Getting ready for Ramadan...

[Henia 11]

Pork intestions...yuck! It is always a good idea to read all the labels, not only to look for pork products in your food but for any other unwanted additives...

Also halal version of our favourite foods are usually available in the MidEast stores...

like for bacon or sausage products from Bosnia are available, jello and marshmallow are also available in Safa brand products...

*2-4 Chicken legs (I mean the full leg here) chopped into two pieces*1 large onion chopped*2-3 medium carrots sliced (you know these quite thin round slices)*around 2 cups Olives (green, I used ones filled with paprika)*oil*spices of your own taste, I use mixture available here in Finland called Allkrydda (all spices and salt), curry, black pepper, garlic, basically anything I can find *smile* Maroccoan and Algerian spice mixtures likeraas-ul hanuut are nice*salt (is there an Algerian dish without salt? NO *smile*)*waterok so now to the cooking...1 make the chicken legs brown (I use a large pan or then a pot but choose what fits you) in the oil and spice mixture and put the sliced or chopped onions in too. When the legs are brown and onions are soft and golden (or something similar) get ready to the next step...2 add the chopped carrots and mix, then go 'n take the olives and throw them in as well, check the oil situation and if it is ok, then after letting it alone for a while add water so that all the ingredients are covered with it (but not more!!) and let it slowly boil until it seems to be ready. Remember to taste and add spices and salt accordingly.3 in the meanwhile you should have prepared rice to eat with it and if you did not then hop hop to the shop to buy some white bread on Algerian style.I serve usually with rice and simple salad

Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.

Ingredients 12 chicken thighs

2 lemons, 1 sliced, 1 halved

1/4 cup brown sugar

1/4 cup white vinegar

1/4 cup water

1 1/2 pounds dried figs

salt to taste

1 teaspoon dried parsley

1 tablespoon chopped fresh parsley

Directions

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).

Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Makes 4 servings

Nutritional Lentil Soup

Ingredients 2 onions, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

6 cups water

1 cup red lentils

1 (15 ounce) can garbanzo beans, drained

1 (19 ounce) can cannelloni beans

1 (14.5 ounce) can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 teaspoon dried mixture of cloves and cinnamon

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 tablespoon olive oil

Directions

In large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

This is a highly balanced food with protein, minerals, and fiber.

Makes 6 plus servings

Moroccan soup

Ingredients: 1 lb. lamb, cut into small cubes

1 teaspoon turmeric

1 teaspoon pepper

1 teaspoon cinnamon

1/4 teaspoon ginger

2 Tablespoons butter

3/4 cup chopped celery and leaves

2 onions, chopped

1/2 cup parsley and cilantro, chopped

1 2-lb. can of tomatoes, chopped

salt

3/4 cup lentils

1 cup chickpeas (canned are fine)

1/4 cup fine soup noodles

2 eggs, beaten with the juice of 1/2 lemon

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

Now a little attention to the desserts which plays a very important role in the season, both during the Ramadan fast and also on the day of the great Eid feast.

Beef Meatballs

Ingredients:

1/2 lb ground beef

1/4 teaspoon oregano

2 tablespoons grated Italian cheese (Parmesan and/or Romano)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 egg

1/4 cup cool milk

1/4 cup seasoned bread crumbs

Direction:

Mix ingredients in given order one by one. After completely mixed by

hand, let stand for at least 20 minutes. Form into meatballs (golf

ball size) and fry slowly until golden brown. Do not turn until

completely done on one side and do not crowd pan. If not using teflon

pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce:

Tomato Sauce

Ingredients:

1/4 cup chopped onion

1 clove garlic, minced

2 tablespoons butter

1/4 cup grated cheese

1 cup mushrooms, sliced

No 2-1/2 can Italian Tomatoes

2 6 oz cans tomato paste

1-1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon oregano

1/4 cup chopped parsley

1/2 teaspoon baking soda

Directions:

Saute onion and garlic in butter for 5 minutes. Crush tomatoes into

medium pieces. Add all ingredients except baking soda, mushrooms, and

meat balls. Simmer in covered saucepan for one hour. Stir sauce often

and keep heat low. Add browned meatballs and simmer 30 minutes.

During last 15 minutes add mushrooms. During last 10 minutes add

baking soda. If sauce is too thick, add water. If sauce is too thin,

cook uncovered for 15 minutes.

Fresh Fig Cake

Ingredients: 1/4 cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup evaporated milk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup chopped fresh figs

1/4 cup packed brown sugar

1/4 cup water

2 cups chopped fresh figs

1 tablespoon lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans

with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

Rich Semolina Cookies:

Ingredients: 1/2 cup cake flour

1/2 cup all-purpose flour

1 cup semolina flour

1 cup clarified butter

2/3 cup confectioners' sugar

3/4 teaspoon orange flower water

30 blanched almonds

Directions

Preheat oven to 275 degrees F.

Sift together the cake flour, all-purpose flour, and semolina and set aside.

Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar.

Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.

With the help of a diamond shaped cookie cutter, shape the dough into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.

Bake for 35 to 40 minutes in an oven preheated to around 275 degrees F. Do not overbake. Let the cookies cool for at least an hour. They are best served when cooled for several hours.

Makes 2 dozen

[Henia 11]

Algerian Salad

Description:

A wonderful salad loaded with flavor

Servings: 4

Ingredients:

2 sweet red peppers, seeded and chopped fine

4 medium ripe tomatoes, chopped

3/4 cup sliced cucumber

2 small onions, sliced thin

1/2 cup black olives, pitted and halved

6 anchovy fillets, chopped

2 hard boiled eggs, quartered

1 t chopped fresh basil or cilantro

3 T. olive oil

1 T. vinegar

salt and pepper to taste

Instructions:

Place all ingredients into a large salad bowl and toss gently.

May be served with pita bread.

Moroccan Couscous

Description:

This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one.

Servings: 6

Ingredients:

chicken, 3.5 pound, cut in 6 pieces

butter, 3.5 T

vegetable oil, 1/4 c

onion, 1 large, cut into wedges

plum tomatoes, .5 pound quartered

parsley, 1 c fresh chopped

ginger, 1.5 t ground

black pepper, 1.5 t ground

turmeric, 1 t ground

jalapeno chili, 1 whole

cinnamon stick, .5

cayenne pepper, 1/4 t

saffron threads, 1/8 t crushed

turnips, 5 small, peeled, quartered

carrots, 4 large peeled, quartered lengthwise and crosswise

acorn squash, 1 large peeled, seeded, cut into 2 inch pieces

zucchini, 3 small cut quartered lengthwise then crosswise

garbanzo beans, 16,ounce, canned

water, 2 1/4 c

salt, 1.5 t

couscous, 3 c about 18 ounces

chicken broth, 4 c, canned

Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at health stores.

Instructions:

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

Sfiha (Lahm Bi`ajeen)

Description: (Meat Pies)

These meat pies originate in: Syria, Jordan, Lebanon and Iraq.

Servings:30 pies

Ingredients:

1/2 quantity of Khoubiz dough recipe*

1 tablespoon vegetable oil

1 # pound of fresh, coarsely ground lamb

1 medium onion, chopped fine

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon white pepper

salt to taste

1/2 cup chopped tomatoes

2 Tablespoons fresh lemon juice

extra vegetable oil

Instructions:

Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size)

Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.

Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth.

Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil.

Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden.

Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.

Meghli (Rice Pudding)

Description:

This is a Lebanese dish. Meghli is served on special occasions.

Servings:8 servings

Ingredients:

1 cup ground rice

5 cups cold water

1 1/4 cup granulated sugar

1/2 teaspoon powdered aniseed

1/2 teaspoon powdered fennel seed

1/2 teaspoon powdered caraway seed

2 teaspoons ground cinnamon

Shredded coconut for garnish (optional)

Instructions:

Note: some like to double the amount of sugar in this recipe, such as me!

Mix one cup of the cold water and the ground rice into a smooth paste. Stir in the sugar and next 4 ingredients.

In a heavy saucepan bring the remaining 5 cups of water to a boil. Stir in the rice mixture gradually, stir vigorously. Stir constantly until the mixture comes to boil again. Reduce heat and simmer. Stir occasionally about 1 hour or until done. You will know it is done when it coats the outside of the spoon.

Transfer to individual dessert bowls and refrigerate. Serve chilled. Decorate with coconut or slivered almonds if desired.

Nammoura

Description:

A traditional sweet treat that everyone enjoys, especially kids.

Servings: 1 Tray

Ingredients:

cream of wheat, 14 ounces,

butter, 1/4 pound melted

vanilla, 1 1/2 teaspoons,

baking powder, 1 teaspoon,

baking soda, 1 1/2 teaspoon

milk, 1 1/2 cups whole

sugar, 3/4 cup

almonds, 16 whole raw shelled

atter recipe, 3 cups cold

Instructions:

Mix well all ingredients except almonds. Pour into pan 9 x 13. Top with almonds (1 per serving, on center).

Bake @ 350 20-30 minutes until golden.

Pour atter syrup over namoura immediately.

Note: It is important to keep namoura covered to prevent dryness

Red Rosewater Cordial (Sharaab al Ward)

Description:

Often served cold to guests when tea or coffee are not desired

Serves: 4 cups

Ingredients:

3 drops red food coloring

4 cups of atter syrup recipe

Iced water

Instructions:

Add food coloring to atter syrup mix well . Cover airtight and store in refrigerator. To serve dilute 2 tablespoons of syrup in a glass of iced water and best way to drink it is to serve this as a cold cordial drink.

Dolma (Algerian Stuffed Vegetables)

<H5 style="TEXT-ALIGN: left"> </H5> 2 zucchini (each about 7 inches long) 2 potatoes (each about 4 inches long) 1/2 lb ground beef or lamb 2 tablespoons parsley, chopped, divided <

[tnh9479 1]

Just a little sticker shock to share...

Hicham and I were in the local Arab market. I was looking at the halal marshmallows. They wanted $7.99 / bag!

Hicham wanted to know what they were. I told him to wait and see and that I would get some and make him some fudge during Ramadan. He was excited at the idea of chocolate.

Twila

[Bosco 1]

Just a little sticker shock to share...

Hicham and I were in the local Arab market. I was looking at the halal marshmallows. They wanted $7.99 / bag!

Hicham wanted to know what they were. I told him to wait and see and that I would get some and make him some fudge during Ramadan. He was excited at the idea of chocolate.

Twila

You can find them for under $2 a bag online. Otherwise, let me know when you want some and I will pick them up from a store here and mail them to you.

[ya falaha! 0]

Holy crow! I pay $2.99 for them in Dearborn...and I thought that was expensive!

[UmmSqueakster 54]

Hicham wanted to know what they were. I told him to wait and see and that I would get some and make him some fudge during Ramadan. He was excited at the idea of chocolate.

Twila

Try making your fudge with marshmallow fluff, the stuff in the jar. Lots easier on the wallet. Unless, of course, Hicham eats only zabiha. In that case, ignore my suggestion

Edited August 30, 2006 by rahma

[amal 4]

[noura 0]

geez, Henia.... that's the longest dang post w/ the most space i've ever seen!

[Bosco 1]

geez, Henia.... that's the longest dang post w/ the most space i've ever seen!

you are cracking me up today Noura.

[noura 0]

geez, Henia.... that's the longest dang post w/ the most space i've ever seen!

you are cracking me up today Noura.

i told ya... i'm feeling frisky!!!

..... i've got a good feeling - i'm going to open an email tomorrow and find our interview date - ok, it's a really hopeful feeling, but it's in my gut (maybe that's just gas )

[hollyw 0]

bump...........

[Mrs. Forgetful 2]

My friend gave me an awesome recipe for Turkey sausage. I make them in patties 'cause I don't think I could ever make them in links.

Turkey Sausage

1 lb ground turkey

1 Tbs sage

1/2 tsp salt

1/2 tsp pepper

syrup

Mix all ingredients together. You can be the judge on how much syrup to add. Make into patties and cook in a frying pan until fully cooked. Eat and Enjoy!

[UmmSqueakster 54]

We need a recipes thread sticky we need a recipes thread sticky

Ingredients in ME cooking - helpful translations and explanations for common ingredients

I made sambousas last night I made the traditional saudi version and will inshaAllah try the other one next week. I also got a recipe for basbousa that I'm going to attempt. I'll try it before I post it though.

These are good Very very oily, but oh so good. In fact, I looked for the leftovers in the fridge this morning to eat, and they had mysteriously disapeared overnight. That rarely happens with my cooking

Traditional Saudi:

1# ground beef, fried

while the ground beef is still hot, add to it fresh green onions (1

bunch) and fresh parsley (1/2 bunch) both chopped, and let them wilt

in the heat of the pan

4-6 chopped hard boiled eggs

salt and pepper

wrap in wonton wraps and fry in oil until golden (they fry very fast

so watch out, keep heat med-high), drain on paper towels

Another filling:

2 chopped onions fried in oil until brown

add 1# ground beef and salt, pepper, and "boharat" (Arabic "7

spices") and cook until meat is done, stuff and fry and drain

I think boharat is made up of - 4 parts allspice, 1 part black pepper, 1 part cinnamon, 1 part nutmeg, 1/2 part ground cardamon, 1/2 part ground cloves, and 1/2 part ground ginger. Anyone else have a different combination?

Also, I have recipes for harira and shorbat hummus wa foul (soup with chickpeas and fava beans) that I'm going to try. Just got to run out and get the spices for it. I'll post em if they taste ok, as I only want to pass on tested recipes.

Got to get tumeric, ginger, oregano and some cardamon.

[Henia 11]

geez, Henia.... that's the longest dang post w/ the most space i've ever seen!

Sorry have a habit of blabbing off when I get started ...

We need a recipes thread sticky we need a recipes thread sticky

Ingredients in ME cooking - helpful translations and explanations for common ingredients

Snaps... thanks Rahma... we needed that... most definetely

[PalestineMyHeart 1,897]

Yes yes yes we need a recipes sticky !!!

Well I made some sambousas last night, but it was a slightly different recipe. The hard-boiled egg in Rahma's Saudi-style recipe sounds nice -- I may try a version adding that next time.

Anyway, I did it like this:

SAMBOUSA

1 lb. ground turkey (only because I don't eat beef or lamb -- you could use either)

2 carrots, minced

1 onion, minced

1 green (or red) pepper, minced

2-3 cloves garlic, minced

1 green hot pepper, minced (you can omit this if you don't like spicy)

2-3 tbls. tomato paste

1 tsp. salt

1 tsp. black pepper

2 tsp. cumin

1 tsp. thyme

handful fresh parsley, minced

1 16. oz. package of egg roll wrappers, cut in half into rectangles

1 tbl. flour

1 tbl. water

2 cups vegetable oil

Directions:

1. Brown the meat in a large skillet, breaking up into small crumbles. Remove from pan and set aside.

2. Add vegetables to same skillet, saute until tender. Stir in tomato paste and seasonings, blending well. Stir in browned meat.

3. In a small bowl, mix flour and water into a watery paste. Place about a tablespoon full of the meat mixture onto the front part of an eggroll strip. Starting from the right front corner, fold over to the left. Continue folding back and forth in triangle shape until finished. Seal closed with flour-water paste.

4. Fry in hot oil until crisp.

yum yum

Rahma, your baharat looks a lot like the one I make, or I sometimes use a baharat mix from the Arab market called "7 Spice." If you want to start from scratch, I have this recipe (but for some reason it doesn't include allspice):

Baharat

1/2 cup whole black peppercorns

1/4 cup whole coriander seeds

1/4 cup cassia or cinnamon bark

1/4 cup whole cloves

1/3 cup cumin seeds

2 tsp. whole cardamom seeds

4 whole nutmegs

1/2 cup ground paprika

Put everything except the nutmeg and the paprika into a grinder or blender, and process into a powder. Grate the nutmeg and blend with paprika, and add to the spices. Store in an airtight jar. Some like to toast the ingredients in the oven to bring out more flavor.

Henia your recipes are great, too ! I have copied them to my file for later use.

Keep 'em coming ladies !

-MK