Sultan's Kitchen

[jordanianprincess 0]

If the marinade is too salty, the food will be too. I always taste my marinades before using them and if they don't taste right I alter them before using. 4tbs may be too much for you and not enough for another person, I think you can still fix it. Good luck!

[The_dip_sticks 0]

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

[sereia 0]

Those look so good Jen I'm going to make them this week! Now I'm waiting for you to try out a recipe for msemmen, the other crepes.

I LOVE those too... I haven't yet tried making them though... will post my results once I do try.

[jordanianprincess 0]

Best Ranch dressing Everrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

1 Cup Mayo (the real stuff)

1/2 cup buttermilk

1 tsp hidden valley ranch mix (buttermilk version)

1/8 tsp garlic powder

1/8 tsp chili powder

1/4 tsp black pepper

Mix. Chill. YUM.

[noura 0]

Yummy those look delicious!

I like the way you wrote your directions very easy to understand.

I am going to try them not sure where i will get semolina flour though I have to look around.

thanks,

Angel

Angel, you can get semolina at Whole Foods if you have one nearby.... - also, the semolina grain is teeny tiny... probably don't need to use the flour.

Jen, thanks for the recipe, gonna try that one this weekend, I think!

I made m'semmen a couple of weeks ago but they didn't come out as good as I'd hoped but they were ok... I'll post the recipe I used when I'm home. It was just flour, water, & salt but I think I didn't get it "liquidy" enough and they turned out a little too thick. Next time I'll add more water and make them thinner, almost like a crepe. **They still got eaten tho

Noura

[MrsAmera 41]

We bake bread everyday and usually I pull out 1/4 of the bread dough to make some msemmen. I use just a general bread mix, water, salt, flour and some yeast. I pull the dough into golf size balls (or a little smaller) and oil them, and let them sit. Using plenty of oil I think is the key. Then I roll them out and fold them into thirds, and thirds again to make small squares and let them sit again (not too long). I use a rolling pin to roll them out flat into bigger squares. Throw them in a griddle on the stove until they are nice and browned (5 minutes). Again I oil them before I cook them. My hubby's happy with them

[doodlebug 3]

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

ugh...I didn't look up here yesterday!!! How'd it come out? I don't remember if I did the 4tsp of salt or not .... but I think I did....but I like my food salty. (I know...it's bad!!)

[The_dip_sticks 0]

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

ugh...I didn't look up here yesterday!!! How'd it come out? I don't remember if I did the 4tsp of salt or not .... but I think I did....but I like my food salty. (I know...it's bad!!)

Oh it came out great! I opted to cut out the extra cumin and extra salt in the cream + tomato sauce because the marinade had so much of it, and the chicken was penatrated in spices as i left the chicken marinate over night. This seemed to even it all out =0) Thanks for the recipe!!!!

[Meriem_DZ 37]

I found this recipe for moroccan bread and I cooked it yesterday. It was pretty good and Hachemi liked it. You can use the dough cycle of your bread machine, which makes it much easier to make.

7/8 cup of warm water (7ounces)

2 1/4 cups of bread flour

3/4 cup of semolina flour

1 tsp of anise seed

1 1/2 tsp of salt

1/2 tsp of sugar

2 tsp of active dry yeast

Place these ingredients into you bread maching in the order that is recommended by the instuctions on your machine.

Select DOUGH cycle and press start.

When the dough cycle is done, take the bread from the machine and punch it down. Divide dough into 2 halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a floured baking sheet. Cover with towels and let them rise until double in size. (about 30 mins)

Preheat oven to 400 degrees. Brush the top of each loaf with olive oil, and sprinkle with sesame seeds (optional)

####### the tops of the loaves all over using a fork.

Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden and sound hollow when tapped. Best when served warm.

Meriem

[UmmSqueakster 54]

I made this yesterday and it was delicious. It's probably not authentic, but decent enough for non indian food conosurs like me. I get my spices at Penzeys.

Chicken Curry:

4 boneless, skinless chicken breasts, cut into strips

3 med onions chopped

1 can tomatoes chopped, or 2 cups fresh tomatoes chopped

4-5 chilies

1 1/2 tsp ginger

1 1/2 tsp ground coriander

1 1/2 tsp ground cumin

1 1/2 tsp tandoori powder

1 1/2 tsp tumeric

1 1/2 tsp salt

3 cloves garlic, chopped

2 tbsp olive oil

1 cup water

Add oil to large pot and cook onoins, garlic and ginger until soft and golden.

Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.

Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.

Serve with natural yogurt, rice and bread.

Number of Servings: 4

[Meriem_DZ 37]

I dont know if this has been posted before, but I found these online Arabic cookbooks.

http://www.arabicslice.com/

http://almashriq.hiof.no/general/600/640/6...ayat/title.html

Meriem

[Marry American 0]

My fiance knows how to cook and very good. He always cooked for me while I was with him in Maroc.

I love cous cous. However, this dish he does not know how to prepare. His family and friends always made it for me. I am happy to report that he went to the souk today to get a cous cous pot and a tagine pot to bring with him here with him. He will also be learning how to prepare this for me here starting today.

I am getting excited. I can't wait to eat his cous cous. When we go to visit my father, my fiance knows that my father will love his salads. He makes the best kinds and never the same. I could open a restaurant on his salads alone.

Edited February 25, 2007 by i adore you

[sereia 0]

HEALTHY recipes!

canyon ranch seafood enchiladas (makes 4 servings)

marinade:

1/4 c lime juice

1/2 cup veg stock (or water if you don't have it. i wouldn't go out of your way for it)

1/4 cup chopped red onion

1/4 cup chopped cilantro

1 tablespoon minced garlic

1/4 teaspoon chipotle en adobo. chopped. or just use the liquid from inside the can.

1/4 teaspoon salt

8 ounces sea scallops, cleaned

8ounches shrimp, deveined, shelled, and cleaned

1 tsp canola or olive oil

8 corn tortillas

2 cups chipotle enchilada sauce (see below)

4 ounces low-fat jack cheese or mexican cheese blend already preshredded (you can get in most markets)

4 cups shredded lettuce

4 ounces non-fat or low-fat sour cream

in a large bowl, combine all marinade ingredients. marinate seafood for 1/2 hour.

in a large saute pan, heat oil over medium-high and add seafood. cook until shrimp turns pink and scallops are no longer opaque. chop fine or medium size and mix with 1 ounce cheese. (or more if you aren't on a diet. haha)

soften the tortillas wrapped in damp towels in microwave for 30 seconds or so. until pliable. keep covered while preparing each enchilada.

place 1/4 cup seafood mixture in each tortilla and roll. place in a shallow baking dish, seam-side down. ladle sauce over the top. bake, covered, for 15 minutes. remove from the oven, sprinkle with remaining cheese over the top. return to the oven to melt the cheese.

place two enchiladas on each plate. cover with 1 cup shredded lettuce (or less) serve with the sour cream.

i also like thiis with rice and beans! you can make lowfat(or non fat) beans too!

chipotle enchilada sauce:

1 tablespoon canola oil (or olive oil, whatever u have)

1/4 cup diced onion

1 tsp minced garlic

1/4 diced green chili (i used a whole decent sized jalapeno. didn't measure it exact)

1 teaspoon minced chipotle peppers (or you can add more if you like it REALLY spice. this measurement gives a good balance. if you don't like spice, i'd put only a tiny drop. maybe 1/4 to 1/2 tsp)

1 tsp chili powder

1/4 tsp dry cumin

1/4 tsp dry oregano

1/2 tsp salt

1/2 tsp paprika

2 tablespoon all purpose flour

2 cups vegetable stock (or water, but try to get veg stock for this part at least)

2 tablespoons black strap molasses

2 tablespoons cider vinegar

2 tablespoons lime juice

1 tablespoon worcestershire sauce

1/2 cup tomato puree

heat oil over low. add onion, garlic, chili, and chipotle. saute until onions are translucent. add all dry spices. saute briefly. add flour and stir well. increase heat to medium and let simmer 3 minutes.

add 1/2 the vegetable stock and whisk to make sure there are no lumps. add remaining broth and all other ingredients and mix. let simmer until thickened, about 5 minutes.

let cool slightly. and blend in a blender until smooth. it seems like a lot but use all this to pour over the enchiladas

for each serving the sauce has 100 calories and 4gm fat. 16 gm carbs. 2 gm protein.

for the enchiladas: 395 calories 45gm carb 9gm fat 35gm protein

enjoy. i thought these were fabulous for being so low fat and calorie!

[sereia 0]

here is a realllllllllllllllllllly EASY and YUMMY and LOW FAT moroccan inspired soup. if you want to be completely lazy and fast, used canned chickpeas and favas (thats what i did) still tastes awesome.

chickpea and lentil soup yield 8 servings

2 onion, sliced (or diced, whatever.lol)

1/2 tsp dried ginger

1/2 tsp tumeric

1 tsp cinnamon

pinch saffron

14 oz tomato, chopped

1-2 tsp sugar

6 oz (3/4c) lentils, rinsed

7-1/2 c stock (use chicken, but if you are vegetarian use veg stock. both good)

7 oz (1 c) chickpeas, cooked

1 bunch parsley, chopped

7 oz (1 c) fava beans, cooked

salt, to taste

in a pot over medium heat.

heat a drop of olive oil. you don't need a lot. especially if you want to keep it low fat. maybe a tablespoon TOPS.

soften onions until transparent. do not brown.

add spices and stir about 30 seconds or so.

then tomatoes and sugar.

add lentils and stock.

bring to a boil, reduce and simmer about 25min.

add beans and bring back to a boil. cover, and simmer another 10-15 min.

stir in herbs and season.

yum!!!

Edited March 9, 2007 by abdounjen

[sereia 0]

this is NOT low fat. but the best french onion soup. ever.

Onion Soup Gratinee serves 6 ----------

1/4 cup plus 1T olive oil

4 medium yellow onions, peeled, halved and sliced 1/4" thick

1 T butter

1 garlic clove, peeled and thin slice

4 sprig thyme

1 bay leaf

1 T salt

1/4 tsp freshly ground white pepper

3/4 cup dry white wine

2 qt chicken stock

1/2 cup port

6 slices country bread, about 1" thick, toasted

2 cups gruyere cheese, coarsley grated

in a 5-qt heavy pot, heat the olive oil over a medium flame. add the onions, and stirring frequently to prevent burning, saute until they reach a golden color, approximately 30 minutes.

add the butter, garlic, thyme, bay leaf, salt, pepper, and cook for 10 minutes.

raise the heat to high, add the white wine, bring to a boil, and reduce by half, about 3-5 min.

add the chicken stock and simmer for 45 minutes.

preheat the broiler.

remove the thyme and bay leaf, and swirl the port into the finished soup.

ladel the soup into 6 ovenproof bowls.

fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/2 cup of cheese onto each slice.

place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown.

allow to cool slightly, about 3 minutes, before serving.

*note: if you do not drink alcohol you can leave the port out no problem. but if you do, try and incorporate it.

yum yum!