Sultan's Kitchen

[JODO 2]

Fatoosh

INGREDIENTS

• 2 pita breads
  
• 8 leaves romaine lettuce, torn into bite-size pieces
  
• 2 green onions, chopped
  
• 1 cucumber, chopped
  
• 3 tomatoes, cut into wedges
  
• 1/4 cup chopped fresh parsley
  
• 1 clove garlic, peeled and chopped
  
• 2 tablespoons sumac powder
  
• 1/4 cup lemon juice
  
• 1/4 cup olive oil
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1/4 cup chopped fresh mint leaves
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
   
3. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
   
4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.
   

NOTE:I bought sumac at a local middle east store,but it is also available here: http://daynasmarket.com/herbs_spices.html

Edited April 27, 2007 by JODO

[JODO 2]

Fresh fruit with Rosewater Syrup

Makes 6 servings

ingredients

1 1/2 cups water

1/2 cup sugar

1 cinnamon stick, broken in half

1 teaspoon rose water 4 oranges

2 cups red grapes, halved

1 1-pint basket strawberries, halved

1 pear, cored, sliced

preparation

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool. Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Spoon fruit and syrup into 6 bowls.

Bon Appétit, January 1999

[sarah and hicham 3]

I found a recipe from my favorite lady Ina Garten for a quick and delicious dessert

It's frozen berries with hot white chocolate

you just freeze fresh berries (strawberries, blueberries, rasberries etc.) for about an hour then head up a pound of white chocolate in a double boiler with one cup of heavy cream. Then you put some berries in a bown and put the warm chocolate over them and it's soooo good and so easy.

Try it!

[sereia 0]

i really like ina garten too. i made the BEST cheesecake recipe of her's last Friday...but i changed it and made it low fat! was just as good as regular!

low-fat Raspberry topped Cheesecake

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds LIGHT cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup NON-FAT sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

[JODO 2]

i really like ina garten too. i made the BEST cheesecake recipe of her's last Friday...but i changed it and made it low fat! was just as good as regular!

low-fat Raspberry topped Cheesecake

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds LIGHT cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup NON-FAT sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

I will try both of these. I like the barefoot contessa too,but she uses many ingredients when cooking so I like to watch her as opposed to trying her recipes.

Edited May 4, 2007 by JODO

[sarah and hicham 3]

I never thought she used too many ingredients actually. I think her food is simple and everything I have ever made from her cookbooks has been delicious. She's definitely my favorite!

Last weekend I made her pecan squares, carrot cake cupcakes, chocolate ganache cake, and palmiers for my Mom's card group and everything was really good. I think it's hard to mess up her recipes and they always always always turn out soo good.

[sereia 0]

i drooled all over myself when i saw her make the pecan bars on her show!!!! so they were a hit? i've been considering trying that recipe just because they LOOKED so good!

her curried couscous salad is also sooooo good!

[sarah and hicham 3]

i drooled all over myself when i saw her make the pecan bars on her show!!!! so they were a hit? i've been considering trying that recipe just because they LOOKED so good!

her curried couscous salad is also sooooo good!

The pecan bars are soooo good. I also dipped one end in chocolate and it was delicious!!! you have to make them!

[sereia 0]

here's a delicious and healthy salad dressing i had at a vegan health spa i stayed at. no salt! low calorie! low fat! you better like mustard and tahini to enjoy this though.. i made it for my client and they weren't pleased. but i think its soooooooooo good!

Mustard-Tahihi Dressing

yield 1-1/2 to 2 cups

1/2-2/3 cup water (enough to provide desired consistency)

1/2 cup fresh lemon juice

1/2 cup tahini

1/3 cup brown rice syrup

3 T stone-ground mustard

1 T bragg liquid aminos

2 tsp minced garlic

1 T chopped parsley

dash cayenne

blend until smooth. add more water slowly if you prefer a thinner consistency.

per tablespoon:

calories-40

protein-1g

fat-2g

carb-4g

calcium-19mg

sodium-72mg

Edited May 5, 2007 by abdounjen

[JODO 2]

Greek Salad

INGREDIENTS

• 3 – 4 tomatoes
  
• 1 onion
  
• feta cheese
  
• 1 cucumber
  
• olive oil
  
• salt
  
• olives
  
• oregano
  

METHOD

Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Edited May 10, 2007 by JODO

[hollyw 0]

Raspberry White Chocolate Muffins

Ingredients:

1 cup milk

1/2 cup butter, melted

1 egg, slightly beaten

2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup fresh raspberries or frozen raspberries (do not thaw)

1/2 cup coarsely chopped white chocolate baking bar

Topping Ingredients:

1/4 cup butter, melted

1/4 cup sugar

Grease 12 muffin tin cups.

Heat oven to 400°.

In a large bowl mix the milk, butter and egg.

Stir in all remaining muffin ingredients except raspberries & white chocolate.

Stir only until flour is moistened, then gently stir in the berries & white chocolate.

Spoon the batter into the greased muffin tins.

Bake for 24-28 minutes or until golden brown.

Let muffins cool a little, then remove from pan.

Dip top of each muffin top in melted butter, then in sugar.

[JODO 2]

Raspberry White Chocolate Muffins

Ingredients:

1 cup milk

1/2 cup butter, melted

1 egg, slightly beaten

2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup fresh raspberries or frozen raspberries (do not thaw)

1/2 cup coarsely chopped white chocolate baking bar

Topping Ingredients:

1/4 cup butter, melted

1/4 cup sugar

Grease 12 muffin tin cups.

Heat oven to 400°.

In a large bowl mix the milk, butter and egg.

Stir in all remaining muffin ingredients except raspberries & white chocolate.

Stir only until flour is moistened, then gently stir in the berries & white chocolate.

Spoon the batter into the greased muffin tins.

Bake for 24-28 minutes or until golden brown.

Let muffins cool a little, then remove from pan.

Dip top of each muffin top in melted butter, then in sugar.

I am sooo making these this weekend! I was craving white chocolate all this week,but I wanted a recipe ,not just a chocolate bar. I just bought some raspberries for smoothies.

Edited May 10, 2007 by JODO

[~Jackie~ 30]

Jackie's Chocolate Flan Cake

1 box of devil's food cake mix

3 eggs

1 can of evaporated milk

1 can of condensed milk

1 T vanilla

1 jar of caramel (like the kind for sundae's)

Ok, mix the cake mix. Follow the directions on the box except use a can of Coke, not bebsi, in place of the water. So use the egges and oil and a can of coke. Set that aside.

In a blender, put 3 eggs, and the 2 cans of milks, and the vanilla. Blend for a bit.

Take a bundt pan and spray with nonstick stuff. Pour the caramel in the bundt pan. Now pour in the cake mix. Now pour in the blender stuff, the eggs and milks, this makes the flan. When you pour it in,,,it will disappear to under the cake mix! Cool, huh?

Get a larger pan, like a 13x9 and put an inch or two of water in it. Put the bundt pan in the water. Bake at 400 for 45 min. Use the normal way to check for doneness, a toothpick in the cake.

This part is important. Cool for an hour...then refrigerate for 2 hours. Failure to properly cool and refrigerate will result in a big pile of chocolatey goodness (don't ask me how I know...lol)

Hope you enjoy.

[melly 0]

That sounds really good Jackie. Although I'm sure I'd gain 10 pounds just thinking of making it. lol

[JODO 2]

I made these today but used ground beef instead of lamb and I thought they were pretty good.

Aromatic Lamb Meatballs Recipe courtesy Nigella Lawson1 pound ground lamb

1/4 cup finely chopped scallions

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon salt

3 tablespoons semolina

1 egg

Vegetable oil, for frying

Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.

Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.