Sultan's Kitchen

[sandinista! 1,816]

did you try to make your own pomegranate molasses out of pomegranate syrup? it's easier to just get the molasses. it's just the right consistency.

[Roosha 51]

Hi again all,

So the toum will have to wait for another weekend. But tried the fattoush with pomegranate molasses (but when making the molasses, I couldn't get it down to molasses, so it's more like syrup), and it is sooo close to what I want.

My only problem is the sumac. My sumac turned out gritty and not very flavorful. I did soak it in water for about 20 minutes. Maybe it's the brand? Or do I need to grind it more? Anyone have advice for how to get the most out of sumac?

Thanks again, you guys are awesome.

Woohoo glad you're getting closer! Sorry I have no ideas about sumac or the molasses as I just take this stuff from my mom and/or MIL when needed. If I kept it at home it would just spoil. Are you sure you can't buy it at an international market/store? I've never heard of anyone actually making pomegranate molasses...

[sandinista! 1,816]

cheap sumac has the seeds ground in too, which makes it gritty. better grade does not have the ground seeds.

i think penzey's sumac is good. if there's not a penzey's near you, you can order online. williams sonoma has good quality sumac too.

In my experience too, the brands I've found at local Arabic/Mediterranean stores have not been the best. Is that where you got the gritty sumac?

[chaine1 116]

Hi sandinista and Roosha (and anyone else who wants to contribute!),

So yeah, I tried to make my own molasses from pomegranate juice. It wasn't too hard, except I got impatient once it had been boiling for an hour and a half. I pulled it off, and it's more like syrup than molasses. Anyway, I'll try to see if I can find it from an international store to see if that improves my fattoush any.

My sumac came from Dean and Deluca (in Kuwait), so I thought it would be more high quality than it is! There is a Penzey's here in Minneapolis, so I'll give their sumac a try. Thanks for the suggestion.

Thanks again, and I'll update once I've attempted the toum and fattoush again with better sumac and pomegranate molasses.

[PalestineMyHeart 1,897]

Just brought this in off the grill... used fresh lemons and rosemary from the garden...

Naked Chicken

This is an easy recipe from this month's Cook's Magazine - basically take a whole chicken, remove the backbone, then butterfly it and de-skin it and stick skewers through the legs to keep them from flopping around. Marinate for an hour in a strong salt-sugar bath. Finally slather with a lemon-herb rub, then cook it fast with more lemons on a hot covered grill. Finish with a lemon-herb-butter sauce.

This turned out very very juicy and tender - not at all what you would expect from skinless chicken on the grill.

https://www.cooksillustrated.com/recipes/article.asp?docid=42325

[sandinista! 1,816]

Just brought this in off the grill... used fresh lemons and rosemary from the garden...

Naked Chicken

This is an easy recipe from this month's Cook's Magazine - basically take a whole chicken, remove the backbone, then butterfly it and de-skin it and stick skewers through the legs to keep them from flopping around. Marinate for an hour in a strong salt-sugar bath. Finally slather with a lemon-herb rub, then cook it fast with more lemons on a hot covered grill. Finish with a lemon-herb-butter sauce.

This turned out very very juicy and tender - not at all what you would expect from skinless chicken on the grill.

https://www.cooksillustrated.com/recipes/article.asp?docid=42325

Spatchcock!! That looks and sounds amazing!!

[PalestineMyHeart 1,897]

Spatchcock!! That looks and sounds amazing!!

Haha yes ! Same trussing.

I must say it was pure awesomeness wrapped in a warm flour tortilla with cabbage slaw and avocado.... This was tonight's "watch the Spurs sweep the Lakers" fare...

[gararai 0]

Does anyone know the Egyptian recipe for baked zucchini with meat and the milk sauce topping

(Kousa bil béchamel?)? I really love the dish and can't find a true Egyptian recipe anywhere. Thanks!

[amal 4]

Does anyone know the Egyptian recipe for baked zucchini with meat and the milk sauce topping

(Kousa bil béchamel?)? I really love the dish and can't find a true Egyptian recipe anywhere. Thanks!

Are you talking about something like Kousaa Mahshi? It's like Zucchini stuffed with meat and other spices, with a jameed sauce?