Sultan's Kitchen

[Henia 11]

LOL DUH! Sorry some how this slipped my mind ... the eggs are boiled whole, then quatered after cooling. Then arranged on the platter when serving. Sorry for leaving that part out! Enjoy!

BTW I just love your quote ... so so true!

[RAKASA 0]

So, it's not the least bit MENA, but it's really tasty and so easy to whip up:

Broccoli, Bleu Cheese, Apple Slaw

Serves 10-12

2 (12oz) pkgs broccoli slaw

½ bunch green onions, thinly sliced

¼ C chopped fresh parsley or more if you like

1 ½ tsp dried dill weed or fresh to taste

¾ C dried sweetened cranberries (I use Craisens)

1 red apple, cored & thinly sliced

1 Granny Smith apple, cored & thinly sliced

½ C crumbled bleu cheese

Prepared “lite” bleu cheese salad dressing

¾-1C toasted pecans

1. In a large salad bowl, mix broccoli slaw, green onions, parsley, dill & cranberries together.

2. Core apples & cut into very thin slices. You may toss these in a little orange or lemon juice to prevent discoloring. Add to broccoli mixture.

3. Crumble bleu cheese into salad. Toss w/ dressing.

4. To serve – mound salad in bowl or plate and sprinkle w/ toasted pecans.

[sereia 0]

Can anyone tell me what the hLL is the difference btwn cornichons, pickled cucumbers and wild cucumbers? And also what is pickled thyme used for? Thanks!

cornichons are those tiny french pickles. love these! usually look like this:

pickled cucumbers are like regular "pickles". dill, garlic, etc. cucumbers that are well, pickled! cornichons are also pickled but they use a tiny variety of a different sort. not the same cucumber.

pic here:

wild cucumbers are actually not a cucumber at all, but a gourd. i'm not sure they're even eaten at all. maybe julianna knows more... here's a pic:

As far as MENA is concerned, I've seen cornichons used a lot in Maroc but not really regular pickles from what I remember. Although I've definitely seen a lot of regular pickles in Lebanese/Israeli type cooking. (like they put it in schwarma sandwiches) or on a mezze table (also cornichons)

Edited October 5, 2008 by sereia

[Meriem_DZ 37]

Youtube Moroccan cooking videos. I cant wait to try some of these!

http://www.youtube.com/user/cookingwithalia

Alia's Moroccan cooking website

Edited October 5, 2008 by Meriem_setif

[Henia 11]

Thanks Jenn! I know the regular old pickles and cornichons but after seeing these imported jars of various pickles called cornichons, wild cucumbers and pickles .... but what was in it looked in all 3 jars the exact same LOL I got confused! BTW conrichons here in Algeria are sooo saltly, unbarable to eat YUK! Nothing like French cornichons or any pickles coming out of ME. Still wondering about pickled thyme ?!

[Muh and me 18]

my hubby gave me the greatest complimant he could yesterday. When he saw i had phyllo dough left from the b'stilla i made last week, he said oh good now u can make some more of that good stuff! Here is the pic i took after we had a piece!

Edited October 8, 2008 by Turia

[RAKASA 0]

my hubby gave me the greatest complimant he could yesterday. When he saw i had phyllo dough left from the b'stilla i made last week, he said oh good now u can make some more of that good stuff! Here is the pic i took after we had a piece!

[MrsAmera 41]

YAY! See we told you you could do it!!

[RAKASA 0]

Noura's Stolen Hummus (ok, it came from allrecipes.com)

* 1 (15.5 ounce) can garbanzo beans (chickpeas), drained

* 1/3 cup pitted Spanish Manzanilla olives

* 1 teaspoon minced garlic

* 3 tablespoons olive oil

* 2 tablespoons lemon juice

* 1 1/2 teaspoons chopped fresh basil (*I omitted basil cuz didn't have any)

* 1 teaspoon cilantro leaves

* salt and pepper to taste (added no salt, but added paprika - I figured the olives were salty enough)

DIRECTIONS

1. Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.

[RAKASA 0]

black bean & chickpea hummus (also w/ no tahini)

*I altered it a bit to taste & consistency, but here's the original recipe (again: allrecipes.com):

INGREDIENTS

* 1 cup canned black beans, drained

* 1 cup canned garbanzo beans (chickpeas), drained

* 1 tablespoon olive oil (I also added another T of olive oil for consistency)

* 2 tablespoons fresh lemon juice (I didn't measure, but used the juice of 2 whole small lemons)

* 2 tablespoons plain nonfat yogurt (I added 2 more T of yogurt for a smoother consistency)

* 2 tablespoons water

* 1 clove garlic, roughly chopped

* 1 1/2 teaspoons curry powder (I used cumin instead of curry just b/c I thought it would be good - and it is!)

* salt and pepper to taste (added paprika here too)

DIRECTIONS

1. Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

This will be so yummy to dip veggies in! Also for pita or crackers, or as a spread on bread for a sandwich.

[JanaknJanet 0]

I would like a simple recipe for Ba stilla. Chicken preferably.

I just pm'd you my recipe. It's always a hit! OH - and just for the record - I've been to 2 Moroccan restaurants and had their b'stilla. It was a sore disappointment. Mine is far better!

I'll post it here too, just in case anyone else is wondering. I've posted it before, but here it is again:

B'STILLA

Filling -

2T veg oil (I use olive)

1 onion finely chopped

3-4 boneless, skinless chicken breast halves

1/4 C minced fresh flat leaf parsley

2 T minced fresh cilantro (I use a bit more)

1/4 t ground turmeric

8 threads saffron, crushed

1 C water

1 t ground ginger

1 1/4 t ground cinnamon

3 eggs, lightly beaten

1 t salt

1/2 t pepper

2/3 C powdered sugar

Almond mixture -

1/2 C whole blanched almonds (I used split almonds)

1/2 C powdered sugar

1 t ground cinnamon

12 sheets phyllo dough, thawed

1 C (2 sticks) butter, melted (I completely skip this and used spray butter stuff)

ground cinnamon & powdered sugar for garnish

Filling: In a large saucepan over med heat, heat the oil. Saute' onion until golden (6-8 min). Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min). Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are scrambled. Shred the chicken & add it to the egg mixture. Set aside.

Almond mixture: In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.

Preheat the oven to 425 degrees F. Remove 12 sheets of phyllo from the pkg and re wrap the remaining phyllo in its original wrap. Refrigerate for future use.

Stack the 12 sheets on a work surface and cover w/ a damp towel. Spray a little butter on a pizza pan or baking sheet. Layer 3 sheets of phyllo, lightly spraying each layer w/ butter. Sprinkle the 3rd sheet evenly w/ 1/2 of the almond mixture. Layer & butter 3 more sheets. Spread the chicken mixture evenly over the top, leaving a 1 1/2" border of phyllo. Fold over the edges to partially cover the chicken mixture. Layer & butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top. Layer & butter the last 3 sheets of phyllo over the almond mixture. Tuck the edges of the last 6 sheets under the b'stilla as you would a bed sheet (@ this point, I take another baking sheet and place it on top, then flip it over & seal the last 6 sheets of phyllo from bottom to top) - does that make sense?

Bake the b'stilla until golden brown (20-25 min). Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the b'stilla lightly & evenly w/ sugar. Using thumb & forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it). Serve immediately, before pastry becomes soggy.

**It took me a long time to finally make this b/c I thought it would be a really daunting task. It's not - it's a lot of steps, but it's really easy and didn't take as long as I thought.

Note: These can be prepared in advance and frozen uncooked in aluminum foil. It will keep up to 2 months in the freezer. No need to thaw before baking, but bake for 10 min extra if frozen.

**This makes about a 10" pie and easily serves 4 average plates.

Recipe from "Cooking at the Kasbah" by Kitty Morse (w/ some personal notes adapted in parentheses).

OH My goodness... made it tonite first time.. Daughter came over.. she is LeCordonBlue chef trained.. she was all squeeling...

definaetly

Will make it tomorrow night for the Bunco Ladies... sooo excited to get their reactions as well...

all I can say is..

Thanks for such a wonderful recepie.. YUMM

[sereia 0]

black bean & chickpea hummus (also w/ no tahini)

*I altered it a bit to taste & consistency, but here's the original recipe (again: allrecipes.com):

INGREDIENTS

* 1 cup canned black beans, drained

* 1 cup canned garbanzo beans (chickpeas), drained

* 1 tablespoon olive oil (I also added another T of olive oil for consistency)

* 2 tablespoons fresh lemon juice (I didn't measure, but used the juice of 2 whole small lemons)

* 2 tablespoons plain nonfat yogurt (I added 2 more T of yogurt for a smoother consistency)

* 2 tablespoons water

* 1 clove garlic, roughly chopped

* 1 1/2 teaspoons curry powder (I used cumin instead of curry just b/c I thought it would be good - and it is!)

* salt and pepper to taste (added paprika here too)

DIRECTIONS

1. Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

This will be so yummy to dip veggies in! Also for pita or crackers, or as a spread on bread for a sandwich.

Made this today for a party. I can attest that this recipe is a keeper! I also used cumin instead of curry but I believe both would be good! I also added the extra amounts of ingredients like Noura did and it came out a perfect consistency.

I substituted non-fat yogurt for fage low-fat greek style yogurt (cuz its what I had in house!)

Oh and I peeled the chick peas (I always do this for hummus) but its time consuming so understandable if no one else does!

Ok break is over! Time to make the rest!

Edited October 13, 2008 by sereia

[MrsAmera 41]

Freezeable meals:

Ladies I need your help! I need some freezeable recipes to stock our freezer with. Hubby doesn't LOVE pasta or rice for that matter and I'm just running out of ideas! So what are yours? Include recipes if possible!!!

[morocco4ever 63]

Freezeable meals:

Ladies I need your help! I need some freezeable recipes to stock our freezer with. Hubby doesn't LOVE pasta or rice for that matter and I'm just running out of ideas! So what are yours? Include recipes if possible!!!

That is exactly what my husband said as well. Most of the meals I prepared before he came was pasta. I worked my butt off trying to find recipes he would like. One day he would love it, the next time I cooked it he changed his mind, so I gave up and went back to cooking what I know best.

So I had leftovers in the fridge. One was cajun chicken pasta, and the other was turkey (made like they do in Morocco) and potatoes. For his lunch I thought he would reheat the turkey, but low and behold he ate the pasta.

It turns out that it is the tomato sauces he hates with pasta. So now I make pasta with other sauces and he loves them. This has sure eased off the tension for cooking.

Sorry I didn't answer your question, but thought I would offer you other ideas.

[Mommy2ZaidnSalma 11]

M4E...my hubby too isnt too fond of spaghetti type sauces so i started butter garlic or butter parmesan sometimes alfredo and it made a world of a difference.