NEED MENA CULINARY EXPERTISE!!!!

[Nasturtium 500]

We make the same dish. I don't think it has anything to do with where his village is located. Most arabs make the same foods.

I wasn't sure since you had said it was of Syrian/lebanese origin.

have you ever heard of a village named girya?

[♥JP♥ 5]

We make the same dish. I don't think it has anything to do with where his village is located. Most arabs make the same foods.

I wasn't sure since you had said it was of Syrian/lebanese origin.

have you ever heard of a village named girya?

The Syrian/Lebanese version is not fried. It's made with shredded poached chicken and is an appetizer. The one you are talking about is fried chicken and potatoes with a similar sauce for dipping.

[PetraPerson101 0]

My favorite -

Waraq Ainib (Stuffed Grape Leaves)

Basically , it's rice, toasted snoober (pine nuts), lemon, and you can toss some lamb or beef into it if you plan on using it as a more "mealy" dish. Very simple to make, but you can buy them in a can (It's *always* not as good as fresh.) I'm not sure of the exact recipe BUT - I do know how to roll the leaves perfectly.

Chop off the stem, as close to the leaf as possible. Put a spoonful in the *center* of the large area of the leaf. Fold over the sides on top of the stuffing. Fold the bottom of the leaf, roll up towards the top. Perfect every time.

If you want it in a can - the best brand in can is Lebaneese "Baroody" brand. Excellent.

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Another thing, excellent - what else? The best olive oil you can get your hands on, and zataar!

Easy, and great to eat. You can have that with (PREFERABLY) a fresh-made flatbread from your local bakery (or oven ... if you dare) ... but if you can only find the stuff at the supermarket ... whatever.

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And, when prepping Hummus - the way we did it in Jordan - put it on a big plate, about 1/2" thick in a nice perfect circle. Make it a bit higher on the edges, with sort of a "peak" in the center.

Pour olive oil in a ring on top of it, and sprinkle paprika all over it - in an X-shape going across the entire plate. Add some fresh parsley too.

Makes a difference - adds some nice flavors - and some extra calories for people like me who ... don't eat enough.

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Ahh! And not to mention some perfectly brewed tea - with cardamom (get it with it mixed in, or toss a couple *WHOLE* nuts in the teapot) - and a nice big fresh mint leaf tossed in the cup.

Edited April 29, 2008 by KyanWan

[PetraPerson101 0]

Last off, we've got our chopped salad thing. I got no clue what it's called.

Couple cucumbers (2-3)

Couple tomatoes (2-3 nice big ones)

- Fresh FLAT parsley ( maybe a quarter cup? The more the better - this is the main flavor. Mince it. It's got to be FRESH - if it's not fresh, it won't taste good. )

- Lemon juice ( - preferably squeezed, season to taste )

- Salt , to taste

- Pepper , to taste

- Olive oil, to taste

It's dirt easy & tastes great. The cucumbers should be minced up to about 1/4" size, Tomatoes about the same (a bit bigger, or they won't be tomatoes anymore) Extremely quick and simple - toss everything into a bowl and stir it up.

You can toss some lettuce (shredded) in there too, if you like.

We do it all the time here - and it never lasts. Almost like pico-de-gallo - but without the jalepenos & cilantro.

Edited April 29, 2008 by KyanWan