Sultan's Kitchen

[♥JP♥ 5]

Yes! Moh said the full name for them is lokma al qadi...judge's bread or judge's small bite. All I know is they are delicious! Especially with the rose water.

Have you tried them with orange blossom water (ma'zahr) instead of the rose water (ma'ward). I can't stand anything with ma'ward, I always substitute it with ma'zahr.

[ya falaha! 0]

No, I haven't. Next time I'm in Dearborn I'll pick some up and give it a try. I love the unusual taste the flower waters give to sweets.

Yes! Moh said the full name for them is lokma al qadi...judge's bread or judge's small bite. All I know is they are delicious! Especially with the rose water.

Have you tried them with orange blossom water (ma'zahr) instead of the rose water (ma'ward). I can't stand anything with ma'ward, I always substitute it with ma'zahr.

[♥JP♥ 5]

Its actually a very nice addition to drinks as well, like a nice punch. If you want to be really creative, you can add some of the ma'zahr or ma'ward to your ice cube tray and put some edible flowers or mint leaves in there and float those ice cubes in the punch.

No, I haven't. Next time I'm in Dearborn I'll pick some up and give it a try. I love the unusual taste the flower waters give to sweets.

Yes! Moh said the full name for them is lokma al qadi...judge's bread or judge's small bite. All I know is they are delicious! Especially with the rose water.

Have you tried them with orange blossom water (ma'zahr) instead of the rose water (ma'ward). I can't stand anything with ma'ward, I always substitute it with ma'zahr.

[doodlebug 3]

Where can you buy this flower water? I've never seen it in our supermarkets here...though truthfully I've never looked.

[♥JP♥ 5]

Where can you buy this flower water? I've never seen it in our supermarkets here...though truthfully I've never looked.

I get it at the arabic store. I have also seen it at the indian and pakistani markets too. There are several arabic online store toos that you can get it from.

[doodlebug 3]

Where can you buy this flower water? I've never seen it in our supermarkets here...though truthfully I've never looked.

I get it at the arabic store. I have also seen it at the indian and pakistani markets too. There are several arabic online store toos that you can get it from.

I totally thought you called me "toots" there for a minute. Had to do a double take. lol

[sereia 0]

i love orange blossom water sprinkled over a bowl of cut up melons. and let it macerate in the fridge so its cold. so refreshing!

also my fiance's mom puts a tiny amount in her glass of moroccan mint tea. makes it taste really good!

i'm with you, jp, on the rose water thing.... i like it in SOME things, but 99% mostly not.

[RAKASA 0]

Moroccan Preserved Lemons (Moroccan Jewish style)

6 Lemons (quartered, but left intact on one end)

1/4 C sea salt

2 cloves

1 inch cinnamon stick

1/4 tsp black peppercorns

1 tsp coriander seeds

Fill lemons w/ salt & close again. Arrange them in jar, putting salt & spices in b/t lemons, push them down to express the juice. If the juice isn't enough to cover add more lemon juice. Leave the jar in a warm place in the kitchen, shake the jar daily for abt 1 month.

**I usually double this recipe b/c we use them so often - but that does last us abt 4 months.

Edited August 18, 2007 by ME~n~HIM

[doodlebug 3]

For those who drink, I tried a rose champagne when I was on a cruise a few years back and it was so awesome. I don't know if they used rose water or rose liquer but it gave it such a pretty color. Would be nice for like a wedding shower or a baby shower type drink.

I can't remember if I already posted this but I couldn't see it so here is my stuffed grapeleaves. I think it's a Lebanese recipe but I just finished like 8 of them for supper and they're sooo yummie.

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

[RAKASA 0]

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

sounds yummy - just to clarify: I'm assuming you've precooked the ground lamb... yes?

[Henia 11]

For those who drink, I tried a rose champagne when I was on a cruise a few years back and it was so awesome. I don't know if they used rose water or rose liquer but it gave it such a pretty color. Would be nice for like a wedding shower or a baby shower type drink.

I can't remember if I already posted this but I couldn't see it so here is my stuffed grapeleaves. I think it's a Lebanese recipe but I just finished like 8 of them for supper and they're sooo yummie.

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

Rose Champagne has been in and out of fashion since 1800, but it had not reached today's height of popularity since those great party years, the 1920s. Quite a few Champagne houses that had previously frowned upon roses now are increasing their rose production. Today, not only does almost every Champagne producer make a rose, but most also make two different roses. Some make three: a standard nonvintage, a vintage and a prestige cuvee rose.

But alternatively I guess one could add rose water to a sparkling nuetral fruit juice... to get a non-alchololic version...

[doodlebug 3]

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

sounds yummy - just to clarify: I'm assuming you've precooked the ground lamb... yes?

nope. It's raw when it's stuffed in the grapleaves and cooks in the oven.

[RAKASA 0]

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

sounds yummy - just to clarify: I'm assuming you've precooked the ground lamb... yes?

nope. It's raw when it's stuffed in the grapleaves and cooks in the oven.

thanks!

[sarah and hicham 3]

Moroccan Preserved Lemons (Moroccan Jewish style)

6 Lemons (quartered, but left intact on one end)

1/4 C sea salt

2 cloves

1 inch cinnamon stick

1/4 tsp black peppercorns

1 tsp coriander seeds

Fill lemons w/ salt & close again. Arrange them in jar, putting salt & spices in b/t lemons, push them down to express the juice. If the juice isn't enough to cover add more lemon juice. Leave the jar in a warm place in the kitchen, shake the jar daily for abt 1 month.

**I usually double this recipe b/c we use them so often - but that does last us abt 4 months.

Thanks Noura! Where did you get the recipe from?

[♥JP♥ 5]

For those who drink, I tried a rose champagne when I was on a cruise a few years back and it was so awesome. I don't know if they used rose water or rose liquer but it gave it such a pretty color. Would be nice for like a wedding shower or a baby shower type drink.

I can't remember if I already posted this but I couldn't see it so here is my stuffed grapeleaves. I think it's a Lebanese recipe but I just finished like 8 of them for supper and they're sooo yummie.

Baked Stuffed Grape Leaves

Ingredients:

Jar of Grape Leaves (I get this big jar and just keep it in the fridge..they're from California)

1 lb ground lamb

1 cup jasmati rice

1/2 onion chopped

2 lemons

1 pinch tarragon

1 tsp Emeril's Southwestern Essence

1 tsp garlic powder

1 tsp onion powder

salt and pepper

*note...I put down 1 tsp for the spices but I just shake until I think it's enough. I think it's "about" 1 tsp...i'm so bad at that!!)

Preheat oven to 350 degrees and spray a casserole dish with olive oil spray.

Cook the rice and cool according to package instructions and let cool. (normally boil 1 cup rice to 2 cups water, simmer for 20 minutes)

Mix in a medium bowl, ground lamb, spices, chopped onion and cooled rice.

Lay out the grapeleaves, vein side up on a large surface area. Cut the stem with a kitchen knife so nothing is protruding from the leave.

Take about a tablespoon of the mixture and put it on the part of the leaf the stem was that you cut off. Roll up, folding sides as you roll and place in casserole dish.

continue until you run out of the mixture.

Pour the juice of the 2 lemons over the stuffed grape leaves.

Cover casserole dish and put in oven for 1 1/2 hours.

Enjoy!

Baked huh? This is a very interesting recipe, I have never tried them or heard of them being cooked this way. Do they get dry? Im also confused that you only had 8 for dinner? How big are they? When we make them I can easily eat 30 of them, LOL EASILY. We usually roll about 150 of them for one pot.

I don't think this is the lebanese version of it but I think maybe someone just revamped the recipe because its seems like a very untraditional method but if it tastes good!!!

My dads friends, who is lebanese, is married to an American woman. So she learned how to make grapeleaves for him bcz its his favorite food. So she made it the first time and its time consuming to roll all those grapeleaves and she was tired, but he loved it and ate the whole pot!

The next time he asked for it, she said ok. She chopped up the grapeleaves and put it on the bottom of the pot, added a layer of meat, and a layer of rice, and spices. Cooked and dumped it out on a serving dish. LOL She told him don't ever ask me to make it again!