you ladies are talking about how expensive it is.

This recipe has NEVER turned out right for me and my mom swears it's because I substitute vinegar for the wine but maybe it's because I don't know what heavy cream is?????
What is it? What grocery store can I get it at? What section is it in? Anybody gotta link????

QUOTE(Bosco @ Oct 20 2006, 10:45 PM)

QUOTE(jordanianprincess @ Oct 20 2006, 08:25 PM)

QUOTE(Bosco @ Oct 19 2006, 06:12 AM)

QUOTE(Veiled Princess @ Oct 18 2006, 06:35 PM)

Are you volunteering?

Here is a board if anyone is interested. I personally hate going through a long message trying to find something. If not, I will keep it for my own organization

Hey everyone, that board that Rebecca made is really nice and easy to navigate. I have moved all the recipes from this thread and posted them there (giving credit to the original poster) I hope you all use that board for recipes because its sooooo much easier than searching through one long thread. Plus there is a section for requsts!

Aww, thanks so much for copying them over JP. I hope to add more this weekend.

That board rawks!!!

Thanks so much for making it Bosco!!!

Thanks JP for getting the recipes started!!!

jordanianprincess

Oct 21 2006, 06:06 AM

QUOTE(Veiled Princess @ Oct 21 2006, 04:00 AM)

OK you ladies are confusing me with this heavy cream stuff!!! I have been trying to make this recipe for the longest....

QUOTE

Olive Garden's Sicilian Scampi

Ingredients :

* 3 tbsp butter, softened
* 1 tspn minced white onion
* 1 tspn minced garlic
* 1 tbsp Chablis wine
* 6 fresh medium shrimp, butterfly cut - with tails left on
* 1 tspn lemon juice
* ½ tspn minced fresh parsley
* pinch salt
* pinch ground black pepper
* pinch crushed red pepper flakes
* 1 tbsp heavy cream
* 1 tbsp sliced canned black olives
* 5 slices Italian bread, toasted
* for garnish : 1 diced roma tomato
* freshly grated parmesan cheese

Preparation and Cooking Instructions :

1.

Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.
2.

Heat a small skillet over medium heat. Add 3 tbsp butter to the pan.
3.

When the butter has melted add the minced onion and garlic Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have sautéed for just a few seconds, add the wine to the pan.
4.

Immediately add the shrimp to the pan.
5.

After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.
6.

After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated parmesan cheese.

and I thought heavy cream was whipped cream

now I'm starting to rethink that because you ladies are talking about how expensive it is.

This recipe has NEVER turned out right for me and my mom swears it's because I substitute vinegar for the wine but maybe it's because I don't know what heavy cream is?????
What is it? What grocery store can I get it at? What section is it in? Anybody gotta link????

Heavy cream is heavy cream or also known as manufacturers cream and whipping cream. When you whip it turns into actual whip cream. Be cafeful and check the label because some are sweetened. Its about $4 for a pint and its the Milk section.

Veiled Princess

Oct 21 2006, 06:08 AM

QUOTE(jordanianprincess @ Oct 21 2006, 07:06 AM)

Heavy cream is heavy cream or also known as manufacturers cream and whipping cream. When you whip it turns into actual whip cream. Be cafeful and check the label because some are sweetened. Its about $4 for a pint and its the Milk section.

OK just so I'm clear it is NOT whipped cream like you find in the freezer section right? You can get it unsweetened?

Don't you all feel sorry for my husband????

jordanianprincess

Oct 21 2006, 06:12 AM

QUOTE(Veiled Princess @ Oct 21 2006, 04:08 AM)

QUOTE(jordanianprincess @ Oct 21 2006, 07:06 AM)

Heavy cream is heavy cream or also known as manufacturers cream and whipping cream. When you whip it turns into actual whip cream. Be cafeful and check the label because some are sweetened. Its about $4 for a pint and its the Milk section.

OK just so I'm clear it is NOT whipped cream like you find in the freezer section right? You can get it unsweetened?

Don't you all feel sorry for my husband????

NOOOOOOOOOO! Its liquid. Its like a really heavy milk. There are some kinds of creams that are sweetened with vanilla and sugar because they are for baking, like Bavarian style whipping cream. Just buy plain ol" heavy cream from the dairy section. It comes in small pints (like milk).

I would only feel sorry for your husband if you actually put Cool whip on the shrimp.

Veiled Princess

Oct 21 2006, 06:20 AM

QUOTE(jordanianprincess @ Oct 21 2006, 07:12 AM)

NOOOOOOOOOO! Its liquid. Its like a really heavy milk. There are some kinds of creams that are sweetened with vanilla and sugar because they are for baking, like Bavarian style whipping cream. Just buy plain ol" heavy cream from the dairy section. It comes in small pints (like milk).

I would only feel sorry for your husband if you actually put Cool whip on the shrimp.

OK I'm going to look for it today!

Thanks

P.S. I did actually use cool whip in that recipe... ended up using a lot more than a tablespoon because it absolutely would NOT thicken (wonder why

).... it was soooooooooo sweet and nasty

anyone who's had this at the Olive Garden knows it's not really supposed to be that sweet. Thank God he wasn't here so he didn't get to taste my failed experiment.

I also tried it with sweetened condensed milk which was as nasty as whip cream.

jordanianprincess

Oct 21 2006, 06:33 AM

QUOTE(Veiled Princess @ Oct 21 2006, 04:20 AM)

QUOTE(jordanianprincess @ Oct 21 2006, 07:12 AM)

NOOOOOOOOOO! Its liquid. Its like a really heavy milk. There are some kinds of creams that are sweetened with vanilla and sugar because they are for baking, like Bavarian style whipping cream. Just buy plain ol" heavy cream from the dairy section. It comes in small pints (like milk).

I would only feel sorry for your husband if you actually put Cool whip on the shrimp.

OK I'm going to look for it today!

Thanks

P.S. I did actually use cool whip in that recipe... ended up using a lot more than a tablespoon because it absolutely would NOT thicken (wonder why

).... it was soooooooooo sweet and nasty

anyone who's had this at the Olive Garden knows it's not really supposed to be that sweet. Thank God he wasn't here so he didn't get to taste my failed experiment.

I also tried it with sweetened condensed milk which was as nasty as whip cream.

Wow, I'm really glad you asked.

I found this chart online, it tells you what to use for alcohol substitutions in recipes.

Good Luck!

QUOTE(Bosco @ Oct 20 2006, 07:45 PM)

QUOTE(jordanianprincess @ Oct 20 2006, 08:25 PM)

QUOTE(Bosco @ Oct 19 2006, 06:12 AM)

QUOTE(Veiled Princess @ Oct 18 2006, 06:35 PM)

Are you volunteering?

Here is a board if anyone is interested. I personally hate going through a long message trying to find something. If not, I will keep it for my own organization

Hey everyone, that board that Rebecca made is really nice and easy to navigate. I have moved all the recipes from this thread and posted them there (giving credit to the original poster) I hope you all use that board for recipes because its sooooo much easier than searching through one long thread. Plus there is a section for requsts!

Aww, thanks so much for copying them over JP. I hope to add more this weekend.

No prob, it really it a great idea and soooo much easier. I hope everyone starts using it. I plan to add some this weekend too!

Henia

Oct 21 2006, 07:52 AM

So I guess the Sultan's kitchen is closed huh?

Or relocated? Great ...thanks to whoever opened that forum!

Mrs. Forgetful

Oct 21 2006, 08:20 AM

what do you mean by that Henia?

wife_of_mahmoud

Oct 21 2006, 08:49 AM

QUOTE(angelk96 @ Oct 19 2006, 05:56 PM)

Bamia-Okra Stew with Meat

Mmmmmmm this looks simply delicious !!! My husband was asking about something like this just the other week -- now I can surprise him with it !

You're an angel, Angel !

-MK

Henia

Oct 21 2006, 09:02 AM

QUOTE(Mrs. Forgetful @ Oct 21 2006, 09:20 AM)

what do you mean by that Henia?

I mean they opened another forum just for MENA recipe...(see earlier posts for the links) so I was making a joke that the Sultan;s kitchen is closed

wife_of_mahmoud

Oct 21 2006, 09:30 AM

QUOTE(Henia @ Oct 21 2006, 09:02 AM)

QUOTE(Mrs. Forgetful @ Oct 21 2006, 09:20 AM)

what do you mean by that Henia?

I mean they opened another forum just for MENA recipe...(see earlier posts for the links) so I was making a joke that the Sultan;s kitchen is closed

No way.... Sultan's never closes -- it's 24-hours a day, 7 days a week !

This thread is great for posting new finds or classic recipes or answering requests.... and the other site is great when you're searching for a specific recipe or a specific category of food.

We need 'em both !

-MK

Bosco

Oct 21 2006, 11:14 AM

QUOTE(Henia @ Oct 21 2006, 08:52 AM)

So I guess the Sultan's kitchen is closed huh?

Or relocated? Great ...thanks to whoever opened that forum!

Henia,

I renamed it in honor of you. The URL is the same but check out the name above the forums here

Henia

Oct 21 2006, 01:04 PM

QUOTE(wife_of_mahmoud @ Oct 21 2006, 10:30 AM)

QUOTE(Henia @ Oct 21 2006, 09:02 AM)

QUOTE(Mrs. Forgetful @ Oct 21 2006, 09:20 AM)

what do you mean by that Henia?

I mean they opened another forum just for MENA recipe...(see earlier posts for the links) so I was making a joke that the Sultan;s kitchen is closed

No way.... Sultan's never closes -- it's 24-hours a day, 7 days a week !

This thread is great for posting new finds or classic recipes or answering requests.... and the other site is great when you're searching for a specific recipe or a specific category of food.

We need 'em both !

-MK

awwww i see...otay!

QUOTE(Bosco @ Oct 21 2006, 12:14 PM)

QUOTE(Henia @ Oct 21 2006, 08:52 AM)

So I guess the Sultan's kitchen is closed huh?

Or relocated? Great ...thanks to whoever opened that forum!

Henia,

I renamed it in honor of you. The URL is the same but check out the name above the forums here

awwww shucks!

jordanianprincess

Oct 21 2006, 02:44 PM

Kanafeh

2 Packages Shredded Phyllo Dough
Kanafeh Food Coloring
1 Stick of unsalted butter, melted
2 packages of Nabulsi sweet cheese, sliced into 1/4" thick slices
Raw pistachios

Large Pan

Sugar Syrup without any rose or orange water, just plain syrup(if you need the recipe let me know)

1. After the dough is thawed, mix in some of the melted butter and mix. You may not need all of it, we just need to coat the dough and get it separated. Mix in the Kanafeh coloring (its powder), use as much as you like until you get the shade of orange you like. I have never used regular food coloring for this so I don't know the results.

2. In the large pan, spread out about half the phyllo and pat it down. Make sure the bottom is fully covered.

3. Lay the slices of cheese side by side on top of the dough.

4. Cover the cheese with the remaining phyllo dough. Make sure all the cheese is covered well! Also make sure the corners are covered too. Pat it down for an even look.

5. Bake it until the cheese melts and the top is a bit crunchy. Pour the cooled syrup on top. Don't put too much, some people don't like it dripping. You can always add extra syrup to individual pieces as they are being served.

6 If you like you can garnish each piece with sound ground raw pistachios.

Enjoy!

Henia

Oct 21 2006, 03:06 PM

Where can I get Nabulsi sweet cheese from JP? What does it look like?

AngelK96

Oct 21 2006, 03:21 PM

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Veiled Princess

Oct 21 2006, 03:44 PM

QUOTE(angelk96 @ Oct 21 2006, 04:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Dontcha just love subtle hints?

AngelK96

Oct 21 2006, 03:49 PM

VP did you ever find that date syrup you were looking for?
I went to this arab food store and seen two kinds one from syria and one from iraq. One was in a can and one in a bottle and I thought about you and wondered if you ever found it????

Henia

Oct 21 2006, 03:49 PM

QUOTE(angelk96 @ Oct 21 2006, 04:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Ahhh is that springy cheese with the nigella black seeds in them?

AngelK96

Oct 21 2006, 03:50 PM

QUOTE(Henia @ Oct 21 2006, 03:49 PM)

QUOTE(angelk96 @ Oct 21 2006, 04:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Ahhh is that springy cheese with the nigella black seeds in them?

Yeah that's it!

Veiled Princess

Oct 21 2006, 04:01 PM

QUOTE(angelk96 @ Oct 21 2006, 04:49 PM)

VP did you ever find that date syrup you were looking for?
I went to this arab food store and seen two kinds one from syria and one from iraq. One was in a can and one in a bottle and I thought about you and wondered if you ever found it????

Yes I did! Thank you for thinking of me

A VJ angel sent me two big jars

and I've had aseeda rub twice since then

This brand is from Lebanon and it's excellent

I guess Lebanon has many great things to offer

Now in Egypt we bought it in a can not a jar and I didn't look at the can but I'm assuming it was Egyptian but I guess it's very possible it was imported from elsewhere.

The first time I made it here we had WAY too much because it's just me and my two kids and we all eat like birds. Well, my son is getting to a point where he's eating more than us... turning into a man

doesn't he know he's supposed to stay my baby forever?????

jordanianprincess

Oct 21 2006, 04:37 PM

QUOTE(Henia @ Oct 21 2006, 01:06 PM)

Where can I get Nabulsi sweet cheese from JP? What does it look like?

In Algeria I'm not sure. But when you get back home you should be able to find it in the arabic stores. It's the same as that white arabic cheese with the black seeds except its unsalted and no seeds. It's not really sweet but they call it sweet bcz its unsalted.

I tried to google it for an image, but I couldn't find one. It's called Nabulsi because it's made in Nablus and its the cheese of choice that Jordanians and Palistinians use when making it. It gets you the best results as well.

QUOTE(angelk96 @ Oct 21 2006, 01:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Dont use that cheese! Thats the salted version of it for eating, they have one that has no seeds and no salt, thats the one you want. Nabulsi sweet cheese.

AngelK96

Oct 21 2006, 04:52 PM

QUOTE(jordanianprincess @ Oct 21 2006, 04:37 PM)

QUOTE(Henia @ Oct 21 2006, 01:06 PM)

Where can I get Nabulsi sweet cheese from JP? What does it look like?

In Algeria I'm not sure. But when you get back home you should be able to find it in the arabic stores. It's the same as that white arabic cheese with the black seeds except its unsalted and no seeds. It's not really sweet but they call it sweet bcz its unsalted.

I tried to google it for an image, but I couldn't find one. It's called Nabulsi because it's made in Nablus and its the cheese of choice that Jordanians and Palistinians use when making it. It gets you the best results as well.

QUOTE(angelk96 @ Oct 21 2006, 01:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Dont use that cheese! Thats the salted version of it for eating, they have one that has no seeds and no salt, thats the one you want. Nabulsi sweet cheese.

what will happen if i used it?

Payback time for the mansaf

jordanianprincess

Oct 21 2006, 04:53 PM

QUOTE(angelk96 @ Oct 21 2006, 02:52 PM)

QUOTE(jordanianprincess @ Oct 21 2006, 04:37 PM)

QUOTE(Henia @ Oct 21 2006, 01:06 PM)

Where can I get Nabulsi sweet cheese from JP? What does it look like?

In Algeria I'm not sure. But when you get back home you should be able to find it in the arabic stores. It's the same as that white arabic cheese with the black seeds except its unsalted and no seeds. It's not really sweet but they call it sweet bcz its unsalted.

I tried to google it for an image, but I couldn't find one. It's called Nabulsi because it's made in Nablus and its the cheese of choice that Jordanians and Palistinians use when making it. It gets you the best results as well.

QUOTE(angelk96 @ Oct 21 2006, 01:21 PM)

haha how weird. My husband bought this cheese and I was thinking I thought it said Nablus on it so i looked and it does and it has little black seeds in it. I guess he wants kanafa

Dont use that cheese! Thats the salted version of it for eating, they have one that has no seeds and no salt, thats the one you want. Nabulsi sweet cheese.

what will happen if i used it?

Payback time for the mansaf

LOL , sweet and sour kanafeh

doodlebug

Oct 21 2006, 05:01 PM

Anyone know how to make pita bread?

Veiled Princess

Oct 21 2006, 05:08 PM

QUOTE(doodlebug @ Oct 21 2006, 06:01 PM)

Anyone know how to make pita bread?

You can buy it in Wal-mart's bakery

AngelK96

Oct 21 2006, 05:48 PM

The Kangaroo Pockets? I seen some others too but they just don't taste the same. We order ours from Assad's Bakery in Ohio they express them to us and they are fresh and taste so good, but shipping cost a fortune

doodlebug

Oct 21 2006, 06:22 PM

Is there a Walmart in Cairo? I meant to make it for him when I'm there. I love fresh baked bread. Maybe I'll just pack a few pkgs of it though.

AngelK96

Oct 21 2006, 06:49 PM

here is a link for pita bread

http://www.e-rcps.com/m_e/pita.shtml

Veiled Princess

Oct 21 2006, 07:19 PM

QUOTE(doodlebug @ Oct 21 2006, 07:22 PM)

Is there a Walmart in Cairo? I meant to make it for him when I'm there. I love fresh baked bread. Maybe I'll just pack a few pkgs of it though.

Considering the mall there is four times bigger than the mall in my town I'm surprised there's not one already and I bet they'll have one eventually

Veiled Princess

Oct 21 2006, 08:11 PM

QUOTE(Bosco @ Oct 19 2006, 09:12 AM)

QUOTE(Veiled Princess @ Oct 18 2006, 06:35 PM)

Are you volunteering?

Here is a board if anyone is interested. I personally hate going through a long message trying to find something. If not, I will keep it for my own organization

Is it just me or does that board look the same as VJ?

AngelK96

Oct 21 2006, 08:39 PM

JP Got Magloobeh?

I need a magloobeh recipe preferably with chicken and califlower, but only for a few people I don't want to have leftover for days. Me and the hubby attempted it before but it just didn't turn out right.

jordanianprincess

Oct 22 2006, 01:26 AM

OMG this is soo cool, a Cookbook Wiki with cuisnes of the world!!! So many recipes and they are seperated by country

dawnnhatem

Oct 22 2006, 08:28 AM

QUOTE(angelk96 @ Oct 21 2006, 08:39 PM)

JP Got Magloobeh?

I need a magloobeh recipe preferably with chicken and califlower, but only for a few people I don't want to have leftover for days. Me and the hubby attempted it before but it just didn't turn out right.

I have a good one that has cauliflower, eggplant and fava beans in it. It has a lot of steps in it but its good and he says it was like at home. I'll post it today in a while.
warning: takes hours to make

dawnnhatem

Oct 22 2006, 10:51 AM

here you go. It takes a long time, but its not hard and its pretty good. One really good thing about it is you can use more or less of everything and the fineshed product doesn't change much, so its hard to mess it up.

Maklooba
Chicken -whatever amounts of chicken you guys eat. I usually make this with 4 leg quarters.
Olive oil
1 T. ”mixed spices” local arab stores here have 2 brands and in bulk…all tastes the same and I don’t know whats in it. I hope you know which spice I mean.
1 T. allspice
1 t. cumin powder
salt and pepper
1 t. ground cardamom
water
fava beans (fresh, canned, dry (just soak overnight), all work)
a cauliflower, trimmed up ((I used frozen once and he didn’t know the difference, and once I used calif. Blend…he does not want to see broccoli in this again!! So don’t do that))
1 eggplant
2 sm or 1 lrg onion, sliced
1 ½ C. rice
more ground cardamom
more allspice
more “mixed spice”
more Salt and pepper

peel and cut up the eggplant. salt all the pieces good, put it in a strainer and weigh it down to squish all the water out of it for at least an hour or more.

Fry the chicken until it is brown, and then add all the first spices. Cover the chicken with water, cover and boil maybe 10-15 minutes.

In a diff pan, if you are using fresh (shell them) or raw (soak them) favas, boil about 15 minutes. If canned, just rince them. I use ½ a can of the larger beans.

In a diff frying pan, heat some oil, add the onion and fry the cauliflower and eggplant. Together or separately, no matter. Drain the oil into the empty big pot you will make the maklooba in.

In your big pot, cover the bottom with the oil you fried the onion, caulif & eggplant in. Then add the cooked chicken (not the water, just the chicken), then the beans, then the eggplant & cauliflower.

In a bowl mix the rice and the “more” spices. Add that mix to the big pot on top of the cauliflower and eggplant. Add enough water to it all to cover. Cover and cook about 20 minutes. Lower heat a lot, use a soup ladle or big spoon to remove excess water and let it cook few more minutes. Turn it off, keep covered about 10-15 min. If you have to remove more water, do it and let it set some more. It can be really messy and you can get hurt if you flip it when there is still too much water in it.
Get your serving tray ready, and when you are ready, flip it AWAY from you, over the sink. Sprinkle nuts on it if you want and you are done.

AngelK96

Oct 22 2006, 05:03 PM

thanks dawn!

Henia

Oct 23 2006, 06:25 AM

QUOTE(jordanianprincess @ Oct 21 2006, 05:37 PM)

QUOTE(Henia @ Oct 21 2006, 01:06 PM)

Where can I get Nabulsi sweet cheese from JP? What does it look like?

In Algeria I'm not sure. But when you get back home you should be able to find it in the arabic stores. It's the same as that white arabic cheese with the black seeds except its unsalted and no seeds. It's not really sweet but they call it sweet bcz its unsalted.

Thanks JP! I will check that type of cheese out when I get back. I have seen the stringy cheese with the black nigella seeds before, but actually tasted it...but did not know the name.

In Algerie, I have not seen this cheese...there are not many types of cheese. Snaps not even feta cheese. They have a generic rather weak cheese they call Gouda (but it is NOT Gouda believe me) also they have Kiri cheese (everyone should know that one) also Regalo and also light Philly creme cheese but its very expensive. Cheese here costs more the meat...so cheese ain't on the meal unfortunately!

I MISS CHEESE!

Anyone find a simple Ghallaba recipe yet?

Mrs. Forgetful

Oct 23 2006, 09:09 AM

What is Ghallaba? I found a few reciepes on reciepe zarr, but they are rice pudding.

Veiled Princess

Oct 23 2006, 09:13 AM

QUOTE(Henia @ Oct 23 2006, 07:25 AM)

Anyone find a simple Ghallaba recipe yet?

were the recipes that Charles and I pasted not the right thing?

Henia

Oct 23 2006, 10:30 AM

QUOTE(Veiled Princess @ Oct 23 2006, 10:13 AM)

QUOTE(Henia @ Oct 23 2006, 07:25 AM)

Anyone find a simple Ghallaba recipe yet?

were the recipes that Charles and I pasted not the right thing?

O yea! Duh! I forgot all about those...hmm let me go back and see those...DUH HENIA!

Henia

Oct 23 2006, 10:50 AM

For Doodle:

INGREDIENTSPREPAMOUNTWaterwarm, 110°1/4 cupYeast, active dry2 tSugarpinch Flour, all purpose3 cupsWater3/4 cupsOlive oil1 TSalt1 t Olive oil1/4 cup
METHOD
Basic Steps: Proof → Mix → Knead → Rise → Portion → Rise → Bake

Mix yeast, sugar and 1/4 c of warm water in a small bowl. Set aside to proof yeast, about 10 minutes.
In a large bowl, pour in yeast mixture, then flour, olive oil and salt. With a wooden spoon mix in about 1/2 cup of the remaining warm water. Add water a tablespoon at a time as needed to make a firm dough. Knead by hand for about 8-10 minutes till smooth.
Wipe a large bowl with a little oil, add dough and cover with plastic. Let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Punch down dough and knead briefly. Cut into 6 equal pieces. Roll pieces into balls, place on a cookie sheet and cover with plastic wrap. Let rise till doubled again, another 20-30 minutes.
Preheat oven to 400°. Roll out each ball into a 6-7" round, taking care not to pierce dough surface (or pita won't puff).
Place rounds on a cookie sheet, brush each generously with olive oil, and bake about 5-8 minutes till tops begin to brown and pitas puff.

VARIATIONS

Try a mixture of whole-wheat and white flour, or use all whole wheat. You may have to increase the amount of water.
Brush pitas with water and sprinkle with sesame seeds right before you pop them in the oven if you like.

NOTES

Pita bread is common throughout the eastern Mediterranean. It is called pita in Greece and many countries of the Levant. It is also known as khoubz araby. or Arab bread. In Turkey the name is pide. Egyptians often call it aish. Versions of pita can be found from Iran to as far east as northern India with its naan bread.

Henia

Oct 23 2006, 11:01 AM

Sorry if I am annoying anyone by posting alot of recipes on the recipe forum, but it is more for myself to have these recipes organized in one place, as my husband is now redoing my laptop (virus we think) so I am afraid I will lose alot of my recipes in the process...again sorry if I am annoying anyone

Veiled Princess

Oct 23 2006, 12:19 PM

QUOTE(Henia @ Oct 23 2006, 12:01 PM)

Sorry if I am annoying anyone by posting alot of recipes on the recipe forum, but it is more for myself to have these recipes organized in one place, as my husband is now redoing my laptop (virus we think) so I am afraid I will lose alot of my recipes in the process...again sorry if I am annoying anyone

I thought the recipe thread was for recipes... why on earth would anyone get mad for you posting them here?

I hope you're putting them on the other board too because it's very well organized and should make it easier to find later.... like that Ghallaba recipe

just_Jackie

Oct 23 2006, 12:25 PM

Help! Where are the kanafa experts? I need the syprup recipe for kanafa.

Jackie

rahma

Oct 23 2006, 12:31 PM

I made Autumn cheesecake this weekend. Instead of vanilla extract (which is made with alcohol, therefore not halal), use the scrapings of the insides of a vanilla bean

http://allrecipes.com/Recipe/Autumn-Cheesecake/Detail.aspx

INGREDIENTS
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.