Sultan's Kitchen

[sandinista! 1,816]

i've never cooked with argan oil, just used it on my hair! is it tasty? enough to pay over $30 for cooking oil?

Edited August 20, 2009 by chemaatah

[MrsAmera 41]

I LOVE Argan - I make a beef tajine that uses argan oil in place of olive oil and top with zucchini fries instead of french fries. Is it that good? Yes it is - my MIL sends it to us from Morocco and I use it very very sparingly - you don't need a lot because it has a strong taste.

[Sandrila 1]

i haven't stopped by here in a way long time and to see the subject of Argan oil is cool because I first heard of this oil in a RAM flight magazine and I questioned hubby about it while over there.

He said it was very expensive and so it is.

It took me forever but I found it!

In a gourmet Italian market with olives and cheeses and all kinds of oils.

I wanted it so badly...it was 1/2 price...from 40 to 20! So I picked it up.

I want to get it from Morocco itself but for now at least I have it.

I have used it in place of regular olive oil. I haven't noticed much difference in taste but did wonder for what receipes you use it ??

[Sandrila 1]

grew up on that wedding soup (my family's style) as it comes in so many variations.

I love RAFISA....I haven't made it yet, isn't hubby's favorite but thanks for reminding me.

I think the bread part and shredding of it is probably time consuming.

[MrsAmera 41]

Mmmm Rafisa - my husband doesn't like it either. I think if you already have the m'semmen made the shredding part doesn't take much time. M'semmen is something that takes some practice but once you have it down it goes much faster - I made 4 batches this weekend in about 3 hours. (About 50 m'smemmen and rghaif). I think the argan you bought must be mixed with something because the stuff that I get from Morocco definetely has a very distinct taste, much much moreso than olive oil.

[sereia 0]

Hello, old friends! I came back to eye the sultan's kitchen and thought I'd throw my opinion out. The argan oil you buy packaged here (and even in Morocco) is mixed and is not pure argan oil. My husband's family owns a large area of argan trees and last summer I learned about the process from tree to argan oil. Unfortunately t tastes VERY different from what you get for $40 in a bottle here. It has a distinct luxurious nutty taste. My in laws use it plain to dip bread in, make a lamb or rabbit tagine, with eggs, or mix it with honey and ground almonds (called amlou) to make a paste like peanut butter to dip bread in. They also rub in on their skin, nails, and hair but the smell of pure argan is pretty strong if you don't mind your skin smelling like nuts.

[MrsAmera 41]

Yup that's what I'm talking about sereia - my MIL gets hers from family friends that have a farm in the south. Very very distinct smell and taste. I love amlou too!!

[Henia 11]

What is everyone cooking for iftar?

[ya falaha! 0]

So I see some old posts re: sabayah but Somali sabayah is different than Yemeni. Does anyone have a recipe with instructions on how to make Yemeni sabayah? It's layered and usually served with honey on top.

[sandinista! 1,816]

What is everyone cooking for iftar?

tonight, el indio cooked for me-fajita burrito de camarones. but tomorrow night, my husband wants me to make him some ziti.

So I see some old posts re: sabayah but Somali sabayah is different than Yemeni. Does anyone have a recipe with instructions on how to make Yemeni sabayah? It's layered and usually served with honey on top.

i found this...

Recipe

500 gr AP flour

1 TB dry yeast

2- 3 TB sugar

1 1/4 cups warm water (or 1 1/2 cups)

80-100 gr soft butter (or ghee)

_____________________________________________________________________

Mix :flour+yeast+sugar.add the water and mix to a soft dough.cover,let it rise for 1 hour.

Wet your hands and knead the dough, for 1-2 minutes, cover , let it rise again for 1 hour..

divide the dough to 5 parts, roll each one to a ball, let the ball rise for 30 minutes. Roll every ball tin, spread with butter or ghee, put one layer above the other.. Bake for 30 minutes or until golden brown in a hot oven =350F /180C .

Spread butter or ghee on every layer..

http://momsrecipesandmore.blogspot.com/200...re_archive.html

scroll about 3/4 of the way down the page.

[ya falaha! 0]

Thanks, Che! I so want to try it! Out of all the Yemeni foods I have made this is one I could never get down. The Yemeni ladies work magic with this one.

[Meriem_DZ 37]

So I see some old posts re: sabayah but Somali sabayah is different than Yemeni. Does anyone have a recipe with instructions on how to make Yemeni sabayah? It's layered and usually served with honey on top.

Do you think this is what you are talking about?

Meriem

Middle East Yemen Honey Pie

Ingredients:

Middle East Honey Pie (Yemen)

Bint as-Sahan Honey Pie: Makes two pies:

In Yemen, on special occasions in the homes of the affluent, bint as-sahn is always served as a first course; at other times it is eaten during the meal. However, it makes an excellent dessert.

4 cups flour

1/2 teaspoon salt

1 package yeast, dissolved in 1/2 cup of warm water

5 eggs, beaten

2 tablespoons milk

1 cup butter, melted

1 cup honey

Instructions:

Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour.

Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside.

Place a round in a buttered pie plate; then brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds.

Mix remaining butter with honey; then brush generously.

Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste.

[sandinista! 1,816]

awww, honey pie! that looks like a much better recipe meriem.

[ya falaha! 0]

Thanks, Meriem! Yes, the alternative name is bint as-sahan. I may have to try both recipes.

My former inlaws used to make it and it was so delicious! I really miss it.

I'll post pics if it's a success. If not...hahaha. Sometimes it's more technique than recipe.

[Henia 11]

I have started posting what I am cooking for Ramadan ... but still looking for new ideas ... what is everyone making?