The MENA Sultan's Kitchen Cookbook

[amal 4]

Nu, feel free to add what recipes you may have. I have roughly 200 recipes now!!! This may take just a little bit longer than I'd anticipated. I didn't think there were quite this many so I hope everybody has some patience as I work thru them all. especially since I've never done anything like this before

If you want, just let me know when you have any ppl interested so I can get the best idea of how many to get printed. I'll add them to the "personal friends" count. Anybody can add requests as long as they are legitimate. I'm trusting you all to be truthful lol

I will have extras printed as well so it just depends on how many books get requested as to how many extras we have.

[nunyab 0]

put Rajaa down too!!! not sure about a name but

how about

"Sultan's Visa approved cook book"

brought to you by the patient and enduring VJ family

I do have a great fish recipe from my MIL in morocco if interested??

[sereia 0]

Hey Amal, are you putting just MENA style recipes or whatever has been posted in the thread?

[HLM 1]

Why add the Arabic translation near the recipe at all? Too confusing. I think it would look just cute to put a section in the beginning or end to show people what the names are in Arabic for fun, like a glossary then a description of what they are maybe even. But the recipes all in English. *shrug*

oh ok; makes sense i misunderstood earlier i thought the spices specifically were going to be in arabic lool

[nunyab 0]

ooops.. never mind like title 3 didn't go through all the pages before hehehe sorry

I would like a book and are you interested in the fish recipe or is there enough???

love the spice diffinition page... my mil gets frustrated trying to figure the english names to everything all the time

[sereia 0]

ooops.. never mind like title 3 didn't go through all the pages before hehehe sorry

I would like a book and are you interested in the fish recipe or is there enough???

love the spice diffinition page... my mil gets frustrated trying to figure the english names to everything all the time

Make some flash cards with the names and you will learn them in no time, Rajaa! I know most names of all the foods in Morocco now! All I knew when I started was tagine or couscous! lol

[amal 4]

ooops.. never mind like title 3 didn't go through all the pages before hehehe sorry

I would like a book and are you interested in the fish recipe or is there enough???

love the spice diffinition page... my mil gets frustrated trying to figure the english names to everything all the time

yes you can add ur fish recipe. If you add it in Sultan's Kitchen, can you let me know here so I know to check it? You are welcome to post it here as well.

As of now, I'm posting most of the recipes from Sultan's Kitchen just coz they are tried and true to our me/na lifestyles with our picky hubsters at the end of the silverware lol. If you think any of them should be omitted, please let me know.

HENIA, I am trying to figure out one of the recipes you posted. I am fairly sure I know what the ingredients are supposed to be but they are all ran together ::: can you verify them plz thx

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

1. Mix yeast, sugar and 1/4 c of warm water in a small bowl. Set aside to proof yeast, about 10 minutes.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.

People requesting a copy are:

Noura -1- title# - ok to use VJ ID

MrsAmera -1- title# - ok to use VJ ID

Turia -1- title#3-

mo&melinda -1- title# -

Henia -1- title# -

HisLittleMasriyah -1- title#1-

Yvette -1- title#2 -

Nawal -1- title#2-

Dorothy -1- title#2 -

brnidokiegurl -1- title# -

Donna A -1- title# -

a1angied -2- title#3 -

Yardiewife -1- title#3 -

JP -0- title# - ok to use VJ ID

sara535 -1- title# -

Moe_lisa -1- title# -

TinaMsea -1- title# 3-

Jax -0- title#2 -

caybee -1- title#3 - ok to use VJ ID

nu7015 -1- title#1 - ok to use VJ IDr

Rajaa -1- title#3 -

Personal friends -3-

---------------------------------

#23 books requested

[nunyab 0]

Right from my MIL my hubby's favorite

1 glove Garlic

parsley

lemon

salt

pepper

cumin

i don't know what it is but Yellow moroccan spice

red pepper

stuff whole fish with above ingrediants and cut in sides and rub in all over inside and out.

layer:

2 large potatoes slice @ 1/4 in thick put on bottom of pan with olive oil

3 large tomatoes peeled slice on top of potatoes then parsley stems (used leaves in the rub and stuffing part)

place fish on top with 1 large sliced green peper

in seperate bowl what is left over of the rub mix 2 tbl tomato paste and little water and pour over fish.

cook in 100 degree celcius (this is in my book no idea farenhite yet) for @ 40 min

my husband loves fish and this is one of his favorite dishes....

did anyone do the Tangine Keftah yet???

[sereia 0]

That dish is somewhat similar to one I've given out before!

BTW the yellow spice is probably Tumeric. Was it a bright yellow powder that stains everything it touches? lol

Only 100 degrees celcius? That is only 212 degrees F and I think the fish would take way longer to cook than 40 minutes at that temperature... You sure it was 100? And not more like 176 or higher?

Edited October 26, 2008 by sereia

[chaishai 1]

Right from my MIL my hubby's favorite

1 glove Garlic

parsley

lemon

salt

pepper

cumin

i don't know what it is but Yellow moroccan spice

red pepper

stuff whole fish with above ingrediants and cut in sides and rub in all over inside and out.

layer:

2 large potatoes slice @ 1/4 in thick put on bottom of pan with olive oil

3 large tomatoes peeled slice on top of potatoes then parsley stems (used leaves in the rub and stuffing part)

place fish on top with 1 large sliced green peper

in seperate bowl what is left over of the rub mix 2 tbl tomato paste and little water and pour over fish.

cook in 100 degree celcius (this is in my book no idea farenhite yet) for @ 40 min

my husband loves fish and this is one of his favorite dishes....

did anyone do the Tangine Keftah yet???

its so funny how things dont change, my MIL (tunisian jew) makes that fish the EXACT same way for my FIL (moroccan jew). the yellow spice is turmeric.

[nunyab 0]

you know she has a gas stove that is what she said but i cook it at 325 myself just cause i like to eat sometime in the day....

ohhh you're probably right about the yellow spice... i didn't think about that one

[star_dragon 0]

Hey count me in for a book too

[nunyab 0]

Right from my MIL my hubby's favorite

1 glove Garlic

parsley

lemon

salt

pepper

cumin

i don't know what it is but Yellow moroccan spice

red pepper

stuff whole fish with above ingrediants and cut in sides and rub in all over inside and out.

layer:

2 large potatoes slice @ 1/4 in thick put on bottom of pan with olive oil

3 large tomatoes peeled slice on top of potatoes then parsley stems (used leaves in the rub and stuffing part)

place fish on top with 1 large sliced green peper

in seperate bowl what is left over of the rub mix 2 tbl tomato paste and little water and pour over fish.

cook in 100 degree celcius (this is in my book no idea farenhite yet) for @ 40 min

my husband loves fish and this is one of his favorite dishes....

did anyone do the Tangine Keftah yet???

its so funny how things dont change, my MIL (tunisian jew) makes that fish the EXACT same way for my FIL (moroccan jew). the yellow spice is turmeric.

lol funny i am glad i took good notes

[Krissy! 0]

I'd like a copy. The proceeds go to what?

$20.00 is fair

[Nothing1234 2]

I'd like a copy. The proceeds go to what?

$20.00 is fair

To me...I'm getting my nails done J/K

Miss you ... how are u feeling babes?