Sultan's Kitchen

[ya falaha! 0]

Noura-I made the tahini cake last night...delicious! The mister loved it. It reminded me of coffee cake or like you said, pound cake. I would definitely make it again. I also found that I had to bake it longer than the recipe stated. I think it baked for 30-35 mins total.

Thanks for posting the recipe!

Oh and btw...the recipes on your blog look great...I'll have to try some of them.

Edited March 12, 2009 by Astarte

[RAKASA 0]

Noura-I made the tahini cake last night...delicious! The mister loved it. It reminded me of coffee cake or like you said, pound cake. I would definitely make it again. I also found that I had to bake it longer than the recipe stated. I think it baked for 30-35 mins total.

Thanks for posting the recipe!

Oh and btw...the recipes on your blog look great...I'll have to try some of them.

Ooohhh... glad you both liked it. I might try to make it tonight so I can leave a little w/ the mister here and take some w/ me on a road trip w/ some of my students tomorrow afternoon!

[Henia 11]

Noura, read your blog - love it! Have question? What is the difference btwn Chicken or shrimp creole, ettouffe, jambalaya, gumbo, and esplandande? thanks

[RAKASA 0]

Noura, read your blog - love it! Have question? What is the difference btwn Chicken or shrimp creole, ettouffe, jambalaya, gumbo, and esplandande? thanks

Thanks Henia - love your blog too! Sorry to hear about your hacker issue, but glad you're back. First off, I have no idea what esplandande is! I'll try to break down the others:

Etouffee (from Wikipedia)- In French, the word "étouffée" means, literally, "smothered" or "suffocated", from the verb "étouffer"

The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.

The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. It is usually seasoned with cayenne pepper, onions, green bell pepper and celery (a.k.a. the holy trinity), garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux, usually has a reddish color sometimes attributed to crawfish fat (an important ingredient), which is untrue. Crawfish fat is bright yellow, and will not color the dish red. The red color comes from the dark brown-red roux. Seasonings the crawfish were boiled in could also give the dish a red tint. There is typically no tomato in this dish. However, in some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole. In many parts of the country, outside of Louisiana, people make étouffée with cream; however, cream should never be part of a true étouffée. Re: the bolded portion is what we believe - and my family does not add tomatoes to an etouffee. That would make it a "creole" dish around here.

Shrimp Creole (I don't really cook this much, so here's someone else's take on it):

Shrimp Creole and Shrimp Sauce Piquant are pretty much the same dish, with a few differences.

First, Shrimp Creole, or as it was once known, Shrimp a la Creole, is a New Orleans dish. Shrimp Sauce Piquant is Acadian, much spicier (hence the name) and usually, but not always containing a roux. But as I said, they’re pretty darned similar, and like most dishes in New Orleans these days the two cuisines have kind of merged in a lot of different areas. Like any dish that there are a trillion recipes for, it’s all a matter of your personal taste.

Jambalaya:

Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted after absorption of white French Creoles into the Cajun population following their fall from power in New Orleans after the Civil War.

Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. There are two primary methods of making jambalaya.

The first and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.

The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of onions, celery, and green bell pepper) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked. **This is how my family does it (& most of our area)**

A third method is less common. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white Jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time.

Jambalaya is considered by most Louisianians to be a simple to prepare, yet filling, rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya.

Jambalaya is differentiated from other traditional ethnic Louisiana dishes, such as gumbo and étouffée, by the way in which the rice is included. In the latter dishes, the rice is cooked separately and is served as a bed which the main dish is served on. In the usual method of preparing Jambalaya, a rich stock is created from vegetables, meat, and seafood. Raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks.

And finally, Gumbo:

Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice. A traditional lenten variety called gumbo z'herbes (from the French gumbo aux herbes), essentially a gumbo of smothered greens thickened with roux, also exists.

Having originated in New Orleans, Louisiana, created by the French, but enhanced by additions from other cultures, gumbo is the result of the melting of cultures in Louisianan history. For example, the dish itself is based on the French soup bouillabaisse, along with the "Holy Trinity," which is of Spanish origin and the use of filé powder (ground sassafras leaves) which is Native American. But the dish got its name from the French interpretation of the West African vegetable okra. Currently, the dish is very common in Louisiana, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, near Brunswick, Georgia and among native Louisianians throughout the country. It is eaten year-round, but is usually prepared during the colder months.

A typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork. Poultry used is typically chicken, duck, or quail. Local shellfish such as the freshwater crawfish and crab and shrimp from the Gulf of Mexico are frequently used. Tasso and andouille provide a smoky flavor to the dish.

Gumbos can be broadly divided between the use of okra as a thickener, and recipes using filé powder in that role. Roux may be added to either.

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes. Tomatoes are used in Creole gumbo due to the influence of Italian immigrants that flocked to the city.

An interesting twist - many people serve gumbo w/ potato salad and often actually dish the gumbo (stew) on top of potato salad (instead of or in addition to the rice). It's pretty tasty to serve gumbo on top of potato salad.

I hope that was helpful - even though it was a lot of copy/paste from mostly wikipedia and a New Orleans food blog.

[UmmSqueakster 54]

ooo, now I'm jazzed to try some louisiana cooking. I went to a conference in New Orleans in high school, and OMGosh, the food was to die for. My family actually went on an eating vacation there a few years back, but alas, I had a paper to write so I couldn't go

[Nothing1234 2]

Okay...nothing to do with MENA region however, to die for...and if you are on the MENA exercise thread...sorry I didn't mean to tempt you but sooo YUMMY!!

Chocolate Cupcakes (from MarthaStewart.com)

Makes 12 (I double it...to make enough to share with friends/family)

Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan

1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan (I increased this to 1 1/2 cups)

1/2 cup cocoa powder (I reduced this to 1/4 cup; Use original amounts if you want a really chocolatey cupcake)

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup whole milk

Directions:

Preheat oven to 350 degrees. Butter and flour two standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix). Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough on top of each cup (do not push it in). Bake until a toothpick inserted near the center of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Cookie Dough Frosting (Enough for 24 cupcakes)

For the cookie dough:

¼ cup butter, softened

¼ cup brown sugar, plus 2 tbsp

2 tsp water

½ tsp vanilla

½ cup flour

¼ tsp salt

1/3 cup miniature chocolate chips

For the frosting:

1 ½ cup heavy whipping cream

8 ozs cream cheese, softened

¾ cup granulated sugar (I reduced this to 2/3 cup)

1/8 tsp salt

1 tsp vanilla

For the cookie dough, cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in 1/3 cup Mini Morsels. Wrap the dough in waxed paper and freeze until firm, about 30 minutes. Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper. Store them in the refrigerator until ready to use.

To make the frosting, in a medium bowl (a cold bowl with cold beaters) beat the whipping cream until stiff peaks form (do not overbeat); set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat for 2 minutes until smooth. Fold in the whipped cream. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupcakes.

Edited March 19, 2009 by Nawal

[Henna Rose 0]

For the Shawarma lovers. I tried this shawarma recipe a few days ago and it was delicious. I did not however use the expensive meat that she suggested. I just happened to have Chuck eye steaks and I sliced it really thin and it worked out great.

Enjoy!

Meriem

Thanks for posting this, it looks very easy broken down this way. I miss Shawarma so much. I had some recently at a MENA restaurant and sadly it was nothing like I had in Morocco. I have some sirloin tip in the freezer, I bet that would work fine also...starting to drool now. Does anyone know about Diffas? I don't know if I am saying it correctly. i think just a feast that would include particular dishes. I wanted to do one in my husband's memory and make Moroccan foods. I thought of doing it on his birthday and celebrate the life he lived and the time he was here on earth. Or maybe it would mean more when I can return to Morocco and do it there...just thinking

[RAKASA 0]

Henna (F) (F)

[Nothing1234 2]

Egyptian Hawawshi

Ingredients:

12 Pita loaves Bread,baladi (I buy the smaller pita loaves from our local ME store and split them open to fill w/ meat)

2 lbs Ground Beef

4 Large Onions,chopped (sweet onions rock!)

6 Cloves of Garlic, minced

2 Large Red Peppers, minced

2 Large Yellow Peppers, minced

2 Green Chili Pepper,cut into very small pieces (I do not add this...hubby hates anything to hot)

4 Small Tomatoes, minced

4-6 TBSP All Spices (we have an Egyptian 6 spice mixture you can try to find this in the markets)

2 tsp Nutmeg

2 tsp Cinnamon

Salt and Pepper to taste

Directions:

In a large bowl mix minced ground beef, onions, chili pepper/peppers, tomatoes, all spices, nutmeg, cinnamon, salt and pepper.

Open half of bread loaves on the side.

Divide meat mixture inside bread and spread with your hands to make an even layer about 1/4inch thick.

Spread meat till the edges.

Brush bread loaves from both sides with oil (optional, we do not do this its to greasy for me).

Put each loaf on a piece of aluminum foil and fold the sides over the loaf (seal it closed).

Heat oven to 450c.

Put hawawshi folded in aluminum foil in oven on the middle rack for about 40-60 minutes until meat is cooked and bread becomes crispy.

Serve immediately.

We typically make cucumber salad on the side. Sooooo tasty...I dip it!

[sara535 15]

I made this SOLE MEUNIERE for dinner tonite but I used tilapia instead of sole and it was SO GOOD. very lemony and a lot of butter but if anyone needs a super easy and delicious fish recipe here it is:)

we had it with mashed potatoes and some steamed broccoli.

[Meriem_DZ 37]

Egyptian Hawawshi

Ingredients:

12 Pita loaves Bread,baladi (I buy the smaller pita loaves from our local ME store and split them open to fill w/ meat)

2 lbs Ground Beef

4 Large Onions,chopped (sweet onions rock!)

6 Cloves of Garlic, minced

2 Large Red Peppers, minced

2 Large Yellow Peppers, minced

2 Green Chili Pepper,cut into very small pieces (I do not add this...hubby hates anything to hot)

4 Small Tomatoes, minced

4-6 TBSP All Spices (we have an Egyptian 6 spice mixture you can try to find this in the markets)

2 tsp Nutmeg

2 tsp Cinnamon

Salt and Pepper to taste

Directions:

In a large bowl mix minced ground beef, onions, chili pepper/peppers, tomatoes, all spices, nutmeg, cinnamon, salt and pepper.

Open half of bread loaves on the side.

Divide meat mixture inside bread and spread with your hands to make an even layer about 1/4inch thick.

Spread meat till the edges.

Brush bread loaves from both sides with oil (optional, we do not do this its to greasy for me).

Put each loaf on a piece of aluminum foil and fold the sides over the loaf (seal it closed).

Heat oven to 450c.

Put hawawshi folded in aluminum foil in oven on the middle rack for about 40-60 minutes until meat is cooked and bread becomes crispy.

Serve immediately.

We typically make cucumber salad on the side. Sooooo tasty...I dip it!

I made some homemade pita bread today and cooked this recipe. OMG, it was delicious. The only thing I did different was put all the ingredients in a food processor. Then after spreading the meat mixture in the bread, I added some cheese in there too.

Meriem

[RAKASA 0]

I just posted some new Turkish recipes as well as some Indian recipes I learned in my blog tonight. Check it out at: www.moroccanwife.blogspot.com

Ummsqueakster... there's some goodness there for you! I promise I'll post pics as soon as I upload them from my phone.

[Henna Rose 0]

Egyptian Hawawshi

Ingredients:

12 Pita loaves Bread,baladi (I buy the smaller pita loaves from our local ME store and split them open to fill w/ meat)

2 lbs Ground Beef

4 Large Onions,chopped (sweet onions rock!)

6 Cloves of Garlic, minced

2 Large Red Peppers, minced

2 Large Yellow Peppers, minced

2 Green Chili Pepper,cut into very small pieces (I do not add this...hubby hates anything to hot)

4 Small Tomatoes, minced

4-6 TBSP All Spices (we have an Egyptian 6 spice mixture you can try to find this in the markets)

2 tsp Nutmeg

2 tsp Cinnamon

Salt and Pepper to taste

Directions:

In a large bowl mix minced ground beef, onions, chili pepper/peppers, tomatoes, all spices, nutmeg, cinnamon, salt and pepper.

Open half of bread loaves on the side.

Divide meat mixture inside bread and spread with your hands to make an even layer about 1/4inch thick.

Spread meat till the edges.

Brush bread loaves from both sides with oil (optional, we do not do this its to greasy for me).

Put each loaf on a piece of aluminum foil and fold the sides over the loaf (seal it closed).

Heat oven to 450c.

Put hawawshi folded in aluminum foil in oven on the middle rack for about 40-60 minutes until meat is cooked and bread becomes crispy.

Serve immediately.

We typically make cucumber salad on the side. Sooooo tasty...I dip it!

I am seriously drooling ova here this sounds soooooooo yummy, Annie !!

[Meriem_DZ 37]

When I was in Algeria, we would eat these delicious croissants with chocolate in the middle for breakfast. I had read a few recipes but they seemed quite difficult to make. I found this recipe on you tube and have made them twice this week and they turned out great. It is a little time consuming but well worth it. You will have to make them on your day off. I have found that the dough is a little sticky when kneading, and I added a little extra flour as I was kneading and it did just fine. She didn't specify in the recipe but use all purpose flour and semi sweet baking chocolate. The second time I made them I put chocolate in both the triangle and the square croissant, just because my husband requested it.

[MrsAmera 41]

mmmmmm petit pan chocolate!!! I love it!