Sultan's Kitchen

[deemabrouk 0]

On the subject of mahshi...Moh's mom and sisters make grape leaf and cabbage mahshi vegetarian style. They roll them really small about the size of a small cigar. I made it with them a few times so I kinda got the hang of rolling them small. The only thing they put in them is short grain rice, diced tomatoes, diced onions, parsley, cilantro, dill, salt and pepper. They make a light tomato sauce with lemon to cook it in. They stack the mahshi in a tall stock pot, cover with the sauce, cover with a large plate (to prevent them from falling apart) and simmer on the stove until cooked.

i wonder if you could use like Veggie Burger crumbles in it....... hmmmmm

[MrsAmera 41]

Amera's Almost Moroccan Chicken

I took a Moroccan recipe that I really like but only have a guess at how it's made. Anyway I made this Saturday night for our evening meal and we ate the whole thing!

Ingredients:

1 whole chicken (1-1 1/2 lbs) - gutted and cleaned but left in 1 piece

salt and pepper

saffron

cumin

1/2 stick of butter (you can use olive oil but we like it with butter

olive oil

2 nests of pasta (angelhair nests) or any other thin pasta

chicken broth

First clean and skin the chicken really good. Make sure the butter is room temperature so that it will break apart. Put the spices (as much or as little to your liking in a bowl and add some olive oil to make a thick paste. Rub the entire chicken with this paste. Inside and outside. Let it marinade for at least 1 hr in the fridge longer if possible. Preheat oven to 350 and boil chicken broth. Put the nests of pasta in for 1-2 minutes just to soften them up. Drain. Stuff the chicken cavity with noodles and put into the oven. Place 3-5 small pats of butter all over the chicken. Do this again after 20-30 minutes. Bake for 1-1 1/2 hr until the chicken becomes golden brown. That's it! It is soooo good!

[ya falaha! 0]

Konafa with cream filling (found this recipe online)

The dough for this pastry can be purchased refregerated at most middle eastern markets. It looks like vermicelli or shredded wheat, only soft, white, and uncooked. Thin strands of dough with a custard middle and syrupy sauce make Konafa a popular Ramadan holiday dessert.

Shell:

1 pound Shredded Fillo Dough pastry

2 sticks unsalted butter, melted

Cream Filling

4 tablespoons cream of rice (or finely ground rice)

2 tablespoons sugar

1/2 cups milk

2 cups milk

1/2 cup heavy cream

Syrup

1 1/4 cups sugar

1/2 cup water

1 tablespoon lemon juice

1 tablespoon rose water, or orange blossom water

Prepare the cream filling by mixing the cream of rice, sugar and 1/2 cup milk to form a smooth paste.

Bring the 2 cups milk to a boil, then add the rice paste to the boiling milk slowly with continuous stirring.

Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.

Allow the milk mixture to cool, then add the heavy cream. Mix well.

Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.

Add rose water and cook with stirring for a few more minutes until well mixed.

Remove from heat and cool slightly in the refrigerator.

To prepare the Konafa, pull out and separate half Konafa pastry strands.

Pour half of the melted butter over the konafa pastry. Work the pastry to ensure that each strand is coated with the butter.

Spread the pastry on the bottom of a 9x9x2 inches oven dish.

Pour cream filling on the pastry.

Cover the cream filling with the rest of the pastry strands using the same method described above.

Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in color.

Remove from the oven and immediately pour the cold syrup over the hot Konafa.

Serve hot or cold.

[deemabrouk 0]

I started poking around this web site... looks like some good stuff

http://www.nestle-family.com/laziz/eng/laz...ype&Slno=24

http://www.nestle-family.com/maggi/eng/maggi_cusines.aspx

[MrsAmera 41]

Rghif Shema

1 tbsp salt .

2-3 c water .

1lb flour (unbleached white) .

vegetable oil, for hands & surfaces

(Here's my little tip on this, I never follow the exact measurements, in fact I own 1 measuring cup that is probably hiding under Khalil's crib so basically here's how you do it. -- Put as much flour as you think will work, 1-2tbsp salt (i like salt) and then add water and knead until it's elasticy - also not a word - make sure it's not too wet, if so add more flour, if it's too thick add a little more water.)

Set this aside while you prepare the filling.

The filling:

1/2lb to 1lb ground beef (85/15 is a good ratio as you want a little bit of extra fat)

1 small onion diced finely (this is a texture thing, if you don't mind chomping on some big onions make them bigger, I make them as small as possible)

1 tbsp salt and pepper

1 tsp chili pepper (optional)

1 tbsp paprika (I use the spicier one from Morocco but the regular one works too)

- Precook these on the stove top, making sure to break down the meat into the smallest pieces you can. A trick is to use the back of the fork and almost mash it so that the pieces of meat are very small and broken up.

Now for the intereting part. There are two ways you can do this. I'll list both lol.

1) The Hard Way

Roll the bread dough into small balls a little bigger than a golf ball but not as big as a tennis ball, and coat with vegetable oil. Do this until you have all the bread in balls. Next flatten them out - there's a way of doing it with your hands but I suggest a rolling pin and if you don't have one, a drinking glass serves as a good makeshift rolling pin. Flatten them as thin as you can and put a layer of the filling on the flattened square.. Then fold them up into little packages -fold into thirds in one direction and then into thirds the other, what you will have left looks like a little square package. Put a little oil on top. Complete all the balls this way. Heat up a frying pan with a little oil. When all the packages are assembled start flattening them out again. Be careful not to do it too flat as you want to keep everything inside of them. Fry them 1 or 2 at a time, until they bubble and are browned on each side. Finish this way.

2) The Easier Way

Preheat the oven to 350. Start with two pieces of dough about the same size. Roll them out very flat and place a thin layer of the filling between them. The size of the msemmen is at your discretion but I try to keep mine a little on the small side. So after you put the top piece over the piece with the filling rolling it out so that the two pieces stick together. If they don't (which happens don't feel bad!) I usually make a little "crust" lol meaning I use the tines of a fork and go around the edges and then roll it over once so it looks a little like a pizza crust. Bake on a cookie sheet until browned.

Honestly I like the way the ones done the hard way taste more, but if you do them the easy way it also tastes good. Good luck

[Meriem_DZ 37]

I made Seafood Bisque tonight for iftar. It was so easy and it tasted really good.

Seafood Bisque

6 oz can of mushroom stems and pieces

2 cans of minced clams

1 can shrimp ( I used fresh shrimp instead and added it at the last few minutes of cooking)

1 can crab meat

1\2 cup of minced onion

1\2 cup of minced celery

2 tbsp butter

2 tbsp of flour

1\4 tsp of salt, pepper, season salt

1 bay leaf

1 cup of cubed raw potato

2 pints of half &half

Drain all the seafood and mushrooms, reserving the liquid. Saute mushrooms, onion, and celery in butter for 10 minutes. Blend in flour and all seasonings. Pour mixture into a large pot. Add all the seafood, potatoes and all liquid held in reserve. Cover and simmer 5 minutes. Add half & half and 1 pat of butter. Heat to a boil. Cover and simmer over low heat for 1 hour. Serves 6

[PetraPerson101 0]

I know the best fasting food ... ever. Too bad I'm the worst egg-cooker ever ... I'd give a recipe - but I don't know it.

French Toast with this twist: made with whole grain bread. The "white-wheat" is really good. If you dare you can try the high-fiber whole grain real wheat.

Eat 4-5 slices (or until you're full. The most I can handle is 5.) - and you'll end up full till 8-9:00pm. I'm not kidding - when Iftar was early (5:00pm) a few years back, I'd pass on the full meal and eat later - around 7:00.

Edited September 25, 2007 by KyanWan

[sarah and hicham 3]

I was asked to cater a dessert event for someone and one of the things I made was fresh fruit tarts. They are so good and easy.

For the crust:

1.5 sticks of butter

1.5 cups flour

.5 cups powdered sugar

I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.

Pastry Cream:

I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.

Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.

It's an easy dessert that looks beautiful and complicated.

Enjoy!

[hollyw 0]

I was asked to cater a dessert event for someone and one of the things I made was fresh fruit tarts. They are so good and easy.

For the crust:

1.5 sticks of butter

1.5 cups flour

.5 cups powdered sugar

I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.

Pastry Cream:

I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.

Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.

It's an easy dessert that looks beautiful and complicated.

Enjoy!

GORGEOUS!!

[Meriem_DZ 37]

Here is a video on how to make Moroccan stuffed bread, rgifa.

Here is one for making Moroccan tea.

Meriem

[sarah and hicham 3]

Chicken with croutons:

Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.

The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.

Cut the chicken up and place over the croutons along with the leftover juices.

[JODO 2]

Chicken with croutons:

Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.

The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.

Cut the chicken up and place over the croutons along with the leftover juices.

Thanks gonna try it Friday.

[doodlebug 3]

Had this last night and it was so yummy! A few points though:

1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!

2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.

3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!

Olive-Crusted Rack of Lamb Recipe

courtesy Emeril Lagasse, 2003

3 tablespoons pitted kalamata olives, or other brine-cured black olives

2 tablespoons fresh bread crumbs, made from French bread

1 tablespoon plus 2 teaspoons olive oil

2 teaspoons minced garlic

1 teaspoon chopped fresh rosemary leaves

Salt and freshly ground black pepper

1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Summer Stuffed Tomatoes, recipe follows

Preheat the oven to 450 degrees F.

Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.

Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.

Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.

Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.

Summer Stuffed Tomatoes:

2 large tomatoes

1 tablespoon olive oil

1/4 cup chopped onions

2 teaspoons minced garlic

1 small zucchini, diced

1 small squash, diced

2 teaspoons chopped basil

1/2 teaspoon chopped thyme

Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan

Preheat the oven to 450 degrees F.

Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.

In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.

Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.

Yield: 2 servings

Edited October 14, 2007 by doodlebug

[sarah and hicham 3]

Thanks for the recipe Doodle! Do you like your lamb medium? I like it pink and tender!

[dawnnhatem 0]

Had this last night and it was so yummy! A few points though:

1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!

2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.

3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!

Olive-Crusted Rack of Lamb Recipe

courtesy Emeril Lagasse, 2003

3 tablespoons pitted kalamata olives, or other brine-cured black olives

2 tablespoons fresh bread crumbs, made from French bread

1 tablespoon plus 2 teaspoons olive oil

2 teaspoons minced garlic

1 teaspoon chopped fresh rosemary leaves

Salt and freshly ground black pepper

1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Summer Stuffed Tomatoes, recipe follows

Preheat the oven to 450 degrees F.

Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.

Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.

Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.

Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.

Summer Stuffed Tomatoes:

2 large tomatoes

1 tablespoon olive oil

1/4 cup chopped onions

2 teaspoons minced garlic

1 small zucchini, diced

1 small squash, diced

2 teaspoons chopped basil

1/2 teaspoon chopped thyme

Salt and freshly ground black pepper

2 tablespoons freshly grated Parmesan

Preheat the oven to 450 degrees F.

Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.

In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.

Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.

Yield: 2 servings

these both sound super, later this week I'm going to try these tomatoes when I make stuffed zuccunis. What a good use for the zuccini pulp. thanks!