Sultan's Kitchen

[Mommy2ZaidnSalma 11]

Im making mansaf tonight, i havent had it in forever, and although the leban gives me awful heartburn, im gonna eat it anyways...EXTRA ALMONDS!

[♥JP♥ 5]

Im making mansaf tonight, i havent had it in forever, and although the leban gives me awful heartburn, im gonna eat it anyways...EXTRA ALMONDS!

I'm making that next Saturday for my whole family! I'm starting to run low on Jameed though, I only have enough left to make 3 very large meals or 6 regular size meals. We usually only make it when its for a crowd. I hope my MIL sends me some more soon! And DOUBLE YES to the extra almonds and extra pine nuts too!

[Henia 11]

Does anyone have recipe for somethin called Damascus Rose, it's a dessert made from eishta and puff pastry! Thanks!

Baked filo, rose water(? I think), has orange blossom jam, eishta, topped with pistachio? I may have the recipe...Delish.

Yes, these are the ingreidents from what I can see! I had this before! As you said:Delish! But maybe called something else ... but I know it as Damascus Rose or Rose of Damascus!

Holly: Yup, saw that video! I have recipe for making the eishta but never seems to work for me!

I made some Morrocan style Paella last night that was faaaaaaaaaaaaaaaaaaab!

[RAKASA 0]

Yes, these are the ingreidents from what I can see! I had this before! As you said:Delish! But maybe called something else ... but I know it as Damascus Rose or Rose of Damascus!

Holly: Yup, saw that video! I have recipe for making the eishta but never seems to work for me!

I made some Morrocan style Paella last night that was faaaaaaaaaaaaaaaaaaab!

Recipe please! I've made a Moroccan style Paella as well that had both chicken & shrimp in it and it was yummy!

[Henia 11]

My Moroccan Paella

2 large chicken breasts

150g/5oz squid, cleaned

275g/10oz white fish fillets (like Cod or Haddock)

10 prawns shelled

8 scallops

350g/12oz mussels

1 1/3 cups long grain rice

oil

scallions sliced

2 courgettes (zucchinni) julienned

1 red pepper, julienned

2 cups chicken stock

1 cup tomatoes pureed

salt and pepper to taste

handful of chopped cilantro and lemon wedges (garnish)

For marinade:

2 red chillies

handful of chopped cilantro

3 tsp cumin

1 tsp paprika

2 garlic

3 TBSP olive oil

juice of 1 lemon

Make the marinde.

Cut chicken into bite-sized pieces.

Slice the squid into rings. Then cut the fish into bite-sized pieces.

Divide the marinade between two bowls. Place chicken in one. And the seafood in another. Cover and marinade in the frig for 2 hours.

Scrub the mussels clean and place aside.

Place rice in a bowl, cover with boiling water and set aside for 30 min.

Drain chicken and fish. Reserve marinade.

Heat oil in pan.

Brown off the chicken.

Add scallions to the pan to fry for 1 min, then the courgettes and red peppers for another 3 - 4 min until sligthly softened. remove the vegatables.

Drain rice.

Pour in the marinade reserved from the meats and place the rice in the pan to stir-fry for 2 min.

Add the stock and tomatoes.

Season with salt and pepper.

Bring mixture to boil, then cover with lid to simmer for 15 - 20 min when rice is tender.

Add back the vegatables. And all the fish/seafood on top of the rice.

Cook for another 10 min until the mussels have opened.

Discard any unopened mussels.

Garnish with cilantro and lemon wedges.

[doodlebugg 10]

I need soup recipes for Ramadan. I need to perfect them before it starts 'cause I can't test taste. Any ideas for soup with chicken in it?

[♥JP♥ 5]

I need soup recipes for Ramadan. I need to perfect them before it starts 'cause I can't test taste. Any ideas for soup with chicken in it?

If you put chicken pieces in a pot with an onion & bayleaf, you can make a pretty good base for any other ingredients you want to throw in. I usually take the chicken out and shread it, then return it to the pot. You can add almost any startch, potatos, rice, noodles, etc. Veggies to your liking, or even none. Then season to taste with salt/pepper & spices.

[doodlebugg 10]

I need soup recipes for Ramadan. I need to perfect them before it starts 'cause I can't test taste. Any ideas for soup with chicken in it?

If you put chicken pieces in a pot with an onion & bayleaf, you can make a pretty good base for any other ingredients you want to throw in. I usually take the chicken out and shread it, then return it to the pot. You can add almost any startch, potatos, rice, noodles, etc. Veggies to your liking, or even none. Then season to taste with salt/pepper & spices.

Well I've made chicken noodle soup but hubby doesn't care for it. When his sisters make it it's as though they just used the fat on top as the soup whereas I make mine fat free. Maybe if I add tons of spices he won't notice the lack of oily greasy fat.

[♥JP♥ 5]

I need soup recipes for Ramadan. I need to perfect them before it starts 'cause I can't test taste. Any ideas for soup with chicken in it?

If you put chicken pieces in a pot with an onion & bayleaf, you can make a pretty good base for any other ingredients you want to throw in. I usually take the chicken out and shread it, then return it to the pot. You can add almost any startch, potatos, rice, noodles, etc. Veggies to your liking, or even none. Then season to taste with salt/pepper & spices.

Well I've made chicken noodle soup but hubby doesn't care for it. When his sisters make it it's as though they just used the fat on top as the soup whereas I make mine fat free. Maybe if I add tons of spices he won't notice the lack of oily greasy fat.

With middle eastern style chicken soup, we use every part of the chicken. I usually throw in the breasts, legs, thighs, and back with the skin removed. However I leave it in tact on the wings. I also throw in the neck. This usually gives it enough fat but its also the use of the bayleaf and onion which makes a huge difference. I usually put one large onion (which is removed later) and 4-5 bayleafs. This makes a really rich broth.

My husband hates chunky soups, so whatever you add in you might want to see how likes it in the soup. You could also thicken up the soup with some cornstarch or roux or let it reduce down at bit.

[Henia 11]

Egyptian style soups:

Lesan al Asfo

1. 1/2 a cup Orzo

2. 1 pound Stew Beef meat (cut small)

3. 2 OZ Butter (1/2 stick)

4. 1/2 tea spoon salt

5. 1/2 tea spoon pepper

6. 2 medium size onions

7. 4 cups of water

8. 1/4 tea spoon of ground decorticated Cardamom (or 5 Cardamon sticks).

9. 1 Lemon.

1. Melt the butter.

2. Add Orzo to butter.

3. Cook on a low flame and stir in the Orzo until Orzo becomes a red color.

4. Wash beef well.

5. Boil 4 cups of water and cook beef for 3 minutes. Scoop boiled blood if any.

6. Cut onion.

7. Add Onion, Orzo, salt, and pepper to beef and cook until onion and beef are cooked.

8. Add 1/4 tea spoon of ground decorticated Cardamom (or 5 Cardamon sticks) to beef.

9. Add water if needed.

10. After the soup is cooked remove the 5 Cardamom sticks.

If you failed to remove the sticks, the Cardamom will have a bitter taste when you eat it.

Serve soup while it is hot. If you like, add lemon to the soup. Enjoy.

'Adds bi-gibba matbukh

• 2 cups lentils.
• 1 small onion.
• 4 garlic cloves.
• 1/2 teaspoon cumin.
• 1 tablespoon butter.
• Salt.
• Lemon juice as needed

1. Cover the lentils, onion, and half the garlic cloves with twice their amount in water.

2. Boil until tender and very little water remains.

3. Crush the remaining garlic cloves with salt and fry.

4. Toss garlic, butter, and cumin into cooking pot and cook for 5-7 minutes.

'Ads asfar matbukh

• 2 cups split lentils.
• 1 chopped onion.
• 5 garlic cloves.
• 1/2 teaspoon cumin.
• 2 table spoons oil.
• Salt.
• Hot chili

1. Place lentils in pot with chopped onion and garlic and cover with two and half times their measure in water.

2. Cook for 15-20 minutes.

3. Pass through juice extractor, using a coarse screen.

4. Return the flame, adding cumin, oil, salt, and hot chili

5. Simmer for 5-7 minutes longer

Fatta al Lahma

• 2 cups rice
• 2 cups water
• 500 g cooked chicken breasts (boiled)
• 2 cups plain yogurt
• 4 tablespoons garlic (crushed and made to paste)
• salt and pepper (to taste)
• 4 loaves thin pita bread
• 1/2 cup chickpeas (boiled)

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1. Boil rice in 2 cups of water until cooked and all water evaporates.

2. Cut bread into small squares.

3. Fry bread in a pan with vegetable oil until it turns orange and crispy.

4. Mix yogurt, garlic and salt and pepper.

5. Pplace in a casserole rice in bottom.

6. Then add a layer of chicken.

7. Add the bread then spread the yogurt mix to cover all surface and sprinkle the chickpeas on top.

8. Serve immediately before the bread gets soft.

Algerian soups:

Chourba el hamra

• 1 Tablespoon Olive Oil
• 1/2 Pound Lamb (Optional) -- cubeed
• 1 Large Onion -- chopped
• 2 Teaspoons Ground Coriander
• 1/2 Teaspoon Cayenne
• 1 Pinch Black Pepper
• 1 Pinch Cinnamon
• 1 Teaspoon Salt
• 1 Pound Tomatoes -- mashed
• 1 Large Potato -- sliced
• 1 Large Carrot -- sliced
• 1 Medium Zucchini -- sliced
• 1 Stalk Celery -- chopped
• 1 Can Chick Peas
• 1/4 Pound Vermicelli
• 6 Cups Vegetable Broth
• 1 Medium Lemon -- thinly sliced

Saute in oil lamb, onion, corainder, cayenne, balck paepper, cinnamon and salt. When meat is well browned, add 6 cups broth. Bring to boil. Add all vegetables. cover, recuce heat, simmer covered until vegetables are the desired consistency. Return to boil, add pasta until done, serve in bowls with slice of lemon on top of each.

Saudi Arabian:

Saudi Chourba

• 1 small onion finely chooped
• 1 clove garlic finely grated
• few chunks of meat with bone
• 1/2 tin chopped tomatoes
• 1 teaspoon cummin
• 1 dried black lemon
• salt & pepper
• 1/2 cup porridge oats or barley (barley will take longer to cook)

Saute onion until translucent, add the garlic and sautee for further 2 mins. Add the meat and fry until browned. Add the rest of the ingredients and cook until meat is tender and the oats have turned slimey (for want of a better word) or the barley has become somewhat mushy. Check water level every so often and stir to stop oats/barley from sticking to bottom of pan.

If you can't get dried black lemons, add a good squeeze of lemon juice in at the end or have lemon slices on the table for people to squeeze in themselves

Moroccan:

Harira

• 1 lb. lamb, cut into small cubes
• 1 teaspoon tumeric
• 1 teaspoon pepper
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 Tablespoons butter
• 3/4 cup chopped celery and leaves
• 2 onions, chopped
• 1/2 cup parsley and cilantro, chopped
• 1 2-lb. can of tomatoes, chopped
• salt
• 3/4 cup lentils
• 1 cup chickpeas (canned are fine)
• 1/4 cup fine soup noodles
• 2 eggs, beaten with the juice of 1/2 lemon

Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.

Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. Ladle into bowls and dust with cinnamon

[ak3 0]

Where are the good restaurants ME in Houston??? thanks .....

can anyone help me...I am a beginner and never liked the food i saw in egypt..and so i kind of avoided the kitchen..but i want to suprise my husband when he comes home and make him something special....what is a good thing that is simple and hard to mess up that yall would recommend? I saw a few things in the middle eastern section at the store like couscous and grape leaves. I appreciate any input on a easy recipe.

Kristy

[♥JP♥ 5]

Where are the good restaurants ME in Houston??? thanks .....

can anyone help me...I am a beginner and never liked the food i saw in egypt..and so i kind of avoided the kitchen..but i want to suprise my husband when he comes home and make him something special....what is a good thing that is simple and hard to mess up that yall would recommend? I saw a few things in the middle eastern section at the store like couscous and grape leaves. I appreciate any input on a easy recipe.

Kristy

There is a restaurant called Fadi's, I LOVE it.

[ak3 0]

is it in downtown houston? that sounds cool ...I will tell my husband about it

[mybackpages 0]

Where are the good restaurants ME in Houston??? thanks .....

can anyone help me...I am a beginner and never liked the food i saw in egypt..and so i kind of avoided the kitchen..but i want to suprise my husband when he comes home and make him something special....what is a good thing that is simple and hard to mess up that yall would recommend? I saw a few things in the middle eastern section at the store like couscous and grape leaves. I appreciate any input on a easy recipe.

Kristy

There is a restaurant called Fadi's, I LOVE it.

Fadi's is good. There is also a relatively new place that is fantastic called alladin's on the corner of Westheimer and Montrose. Order the Kababs!

[♥JP♥ 5]

Where are the good restaurants ME in Houston??? thanks .....

can anyone help me...I am a beginner and never liked the food i saw in egypt..and so i kind of avoided the kitchen..but i want to suprise my husband when he comes home and make him something special....what is a good thing that is simple and hard to mess up that yall would recommend? I saw a few things in the middle eastern section at the store like couscous and grape leaves. I appreciate any input on a easy recipe.

Kristy

There is a restaurant called Fadi's, I LOVE it.

Fadi's is good. There is also a relatively new place that is fantastic called alladin's on the corner of Westheimer and Montrose. Order the Kababs!

I only went there once but I wanted to stand by the bread oven all day and just keep eating it!