Sultan's Kitchen

[maggieNomar 0]

Vidalia Corn Muffins

From Paula Deen/Foodnetwork

1/4 cup (1/2 stick) butter

1 large Vidalia or other sweet onion, chopped

1 (8-ounce) package cornbread/muffin mix

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated sharp Cheddar, divided

1/4 teaspoon salt

1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

The picture on the foodnetwork site shows them round, like muffins, so I imagine you can do them in a muffin pan as well.

[sereia 0]

I HAD to make this recipe the minute it was brought up in the other thread today. I ran to our Arabic market and picked up all the necessary things (including toum because I like it inside my schwarma) They actually had it! I wasn't paying attention all the other times I shopped there I guess.

It was ABSOLUTELY FABULOUS! I hope everyone makes this. One thing I changed... I didn't turn the chicken over. Maybe my broiler is slower than yours, but they were done by the time they got any color on top so I just took it out!

Here's a pic of my sandwich:

We got hungry last night at about 11pm so we went to the grocery store rumaging for something to eat. We decided that we were going to make chicken shawerma and wing it, no pun intended. lol. The result was great. He even told me it took care of his craving of having shawerma in Jordan, the chicken kind anyway.

So here is the recipe, enjoy!

Preheat oven to broil

2 large chicken breasts cut in 2 inch long very thin slices.

Marinate chicken for about 10-20 minutes in:

2 TBSP of plain yogurt (full fat, very thick. We used Mountain High brand)

1/2 tsp cinnamon

salt/pepper to taste (I used quite a bit of black pepper)

1/2 tsp b7arat (home made spice mix)

Lay the chicken in one layer on a baking sheet, it should not be watery. When you wash your chicken, make sure you dry it well before slicing it.

Broil it on side, flip it over to broil on the other side. When you flip it over, it will be one large mass that you will have to break up with a fork.

Potatoes

Dice potatoes very small, 1/4 inch pieces. Fry them with some butter and/or oil and season them with salt pepper. Cook until golden brown. Set aside for shawerma assembly.

Condiments

White onion slice thin

Tomatoes slice very thin

Shredded iceburg lettuce

pickles (we used the arabic kind) slice lenthwise very thin

Mayonaisse

To assemble them. Take a warm pita and open it up so the 2 sides are separated. In the center of each side, add chicken, potatoes, onion, lettuce, tomatoe, pickles, and mayo (yes mayo). Roll it up and wrap with foil to keep warm.

This recipe is very very close to our favorite chicken shawerma place in Jordan. What we found is the condiments really make it good. If you dont like the spice blend, feel free to use your favorite blend but dont skip the yogurt!

Enjoy!

Edited February 7, 2008 by sereia

[♥JP♥ 5]

Yay! I'm so glad you liked it! It looks very YUMMY! Now if you think of anyway to make it better, you be sure to share it with me

And yes, my broiler is very slow. I have a gas oven and I find it browns much better in the electric ovens.

I HAD to make this recipe the minute it was brought up in the other thread today. I ran to our Arabic market and picked up all the necessary things (including toum because I like it inside my schwarma) They actually had it! I wasn't paying attention all the other times I shopped there I guess.

It was ABSOLUTELY FABULOUS! I hope everyone makes this. One thing I changed... I didn't turn the chicken over. Maybe my broiler is slower than yours, but they were done by the time they got any color on top so I just took it out!

Here's a pic of my sandwich:

We got hungry last night at about 11pm so we went to the grocery store rumaging for something to eat. We decided that we were going to make chicken shawerma and wing it, no pun intended. lol. The result was great. He even told me it took care of his craving of having shawerma in Jordan, the chicken kind anyway.

So here is the recipe, enjoy!

Preheat oven to broil

2 large chicken breasts cut in 2 inch long very thin slices.

Marinate chicken for about 10-20 minutes in:

2 TBSP of plain yogurt (full fat, very thick. We used Mountain High brand)

1/2 tsp cinnamon

salt/pepper to taste (I used quite a bit of black pepper)

1/2 tsp b7arat (home made spice mix)

Lay the chicken in one layer on a baking sheet, it should not be watery. When you wash your chicken, make sure you dry it well before slicing it.

Broil it on side, flip it over to broil on the other side. When you flip it over, it will be one large mass that you will have to break up with a fork.

Potatoes

Dice potatoes very small, 1/4 inch pieces. Fry them with some butter and/or oil and season them with salt pepper. Cook until golden brown. Set aside for shawerma assembly.

Condiments

White onion slice thin

Tomatoes slice very thin

Shredded iceburg lettuce

pickles (we used the arabic kind) slice lenthwise very thin

Mayonaisse

To assemble them. Take a warm pita and open it up so the 2 sides are separated. In the center of each side, add chicken, potatoes, onion, lettuce, tomatoe, pickles, and mayo (yes mayo). Roll it up and wrap with foil to keep warm.

This recipe is very very close to our favorite chicken shawerma place in Jordan. What we found is the condiments really make it good. If you dont like the spice blend, feel free to use your favorite blend but dont skip the yogurt!

Enjoy!

[doodlebugg 10]

I HAD to make this recipe the minute it was brought up in the other thread today. I ran to our Arabic market and picked up all the necessary things (including toum because I like it inside my schwarma) They actually had it! I wasn't paying attention all the other times I shopped there I guess.

It was ABSOLUTELY FABULOUS! I hope everyone makes this. One thing I changed... I didn't turn the chicken over. Maybe my broiler is slower than yours, but they were done by the time they got any color on top so I just took it out!

Here's a pic of my sandwich:

We got hungry last night at about 11pm so we went to the grocery store rumaging for something to eat. We decided that we were going to make chicken shawerma and wing it, no pun intended. lol. The result was great. He even told me it took care of his craving of having shawerma in Jordan, the chicken kind anyway.

So here is the recipe, enjoy!

Preheat oven to broil

2 large chicken breasts cut in 2 inch long very thin slices.

Marinate chicken for about 10-20 minutes in:

2 TBSP of plain yogurt (full fat, very thick. We used Mountain High brand)

1/2 tsp cinnamon

salt/pepper to taste (I used quite a bit of black pepper)

1/2 tsp b7arat (home made spice mix)

Lay the chicken in one layer on a baking sheet, it should not be watery. When you wash your chicken, make sure you dry it well before slicing it.

Broil it on side, flip it over to broil on the other side. When you flip it over, it will be one large mass that you will have to break up with a fork.

Potatoes

Dice potatoes very small, 1/4 inch pieces. Fry them with some butter and/or oil and season them with salt pepper. Cook until golden brown. Set aside for shawerma assembly.

Condiments

White onion slice thin

Tomatoes slice very thin

Shredded iceburg lettuce

pickles (we used the arabic kind) slice lenthwise very thin

Mayonaisse

To assemble them. Take a warm pita and open it up so the 2 sides are separated. In the center of each side, add chicken, potatoes, onion, lettuce, tomatoe, pickles, and mayo (yes mayo). Roll it up and wrap with foil to keep warm.

This recipe is very very close to our favorite chicken shawerma place in Jordan. What we found is the condiments really make it good. If you dont like the spice blend, feel free to use your favorite blend but dont skip the yogurt!

Enjoy!

what's the purply red stuff on the very left? Looks like watermelon or beets?

Edited February 19, 2008 by bridget

[sereia 0]

they are pickled turnips called Kabis Lefet (or a spelling similar)! they are that bright color because they use beet juice to dye it that way. yum!!!

Edited February 19, 2008 by sereia

[LRA 0]

Hello Everyone. I don't post too often these days...but I would like to invite you all to visit the cooking blog of a good friend of mine. She records herself cooking and posts the videos. It also includes a bunch of M.E. dishes...you surely can impress your SO by surprising them with making one of these dishes. She does this for fun, and I figured you'd all befit from these...God knows I have! If you decide to comment....tell her that Y.F.A. sent ya ;-) Enjoy and good luck!

ETA: www.mimicooks.com ;-)

Edited February 20, 2008 by LuLu

[Jenn! 918]

Hello Everyone. I don't post too often these days...but I would like to invite you all to visit the cooking blog of a good friend of mine. She records herself cooking and posts the videos. It also includes a bunch of M.E. dishes...you surely can impress your SO by surprising them with making one of these dishes. She does this for fun, and I figured you'd all befit from these...God knows I have! If you decide to comment....tell her that Y.F.A. sent ya ;-) Enjoy and good luck!

ETA: www.mimicooks.com ;-)

Thanks for the link -- this is great! It is so helpful to see it being done.

[RAKASA 0]

Hello Everyone. I don't post too often these days...but I would like to invite you all to visit the cooking blog of a good friend of mine. She records herself cooking and posts the videos. It also includes a bunch of M.E. dishes...you surely can impress your SO by surprising them with making one of these dishes. She does this for fun, and I figured you'd all befit from these...God knows I have! If you decide to comment....tell her that Y.F.A. sent ya ;-) Enjoy and good luck!

ETA: www.mimicooks.com ;-)

Thanks for the link -- this is great! It is so helpful to see it being done.

Yes, thank you Lulu... I bookmarked - very helpful!

[doodlebugg 10]

I had this for lunch today using ground chicken. I didn't have the fries and dip because I forgot to buy a cucumber when I was at the store. Also, instead of a roll I grilled up a portabella mushroom and put the burger on top of that since I'm locarbin' it these days. It was really really good!!!! Love the tomato-olive paste too. She says you can make spaghetti sauce using this paste but I'm not too sure I'd like it with that.

NOTE: She says to saute the onion and garlic for 5 minutes but if I did that my garlic would be black so I sauteed the onion for 4 minutes and plopped the garlic in for that last minute and it was good to go!

Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip Recipe courtesy Rachael Ray

See this recipe on air Thursday Mar. 06 at 2:30 PM ET/PT.

1 package store-bought frozen fries, any variety

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling

1 tablespoon butter

3 cloves garlic, 2 chopped, 1 crushed

1 red onion, 1/2 chopped, 1/2 thinly sliced

1 box, 10 ounces, frozen spinach, defrosted

2 teaspoons dried oregano, lightly crushed in the palm, divided

1/4 pound feta crumbles

1 1/3 pounds ground chicken or ground turkey breast, 1 package

1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped

2 plum tomatoes, thinly sliced lengthwise

Salt and pepper

1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt

1/2 lemon, juiced

1 cup arugula, coarsely chopped or shredded

4 crusty rolls, split

Topping:

2 roasted red peppers, drained

1/4 cup flat-leaf parsley, a generous handful

1/4 cup 10 to 12 pitted kalamata olives

Hot pepper rings or pepperoncini, optional

Preheat oven to directions on the package and bake fries until crisp.

Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.

Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.

Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.

Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.

Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

Edited February 23, 2008 by bridget

[Ahmed N Cheryl 0]

I was browsing Egypt News and found this list of good recipes.....If any are interested post your favorite recipe.

Kibbeh (Stuffed Cracked Wheat Shells)

FOR THE SHELLS

250 g (8 oz) burghul (cracked wheat)

500 g (1 lb) minced beef

1 onion, coarsely chopped

salt and pepper

FOR THE STUFFING

1 onion, finely chopped

2 Tbs. sunflower oil

2 Tbs. pine-nuts

500 g (1 lb) minced beef

salt and pepper

sunflower oil for deep-frying

To make the shells, soak the cracked wheat for about 20 minutes in water, then drain. Blend the meat, onion, salt and pepper in a food processor. Then process again, in batches, with the cracked wheat and continue until the mixture is soft enough to work like a dough. Knead well by hand

For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till golden. Add the meat, salt and pepper and stir until the meat changes colour.

Wet your hands. Take a small egg-sized portion of the shell mixture and roll into a ball. Make a hole in the centre with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it in your palm. Place some stuffing into the hole and pinch the top of the pot together to seal it. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently.

Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on kitchen paper. Serve hot. Makes 20.

Masalikia (Chicken livers with peppers, onion and tomatoes)

3 tablespoons butter

1 onion, cut into 1-inch pieces

1 garlic clove, chopped

1 red pepper, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

1 chili pod, finely chopped

1 pound chicken livers, cut into large pieces

salt and ground white pepper, to taste

2 tomatoes, peeled, seeded, diced

Heat the butter in a large Teflon pan. Saute the onion, garlic, peppers and chili. Add chicken livers and season. Saute well. Add pieces of tomato and toss with the liver. Season to taste and arrange on serving platter.

Warak Einab (Stuffed Vine Leaves)

2 medium onions, finely chopped

2 carrots, grated

5 tomatoes, peeled and diced

2 cups rice

1/2 cup parsley, finely chopped

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh coriander, finely chopped

salt and freshly ground white pepper, to taste

2 tablespoons lemon juice

1/2 cup sunflower oil

1 pound vine leaves

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

[Ahmed N Cheryl 0]

Lentil Soup (Shourbet Ads)

Ingredients

1 1/2 cup fine lentil (washed and drained)

1 small chopped onion

4 tbl. Margarine

1/2 tsp cinnamon and coriander

5 cups water

1 tsp salt

1 tbl chopped parsley

Steps

In a medium saucepan, put the fine lentil and water on high heat. When the skim appears, remove it with a spoon and lower the heat.

Let it simmer for 30 minutes or until lentil is tender.

Heat margarine in a pan.

Add the onion and stir until it turns into a yellow color.

Pour it on the lentil and mix in the cinnamon, coriander and salt.

Kofta

2 lbs beef.

2 onions.

1 slice soft bread.

1/2 cup milk

salt, pepper

Method

Mince beef and onions twice (till smooth consistency),soak bread in milk and add to meat together w/ the seasoning.

Mix well and shape into rounds 2-3 inch in diameter.

Grill or fry on skewers or in a double grill untill cooked.

Anyway that is enough for tonight I will add more tomorrow.

Cheryl

[Dr. A ♥ O 203]

Thanks for sharing this! I didn't get any recipes while I was there but I did try some of the best food I ever tasted as his Grandma's House from his Aunt's.

[doodlebugg 10]

ya'll do know we have sultan's kitchen stickied up top right???

[Nagishkaw 510]

I don't cook, but occasionally I will bake a cake. I think Im too old to learn how to cook, but thanks for the recipes.

[sereia 0]

yeha, please repost them in the pinned thread above. thanks!